Raw Marcona Chocolate - Part 2 Recipe Video
Ingredients
| Cacao butter | 2 Ounce | |
| Cacao powder | 2 Ounce | |
| Vanilla | 1⁄2 Teaspoon | |
| Maca powder | 2 Tablespoon | |
| Palm sugar | 4 Teaspoon | |
| Maracona almonds | 10 Medium | |
| Macadamia nut oil | 1⁄2 Teaspoon | |
| Salt | 1 Pinch |
Nutrition Facts
Serving size
Calories 118 Calories from Fat 84
% Daily Value*
Total Fat 10 g14.8%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 35.5 mg1.5%
Total Carbohydrates 9 g3.1%
Dietary Fiber 2.9 g11.4%
Sugars 2.5 g
Protein 3 g5.2%
Vitamin A 0% Vitamin C
Calcium 1.8% Iron 6.2%
*Based on a 2000 Calorie diet
Directions
1. Add the cacao butter into the Thermomix and set for 2 minutes at a temperature of 115 degrees to melt the butter.
2. Add the cacao powder and temper for 10 minutes at 118 degrees. After 3-4 minutes, reduce the temperature to between 80-90 degrees and continue tempering.
3. Add the maca powder, palm sugar and raw vanilla extract while tempering.
4. Increase the temperature to 120 degrees and temper for 5 minutes.
5. Pour the mix into molds halfway.
6. In a bowl, add the maracona almonds, macadamia nut oil and salt and toss.
7. Add the maracona almonds into the cacao molds.
8. Pop the molds into the refrigerator for 30 minutes.
SERVING
9. Remove from the refrigerator, pop the chocolate out of the molds and serve.
Chef
