Raw Dark Chocolates

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Raw Dark Chocolates

On a whim a few months ago, I bought some silicon chocolate moulds for no good reason at all, other than the fact that they were cute. After all, who can resist love hearts?

So, this last weekend I thought I should actually get my money’s worth out of the thing and endeavour to make some chocolates. There’s quite an art to making chocolate, particularly if you’re going the whole hog and tempering them. Well, personally I can’t be faffed with all that… What I wanted was chocolate I could make in minutes. That’s not too much to ask for, is it?

I got to thinking I’d like to make something at least half way healthy. I’ve made raw chocolate before, but its primary ingredient was coconut oil and as such, it needed to be refrigerated so that it wouldn’t melt. And, while it was totally delicious, this time I wanted to try making ‘real’ chocolate – you know, the stuff with actual cacao butter in it. The stuff that stays hard out of the fridge.

So, after looking online, I discovered that the recipe for raw ‘real’ chocolate is pretty generic – combine cacao butter, raw cacao powder, a sweetener and a dash of vanilla. Yep, simple as. No fussing about, no tempering. You can keep it plain, or you add whatever flavouring floats your boat. I added chilli to mine, which provided a very satisfying warm kick to the back of the throat.

I’m chuffed with the result – it may not be exactly akin to eating Cadburys, but it’s definitely in the ballpark and frankly a damn sight more healthy. Enjoy!

Raw Dark Chocolates

Raw Dark Chocolates

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Prep Time 30 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Servings 25 chocolates


  • 1 cup raw cacao butter melted
  • 1/4 – 1/3 cup runny honey or you can use maple syrup, to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of fine grain salt
  • 1 cup raw cacao powder or you can use good quality cocoa
  • Optional: Added flavourings or ingredients to taste


  • Set a clean, dry glass or Pyrex bowl on top of a small saucepan which has about an inch of water in it (making sure the water doesn’t touch the bottom of the bowl). Place the saucepan on the stove-top and set the heat to the lowest temperature.
  • Grate the cacao butter and add to the bowl. Using a whisk, gently stir until the cacao butter has melted. NB: It’s helpful at this point to pour the oil into a measuring cup to ensure you have the required cup’s worth – you may need to add a little more grated cacao butter if you don’t have enough.
  • Turn off the heat, then add the honey, vanilla and salt and whisk till thoroughly combined. Now, sift in the cacao powder, a little at a time, whisking as you go. Taste the mixture and ensure you’re happy with the balance of flavours.
  • Add any additional flavourings or ingredients, if using, and whisk gently to combine.
  • Take your silicon mould and place on a hard surface such as a tray, to keep it steady. Using a measuring spoon, ladle the mixture into the moulds one at a time (you can pour directly from the saucepan if you like, but it can be quite messy).
  • Place the mould (still on the tray) into the fridge to allow the chocolate to set – this should take at least an hour or more, depending on the size of your moulds.
  • Once set, unmould the chocolates and store them in a sealed container in a cool, dry place. NB: It’s important that the chocolates aren’t subjected to temperature fluctations or they may develop a whitish bloom.
Keyword Chocolates
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. I have that exact same mould I used to make some valentine chocolates a few years ago. I will have to try again with your much healthier version.

    • Haha.. yep, I think that mould is universal! If/when you make these, I’ll be interested to hear what you think Lee.

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    I’m loving all your chocolate posts! Thankyou for sharing


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