How to Create Amazing Raw Chocolate

Shared with love by our friend Dr. Gregory Damato.

Step 1. Create a Double Boiler

Fill a saucepan with a few cups of water and place a large pyrex bowl in the water on very low heat.

Step 2. Place small pieces of Cacao Butter into a bowl

Mix frequently and ensure the temperature of the butter remains below 35oC

Step 3. Mix in Criollo Organic Cacao Powder

Remove the bowl from the pan and gently mix in cacao powder when bowl cools. Ration of powder to butter is typically 1:1

Step 4. Place bowl of butter and powder into fridge for tempering

Leave the mixture of butter and powder into the fridge until it becomes solid

Step 5. Place mixture back onto double boiler

Gently melt down the chocolate into a liquid state (keep temp below 35oC)

Step 6. Add superfoods to Chocolate

Mix in your favourite superfoods, powders, sweeteners

Step 7. Pour into moulds or container

Pour the chocolate into moulds or a glass container and put into the fridge or freezer and allow to harden fully.

Done! Enjoy the best chocolate ever! Pure BLISS!! :grin:

What’s so special about RAW Chocolate Pt 1? (Part 2)

BPA free – Silicon chocolate molds


Suggested ingredients:
Available from any Organic Supermarket, or order online from Loving Earth or Healthy Valley.
Best option is to get a group together and buy bulk from these suppliers for a lower cost option, or link in with others already ordering.

2 cups Cacao Powder (more if mix is too thin)

2 cups Cacao Butter (more if too thick)

1/3 cup Coconut Oil (more if too thick)

2 pinches Celtic salt

1 ½ tabs Dark Agave Syrup (more if not sweet enough)

3 teas Organic Tahini Unhulled

3 desp spoons Maca (more if mix is too thin)

1 Vanilla Bean (flatten, cut open down centre and scrape out vanilla)


¾ cup Activated Buckwheat (Buckinis – or soak and dehydrate sproutable Buckwheat)

1 ½ teas – 2 teas Spirulina

1 ½ teas Raw Honey (not too much honey or it will be more fudge like chocolate)

Chopped activated raw almonds / cashews etc
(activated nuts are raw nuts that have been soaked for 12 hrs and dehydrated at 40 degrees C – always buy whole nuts, pieces go rancid quickly, keep in fridge)

Camu Camu (use small amounts eg ½ teas)

Pau D’Arco (from 1/2 teas) – available from

Ground Cloves (use small amounts)

Black Walnut powder (use small amounts)

Cat’s Claw (use small amounts)



[contentdivider] Jenny’s Chocolate Mix
After some trial and error, I have come up with this mix as a very nice combination – you may need to just play with the quantities a little since they were approximations – taste should be quite sweet but not over-sweet.

2 cups Cacao Butter
2 cups Cacao Powder
1/2 cup Bee Pollen
1 Vanilla Bean
1/2 cup Dessicated Coconut
1/4 cup Shredded Coconut
2 pinches Celtic Salt
3 – 4 tabs Maca (vary to taste)
1 desp Tahini
1 1/2 teas Raw Honey
1 -2 tabs Organic pure Maple Syrup (vary to taste)
4 tab Agave (vary to taste)
1/2 cup Coconut Oil
1/2 tab Mesquite
1 teas Lucuma

Optionally add a finely blended mix of  Brazil nuts, Goji Berries, Pepitas and add 1/2 cup to chocolate mix

Add 1 teas of any of the bitter tasting herbs (eg Camu Camu, Pau D’Arco etc to offset the sweetness but final taste should be sweet with a very slight tang) – I use Maca and the Maple Syrup to adjust the sweetness a little first before then adding more Agave if it still needs more sweetness.