Super food !! Raw Cacao is calming by nature due to the complex B vitamins present in it (B6 and B12). These vitamins combined with chocolate minerals such as, iron, magnesium, zinc, calcium, potassium and flavonoids (3%), supports our nervous system and fight free radicals.
Be aware! 80%of Cacao´s properties get lost once we heat it on temperatures above 38- 42 celsius and also when we mix it with milk and sugar.
1/2 cup of organic cacao butter
3 tablespoons of organic raw cacao
1 1/2 tablespoons of rice syrup
1 coffee spoon of the following :
salt, vanila powder, Reishe, Chaga
1 desert spoon of:
Maca and Lucuma
Melt the chocolate in low heat or “bain Marie” making sure the temperature of the cacao butter stays around 45 celsius.
The proper way to do it is with a thermometer, but I use my finger.
After remove the pan from the heat and add the other ingredients while mixing gently with the whisker. Make sure the temperature remains between 32 ’35 celsius in order to maintain a good chocolate texture.
Put the melted mix into the truffle mold and take it to the fridge for 2 hours. In 30 minutes the chocolate will be firm however is recommended to stay the full 2 hours in the fridge.
You can serve it with some quinoa cookies or with some fresh sweet pineapple!