IT’S EASY
STEP ONE
Gather what you’ll need:
A double boiler to melt slowly and gently. If you can find one with a spout, you can pour directly into molds.
A candy thermometer to keep temp below 100F/37C.
Something to stir with. You can use a chocolate stirrer but any wooden spoon or spatula is fine.
Glass measuring cups to pour chocolate into from double boiler so you can pour into molds more easily.
Silicone molds. These are very small but great for making samples. These molds are a good truffle size. Chocolate pops out of both easily. There are many shapes from which to choose!
Order cacao and cacao butter directly from trusted sources such as Wilderness Poets (my current source) Ohm Gnomes, Cacao Lab, VivaPura, the Cacao Club in the UK or Firefly.
The quality of Terrasoul is a second tier choice - I’ve been unable to verify their origins.
Lucuma, ashwaghand, goji berry and other elements are available from reliable importers. Please contact us for more information.
STEP TWO
Making Cacao.Live
Making all Four Elements at once is complex. Practice with the basic recipe first and then branch out. :)
If you’re not in a calm state before you begin the process, ask Mother Cacao to help guide you.
Put your molds in the refrigerator before you begin and take them out just before you pour.
Cut the cacao paste and cacao butter into small pieces & put into small bowl..
Add dry ingredients and then add wet ingredients and mix well.
Smile.
Melt coconut oil in top of double boiler.
Add all ingredients to top of double boiler. Hot water is enough - don’t let water boil - hot water is often enough to melt chocolate. The cooler the temp the better - 85F (30C) is perfect.
Stir continuously and keep a check on temperature. Make a gratitude list.
When all pieces are melted, unless your double boiler has a spout, pour the cacao mixture from the double boiler into a stainless funnel (optional) or a regular 2 qt glass measuring cup. Use a spatula to make sure you transfer all cacao mixture.
Thank the cacao for serving you and bringing you energy. Pour into each mold until very near the top or the top. You can clean up drips later.
STEP THREE
These are living creations - don’t shock them. Let the chocolates set at room temperature for a few minutes and then refrigerate for 1-2 hours until set.
Each chocolate will pop out easily. If they don’t, the molds weren’t perfectly clean, the temperature needs adjusting, or needs to stay in fridge longer. Don’t despair - use your creations for a great chocolate drink and start over.
You can add decorations at any point in the process. Experiment with edible flowers and fruits. White chocolate is easily coloured and can be used top or bottom,
Your creations are raw living products without preservatives so keep them out of the heat. Best to keep them refrigerated where they will last well for at least a couple of weeks.
Look in the mirror, you look healthier, right? Now go out for a bike ride.
The caffeine in raw chocolate is negligible, about .05% of coffee. Theobromine in raw chocolate is a stimulant but much more gentle and calming than caffeine.
Ingredients for Cacao.Live! Chocolates
If you’ve never worked with cacao before, experiment with a basic recipe first before getting into the fancy ones. All you need is 2 parts raw cacao paste, 1 part cacao butter, 1 part coconut oil, sweeten to taste with agave, honey, lucuma or monkfruit, a bit of vanilla and a touch of salt.
1. Melt coconut oil in top of double boiler.
2. Add little pieces of cacao paste 2 parts and cacao butter 1 part, and stir until melted.
3. Smile.
4. Throw in some [agave or honey or lucuma or monkfruit], a bit of vanilla and pinch salt.
5. Pour into molds from a glass measuring cup or a candy funnel.
6. Give your chocolates a little ”peace” blessing before sending them off to the fridge.
7. Be proud of yourself for doing this. 👏🏻
Each element has been developed with qualities of the element in mind. Recipe quantities below are an estimate - experiment to see what flavour and texture work best for you!
6 oz./170g raw cacao paste
3oz/85g cacao butter
2 oz/60ml ashwaghanda
15ml MCT oil or coconut oil
30 cc lucuma
4oz/120ml raw agave
.5 oz holy basil
1 oz/30ml matcha
.5 oz/15ml raw vanilla
.5oz/15ml himalayan seasalt.
I sometimes add chaga and reishi for more of an earthy experience)
6 oz./170g raw cacao paste
3oz/85g cacao butter
2 oz/60ml ashwaghanda
2 oz/60ml maca root powder
.5 oz/15ml coconut oil
30 cc monk fruit
4oz/120ml raw agave
5oz/15ml coconut nectar
.3 oz/10ml organic ground coconut
.5 oz/15ml raw vanilla
a pinch of turmeric
.5oz/15ml himalayan seasalt.
6 oz./170g raw cacao paste
3oz/85g cacao butter
2 oz/60ml ashwaghanda
15ml MCT oil or coconut oil
30 cc monkfruit
4oz/120ml raw honey
.2 oz/10ml lavender essential oil .. or organic blueberry powder
.25 oz magnesium citrate
.5 oz/15ml raw vanilla
.5oz/15ml himalayan seasalt.
6 oz./170g Raw cacao paste
3oz/85g cacao butter
2 oz/60ml ginseng
2 oz/60ml maca root powder
.5 oz/15ml coconut oil
4oz/120ml raw agave
30 cc lucuma
.5 oz/15ml goji berry
.5 oz/15ml raw vanilla
.5oz/15ml himalayan seasalt.
.25oz/7ml cayenne pepper
One cannot live by chocolate alone:) Try nutrition coaching with Native Vigor Nutrition.