Raw Chocolate

I was honored to win in several categories of the first two Best of Raw Cacao contests, held in Los Angeles and New York City. The following newsletter feature was written by Living Light Culinary Institute which highlighted the event.

Living Light is proud to announce the continued success of Colleen Cackowski, assistant to the Director, Cherie Soria.  Colleen just won the NYC Best of Raw Cacao Contest in the Low Glycemic Treat Category, for her Low Glycemic Superfood Dark Chocolate Almond Butter Cups. (see recipe below


 Colleen’s raw confections are brilliantly delicious, and we are so proud of her! She’ll demonstrate this marvelous recipe at the Living Light Chef Showcase and those of you who are attending will get a chance to sample these delightful prize-winning chocolates, as well as all the other amazing gourmet raw foods demonstrated during the showcase – mmmmm, can’t wait! 

Colleen also won the Best of Show and Truffle/Bar Category in the LA Best of Raw Cacao contest held in Los Angeles on March 7, 2010 with her absolutely fabulous (and definitely to LIVE for) Fleur de Sel Super Chocolate Caramel Truffle, also known as the Pyramid Truffle. 26 Raw Chefs, including Elaina Love (who won in the savory category) were sent the same truly raw cacao powder and raw cacao butter to use in developing their original recipes. 

Each chef chose to create a chocolate recipe in one of five categories. For the contest, Colleen opted for a smooth and delicious chocolate caramel filling. This exquisite confection actually balances all 5 flavors and contains superfoods, for an added dimension of antioxidants, minerals, and phytonutrients. Lucky tasters said it was not only remarkably delicious, but power packed with nutrition, and it made everyone feel GOOD! 

Colleen chose a pyramid shaped candy mold because of its energetic properties. The powerful shape was intended to build and intensify all the loving and creative energy of the recipe, and the judges were obviously quite impressed!

“Colleen’s chocolates are the most luscious, complex, and well-balanced raw chocolates I have ever tasted. They are on par with the best gourmet chocolates anywhere in the world.” – Jennifer Cornbleet, author of Raw Food Made Easy for 1 or 2 People and Raw For Dessert
                                                                                                    

“Colleen’s raw chocolates are everything you hope for when you take that first bite: luscious, sensory-provoking and sexy! She uses only the finest, organic, all-raw ingredients– but even more important, her chocolates are an expression of a love and passion for chocolate.” – Cherie Soria, Director, Living Light Culinary Institute

Recipe for the Award-Winning Low Glycemic Superfood Dark Chocolate Almond Butter Cups:

Yield: 24 medium size cups

Chocolate Cup:

1 1/4 cup raw organic cacao butter

3/4 cup raw organic cacao powder

3 tablespoons raw wild-crafted carob powder

2 tablespoons yacon syrup

1 tablespoon raw organic coconut oil

2 teaspoons certified raw organic goji berry extract powder

2 teaspoons certified organic acai powder

1 teaspoon vanilla powder or vanilla extract

1/4 teaspoon Himalayan crystal or other mineral salt

Nut Butter Filling:

1 cup finely ground raw organic almonds (or any nut you prefer)

2 tablespoons Artisana raw organic coconut butter

2 tablespoons Coconut Secret raw coconut nectar

2 tablespoons coconut sugar

1/2 teaspoon vanilla bean powder or vanilla extract

Pinch of salt

Instructions:

For the Chocolate Cup:

  1. Melt cacao butter and coconut oil in the dehydrator at 115 degrees until liquid.
  2. Whisk in the raw cacao powder and raw carob until smooth and creamy.
  3. Add other ingredients, one by one, including any desired superfoods, combining well into the mixture as you go.  

For the Nut Butter Filling:

  1. Process soaked, dehydrated nuts in a food processor or blender until finely ground, but not yet creamy.
  2. Melt coconut butter in a dehydrator until liquid and add to the nuts.
  3. Add other ingredients and mix by hand.

Filling the mold:

1.      Fill a candy mold mostly full with the liquid chocolate mixture, and put in the fridge to gel slightly (about 10-20 minutes).

2.      Before the chocolate cup is fully hardened, remove mold from the fridge and scoop out the center of the chocolate.

3.      Fill the hole in the chocolate cup with the nut butter filling.

4.      Top off the chocolate butter cups with the remainder of the liquid chocolate mixture, warming the chocolate slightly in the dehydrator again if    necessary.

5.      Put in the fridge or freezer to set. Warm to room temperature before consuming.