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CLICK HERE FOR THE RECIPE E-BOOK

22 mouth-watering  
and simple raw chocolate recipes for you to make at home (instant download)


just £9.99!

Chocolate Recipe Book

NO  Dairy . Sugar . Wheat . Gluten . Soy      Only the best natural ingredients

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Raw Cacao Mass Raw Cacao Butter Raw Chocolate Powder

 chocolate ingredients


    ecuadorian arriba cacao powder (pesticide/agrochemical free, ethically traded)  


    peruvian criollo cacao powder (pesticide/agrochemical free, ethically traded)  

chocolate powders:


    wild balinese raw chocolate (cacao) powder (pesticide/agrochemical free, ethically traded)  

This is the powder that is most likely of all three (Ecuadorian, Peruvian and Balinese) to be raw (see panel on left for more info), and is produced to the highest standards by Big Tree Farms in Bali.


Balinese cacao powder tastes the most ‘superfoody’, and sometimes has a slight smoky taste. It is extremely delicious but just that little bit different from other chocolate powders....in the best possible way!


Please note that due to the low temperature extraction processes, Balinese powder has a higher fat content than the other ‘raw’ cacao powders. Therefore it doesn’t always work in the same way in recipes. For instance, although I have only really tried it in chocolate bar  type recipes (in which it works very well) I have found that using about three quarters of the amount specified seems to work best. But you may need to experiment for your self to find the perfect ratio of balinese powder to other ingredients.  Keep me posted and I’ll keep you posted...

cacao butters:


    ecuadorian arriba cacao butter (pesticide/agrochemical free, ethically traded)  


    wild balinese ‘raw’ cacao butter (pesticide/agrochemical free, ethically traded)  

 cacao beans and paste:

This is the butter that is most likely of all three to be properly raw (see panel on left for more info), and is produced to the highest standards by Big Tree Farms in Bali. Its taste is perhaps a touch more complex than the other cacao butters, creating an additional depth in chocolate recipes.



    peruvian criollo cacao paste/liquor (pesticide/agrochemical free, ethically traded)  


For more info on raw chocolate, visit the articles page.

Also known as ‘cacao mass’, this ingredient is great for making chocolate bars (see the recipe in the raw chocolate recipe e-book). Or use to make chocolate smoothies. Check out the Chocolate Marzipan recipe on the blog for a delicious recipe using cacao paste.

Ecuadorian Arriba Nacional cacao powder has a slightly stronger chocolate flavour than peruvian cacao powder. It is suitable for all your chocolate making needs where a powder is required.


‘Cacao powder has been shown to have at least 4 times the antioxidant levels of even the best organic dark chocolate and to be around a third higher in substances such as magnesium, sulphur, anandamide and PEA.



Balinese Wild Raw Chocolate Powder

Peruvian Criollo cacao powder has a slightly less pronounced chocolate-y smell and flavour than ecuadorian powder, although this doesn’t make much of a difference in most ‘raw’ chocolate recipes.



Using cacao butter dramatically increases the range of recipes you can make with raw chocolate and imparts a very professional taste.


Ecuadorian Arriba Nacional is the most affordable of the cacao butters. It is a pure, high quality butter, and works very  well in practically all chocolate recipes, although it has a very slightly ‘less refined taste and texture than the peruvian butter. This is reflective of the minimal processing techniques involved.


    peruvian criollo cacao butter (pesticide/agrochemical free, ethically traded)  

Peruvian Criollo ‘Raw’ Cacao Butter is slightly creamier and softer than the ecuadorian arriba cacao butter. They are interchangeable in practically  all recipes, but go for the peruvian if you like a creamy taste and texture and a superb aroma.



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Balinese Wild Raw Chocolate Powder Raw Cacao Powder Raw Cacao Powder Raw Cacao Mass
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Raw Cacao Beans Raw Cacao Beans - Wild Balinese
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