Raw cacao powder is rich in protein and magnesium and has been shown to provide health benefits for your heart. The term "raw" in raw cacao powder symbolizes that the powder has at no point in its processing been fully cooked, thereby retaining the nutrients and anti-oxidants in the chocolate. Raw cacao powder is commonly used to bake sugar and chemical-free dark chocolate treats.
Things You'll Need
- Whole cacao beans
- Cold-press machine
- Mortar and pestle
- Large spoon
- Baking pan
Place the whole cacao beans in the cold-press machine. Set the temperature of the machine to 116 degrees Fahrenheit. Apply pressure to the beans with the press using the full pressing power of the machine. Allow the fats and oils to drip from the machine for five minutes.
Open the press and scoop out the remaining paste from inside with the spoon. Transfer the cacao paste to the mortar.
Crush the paste by using the pestle with your dominant hand. Squeeze the paste against the inside of the mortar and the blunt end of the pestle. Use a twisting motion with the edge of the pestle to ensure that the beans are being crushed effectively. Continue crushing until you have a smooth paste with no lumps.
Spread the paste in a thin layer on the baking sheet. Wait 24 hours for the paste to dry into raw cacao powder.
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