A Passion for Raw Chocolate

‘A Passion for Raw Chocolate’ is the most comprehensive and well thought out raw chocolate book on the market today. It’s contents are sure to change the way raw chocolate is produced, both domestically and professionally, the world over.A Passion for Raw Chocolate brings you 58 pages of sensual chocolate heaven, covering the fundamentals of precise and professional raw chocolate making and outlines the following topics, techniques and principals:Tempering – explains the tempering process, various ways to temper and why tempering is a crucial part of chocolate makingChocolate moulds – the different types, how to use them, how to care for them and where to buy themBase recipes for white, “milk”, dark and “pure” (using nibs) chocolate – all dairy freeSweetener chart of all sweeteners to use in raw chocolate and in what amountsHow to make coloured chocolate and explanation of various decorating methodsOoosha’s “Signature” Chocolate recipesCreating and using textures and aroma to create truly unique raw chocolatesTroubleshooting section of FAQ’s on tempering and general chocolate makingLinks page to help you find everything you require to get started; moulds, ingredients, equipment and inspirationCarefully sourced nutrition information written by Emma Mihill, Naturopath and Iridologist.