Raw Chocolate

Chocolate is absolutely magical.

Each piece is a solid elixir, used as a vessel to deliver whichever upgrade you choose. Or whichever upgrade chooses you. 

As an example, these little gems were designed for movement and endurance. I created them for a friend who is going on an 80 mile a day bike journey from San Francisco to Los Angeles to raise money and awareness for the fight against HIV/AIDS. Organic raw cacao is already loaded with over 300 vital antioxidants, vitamins,  minerals, and 'blissful' chemicals to enhance physical and mental well-being. To amp up the chocolate's mojo I added cordyceps. This friendly fungi is known as 'the athletes tonic' in Traditional Chinese Medicine. They are known to increase the lungs capacity to pull in oxygen and can reduce lactic acid build up. Also, while doing research for these chocolates I came across a series of studies about the ability of cordyceps to manifest inhibitory activity towards HIV-1.  I ground up goji berries for a base because they are an amazing longevity herb and promote healthy eye sight as they have the highest concentration of beta carotene on Earth.

Why is all this information important? Because I concentrated on the knowledge with deep intent while making these chocolates. Like it was part of a mantra or a spell. I infused these chocolates not only with love, but with purpose.  

Feel it, roll with it, and let the upgrade make the call. 


Raw Chocolate

(fills one 12 piece candy mold)

A clean and dry silicon candy mold

3/4 cup cacao butter chucks 

1/2 cup sweetener of choice (maple syrup, coconut palm sugar, raw honey work best)

1 cup raw cacao powder

1/2 tsp pure vanilla  (I love this one)

1/8 tsp pink Himalayan salt (or more if you want a salty chocolate. But be aware, a little goes a long way!)

Chosen upgrade, the possibilities are endless:* 

  • 1 heaping tsp powdered mushrooms: cordyceps, chaga, reishi, etc.
  • 1 heaping tsp powdered greens: spirulina, chlorella, etc.
  • 1/2 tsp mint extract, powdered or grated ginger, true cinnamon
  • 1 tsp pollens: pine, bee, lotus, green tea
  • 1 heaping tsp others: mesquite, lucuma, maca, etc.
  • 1 tbsp nut butter, coconut milk, or colostrum for creamier chocolates

1/3 cup optional base: crushed or whole goji berries, a pinch of rock salt, raw nuts or seeds, or hemp hearts

*When it comes to upgrades I am an intuitive chef. I have general guidelines I use, but first and foremost I go with taste and intuition. 


  1. Make a bain-marie (hot water bath/double broiler) by filling a frying pan half way with water and placing a heat-safe glass bowl or sauce pan in the frying pan. Try to not let any water get into the sauce pan as it can ruin the consistency of the chocolates. On a low heat, slowing warm the water. 
  2. Add the cacao butter chucks to the sauce pan. Stir them occasionally while allowing them to slowly melt. Be patient here and don't let it melt too quickly. You don't want to overheat the ingredients. Once melted, add sweetener of choice and give it a stir until well incorporated.
  3. Now add the raw cacao powder, vanilla, salt and slowing mix well until it is all saucy and delicious. Grab a clean spoon and give it a taste. How is it? Do you love your chocolates clean and pure? Then skip the upgrades and save them for next time! What to kick it up a notch? Listen to your body and add what ever upgrade calls you. Mix well.
  4. Now don't wait too long between these next steps or the ingredients in your chocolate will separate and settle to the bottom of the pan. Place the clean and dry candy mold on the solid surface like a cutting board or a baking pan. You will be putting the chocolates in the freezer to solidify, so make sure you have a flat surface for the chocolates to rest on. 
  5. Use a spoon to pour the chocolate sauce into the molds. Give the sauce in the pan a little stir after each chocolate is poured to make sure the ingredients are evenly distributed throughout. Once all the molds are evenly filled put the cutting board or pan with the mold on top in the freezer on a flat surface. Leave the chocolates in the freezer for a minimum of 2 hours to harden. After 2 hours, you can pop the chocolates out of the molds and store them in an airtight container the fridge for up to a week. 

Don't have silicon molds or just think that this would be a ridiculously fun activity to do with your friends (and wine)? Then let's have a raw chocolate party!  You provide the kitchen, at least three of your favourite humans, the preferred beverages, and I bring the chocolate-making goodies. Sounds fun, right? Email me!


Denby RoyalComment