The Beauty of
Did you know raw chocolate is rich in antioxidants, magnesium, B vitamins and other essential nutrients and is free from wheat, dairy, gluten, refined sugars, fillers and additives?!
It’s also a “feel good food” because of its phyto-nutrients and can taste just as good, if not better, than your favourite chocolate bar. Some people find they don’t feel the need to eat as much of it, maybe because it’s not loaded with processed substances that tweak your blood sugar levels, like refined sugar. With a bit of practice you can make the most mouth watering, addictive (in a good way) chocolate for yourself, your family and all those you love and care for.
It’s hard to believe, I know. But the recipes on this site are all free from refined sugars, additives, fillers, dairy, wheat, gluten and are ( with the exception of occasional honey and bee pollen ) vegan too – and some of them have even been layered with superfoods such as bee pollen, maca, spirulina and, of course, chocolate! So even though you are eating something wildly decadent and absolutely moreish, it’s way better for you then reaching for pre-made, pre-packaging, highly processed chocolate and desserts you’d buy at your local health food store. All in moderation of course!
It doesn’t matter if you’re a milk, dark or white chocolate lover, there is a healthier raw chocolate alternative. All you need is a bit love, patience and the right recipes to get started.
What exactly is Raw Chocolate?
Raw chocolate is literally that; unprocessed and not heated above 42°c/118°f – which means, all ingredients including the beans, liquor/paste, butter and powder are not heated above 42°c/118°f.
You might be wondering what’s the point of that? Well, heating most foods has been shown to destroy vital vitamins, nutrients and minerals that are essential for our bodies. You know that saying “ Let food be thy medicine and medicine be thy food” ? Well, this is what’s it’s referring to, getting as much from our food as possible to support our bodies.
And if you are wondering how it gets its flavour and sweetness, it’s all down to a few happy companions, like coconut sugar, lucuma and xylitol. All nature and as unrefined as possible. In some cases, they are suitable for diabetics and those following a low gi diet.
Does it taste the same as regular chocolate? Thank goodness no. It tastes better. Why? Made correctly it has the same snap and shine as its cooked counterparts and, by using all natural ingredients, it leaves you feeling uplifted instead of weighed down, heavy and lethargic.
Why Raw Chocolate?
Here are some other reasons why you might be interested in making your own raw chocolate:
- It’s fun to do and fun to share – Chocolate always brings people together and making it just deepens that experience to those you care for. You can make chocolate with your children, your friends and incorporate it into your business, if you so desire.
- It’s healthier for you and your family – If you are trying to get your kids (or partner) to stop eating refined-sugar, raw chocolate is a gateway to healthier eating. When people find healthier desserts as or more delicious than their processed counterparts, they are more likely to want to start eating healthier in general. If you are making them at home, you know what’s in them and you can avoid all the unhealthy nasty that goes in store bought chocolate.
- It’s a wonderful creative outlet – If you love food, making raw chocolate is a wonderful way to take some “me” time. It’s very meditative, as it’s a practice, like meditation. Once you learn the basics, you can express yourself through chocolate by creating your own unique flavour combinations and textural components. If you have always wanted to have a hobby that expresses more of who you are, raw chocolate making might be the medium for you.
- It’s an impressive and thoughtful gift – Everyone lights up when you give them raw chocolate! And it’s a gift you can give knowing it will do them more good than harm, not like cooked chocolate. I’ve even had clients ask me to come up with chocolate bars that represents their partner’s “personality” – that’s super fun to do.
- It doesn’t cost a lot of money to start: So long as you have a blender, hob and thermometer, you can start making raw chocolate with just 3 ingredients. I’ve kept the recipes simple and easy to follow so you can start simple and move into more complex flavours and recipes as you feel confident to do so…. And you will!
Not sure where to start?
I’ve made it easy for you. Here are three options:
FREE Videos: Start
watching and learning today
Are you a visual learner ? Yeah, me too. If I can’t be there in person, I love a video. Russell James and I put together this little video series for you. It’s a way for you to dig in to raw chocolate making, learn some best kept secrets to it’s success and see if it lights you up!
FREE eBook: 10 Quick and Easy Raw Chocolate Recipes
Make delicious raw chocolates and raw desserts your family and friends will be raving about with this FREE eBook containing my most popular recipes. Balanced flavours, beautiful texture that aren’t too sweet.
The Beginner’s Guide
to Raw Chocolate
This 38 page eBook gives you a wonderful introduction into raw chocolate. It covers the what’s, why’s and how’s of raw chocolate including tempering your chocolate and troubleshooting your chocolate – this ensures that you start off on the right track and keeps you going with fundamental recipes for a while.
Kind words from our friends
Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”Sammy Tranger
Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.Russell James“The Raw Chef”, London UK
Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.Chad SarnoChef, Consultant & Speaker
I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!Monika WackerFounder Schoccolatta, Switzerland
Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.Amy WebsterFounder of Simply Raw, Zurich Switzerland
Why I do what I do …
I focus on chocolate because it’s my passion. Students frequently ask me what got me into chocolate and if I have always been passionate about it. The answer is, I fell into it and, No I wasn’t passionate about chocolate or pastry as a chef.
I never planned on it being my passion, but I don’t think we can control these things. Passion creeps up on us and takes hold of us. It drives the boat and we just navigate it as best as we can.
Working with chocolate allows me to express myself in a way I was never able to do through other forms of cooking. I think it’s the emotional connection I have to sweets from being a child that really connected to me so deeply.
I’ve watched so many people start making chocolate as a way of giving better options to their children and ended up with starting a small business. As cliche as it sounds, I’ve watched the art of raw chocolate transform people’s lives. When people make chocolate they feel happy, excited… they light up and chill out at the same time.
The more we do the things that tap into our creative genius and spread wonder and joy, the better we feel, the more alive with purpose we feel. And that’s why I do what I do.