Another guest post for you today folks, this time by one of our lovely customers, Jacqui Malpass.
When we decide to change our diets often our favourite food is the first thing on our minds and the hardest to give up.
I was a dedicated dark chocolate scoffer and even convinced myself that a bar of Green and Blacks or Lindt a day with a healthy top up of dark chocolate digestives was good for me.
Coming off processed sugar and not eating dark chocolate was a mare, until I was introduced to raw chocolates. A friend suggested that I try some of hers, they were ok but not really what I was looking for.
However, intrigued I went off in my usual style and bought some random ingredients and attempted to make chocolates.
The generally held view is that raw chocolate, in the context of what we do round these parts, relates to two key aspects. Both fundamental to raw chocolate and both fundamentally different to your average chocolate product.
In true Halloween style, the process goes something like:
