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Ingredients
Basic Raw Chocolate
- 250 g coconut oil, Melted
- 100 g cacao powder, raw
- 70 g Rice malt syrup
- 5 g salt
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6
8min
Preparation 8minBaking/Cooking -
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medium
Preparation -
8
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
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9
5
Recipe's preparation
- 1.Place coconut oil in tm bowl - melt - 2 min - 60degrees - speed 1 "Gentle stir setting" "Closed lid"
2. Add the rest of the ingredients and mix 30 sec - speed 7"Blend" "Closed lid"
3. Spread on baking paper on a tray that you can place in the freezer or fill silicone moulds.
Basic Raw Chocolate
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Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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