Yolande’ Raw Chocolate Workshop

11 August: Asked when the next Raw Choc Workshop would be held.

28 August: The email arrived with the date of the Raw Choc Workshop.

2 September: Real Chocolate immersion!

Starting with a warm chocolate foamy beverage that had to be an improvement on the original chocolate drink enjoyed by the Mayans, learning how to make raw chocolate and chocolate mousse with a variety of natural flavourings and ingredients, ending with a slice of hazelnut chocolate cashew cream pie and a cup of licorice tea in front of a warm fire on a stormy day. It could not have been a more perfect chocolate experience.

Here are the chocolates that we learned to make:

- Chocolate del Diablo (warm frothy chocolate drink)
- Peppermint, Ginger and Chilli heart chocolates
- White and dark Goji roses
- Nut butter logs (our favourite!)
- Turkish Mulberry chocolates
- Fruity chocolate bars
- Raw chocolate mousse
- Hazelnut chocolate and cashew cream pie

Words of wisdom:
“Start with the harder ingredients in the blender first”
“Put honey or agave right at the end and dont blend too much otherwise it will split”
“First thing that they take out of products found on supermarket shelves is the fibre, because it makes the products more volatile, so they get rid of it. Cacao is an excellent source of soluble fibre.”

Heaps of nutritional and informative information was shared on Cacao and the other main ingredients that were used.

Thoughtfully Yolande provided a little take away box for those who were exceeding their chocolate limit. The brave ones finished everything and left on a high (a raw chocolate high, not a sugar high!).

Another fantastic event by Yolande!