Matthew Kenney - Raw Chocolate

What an honor to write about the worlds favorite food! So much has been written about chocolate. Chocolate has the ability to define romance, holidays are literally designed around it, and it is hard to imagine a special occasion that doesnt involve the esteemed cacao bean in some form or another. Even those on a diet love a little chocolate every day. Chocolate does embody the essence of decadence and its one of those things that we all really seem to enjoy.

Unfortunately, not all chocolate is created equal. Some is truly remarkablecrisp and aromatic, full flavored and nuttywhile other chocolate may be sugary, its true origin masked by a grocery list of obscure and often unnecessary ingredients. Much of what we may find in a supermarket today wouldnt even register as chocolate in our minds if it wasnt labeled as such, as it has strayed so far from the exotic and nutritious bean that gives real chocolate its name.

Which brings us to raw chocolate. We wanted to write this book long ago; however, much of the raw chocolate we tried missed the mark, wasnt tempered the way it needed to be, and was often lacking the texture and clarity we expect from fine examples of the product. It just wasnt refined. As with all of the work we do, we aim to develop techniques and flavor combinations that are unique, practical, and inspiring. So here we are, several years and multiple chocolate bars later, finally ready to share what weve found.

With Raw Chocolate, we offer our preferred method of preparing and tempering chocolate, as well as a number of other creative uses for cacao products and natural ingredients. These all star in a number of recipes that we hope youll love as much as we do. We have also tried to standardize working methods that allow you to make these recipes at home regardless of the amount of space you have to work with, and to focus on items that hold up well regardless of the climate you live in.

Chocolate truly embodies the meaning of a daily staple. When friends ask me what I eat when I travel, the answer is simple: chocolate. It also happens to be what I eat after lunch, or when Im golfing, or in the mood for dessert.

Another reason we have waited until now to write this book is the historical challenge of procuring the best ingredients to make raw chocolate. They are now readily available in gourmet stores or online, as is the equipment needed to produce them.

Perhaps the most exciting aspect of raw chocolate is its contribution to physical and emotional health overall. Cacao, when not cooked, has a tremendously high level of antioxidant properties, and many suggest that it benefits the heart and lowers blood pressure and cholesterol. Who doesnt feel a littleor a lotbetter after some great chocolate?

Preparing artisan chocolate is liberating for a chef in a number of ways. There are fewer ingredients required, and seasonality (something we love to adhere to in general) is not quite as critical. Therefore, the creative inspiration becomes all about technique, redefining taste and texture, and searching for new ways to present a classic.

With chocolate, we have a huge advantage in our overall mission of preparing food that is sexy, because chocolate already is sexy. In fact, its hard for it not to be. To us, chocolate making is about inspiring the senses, and literally all of them.

is always paramount, and its origins are found in high-quality ingredients, something we stress the importance of over and over. Although we love dark chocolate, were not fans of chocolate that is too bitter. Alternatively, we also would not care for it if the chocolate were too sweet. As with all cooking, balance is everything. We try to embrace flavor profiles that are rooted in classical combinationswe respect cultural inspirations while preparing them in unique and more healthful ways. Chocolate is a great outlet for our inclination to embrace exotic ingredients, such as spices and aromatics. It highlights the fresh, clean flavors that embody all of our work.

is critical, and without having refined our tempering process, we would not be writing this book. Chocolate bars, bonbons, and other hardened recipes require a snap; chocolate that isnt properly tempered does not feel as good to eat, nor does it look as good in most cases. In many of these recipes, well add a sprinkle of sea salt or lavender to the surface of a bar to create another element of texture.

As is so often said, presentation is everything. We believe in investing in attractive molds, wrappers, and other props to always present chocolate in a format that it deserves.

One of the most exciting aspects of raw chocolate is its shelf life. It lasts, and is just as good tomorrow, or the day after that, as it is when freshly made. Always feel free to try a few recipes at once. Things will lastor they may not last, depending on how hungry you are!

Whereas the preparation of savory raw food requires a lot of thought and planning simply to shop for ingredients, most of the core ingredients for chocolate may be purchased ahead of time and kept on hand. We recommend always keeping cacao paste, beans, butter, nibs, and powder on hand. For sweeteners, we suggest you always have a good quality raw agave, coconut sugar, or another sweetener that you may prefer. Sea salt, high-quality spices, vanilla beans and extract, and other enhancers are always helpful as well. Nuts and seeds are great to have on hand, as long as you store them properly, keeping them cool and dry. If you keep these basics in your pantry, youll be able to minimize shopping to whatever fresh ingredients your recipe calls for.

Equipment is not terribly complicated with raw chocolate. A good high-quality blender is essential, of course. We prefer Blendtec and use them in our restaurants and at home. Youll also want a high-quality food processor. A dehydrator is needed for the Chocolate Base Recipe and other recipes in this book. One thing that really makes a difference with all food preparation is a set of high-quality, well-sharpened knives; they make life easier and cooking more fun in general. High-quality chocolate molds for both shells and bars are important; they will quickly change the presentation of a recipe for the better. And youll probably find the need for a couple of extra mixing bowls, pastry bags, an offset spatula, and a good wire whisk when making these recipes. All in all, these are mostly tools that youll have at home if you work with food on a regular basis.