Hi Choccies,

Does anybody has experience with emulsifying raw chocolate with soy lecithin (raw) ?/??

I used the advise that i got at my last poll and my chocolates are more shiney now. i temper the chocolate carefully, but i do notice that the chocolate behaves different compared to what  the books say (about cooked chocolate). For example the beta crystals do not form at 27 degrees Celsius, but at about 24,5 degrees ! Tjis seems logic to me, as the butter and beans are cold-processed...

I love to hear from you, laura from Holland, Amsterdam

Thanks Sheryl,


Your advise is very valuable, i am going to try it right away !

Love (chococolate), Laurabutterfly

 Hi there,

I am making raw chocolates for a restaurant in Holland, but i did not manage to get them smooth and shiney. Is it because i add so much other ingredients like spices,vanillapowder, maca, essential oils, raisins, gojies, buckwheat .... that they don't get smooth The buckwheatcrunchies, goijies and raisins go into it whole.
or is it because i use soft molds
Does anybody has experience with tempering the chocolate  ?


Please let me know your experience !

 Hi Robin,

My website is www.lauralevensvuur.nl, over .......raw food dus !! Kom eens naar Amsterdam, groetjes, laura