Raw Chocolate (Everyday Raw) Kindle Edition

I like the book and the recipes. and would have liked to give it 5 stars but it would have been nice to explain the different ingredients more in detail for people that do not know all that much about these ingredients. I already have dabbled in chocolate making so most was self explanatory to me, but there are others that don't. Also what and where can one get "cacao oil"? Googling for two hours, all I can find are essential oils from cacao that are not food grade, going to the http://chocolatetalk.proboards.com/ I can't find this ingredient either. It sure would have been nice to add a page for listing resources especially for the hard to find ingredients.Nevertheless there are many nice flavor combinations I am excited to try....maybe not raw since I really don't care about the raw all that much and was just looking for a book for more ideas. I think I got enough good ideas in this book I am going to try out.

This book is beautifully written, photographed and inspiring. It's edgy and modern, with sophistication and flair. There are so many creative recipes and wonderful gourmet flavor combinations. I really appreciate the stunning photography and modern flavorings of these chocolate confections. I'm also glad that there are other chocolate-inspired recipes that are beyond the bonbons, bars, buttercups and truffles (for instance, fudges, marzipan, gianduja, buckwheat nib cereal, smoothies, and drinks, just to name a few). I'm excited to try many of these creations. Personally, I was so happy to see a recipe for white chocolate! I've made 3 recipes from the book and they have all turned out better than expected. My only issue with any of the recipes thus far is the white chocolate base. While the flavor is spot on, the use of coconut flour in the chocolate makes for a very gritty texture. However, I like it so much that I continue to make it regardless. My only issue with this classic book is that there are some gaps in information about ingredients, for instance, like chocolate liquor/paste. I personally know what it is and how to use it, there is no explanation for what it is, how to use it, and why to use it. Another part that is missing from this book is actual processing of the raw chocolate and how it is made, especially raw cocoa butter, raw cocoa powder, and the raw cocoa bean.I know that it is not the intent of the book to show you how to make chocolate from bean to bar, but it would really make the book a more complete all-around raw chocolate book. This does not detract from this beautiful book, but I believe it would only benefit the inclusion of this information.

This book has great ideas and makes chocolate making seem possible. But to execute the recipes and makes smooth crisp chocolate is another story. I didn't find his tempering techniques worked very well. Chocolate needed to stay refrigerated. Also the instructions are not very good. There are missing steps that I had questions about as I was going through the process of making chocolate.

Awesome recipes, really imaginative and very inspiring to do your own thing once you got the hang of it.The tempering method is perfect. I have never had such good results with tempering before.The writing is clear and appealing. I don't agree that this is not a book for beginners in my opinion it can be enjoyed by all levelsof cooking skills. really simple and straight forward yet sophisticated.

We love raw food at our house. I made the white chocolate fudge. There was way too much sweetener for the amount. It was a complete and total waste of the expensive ingredients I used to make it. I really regretted having made it.While the book is nice to look at, the recipes I have tried are not tasty enough for me. They are way too sweet without any complexity. The sickly sweetness was nauseating - and I love sweet things. I wouldn't normally write a poor review but the recipes I tried (and that were followed, even after adding only 7/8 of the sweetener so it didn't overflow during transfer from bench to blender) had me heading here to report.I will try another few recipes when I have time because I won't give up just yet (and I will update this review with any success I have. I am not one to ruin recipes ever). The fudge recipes are definitely lacking something. I will go back to my old fudge recipe (raw) that has a far better consistency - pretty close to the traditional fudge. To HAVE to keep the fudge in the fridge to the last second without it becoming a melty mess is not appealing to me. This stuff melts on touching.Will try something of a different nature from this book in the near future. Wish me luck. I may scour the other reviews to see what others are raving about. Don't start with the fudge.

Not sure how it happened but we did not order this book. It was sent back.

This book is great...easy to use, and understand. Downfall is it calls for stuff that is not in your local grocery store...just had to order the basics from Amazon. I guess that's ok too! Enjoy...raw foodies alike. Oh first to try is the white chocolate fudge! Everyone loved it...I do suggest adding some soaked walnuts.

this is the best book every. i'm new to raw food and mostly love raw sweets. man.... all these are super easy to make, fast, and OMG super yummy. i can no longer have regular chocolate. i made fudge in 30min. and i mean it was frozen and ready to eat 30min after i began preparing it

The basic recipe is amazing and can be adapted in so many ways - I needed to make my OH some chocolates but time was limited, this was so easy to do and I didn't have to stand over it. Not only can you make the wonderful chocolates that Matthew gives in the book, you can make up your own with this basic recipe. I have been making raw chocolates for many years now as my OH is dairy intolerant and this book has upped the quality of chocolates that he is now served up. A first class author of amazing raw recipes, only wish I lived in the US and was able to attend one of his classes!!.

El libro, en cuanto a la fotografía y tal, un diez. Es muy atrayente, tiene ideas buenas y es muy muy visual, aunque no a la hora de explicar el proceso de elaboración. He echado en falta alguna página (aunque sea de recuerdo), sobre los utensilios de chocolate que no pueden faltarte o que pueden serte de utilidad.A la hora de ponerte manos a la obra ves una receta. Hasta ahí bien. Después, tienes que entenderla, como todas, pero te quedas con la sensación de una información incompleta, brotan dudas que no puedes encontrar ni por delante, ni detrás del libro porque no existe una zona de consejos algo, para mi, esencial.Puede ser que a mi me haya salido regular la receta o que yo no la entienda, puede ser; pero, lo que también sé es que he jugado con la manteca de cacao lo suficiente como para intuir cuándo algo no cuadra en una receta y no se ligará o se cortará.Personalmente, ha sido una decepción en ese sentido, quizá y espero que a otras personas les vaya muy bien, pero con la mezcla no sé qué voy a hacer y los ingredientes no son precisamente económicos.

This book is nicely presented with lovely recipes but you do need a Dehydrator for the majority of recipes and also as a raw food fan and raw chocolate maker, I hadn't heard of a few of the ingredients -maybe they are for sale in the UK but I haven't seen or used Cacao paste or cacao oil, is that melted cacao butter. Anyway lots of ingredients used that aren't common in the UK maybe they are in the US.

This is an absolute winner. I have been looking for a complete and concise guide to making REAL and RAW chocolate. I can't wait to make these for all my family and friends. If you want to experiment with raw foods and chocolate, here is the place to start. Its simple and the photo's are stunning. Thank you Mr Kenny!!

Perfect and easy recipes! I highly recommend this to any chocolate lover! It's time to be raw, your body will thank you!