I am wondering if anyone out there can give me some advice on tempering raw chocolate. Is there a 'best' way to do this? WHich items can I use with the greatest success?
Raw cacao butter, cacao powder, cacao paste?
Sweeteners would likely be raw agave and/or raw coconut nectar. I could use some raw cane sugar if needed. Also not opposed to using coconut sugar, although not raw it is highly nutritious.
I would also be using some raw sunflower lecithin, vanilla beans and/or extract. possibly some carob powder.
I've read lots of posts on this site and they have helped but not completely answered my questions to where I feel confident.
Any help would be appreciated. I currently make and sell raw refrigerated chocolate and its great but want to also produce something that is shelf stable.
The Great Un-Baked!
updated by @jennifer-davis: 04/12/15 11:00:12PM