chocolatieresse

Agave is a very sketchy product indeed - as is the 'raw' chocolate industry. I've been told in my research that as there are no certified third bodies to regulate - many items are sold 'in the spirit of raw'. There are a number of raw companies putting out mostly (there's that disclaimer again) transparent integrity projects sharing info from source to production to plate - however - having close colleagues that have visited a main 'raw' agave production facility in Mexico - they weren't convinced (and really, like I give a @#$ - there are very good reasons to heat things up - and agave is similar to maple syrup in that it releases beneficial minerals when cooked - and dark is better than light....like most sweeteners) On the topic of raw chocolate - here is a *great* link :http://chocolatealchemy.com/the-truth-about-raw-chocolate There are 3 companies claiming that it can be done (in Grenada, Ecuador, Bali) - and temperature can most certainly be taken down - but the concerns regarding the high levels of pathogens and microorganisms on the shell (and bean when cracked) are quite valid in turn. The Indonesian company claims they have patented technology (though - are currently looking at flash sterilizing) the Ecuadorian claims that grinding at high altitudes maintains low temps....anyways...I digress, but will add>> Anyone who has had artisanal farmers market raw cacao can attest to the shakey high that comes with it - which I've been told is 'theobromine and caffeine' by some, and 'toxic overload playing with your adrenals' by others. Where I've come to is this. Raw food at its peek is about sourcing the best ingredients and exploring these ingredients at their peek. Making itself an extremist diet is sadly the death of itself and overshadows just this. Desserts are an excellent gate opener to displaying that 'healthy' sweets can (and they can) be quite delicious. Maple syrup is included because it is highly beneficial nutritionally - but I also suspect - higher-end creations needed a palatable lift/alterative - as agave is a bit acrid and does 'burn'- not to mention its level of sweetness seems to alter with age.

Chocolate Raspberry Cake with Ginger Chocolate Mousse (raw) Makes 4 cakes For the Base: 1/4 Cup Oat Flour* 1/2 Cup Cashew Flour** 2 TB Cacao Powder 2 TB Maple Syrup 1/2 Tsp Vanilla Extract 3 TB Water 1 Tsp Lemon Juice Pinch Salt 1 Small pack of Raspberries for the centre of the cake. *Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vita-Mix. **Cashew flour is made by grinding cashews in a food processor ..... for more... (credit to Russell James) http://gliving.com/chocolate-raspberry-cake-with-ginger-chocolate-mousse/

It is a challenge if you aren't 'in the raw'. Having been very inspired at one time by the lifestyle - I did a lot with the raw dessert concept for several years. Looking back its all the same ingredients rearranged. The best site to lead to other chefs of past and present(if anyone is still reading this thread in 2011) is Gliving.com under Greenchefs. A lot of it is ammature - but there are plenty of recipes that could be played up if they land in professional hands. On a compassionate note - raw is at it's essence a 'healing' diet - the gourmet take gets old (been there, done that, craved for more to play with in less concentrations. in that I mean a cup of cashews never goes down well). If you happen to be a classically trained chef of any sort are are asked to work the concept - and aren't in the zone, pass it on to someone who is and offer the owner your expertise on the business end - for which I gaurentee rawbies do not have (costing/sourcing/kitchen management/expediting....etc). There are people out there who need it for a variety of health reasons (physical/emotional...) - and they can be challenging to deal with if you aren't. I'll leave this post in case anyone needs leads or links for home or commercial use- I'm happy to share and have styled some very tasteful books if you need visual inspiration on the sweeter side of raw.

I've been using a pacojet for raw vegan sorbet - and am utilizing agave. Does anyone have experience with the sugar substitute.....all of my sorbets are coming out icy, like granita's (but not nearly as nice) Thanks!