Approx.

time:
30 MINUTES
(hands on time, ready in 3 hours).

Makes: Dark Chocolate, Milk (mylk) Chocolate,

Island Bliss Truffles, Chocolate Truffles, Velvet
Chocolate Mousse, Raw Chocolate Brownie.
Raw Cacao Chocolate Kit Instructions

Delicious
and oh so
nutritious!

serving suggestion
The Mad Millie Raw Cacao Chocolate Kit contains
all the essential tools and basic ingredients
you need to make dark, milk (or mylk) chocolate
as well as a range of chocolate delicacies at home.
Raw chocolate differs greatly from general
mass-produced chocolate you buy from your local
supermarket. It uses raw cacao (not cocoa) which is well
known for its high content of antioxidants (40 times the
antioxidants of blueberries!). When cacao is processed into
cocoa, most of these antioxidant benefits are lost. Not only
that, conventional chocolate generally contains refined
sugars, emulsifiers and many other not-so-lovely ingredients.
Raw cacao (and chocolate) are also a good source of
magnesium, iron and a general mood enhancer! Raw
chocolate tends to have a different texture to mass produced
chocolate with a more intense flavour and softer texture.
Containing antioxidants and without any nasties or refined
sugars, this kit takes your chocolate experience to a whole
new level and is practically guilt free!
Raw, vegan, organic and good for the mind, body and soul.

www.madmillie.com

Watch our YouTube videos if possible before starting.

They say a picture is worth a thousand words!
 Raw Cacao Chocolate Kit Instructions

Raw Cacao Chocolate Kit

YOUR KIT CONTAINS

• Raw organic cacao butter

• Raw organic cacao powder
• Organic coconut sugar
• Chocolate mould
• Chocolate wraps and labels
serving suggestion

ADDITIONAL INGREDIENTS YOU WILL NEED

(only required for additional recipes)
• Milk powder (coconut or regular milk powder)
• Dates
• Almonds
• Aquafaba (chickpea liquid)
• Desiccated coconut
• Vanilla essence

ADDITIONAL KITCHEN EQUIPMENT YOU WILL NEED

• Bain-Marie (water bath made from two stacked pots or a saucepan)

• Baking dish/tray/loaf tin
Raw Cacao Chocolate Kit Instructions

Making Coconut Sugar Syrup

We suggest making up the full batch of coconut sugar syrup before
you begin to make these recipes.

Coconut Sugar Syrup

Makes approx: 1/2 cup

INGREDIENTS
• ½ cup (80 g) coconut sugar
• ¼ cup (65 ml) boiling water
METHOD
STEP 1: MIX
• Add the coconut sugar to the boiling water and mix until the sugar completely dissolves.
STEP 2: STORE
• Leave to cool down, then store syrup in an airtight container in the fridge for up to two
weeks, ready for use.

Dark Chocolate (75%)

Makes approx: 4 bars - 220 g (7.8 oz)

This raw cacao chocolate is untempered giving it a beautiful fudge like texture and the delicious,
healthy benefits of simple, raw ingredients. Add any flavours to the chocolate mixture just before
putting in the mould, any decorative ingredients (almonds, goji berries, coconut etc) can be
added directly to the chocolate before it sets.

Difficulty: Easy

INGREDIENTS • If adding any flavours or ingredients (i.e.

• 8 Tbsp (50 g) raw organic cacao powder peanut butter, dried fruit, nuts etc), mix these
• 140 g raw organic cacao butter through now. (Note: ensure that you don’t
add too much extra liquid as it will affect the
• 4 Tbsp coconut sugar syrup setting of the chocolate.

METHOD • Place mould on a sturdy board or plate to

stabilise it before you pour in the melted
• Prepare a bain-marie (hot water bath) chocolate. Transfer into the moulds evenly
between 55˚C and 70˚C (131˚F - 158˚F) by (each mould just over half full). Add any
mixing boiling water and tap water. decorative ingredients on top of the chocolate
now before transferring the board with the
• Melt the cacao butter in the bain-marie.
mould to the fridge to set.
• Once fully melted, add the coconut sugar
syrup and cacao powder and mix thoroughly • Let set for 2 hours in the fridge before
until there are no lumps and you have a wrapping and gifting or eating yourself! Best
smooth texture. to consume within one week.
 Raw Cacao Chocolate Kit Instructions

Milk or Mylk Island Bliss

Chocolate Truffles
(35%)
Makes approx: 4 bars - 220 g (7.8 oz)
Makes approx: 6 – 8 balls

This variation of chocolate can be made

with real milk powder, or our preferred Delicious white chocolate truffles with a subtle
vegan, dairy free option can be made coconut flavour. Take a moment to close your
with coconut milk powder. eyes, savour and drift to the islands…

Difficulty: Easy Difficulty: Easy

INGREDIENTS INGREDIENTS
• 3 Tbsp (18 g) raw organic cacao • 1/3 cup desiccated coconut
powder • 1 Tbsp (7 g) coconut milk powder
• 70 g raw organic cacao butter • 25 g raw organic cacao butter
• 6 Tbsp coconut sugar syrup • 1.5 Tbsp coconut sugar syrup
• ¾ cup (75 g) coconut milk powder (or dairy METHOD
milk powder)
• Add the ingredients (keeping a little
METHOD desiccated coconut aside for rolling the balls
in at the end) into a food processor and mix
• Prepare a bain-marie (hot water bath) until the mixture is uniform.
between 55˚C and 70˚C (131˚F - 158˚F) by
mixing boiling water and tap water. NOTE: cacao butter should not be melted.

• Melt the cacao butter in the bain-marie. • Shape mixture into small balls and roll/spread
desiccated coconut on top of the balls.
• In a separate bowl, mix together milk/mylk
powder and cacao powder. • Let set for 2 hours in the fridge before
consuming. Best to consume within one week.
• Once fully melted, add the coconut sugar
syrup and cacao/milk (mylk) powder mixture
to the cacao butter. Mix thoroughly until there
are no lumps and a smooth texture.
• If adding any flavours or ingredients (i.e.
peanut butter, dried fruit, nuts etc), mix these
through now. (Note: ensure that you don’t
add too much extra liquid as it will affect the
setting of the chocolate.
• Place mould on a sturdy board or plate to
stabilise it before you pour in the melted
chocolate. Transfer into the moulds evenly
(each mould just over half full). Add any
decorative ingredients on top of the chocolate
now before transferring the board with the serving suggestion
mould to the fridge to set.
• Let set for 2 hours in the fridge before
wrapping and gifting or eating yourself! Best
to consume within one week.
Raw Cacao Chocolate Kit Instructions

Chocolate Velvet
Truffles Chocolate
Mousse
Makes approx: 6 – 8 balls
Serves: 2
Moist chocolate truffles that are incredibly
simple to prepare for whenever the
A rich, decadent mousse that will impress the
mood strikes!
most serious mousse connoisseurs. We use
aquafaba in place of the egg whites typical
Difficulty: Easy of a traditional recipe to make this mousse
delightfully vegan while intensely satisfying.
INGREDIENTS
• ½ cup (45 g) desiccated coconut Difficulty: Easy
• 1 Tbsp (6 g) raw organic cacao powder
• 4 medium sized dates INGREDIENTS
• 2 Tbsp water • ¼ cup chickpea liquid (aquafaba)
• 1.5 Tbsp coconut sugar syrup • 1 bar (55 g) Mad Millie dark chocolate,
or commercial dark chocolate.
METHOD • 2 Tbsp coconut sugar syrup
• Add all ingredients (keeping aside
½ Tbsp of cacao powder to use at the METHOD
end for dusting) into a food processor
and mix until uniform. • In a stainless-steel bowl melt the Mad
Millie dark chocolate bar (or follow the Mad
• Shape mixture into small balls, before Millie Dark Chocolate recipe and stop before
rolling in cacao powder and allowing transferring to the mould).
to set for 2 hours in the fridge before
consuming. Best to consume within one • Add the coconut sugar syrup to the melted
chocolate and mix. Leave aside.
week.
• Add the aquafaba into a food processor
or blender and mix until it becomes fluffy
(approximately 1-5 minutes).
• Add the other ingredients into the food
processor and mix until the mixture is
uniform.
• Divide the mixture into two glasses or small
bowls and refrigerate overnight until set.
Decorate with toppings of your choice! Best to
consume within one week.

serving suggestion
 Raw Cacao Chocolate Kit Instructions

Raw Chocolate Brownie

Makes approx: 520g (18 oz) METHOD
• Put raw almonds into a food
processor and blend until flour like
This rich chocolate brownie is not cooked with a bit of texture or chunkiness
making it incredibly simple and easy to still remaining. Remove from food
prepare, not to mention a lot more nutritious! processor, mix with cacao powder
No refined flour or dairy are used. and set aside.
• Add dates, water, vanilla essence
Difficulty: Easy and coconut sugar syrup to the food
processor and blend.

INGREDIENTS • Add all ingredients into a large

mixing bowl and mix until uniform.
• 2.5 cups (375 g) raw almonds
• 1 cup (140 g) dates • Fit and shape the mixture into a
baking dish or loaf tin and press
• ½ cup (50 g) raw organic cacao powder down (the kits chocolate mould can
• ½ cup (125 ml) hot water also be used).
• 2 Tbsp coconut sugar syrup • Place in the fridge to set for 4 hours
• 1 tsp (5 ml) vanilla essence before consuming. The longer you
keep in the fridge, the firmer the
brownie will get. Best to consume
within one week.

NZ / AUS UK / EU
NUTRITION INFORMATION - CACAO POWDER NUTRITION INFORMATION - CACAO POWDER
Servings per package: 2 Servings per package: 2
Serving size: 50g Serving size: 50g
Average Quantity Average Average Average Quantity
per Serving Quantity Quantity per 100g
per 100g per Serving
Energy 925 kJ 1850 kJ Energy 766.5 kJ / 183 kcal 1533 kJ / 366 kcal
Protein 10.7 g 21.4 g Fat 5.5 g 11.0 g
- gluten not detected not detected - Of which Saturates 3.25 g 6.5 g
Fat, total 5.35 g 10.7 g Carbohydrate 13.4 g 26.8 g
- saturated 3.55 g 7.1 g - Of which Sugars 0.45 g 0.9 g
Carbohydrate 32 g 64 g Dietary Fibre 12.15 g 24.3 g
- sugars 0.0 g 0.0 g Protein 14.0 g 28.0 g
Dietary Fibre 14.3 g 28.6 g - Gluten not detected not detected
Sodium < 5 mg < 5 mg Salt 0.0 mg 0.0 mg
Potassium 800 mg 1600 mg Potassium 800 mg 1600 mg
Magnesium 279.5 mg (87% RDI*) 559 mg Magnesium 286 mg (76% RI*) 572 mg (153% RI*)
Manganese 2.1 mg (42% RDI*) 4.2 mg Manganese 2.65 mg (133% RI*) 5.3 mg (265% RI*)
Phosphorus 446.5 mg (45% RDI*) 893 mg Phosphorus 389 mg (55% RI*) 778 mg (111% RI*)
Total Antioxidants 55,500 µmol** 111,000 µmol** Total Antioxidants 55,500 µmol* 111,000 µmol*
Iron 4.1 mg (34% RDI*) 8.2 mg Iron 4.65 mg (33% RI*) 9.3 mg (66% RI*)

This Nutrition Information is based on an average *Reference intake of an average adult (8400 kJ/2000 kcal).
industry standard. Please note actual results may vary. This Nutrition Information is based on an average industry
Serving size quantity based on the quantity of standard. Please note actual results may vary.
ingredient used to make 4 blocks of Dark Chocolate. Serving size quantity based on the quantity of ingredient
*RDI = Recommended Dietary Intake used to make 4 blocks of Dark Chocolate.
** TE Equivalent
 NZ / AUS UK / EU
NUTRITION INFORMATION - COCONUT SUGAR NUTRITION INFORMATION - COCONUT SUGAR
Servings per package: 2 Servings per package: 2
Serving size: 35g Serving size: 35g
Average Quantity Average Quantity Average Quantity Average Quantity
per Serving per 100g per Serving per 100g
Energy 588 kJ 1680 kJ Energy 579 kJ / 138 kcal 1653 kJ / 395 kcal
Protein 0.7 g 1.9 g Fat 0.25 g 0.7 g
- gluten not detected not detected - Of which Saturates 0.11 g 0.3 g
Fat, total 0.7 g 1.9 g Carbohydrate 33.0 g 94.2 g
- saturated 0.5 g 1.5 g - Of which Sugars 29.8 g 85.0 g
Carbohydrate 32.1 g 91.9 g Protein 0.42 g 1.2 g
- sugars 30.9 g 88.3 g - Gluten not detected not detected
Sodium 81.9 mg 234 mg Salt 105 mg 300 mg
This Nutrition Information is based on an average industry This Nutrition Information is based on an average industry
standard. Please note actual results may vary. standard. Please note actual results may vary.
Serving size quantity based on the quantity of ingredient Serving size quantity based on the quantity of ingredient
used to make 4 blocks of Dark Chocolate. used to make 4 blocks of Dark Chocolate.
Salt content is exclusively due to the presence of naturally
occuring sodium.

NZ / AUS UK / EU
NUTRITION INFORMATION - CACAO BUTTER NUTRITION INFORMATION - CACAO BUTTER
Servings per package: 2 Servings per package: 2
Serving size: 140g Serving size: 140g
Average Quantity Average Quantity Average Quantity Average Quantity
per Serving per 100g per Serving per 100g
Energy 5180 kJ 3700 kJ Energy 5183 kJ / 1239 kcal 3702 kJ / 885 kcal
Protein 0.0 g 0.0 g Fat 140 g 100 g
- gluten not detected not detected - Of which Saturates 71.68 g 51.2 g
Fat, total 140 g 100 g Carbohydrate 0.0g 0.0 g
- saturated 79.94 g 57.1 g - Of which Sugars 0.0 g 0.0 g
Carbohydrate 0.0 g 0.0 g Protein 0.14 g 0.1 g
- sugars 0.0 g 0.0 g - Gluten not detected not detected
Sodium 0.0 mg 0.0 mg Salt 0.0 mg 0.0 mg
This Nutrition Information is based on an average industry This Nutrition Information is based on an average industry
standard. Please note actual results may vary. standard. Please note actual results may vary.
Serving size quantity based on the quantity of ingredient Serving size quantity based on the quantity of ingredient
used to make 4 blocks of Dark Chocolate. used to make 4 blocks of Dark Chocolate.

Our kits make it easy! But if you do get

stuck, check out our YouTube videos or
contact our friendly customer support team.
Reorder: 72196_V4_NZ_AU_UK

Mad Millie kits and equipment are designed to make it fast and simple
for you to create beautiful, artisan food in your own home.
For more kits and consumables, along with some helpful
tips and how-to videos, visit

www.madmillie.com