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Rawr - Gluten-free chocolate

Rawr - Gluten-free chocolate

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rawr - gluten-free chocolate

First of all, we are proud to say that all Rawr chocolates are: exact, vegan, gluten-free, contain 100% organic ingredients and are naturally sweetened.

All Rawr chocolates are also gluten-free and suitable for all Fairtrade certified coeliacs.

Rawr Chocolates

Raw and unprocessed chocolates. The ingredients are processed at a maximum of 45 degrees Celsius (this preserves all the nutrients in the ingredients).
No refined or beet sugar is used. Only coconut sugar, which has a lower glycaemic index than white sugar, is always used as a natural sweetener. Good news for diabetics!
Vegan and gluten-free. A good decision for your body.
All ingredients are 100% organic (also SOIL certified), which means that no pesticides or chemicals are used in the chocolate.
Genuine, simple and natural high quality ingredients. Ethically produced.
Using as little 100% recyclable packaging as possible.

Most other commercial chocolates

Often processed at 130+ degrees Celsius, which destroys enzymes and other nutrients.
Full of refined white sugar. High glycaemic index ingredients proven to raise blood sugar levels and have a bad effect on long term wellbeing.
Added dairy ingredients. May contain gluten.
Various synthetically produced ingredients added (often in laboratories, no contact with the sun).
Often cheap artificial flavour enhancers and hydrogenated oils are used.
Non-recyclable plastics used.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

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Difficulty:

Number of ingredients:

Ingredients:

ingredients for the raffaello cream

for the caramel:

for the biscuit:

to moisten the sponge cake:

for the milk chocolate cream:

for the caramel chocolate cream:

for the chocolate icing:

ingredients

ingredients

ingredients

Instructions:

preparation procedure

	Add the vanilla paste, caster sugar, edible starch and rum to the yolks. Add 50 ml of milk and stir with a whisk until smooth and lump-free.
	Put the remaining milk in a saucepan and heat it to boiling.
	Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
	Cook the resulting cream over a medium-high heat, stirring constantly, for another 5 to 7 minutes, until it thickens.
	Stir the coarse coconut flour into the cream. Adjust the quantity to your taste.
	Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
	Place it in the fridge for about 5 hours to cool completely and firm up.
	Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
	Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
	Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
	Prepare the filling: whisk the sweetened condensed milk, lemon juice and egg yolks. Pour the prepared lemon cream into the warm cookie crust. Bake the pie for 18-21 minutes or until it is loosely puffed in the centre. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill in the fridge for at least one more minute. Decorate as desired.