Ailey Mae's Raw Chocolate
Ailey Mae's raw chocolate is owned and operated by us, Ailey and Martin in our hometown of North Berwick, just outside Edinburgh. The business was born in 2011 when a newly pregnant Ailey, still wanting to enjoy chocolate but not wanting to consume any of the nasties found in commercial chocolate, began tinkering around with some ingredients, trying out different recipes and ideas to make a healthy chocolate for herself. The result was the best chocolate we had ever tasted! Instantly people began asking her for more and more until finally we realised we had to turn this into a fully fledged business.
After sourcing ethical and organic ingredients from some of the best suppliers in the UK, we worked enthusiastically at developing a small range of flavours before Martin began work on the branding for this newly formed business. We still make all of our chocolate ourselves in our home in North Berwick and we also design all of our own packaging there too. The business and our range has grown organically to the point now where we are stocked in over 40 locations across the UK and on our website here.
A bit about our chocolate
We make our chocolate in tiny batches, in bowls with each bar being hand poured using a ladle. We are one of the few makers using this technique and it allows us to control each batch of chocolate perfectly. We make sure we keep the temperature below the magic 42°C to retain all of the nutritional and antioxidant properties our sublime Peruvian criollo cacao has to offer. We also use extra virgin coconut butter to give our chocolate its divinely smooth texture and sweeten only with agave. We don't use anything artificial and never add preservatives. We source the finest nuts, fruits and oils the world has to offer to enhance our chocolate with all of our ingredients certified organic (except our French raspberries but they were so unbelievably delicious we had to make this one exception).
Raw chocolate is made differently to regular chocolate, ours is softer as we don't temper and because the cacao hasn't been roasted it has a different set of flavour notes with a much milder flavour. We love it and we hope you can taste the love we put into to it when you kick back to enjoy your bar of pure deliciousness.
Here’s a recipe for you:
Vegan Chocolate Mousse
This has got to be one of the most delicious treats that we have come up with yet, and definitely one of the easiest to make. In fact the only difficult part is waiting for it to set in the fridge. We have made it with our Steampunk Coffee and Himalayan salt bars and both were delicious. Our favourite so far has been Himalayan Pink Salt with the zest of half a medium orange added, sublime! Feel free to try your own variations and additions.
200ml (190g) almond cream (we use eco mil cuisine which you can find in health food shops)
100g chocolate (2 x 50g Ailey Mae Bars)
45ml (3tbsp) maple syrup
2-3 drops of vanilla extract
- Small Saucepan
- A bowl big enough to sit on the saucepan with at least an inch between the bottom of the bowl and the pan.
- Spoons and a spatula
- Electric blender
- Measuring spoons
- Small bowls, espresso cups or shot glasses for serving
Place the pan of water on the heat and bring to the boil. Break up the chocolate into small chunks and place in the bowl. Once the water is boiling remove the pan from the heat and place the bowl of chocolate on top. While your chocolate is melting, place the rest of the ingredients into the blender. Once the chocolate has melted, remove the bowl from the heat and leave to cool for 1 minute. Using a spatula scrape all of the chocolate into the blender and blend the ingredients for around 3 minutes on full power. You want to thicken the mixture to a custard consistency. Pour into small cups and refrigerate for at least 3-4 hours but preferably overnight if you can wait.
Best eaten after 24hrs but will keep in the fridge for a few days.