The first time I made chocolate, it was perfectly tempered. I didn’t use any tempering methods, not even a thermometer. My friend Adriana, a raw food wizard, said “no one gets this, it doesn’t happen for anybody”, and I read that as a sign. The more people that tasted the chocolate, the more I heard things like “this is amazing” and “this is the best chocolate I have ever had in my whole life, not only raw, the best chocolate period”. I would hear this from total strangers and I knew I needed to share the love.
Chocolate in its tempering process forms crystals. There are five different crystallizations. Crystals hold intentions. I began making an altar every time I made chocolate and praying before starting the process. One day, I was in a rush and didn’t make the altar. Nothing went right. That was when I realized that the altar was an essential component of Moonlight Chocolate, and the chocolate does not get created without the purest intentions.
Jerry "Moon" Murtagh