Chocolate Is Healthy

Even larger chocolate makers are embracing the “bean-to-bar” philosophy.  In the same way that winemakers consider the “terroir” of their grapes, chocolatiers scour the world to find the right cacao to create their own balance of flavors.   Like grapes, cacao flavors differ
based on where it is grown.  Cacao grown in Venezuela tastes differently than that grown in Bali.    The unique chocolate flavors and nuances being created mean continued fascination with cacao from around the world.

“Many of these chocolatiers follow a bean-to-bar philosophy that includes working with cacao farmers and roasting and blending their own “origin” lines, made from cacao grown in a single, specific tropical valley in Venezuela, Madagascar or one of the other equatorial regions in which cacao thrives…”

“Real chocolate, he says, is redolent of not just terroir, but the very air in which the beans are fermented. Klassen calls it endemic microbiology 101 — each valley has its own airborne wild yeasts and active bacteria that launch the fermentation process. The resulting confection, he says, is meant to be savored like wine, not gobbled in a blaze of sugary glory.”

Artisanal chocolate is about more than candy – San Jose Mercury News.

You’ve probably come across various ways to consume raw chocolate. Most common are cacao nibs and raw chocolate bars. But have you tried raw chocolate powder?

Many people aren’t quite sure what to do with raw chocolate powder but it’s an incredibly versatile ingredient. It’s made from raw chocolate, and because of this, it doesn’t contain high levels of caffeine you find in processed chocolate powder. It’s typically vegan-friendly and organic, and a great source of minerals such as magnesium, copper, and calcium.  It’s also rich in antioxidants.

Raw chocolate powder should have a rich, smooth effect on any recipe. You can mix raw chocolate powder into smoothies, yogurt or ice cream. Use it to make a raw chocolate (or non-raw chocolate) cake, or raw chocolate bars
or truffles.

Look for raw chocolate powder made with premium cacao beans and grown with sustainable farming methods. You can buy raw chocolate powder in 1lb and 5lb bags at your local health food grocery store, or check out
Navitas Naturals Cacao Power Raw Powder at this online health food sellers.

The majority of my travels have actually been centered around food, so we thought this was an inspiring article about the boom in culinary travel.   You will find raw, culinary abundance when you travel in places like Central America.   If you plan it right, you’ll not only get to try the jungle termites that taste like carrots (been there, ate that), but visit cacao farms to view chocolate in its original state.  We think chocotourism is the perfect way to learn about local cultures, cuisines and the environment. And it helps illustrate where our food comes from.  Many culinary tours involve not only trips to markets and farms, but also food preparation using local ingredients.

Here’s a snippet of this culinary tour, which we think still needs more chocolate.

“The rest of the food for meals in the Playa Nicuesa’s family-style dining room come from local providers—eggs and meat from small farms, fresh fish caught daily in the Golfo Dulce by the lodge’s resident angler, Tomás. Breakfast and lunch are accompanied by chilled guava juice from one of the cas trees. Fruit plates—bananas, pineapple, mangos—are served with the sauce of another guava, the arazá. Grilled beef comes with a peppery condiment from the tamarindo tree, red snapper with a salsa of chopped mimbro, onions, and cilantro. One dessert consists of coconut meat dipped in pungent chocolate that’s been coaxed from the seeds of the indigenous cacao trees. The lodge bartender has even invented a cocktail that mixes Costa Rican rum with cane sugar, crushed ice and Playa Nicuesa’s homegrown lemon grass, lemon leaves and oregano.”

Culinary Ecotourists Turn Wilderness Foraging into Dinner: Scientific American.

There’s an excellent post over at Raw Epicurean about our favorite subject, raw cacao.  It’s a very straightforward introduction to cacao, where it comes from, how it’s processed and what it tastes like.  It also provides an overview of the nutritional value of cacao, without getting too scientific on us.

Even more exciting, they have a contest going on this month where you can win cacao products, so check it out!

She also provides this great recipe for chocolate sauce:

Chocolate Sauce

Make this sauce ahead; keep refrigerated up to two weeks.

1/2 cup cacao nibs powder
1/2 cup agave, or sweetener of choice [adjust amount as needed]
1/4 cup water
1 teaspoons organic vanilla extract

Blend all ingredients together in a food processor until smooth.

Makes 3/4 cups

Cacao :: Herb of the Month : Raw Epicurean.

Raw Foods News Magazine gives a ton of information on raw chocolate and its many uses.  It describes the discovery of the cacao plant, its nutrients and enzymes.  It also discusses how to peel and eat raw cacao beans.  They can be blended into herbal teas, added to a fruit smoothie, or crushed and sprinkled over ice cream.

Here’s an excerpt of the type of health-related information it provides:

MAO Inhibitors

Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) – these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

Raw Chocolate :: Raw Foods News Magazine* Raw Foods News * formerly www.RawFoodsNews.com :: Celebrating the raw foods lifestyle with breaking news, authoritative info and fun features.