0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping
    Blog Menu

    Chocolate Chocolate



    Chocolate....there is nothing else like it. Chocolate is sensuous, passionate , adoring , comforting , luxurious, heartening, inspirational, enticing, sexual and exciting to all senses. This may as well be a description of a secret love affair. And no wonder we often end up feeling guilty for eating it.

    But doesn’t chocolate grow on trees? Is it not a plant based product?

    Indeed it is and as the matter of fact chocolate is the Number One source of anything in the entire world of Antioxidants. It contains Tryptophan- an important amino acid that produces serotonin, is an antidepressant and stress reducer, it is high is Magnesium- relaxing, calming and regulates hormonal cycle, has Flavonoids, Phenols and Catechins- that all contribute to preventing cardiovascular disease, has Chromium- good for sugar regulation and various B vitamins, proteins and iron.

    But don’t go running to the nearest supermarket, because what you will find is nothing but a beaten up, abused, ruined and neglected by product of a beautiful Cacao bean. The chocolate industry roast it, toast it, heat it, microwave and kill all the goodness and noble elements, not to mention add loads of sugar, dairy and calories to it. The good news is there is a very easy way to get all the goodness out of this holy bean just by eating it raw (cacao nibs) with a dash of Agave nectar, the way Chocolate has been eaten for over 5000 years. For my most delicious simple chocolate recipe, scroll down.


    I run regular Raw Handmade Chocolate making workshops in various parts of London. Sylvia, one of the lovely ladies that attended my recent class at Camden's Alchemy Centre, kindly provided some photos she took. I decided to share them here, since the this information is a small fraction of points I reveal during the workshop.


    Interesting fact #1: Cacao bean is rich in oxalic acid, which inhibits calcium absorbtion- something commercial chocolate and dairy industries wouldn't want you to know and another reason to have raw chocolate.


    Interesting Fact #2: The saturated fat in RAW chocolate does not elevate cholesterol, unlike commercial chocolate, meat or dairy foods, since cacao butter contains plant sterols such as sitosterol, which inhibit cholesterol absorption.


    Interesting fact #3: The cacao beans are native to Mexico and since the time of the Aztecs were used as currency. Who was it that told me "money doesn't grow on trees"?

    And now for my DELICIOUS DARK CHOCOLATE, here is the recipe:



    ½ cup Cacao Butter
    ½ cup Cacao Powder
    ¼ Cup Agave Nectar (or less to taste)
    Pinch Sea Salt

    1. Grate Cacao Butter on a grater for easy melting
    2. Gently melt cacao butter in a double boiler. Do not let water boil.
    3. Add powder, stirring well to eliminate clumps
    4. Add sea salt and agave, stirring through
    5. Pour mixture in moulds or on a tray. Refrigerate or freeze and enjoy

    It is just so much BETTER RAW

    Raw Decadent Truffles

    This Sunday afternoon, I am off to a Raw Food Potluck, so I had to think of what to bring along. It took me a whole 20 seconds to decide on Chocolates. It took me another whole 20 seconds to decide on the most decadent, mouth watering, melt in your hands, sweet, creamy, mood-elevating, but nutritious Raw Chocolate Truffles. And here is the result:





    RAW CHOCOLATE CENTRE TOFFEE TRUFFLES
    makes 10 (or 20 when cut into halves)

    Chocolate Centre:
    3 x Tbsp Virgin Coconut Butter
    3 x Tbsp Cacao Powder
    1 x Tbsp Agave Nectar

    Toffee Exterior:
    6 x Tbsp (1/2 cup) Coconut Butter
    1 x Tbsp Carob Powder
    5 x Tbsp Mesquite Meal
    2 x Tbsp Date Syrup
    Some cacao powder for rolling in

    1. Use a double boiler to melt the coconut butter (or oil as you may know it, but as long as it is solid at room temperature, looks white and smells like coconuts, it is the same thing), make sure water underneath is not boiling, as we don't want to 'cook' anything. Keep stirring until it becomes soft and creamy.

    2. Add cacao and agave, stir to a smooth consistency and put in fridge for a minimum of 10 mins to harden.

    3. Scoop out a little at a time and roll around in your hands to form into 10 small balls. Even if the mixture has been left in the fridge for too long to harden, you will see how quickly it melts in your hands and shapes easily. Put back into fridge.

    4. I am a big sucker for anything caramel or toffee and in my quest to find anything remotely similar in a Raw Food kitchen, I was amazed to discover Mesquite Meal. I am a big BIG fan! If only it wasn't so pricey, I'd be Mesquiting every breakfast, lunch and Dinner. Actually just a tablespoon of this stuff a day provides you with more nutrients, than most people get during an entire day on a cooked food diet.

    A quick word on Mesquite Meal: it is a ground up pod, seeds of which are 40% protein. It has Calcium, Manganese, Iron and Zinc and is completely safe for diabetics. Grinding whole pods produces fructose, which can be processed without insulin and has soluble fibres, which can be slowly absorbed without a rapid rise in blood sugar.

    Repeat the same process to make the Toffee Exterior and place in fridge for 10 mins.


    5. Divide into 10 equal parts and mould into small pancakes. Fold the chocolate balls into the middle (like pictured above) and roll around in your hands until you have a perfect round truffle. Don't worry if it starts to melt and gets really oily, this will actually help in making the truffle nice and smooth.

    6. Refrigerate for 5 mins before rolling in cacao powder.



    RAW WHITE CHOCOLATE and GOJI CENTRE TRUFFLES
    makes 10 (or 20 when cut into halves)

    Goji Berry Centre:
    4 x Tbsp Goji Berries

    White Chocolate Exterior:
    6 x Tbsp (1/2 cup) Coconut Butter
    2 x Tbsp Ground Cashews (or purchased cashew butter)
    2 x Tbsp Mesquite Meal
    2 x Tbsp Lukuma Powder
    1 x Tbsp Agave Nectar
    Some almond flakes for rolling in

    1. Grind up the goji berries in a nut or coffee grinder. They are quite powdery when just done, so let them sit in the grinder afterwards for at least half an hour to settle and become sticky. Then you can easily mould these into small balls with your fingers.

    2. Repeat the process for the rest of the recipe from my description of making the Toffee Truffles above. Roll into almond flakes before putting back into the fridge.

    A quick word on Lukuma Powder: this is amazing for white chocolate recipes, because it is a fruit that is light in colour and sweet when dehydrated and ground up. It is rich in beta-carotene, niacin and iron. In Peru- Lukuma flavoured icecream is even more popular than chocolate flavoured.



    I have spent a rediculously large amount of time experimenting with these recipes and this White Chocolate one has got to be one of the best things I've ever tasted. And that is a big call for a chocoholic.

    Enjoy and remember a very important rule: always use your bare hands and make alot of mess!