Posted by: admin on: April 30, 2011
Since 1842, when Cadbury’s of England created the first chocolate bar, millions of people have had a appreciate affair with chocolate. It’s estimated that the average American eats 4.5 kilos per year and the average Swiss eats 9.5!
Of course the history of chocolate stretches befriend to ragged Olmec and Aztec civilizations where it was considered to be a “Food of the Gods.”
I personally was never a tall fan of chocolate, at least not until I started experiencing pure raw cacao. I judge the reason is that normal chocolate has literally been cooked to death. To construct a typical chocolate bar, cacao beans are crushed, fermented and then roasted at 150 C (300 F) for 1 – 2 hours. After that, they are tempered with boiling water for 20-30 minutes.
When you add processed sugar, milk products, preservatives, artificial colors, chemical flavors and more to this humdrum chocolate substance it’s no wonder that some people earn allergies to chocolate. Interestingly, though, I’ve seen that most people with chocolate allergies, do not have a similar reaction with raw cacao.
Raw cacao has many nutritional benefits and is generally considered one of the most complete foods on the planet.
Since experiencing the effects of raw cacao for myself, I bag myself using it often. I regularly add a few whole beans to my smoothies, I utilize cacao in salad dressings and sauces, and sometimes I honest snack a few beans with a bit of agave or honey.
But, thanks to my partner Gabrielle’s care for of chocolate, I gain most of my raw cacao in the effect of sizable tasting raw chocolate bars.
I’m satisfied to part her basic recipe with you here.
To perform this recipe you need a grinder or a mortar and pestle
Ingredients for simple chocolate:
1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (spend coconut oil if not available)
1/4 C raw honey or raw agave syrup
1/4 cup raisins
1 T almonds, finely chopped
1 plunge orange, lemon, clove, lavender or other primary oil
Cinnamon to taste
Celtic sea salt to taste
Grind cacao until it is very fair. The cacao will have a consistency like raw almond butter and will stick to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. catch mixture and add honey and other ingredients. flow well with a fork. The mixture should be able to be poured. If not, add more coconut oil. Pour into ice cube trays or other forms and freeze for 45 minutes. back immediately after removing from the freezer.
A Few engrossing Facts About Cacao and Chocolate
The word ‘Chocolate’ comes from the Aztec word, “cacahuatl” or “xocolatl.” This means ‘bitter water’.
Raw Cacao was regarded as an aphrodisiac by Aztecs.
In 1624 Johan Franciscus Rauch an Austrian professor, tried to ban chocolate from monasteries and urged monks not to drink chocolate as he said it “angry passions.”
Cacao contains antioxidants which may benefit prevent cancer and heart disease.
Cacao brings instant comfort and acts as a collected anti-depressant by increasing our serotonin and endorphin levels.
Cacao contains theobromine, which is a quiet relative of caffeine and magnesium. This chemical is found in some tranquilisers. Because coffee also contains caffeine, it both picks you up and calms you down.
Cacao beans were so significant in feeble Mexico that the Maya and subsequent Aztec and Toltec civilizations frail them as a means of currency to pay for commodities and taxes.
The French Leader Napoleon insisted that wine, from the Burgundy vineyard called Chambertin, as well as chocolate be available during military campaigns.
During the Second World War, the U.S. Government commissioned Milton Hershey to manufacture a candy bar to be included in soldier’s rations. The candy bar chosen was the illustrious Hershey Milk Chocolate Bar.
Every Russian and American place voyage has included chocolate bars.