Chocolate that’s good for you!

by Polly N on August 12, 2010

Would you believe me if I told you chocolate was good for you?? Well, it is!! Honest!!  But there’s a caveat; I’m referring to raw chocolate!!!

Cacao (or chocolate) which comes from the cacao bean, is the richest food source of magnesium, and is high in chromium, iron, calcium, potassium, sulphur, copper and zinc and contains over 300 chemically identifiable compounds.

Cacao Beans

The difference between raw chocolate and cooked chocolate is well, exactly that. Raw chocolate is created by cold-pressing the cacao bean separating the oil from the protein and fibre. The temperature is kept at 120 degrees Fahrenheit or below in order to maintain the amazing enzyme and nutrient content. Gradually the pure liquid cacao butter is drained off and the remaining residue is then cold-ground, find milled and sifted so that only the finest, most bio-available raw cacao particles are used in the final product.

Cacao Nibs

Typical cooked chocolate however, is exposed to temperatures over 300 degrees Fahrenheit and added to genetically modified soy-lecithin, vanilla extract, refined sugar and processed dairy products losing their nutrient qualities, brain nutrition amongst many others. The milk used is likely to have come from stressed poorly-cared for cows pumped full of antibiotics and hormones in an attempt to make them produce more at a faster rate. They may also have been fed grains that have been sprayed with fungicides, herbicides and pesticides of which residues make their way into their milk and into your cooked chocolate product. Hmm nice. Anyone fancy a Kit-Kat?! ;o)

Mad hormone-injected antibiotic filled cow!

You may have heard that chocolate can be mood boosting owing to the chemical phenylethylamine (PEA) while the amino acid Tryptophan is thought to enhance relaxation. Well, because cacao powder is concentrated, it gives you at least 33% more of the many vital nutrients cacao contains.

David Wolfe, one of the world’s leading authorities on nutrition, compares its properties to other antioxidant rich foods; “Cornell University food scientists say that cocoa has nearly twice the antioxidants of red wine and up to three times those found in green tea. With Raw Cacao Powder, it would be 14 times more than Red Wine and 21 times more than Green Tea! “

So, bring on the raw chocolate I say!!

If you’d rather buy than make, visit the below websites for some delicious treats! (Booja Booja are AMAZINGLY decadent and great for a gift) (The Mint bar is my fave)

Here are a few photographs of my own raw chocolate creations, which have gone down a storm with my friends and family!

Raw Choc Truffles

Minty Marble Cake

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