The Benefits of Raw Chocolate
Chocolate has a strong magnetic pull. The indulgence treat is both delicious and attractive, and it has an addictive pull. In fact, some people associate chocolate with love or happiness. According to studies, dark chocolate causes the release of "happy brain" chemicals.
Without a doubt, chocolate is unique but not all chocolate is created equal. Nutritionists and foodies alike are increasingly turning to raw chocolate or raw cacao to satisfy their chocolate cravings.
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What exactly is raw cacao?
Raw cacao (kuh-cow) is the purest, most natural source of chocolate. It is made from the seeds of the fruits of the Theobroma cacao tree, which translates literally to "food of the gods." Raw cacao is unrefined and unprocessed, and it is high in vitamins, minerals, and antioxidants in its natural state. Raw cacao is available in a variety of forms, including whole cacao beans, cacao nibs, cacao powder, and cacao butter.
What's the contrast between cacao and cocoa?
A simple letter twist makes a significant difference in the final product. Coenraad Van Houten, a Dutchman, invented the adulterated, processed form of chocolate in 1828. Cocoa is actually cacao that has been defatted and alkalinized. The cacao beans are pressed with a hydraulic press to extract the oils, ground into powder, and then treated with alkaline salts to aid in the powder's reacting with water. This process, known as "Dutching," cooks the chocolate, resulting in a diluted flavor, darker color, and drastically reduced nutritional value.
Nestle later created "milk chocolate" in 1879 by combining powdered milk with chocolate powder. This addition blocked the body's ability to absorb cacao nutrients. Most people who believe they have a chocolate allergy are actually allergic to the pasteurized dairy and refined sugar found in most chocolate on the market.
The Advantages of Raw Cacao
Raw cacao is a superfood because it is high in vitamins, minerals, and antioxidants. Chocolate is no longer just an indulgent treat it is also a nutritious food with numerous healing properties.
- Magnesium: Raw cacao is nature's most concentrated source of magnesium. Magnesium is an essential mineral that promotes elimination, strengthens bones, and boosts brainpower. The majority of the population is deficient in this vital mineral.
- Chromium: Raw cacao is the richest food source of chromium, which is essential for blood sugar balance.
- B Vitamins: Raw cacao is high in B1, B2, B5, and B6, which aid in the metabolic processes required for life.
- Raw cacao contains twenty to thirty times more antioxidants than red wine or green tea.
- Raw cacao contains theobromine, phenylethylamine, and anandamide, which are chemicals released by the brain when we are happy or in love.
Making Use of Raw Cacao
Raw cacao is simple to prepare and is becoming more widely available as its popularity grows. Raw cacao is available in a variety of forms, including cacao nibs, cacao butter, and cacao powder. Cacao powder is the most adaptable form of cacao. Because it has a slightly saltier taste than Dutched cocoa powders on the market, many people combine it with agave, yacon, or other natural sweeteners. Cacao powder should be stored at room temperature in an airtight jar. Cacao butter should be kept in the fridge and used to make decadent chocolate desserts.
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