More Reasons To Love Chocolate – As If You Need A Reason
Chocolate comes with a wide array of health benefits, we basically state that like all the time. Those benefits just seem to multiply with time.
Below are some reasons that have been making a buzz lately as to why you should never feel guilty when enjoying your chocolate.
For one, chocolate is said to be beneficial for the heart. Consuming chocolate on a daily basis could cut down one’s risk of suffering from a heart attack and even stroke. Chocolate can also help you in your weight-loss goal. We always take chocolate for something that would make us gain unwanted pounds. That shouldn’t be the case now. Studies have shown that people who eat chocolate regularly are more likely to stay fit than those who don’t. Turns out, a person who eats chocolate five times per week or more had a lower BMI (Body Mass Index) than those who eat chocolate less frequently.
Chocolate is helpful for appetite control. Chocolate contains filling fiber, a natural appetite suppressant. Go ahead, give in to that sweet-tooth craving. You may eat fewer calories than if you cut it cold turkey.
We have tons of reasons to bask in the goodness of chocolate, but it’s a must to be smart about our consumption. Here are some tips to heed when buying high-quality chocolate:
The darker the chocolate, the more nutritional benefits you can reap. Pure chocolate could be a tad too bitter, which is other ingredients are tossed into the mixture. But the chocolate part of that bar is what contains the good stuff: fiber, magnesium and antioxidants.
Make your own hot cocoa. To take it to the next level regarding the nutritional profile of your hot cocoa, buy unsweetened powdered chocolate, and add your own sweetener. Additionally, keep it as dark as you can actually handle.
Be creative when it comes to cocoa. If you’re a fan of dark chocolate bars or drinking cocoa regularly, there are other options. Go ahead and experience sprinkling powdered cocoa in your oatmeal or cold cereal, for starters.
Categories: chocolate articles Tags: Cacao, chocolate lovers, cocoa, cold, love chocolate, nutritional, powdered
Taza Organic Stone Ground Chocolate Disc – Pure Cacao (2.7 ounce)
Taza Organic Stone Ground Chocolate Disc – Pure Cacao (2.7 ounce)
- Imported from Mexico
- A full bodied bean to bar chocolate
- Comes in a variety of chocolate luscious flavors that will give a definitive flavor to anything you are adding it to!
- A high end chocolate sure to please the most picky chocolate connoisseur
- A lovely item to add to any gift basket or to add to a wine and chocolate tasting
Taza is a true bean-to-bar chocolate maker located in Somerville, Massachusetts, and is the only maker of 100% stone ground chocolate in the United States. Taza sources organically grown cacao beans directly from small farmer cooperatives ensuring those farmers receive more than fair trade prices for their high quality cacao. Taza is uniquely positioned as one of the only independently owned, socially, and environmentally responsible chocolate makers in the country. Taza Chocolate’s unique texture comes from antique Mexican stone mills. Each millstone is hand-dressed to bring out the maximum flavor potential from the cacao beans.
Taza’s chocolate-making process is designed to capture the true flavor of the cacao bean by minimally processing the chocolate every step of the way. By putting care into the entire process, from the sourcing of ingredients from proud farmers, to molding finished chocolate bars, Taza is dedicated to quality, and to serving customers, local communities, and the environment.
Taza’s take on the infamous Ibarra disc, this is the simplest, most delicious chocolate you’ll ever taste. Made only with their Mexican stone mills (molinos), this chocolate contains only three ingredients: roasted cocoa beans, cane sugar, and a unique spice. Whip up a rich, authentic taza de chocolate mexicano, or eat it as is!
Many varieties are available, each sold separately, including: Cinnamon, Chile, Almond, and Vanilla.
USDA organic and Direct tradeTM Certified.
Varieties Sold Separately.
List Price: $ 4.95
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Crushing and winnowing cacao for chocolate making in Chiapas, Mexico
Chocolate is always interesting. It makes life better! That’s why a lot of us are curious about how it’s done. Are you one of them? Watch this video as it shows crushing and winnowing of chocolate, which is the actual removing of the papery shell of the cacao bean.
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Shortage in Chocolate
Mind-bogglingly, there is currently a worldwide scarcity of cocoa beans. And this might be the rationale behind the total increase of the price of chocolate in the future, as what experts have assumed.
Chocolate manufacturers are thinking of various useful approaches that can aid in this problem like increasing the amount of nuts, fillers, or any other ingredients so as to bulk out chocolate candies.
This demand is supposedly cause by the rise in the popularity of cocoa in China, the ongoing spread of awareness about the several nutritional advantages of chocolate, and the steady and growing demand for dark chocolate.
According to the editor of trade publication Kennedy’s Confection, Angus Kennedy, the alarming shortage was the main topic in a recent industry summit. In addition, he stated that chocolate makers may go for chocolate flavor substitutes that ‘don’t melt in your mouth’.
It has been foreseen last year that there is gonna be a scarcity in ‘certified’ cocoa or ethically farmed beans, as there has been problems nowadays about accessibility of non-certified beans. ‘Now we are saying it doesn’t matter what you call it – there’s not enough.’ said Kennedy.
Cocoa bean experts are assuming that there is gonna be an intense shortage over the next eight years. Truth be told, they claimed that we will be around a million ton short. A huge–sized farm should be cultivated to meet all the demands.
Lately, chocolate eaters have been raving about dark chocolate and all its health advantages like lowering blood pressure and its link to the prevention of certain heart diseases. Chocolate makers have been encouraging this trend as dark chocolate is a profitable item.
What we must do now is savor chocolate as much as we possibly can and hope for the best to come!
Find More Learn About Chocolate Articles
Categories: chocolate articles Tags: Cacao, cacao farming, chocolate sgoirtgae, cocoa, dark chocolate, experts, gonna
Ecuadorian Truly Raw Cacao Butter, 16oz – Pacari Chocolate
Ecuadorian Truly Raw Cacao Butter, 16oz – Pacari Chocolate
- Certified Organic
- Vegan and Raw
- No chemicals, no hexane, no solvents
- Packed with Nutrition
- 100% pure love. 100% pure sensual joy
Cacao Butter is what white chocolate is made of! Our raw, certified organic, chemical-free cacao butter is the pure oil of the cacao bean. Cacao Butter (Organic, Raw) 1lb Ingredients: Certified Organic Raw Cacao Butter (Vegan.) Contains no chemicals, no hexane and no solvents. Storage: Store in a cool, dry place. Our raw organic cacao butter has a high level of stability and a long shelf-life (over a year). Suggested Uses: Cacao butter is edible and possesses an extraordinary rich, delicate chocolate aroma. Add a piece of this butter to your favorite smoothie, dessert, ice cream or chocolate creation. Because it has not been damaged by heat, our cacao butter melts easily and blends nicely into any type of recipe. Cacao Butter makes a great dessert when mixed with coconut oil, agave and cacao. Cacao Butter may be used as a skin moisturizer. It may be used as (or in conjunction with) a massage oil. What is Raw Cacao Butter? Our Cacao butter is created through a proprietary cold-pressed method. This process begins by cold-pressing the organic Cacao Nibs into a “cake” in such a way that the oil begins to separate from the protein and fiber. The temperature is never allowed to exceed (or even reach) 120 degrees Fahrenheit and is usually 104 degrees Fahrenheit (all other cacao butters are exposed to temperatures as high as 300 degrees Fahrenheit!) A high-accuracy thermometer is used throughout processing. Slowly, the pure, liquid cacao butter begins to sift off into a stainless steel valve that takes the cacao butter into a separate container where it is allowed to solidify in an attractive shape and packaged for shipment! Cacao butter melts at approximately 90 degrees Fahrenheit (35 degrees Celsius.)
List Price: $ 10.00
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Categories: chocolate products Tags: 16oz, butter, Cacao, CHOCOLATE, Ecuadorian, Pacari, Truly
What is Cacao (Raw Chocolate)?
What is cacao? Our restaurant owner, Robert Campbell, will talk about the importance of cacao and why raw chocolate can provide us health benefits.
Also you will be given the proper education where raw chocolate came from. Campbell concocts his own cocoa drinks and several vegan truffles, you will be amazed on what this man can do with the help of his restaurant.
You will have fun with the different ideas of this guy can share to you by watching this detailed video. After watching this video you will be guided with the different uses and how people can create their own recipes.
So enjoy and learn more about this video on what is cacao (raw chocolate)?
Categories: chocolate videos Tags: Cacao, CHOCOLATE, raw chocolate
The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes
The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes
More than two hundred years ago, the great Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, “food-of-the-gods cacao.” Truly, chocolate is the closest thing we mortals have to ambrosia. But not all chocolate is created equal, a fact we instinctively know when we bite into an exceptional piece of chocolate. What qualities set artisanal chocolate apart from mass-marketed brands? How does chocolate impact our health? How will the rising popularity of microbatch chocolate affect the industry? To find out, The New Taste of Chocolate, Revised takes us on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up through groundbreaking contemporary genetic discoveries.
Going far beyond the scope of anything currently written about chocolate, this definitive illustrated reference has been revised and expanded to immerse chocolate lovers in the rich history and science of the cacao bean. Celebrated author, scholar, and chocolate expert Maricel E. Presilla introduces us to the broad array of cacao cultivars, meticulously covering the latest research, then explores the art of cacao farming and the people who dedicate their lives to cultivating the precious cacao pods. She also elucidates the harvesting, fermenting, and drying practices that create subtle distinctions in the tastes of particular strains of cacao. From the burnished reds and shocking yellows of the cacao fruits to the deep mahoganies and milky tans of the finished product, we follow cacao from bean to bar, each incarnation as luscious as the next.
More than just a cultural and natural history of our most coveted indulgence, The New Taste of Chocolate, Revised includes a new collection of Maricel Presilla’s savory recipes plus sweet contributions from internationally renowned pastry chefs and chocolatiers. Presilla dissects buzzwords such as single origin and estate grown, illuminates chocolate trends gaining traction with manufacturers and connoisseurs, and predicts what the future holds for chocolate as a globally celebrated delicacy. With stunning new full color photography and rare archival prints throughout, this comprehensive and gorgeous book will help chocoholics cultivate an appreciation for the infinite subtleties of their favorite culinary delight.
List Price: $ 35.00
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