Where To Buy Raw Chocolate

SUSTAINABILITY at its core. Using real ingredients and direct trade with our farmers as well as chocolate made at cacao origin, plus it's good for you. That is a sustainable live cycle for all involved.

where to buy raw chocolate

This quick guide is meant to restore the artery-clogging and fat-gaining reputation of chocolate. You will learn the most important facts about raw chocolate including its impressive health benefits1, where to buy it, and how to incorporate this superfood into your diet.

Cacao (kacow) is the raw, unprocessed form of chocolate.2 These untreated seeds referred to as cacao beans can be considered a superfood offering a wealth of antioxidants and essential vitamins and minerals.

If you are already not a fan of very dark chocolate which has similar bitterness, I would recommend you try dipping the whole beans or nibs in honey or agave nectar and freeze them for a great snack! If dipping in a sweetener is still not sweet enough for your palate, your best bet is to throw some of the cacao powder into smoothies, protein drinks, etc. and you should be able to mask the bitterness pretty well. I tend to notice that the recognizable chocolate scent and taste is released more and more as I break the beans up.

I understand that raw chocolate may not be for everyone, but I find that the earthy taste is just a reminder its rawness and purity, and I love knowing that I am eating something packed with nutrients!

There is a natural component found in both raw and processed chocolate known as theobromine. This chemical is a vasodilator, responsible for many cardiovascular benefits such as improved blood pressure and circulation. With your advanced condition and complications of acid reflux, increased levels of theobromine and smooth muscle relaxation (of LES) may be of concern.

Wow, that is some great info! Thanks! I have a question, what if you are having a hard time consuming raw chocolate? Have any ideas to not make it so bitter to get used to it, but a healthy way? Thanks, Heather

I would recommend you try dipping the whole beans or nibs in honey or agave nectar and freeze them for a great snack! If dipping in a sweetener is still not sweet enough for your palate, your best bet is to throw some of the cacao powder into smoothies, protein drinks, etc. and you should be able to mask the bitterness pretty well. I tend to notice that the recognizable chocolate scent and taste is released more and more as I break the beans up.

So what is raw chocolate anyway? Raw chocolate is produced with unroasted cacao beans, and no dairy products or processed sugar is added. Keep reading to learn more facts about raw chocolate and ways to include it in your diet.

While the beans are not roasted, they are fermented. Fermentation breaks down the high levels of tannin in cacao and eases some of the bitter flavor. Raw chocolate has a more natural taste than chocolate made with roasted cacao beans. It is a whole, organic food that contains live enzymes and is sweetened with natural sweeteners instead of processed sugar.

Fine & raw chocolate comes from the criollo arriba cacao bean, which is one of the highest quality cacao beans available. The criollo arriba cacao bean makes up only 1 percent of the cacao production in the world.

Raw chocolate benefits include those also found in dark chocolate but to a much greater degree. From heart-healthy oleic acid (a monounsaturated fat) to protein to fiber, raw chocolate is chock full of healthy nutrients along with vitamins B1, B2, B3, B5, B9 and E and minerals magnesium, calcium, sulfur, zinc, iron, copper, potassium and manganese. The high concentration of magnesium found in raw chocolate helps with relaxation and heals the muscles throughout the entire body.

Raw chocolate contains flavonoids that have more antioxidants than blueberries, red wine, goji berries and pomegranates combined. It also contains tryptophan, an essential amino acid that protects against stress.

Raw chocolate should be consumed in moderation. For all its health benefits, it can be dangerous to eat an excessive amount of raw chocolate. Theobromine, a cardiovascular stimulant that increases heart function and blood flow and energy levels, is found in raw chocolate. However, ingesting too much theobromine can lead to theobromine poisoning, which can cause heart failure, seizures, dehydration and kidney damage.

Another factor to consider is the bacterial growth that occurs during fermentation. In traditional processing, bacteria and other pathogens are killed during the roasting process. In order to ensure the raw cacao is safe to eat, it is important for the chocolate maker to know the source and the sanitation methods used at the cacao farm.

Cococlectic features a different American small-batch bean-to-bar chocolate maker each month. These chocolate makers are passionate about their products and create their chocolate bars from scratch using only three main ingredients: cacao beans, sugar and cocoa butter.

At Cococlectic, the chocolates we feature are vegan, non-GMO, fair-trade and ethically sourced. They do not contain any soy, gluten, dairy or nut, but they may be produced in a facility that handles these ingredients.

I love raw chocolate sauce! Do you? If you've never tried it before, definitely do so, it's out of this world and you won't believe it's healthy. I used it in my Colorful pancakes with Chocolate Sauce and Berries recipe because there's nothing better than pancakes with chocolate. Am I right or am I right?

I remember the first time I came across coconut oil quite clearly. A YouTuber raved about how good of a skin moisturizer it was about two years ago. I wanted to try it too, but at that time, I had no idea where to buy it. Later on, I found out it's actually edible and I distinctly remember how surprised I was that you can actually eat a moisturizer. Sigh, I was such a health food newbie.

Nowadays I have a hundred uses for it. I love coconut oil, I go through a jar of it so fast, you wouldn't believe. There are so many uses! I use it for cooking, baking, put it into smoothies, make raw chocolate with it, and last but not least, I make this amazing raw chocolate sauce with it.

Speaking of raw chocolate, you could double or triple the recipe, pour it into ice-cube molds and let it set in the fridge for at least 30 minutes. That's it, the easiest small batch of raw chocolates. You could also add some nuts or dried fruit to make it special.

I feel like nowadays, people don't even know what real chocolate tastes like. With all the ingredients such as sugar, milk fat, soy lecithin, and other nasties, one doesn't even taste the chocolate. Commercial chocolate bars are also heavily processed so the amazing nutrients found in raw cacao aren't even there. Did you know that chocolate addiction is said to be associated only with the processed form of cacao? Cacao allergies are also extremely rare. When people think they're allergic to chocolate, they're most likely allergic to all the other ingredients it may contain, such as soy or milk.

The best chocolate should have only 3 ingredients. Cacao butter, cacao mass or powder, and some sort of a sweetener (coconut nectar/sugar, maple sugar/syrup). Buying organic chocolate is important because cacao beans are one of the most heavily sprayed crops with pesticides on the planet. A good idea is buying fair-trade chocolate which means supporting local farmers, a better future for their families, and most importantly no child labor. You might think buying one bar of chocolate won't do anything or save anyone, but every purchase matters.

When you check the ingredient list on packaged food, notice the order of the ingredients. If it's first on the list, it means there's most of it and if it's last there's least of it. Therefore, if the list goes - sugar, milk, cocoa butter, cocoa powder, milk fat, soy lecithin, salt; you know where you stand. I never buy chocolate containing milk or lecithin because I don't really need that in my life. I don't consume milk, in any form and the emulsifier in chocolate is irrelevant.

Don't get me started on fructose-glucose syrup or even worse, high-fructose corn syrup - that one is always a red flag. When you see that, you should literally run for the hills and never come near it again. Try to avoid corn and soy as much as you can. There's really no use for it in chocolate or anything else other than corn on the cob. Plus avoiding it is the best way to stay away from GMOs because you can be sure that 99% of the soy & corn is genetically modified.

And please, please don't eat store-bought chocolate sauce, I hate that stuff with a passion. It's just so bad. This super easy raw chocolate sauce, on the other hand, is the best thing ever. So good I pour it on everything and use "it's healthy!" as an excuse. Weirdly enough, it really is healthy!

S'Mores are a tasty treat any time of year. There is nothing more yummy at the end of a day sitting next to a campfire. Our kit includes Tabal Chocolate squares, marshmallows, and graham crackers. This is a family size kit with 10 chocolate squares and if you run out of chocolate you must have been on a really long hike that day.

Forever Cacao uses criollo cacao beans from the Satipo region of Peru and coconut palm sugar to make his chocolate. The cacao is un-roasted and organic, without the use of pesticides or chemical fertilisers. 041b061a72