Recipe For Raw Chocolate Bars
Since 1842, when Cadbury’s of England created the initial chocolate bar, thousands of people have experienced a love affair with chocolate. It’s estimated that the common American eats 4.5 kilos per year and the common Swiss eats 9.5!
Needless to say the history of chocolate stretches back to ancient Olmec and Aztec civilizations where it had been considered to become a “Food of the Gods.”
Personally, i was never a large fan of chocolate, at the least not until I started experiencing pure raw cacao. I think the reason is that normal chocolate has literally been cooked to death. To create a typical chocolate bar, cacao beans are crushed, fermented and then roasted at 150 C (300 F) for 1 – 2 hours. Next, they’re tempered with boiling water for 20-30 minutes.
Once you add processed sugar, milk products wonka chocolate bar, preservatives, artificial colors, chemical flavors and more to this lifeless chocolate substance it’s no surprise that many people develop allergies to chocolate. Interestingly, though, I’ve seen that a lot of individuals with chocolate allergies, do not need an identical reaction with raw cacao.
Raw cacao has many nutritional benefits and is generally considered one of the very most complete foods on the planet.
Since experiencing the results of raw cacao for myself, I find myself using it often. I regularly add several whole beans to my smoothies, I personally use cacao in salad dressings and sauces, and sometimes I just snack several beans with a little agave or honey.
But, as a result of my partner Gabrielle’s love of chocolate, I get most of my raw cacao in the proper execution of nice tasting raw chocolate bars.
I’m happy to generally share her basic recipe with you here.
To create this recipe you need a grinder or perhaps a mortar and pestle
Ingredients for quick chocolate:
1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (use coconut oil if not available)
1/4 C raw honey or raw agave syrup
Optional ingredients:
1/4 cup raisins
1 T almonds, finely chopped
1 drop orange, lemon, clove, lavender or other acrylic
Cinnamon to taste
Celtic sea salt to taste
Preparation:
Grind cacao until it’s very fine. The cacao may have a consistency like raw almond butter and will adhere to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. Remove mixture and add honey and other ingredients. Stir well with a fork. The mixture should manage to be poured. Or even, add more coconut oil. Pour into ice cube trays or other designs and freeze for 45 minutes. Serve soon after removing from the freezer.
A Few Interesting Facts About Cacao and Chocolate
The term ‘Chocolate’ comes from the Aztec word, “cacahuatl” or “xocolatl.” What this means is ‘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 to not drink chocolate as he said it “inflamed passions.”
Cacao contains antioxidants which can help prevent cancer and heart disease.
Cacao brings instant comfort and acts as a gentle anti-depressant by increasing our serotonin and endorphin levels.
Cacao contains theobromine, which is really a mild relative of caffeine and magnesium. This chemical is found in some tranquilisers. Because coffee also incorporates caffeine, it both picks you up and calms you down.
Cacao beans were so valuable in ancient Mexico that the Maya and subsequent Aztec and Toltec civilizations used them as a way of currency to cover commodities and taxes.
The French Leader Napoleon insisted that wine, from the Burgundy vineyard called Chambertin, as well as chocolate be accessible during military campaigns.
During the Second World War, the U.S. Government commissioned Milton Hershey to produce a candy bar to be a part of soldier’s rations. The candy bar chosen was the famous Hershey Milk Chocolate Bar.
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