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Make your own chocolate bars or truffles -
Sunday 22 August -
22 luscious recipes, from desserts to truffles to chocolate bars and more £9.99 Click here for more info.
by Liz Bygrave
Chocolate is often touted as being good for you, high in magnesium, antioxidants etc. However, raw chocolate, also known as 'raw cacao', is way off the scale in comparison: one of the most antioxidant rich foods on the planet, providing at least four times as many antioxidants as normal chocolate. And it tastes just as good!So, what is raw chocolate? Well, as its name suggests, it is chocolate that has been minimally processed before consumption, whereas most chocolate, including the organic kind, goes through lengthy cooking and processing, killing off many of the nutrients, before it reaches the shops.
This means that whilst raw chocolate tastes very similar to ordinary chocolate, it has very different qualities. For instance, most people find it less addictive. If you are familiar with that ‘can’t stop now I’ve started’ syndrome that hits as soon as you’ve taken the fatal first bite, then you may be pleasantly surprised by raw chocolate. Of course, part of the addictive nature of processed chocolate is the sugar it’s mixed with, so it helps if you combine it with another kind of sweetener such as xylitol (see the article on this site about this revolutionary natural sweetener) or agave syrup. But there is something about raw cacao that means it is as satisfying as its cooked counterpart but not nearly as habit-
Then there are its mood-
Raw cacao also contains significantly higher quantities of PEA (known as ‘the love chemical’) serotonin, tryptophan and dopamine, neurotransmitters which are regarded as natural anti-However, for all its fantastic attributes, it is important to bear in mind that raw chocolate is a potent food and should be treated with respect. It can be quite stimulating -
You could also try chewing on some cardamom pods. This is apparently an old Ayurvedic (India’s ancient system of medicine) remedy to counteract the caffeine in coffee. Either chew on a small handful of pods (then spit out the shells) three or four times throughout the day or just have some before or after you eat the chocolate. Both methods work well but you might find one works better than the other for you.The other thing you can do is eat recipes made with raw cocoa butter. This is raw chocolate minus the protein and fibre. Along the way most of the stimulants have also been removed, so it's a much gentler way to get your chocolate fix. Cacao butter, as it's known, can be used to make great white chocolate and fudge recipes, both of which will be in my chocolate recipe booklet (ready whenever I have the time to finish it!).
And if you would like to get started, here is a very simple raw chocolate recipe for when you get that irresistible chocolate urge: take some chocolate powder or ground up cacao nibs, mix it with some ground up nuts (cashews, hazelnuts or brazils are all good) and some agave syrup and, hey presto, you have an instant chocolate fix!
You can buy raw chocolate from the Sweet Sensations online shop.
Other articles on this site:
A Guide to Natural Sugar Substitutes
Xylitol: Ahealthier Way To SweetenYour Food?
My Top Six Favourite Ingredients
Superfoods Part One
Superfoods Part Two
Essential Equipment for a No Cook Sweet Treats Kitchen