CACAO means Food of the Gods - so you know where this is going right? that's is an amazing food and we should eat more of it a more natural state starting today hahaha
It's actually easier than you think :)
Nicole from Heavenly Cacao(North Queensland based chocolate maker) teamed up with Janelle from Seeds of Health a local Naturopath and delivered a great introduction to understanding cacao and making raw chocolate class on Sunday.
Have you been thinking about making your own? Seriously it was really easy!! Nicole went through 2 options but you know what, lets start at the beginning..... These amazing pods take a while to come into creation taking 3-7 years to get first fruit and 6 months to ripen & it is actually pollinated by a serial pest we call the 'midgie' The name kind of gives it away, its a minute bug that bites you incessantly on dusk in certain area of the tropics!
Janelle filled us in on the benefits and the list is long:
- Tryptophan(mood enhancing)
- PEA(Phenylethyulamine): The 'fall in love' drug which also acts as an appetite suppressant
- Bifidobacteruium which makes it anti-inflammatory & more satiating
- Healthy cardiovascular
- Blood sugar regulation
- Theobromine(stimulant 10x weaker than caffeine)
- (important to note that when you start adding natural sweeteners some of these properties are reduced or inhibited)
Because I know you are time-limited I'm going to share the 'easier' version. This is the version where you purchase the amazing Cacao products(Butter, Liquor or mass, powder) from your preferred health food store although from experience I can tell you that Heavenly Cacao has amazing Cacao products. This version doesn't 'temper' the chocolate - that's the process of getting that amazing SNAP to our chocolate even when it's out of the fridge.
MAKES: 1 full bar mold or 4 small bar molds or 2 sheets of chocolate
TIME: 15-25 mins SETTING TIME: 1 hr
- 60g cacao butter
- 60g cacao paste(mass or liquor)
- 20g cacao powder
- 60g maple syrup or sweetener of your choice
- Melt the cacao butter by placing it in a glass bowl over warm water & mix frequently until completely melted
- In a separate bowl, do the same with the cacao paste
- Add maple syrup to the melted buttter
- Sieve cacao powder into the melted butter mix & mix until smooth & glossy
- Be careful not to over mix as this can result in the cacao butter splitting
- Pour into molds and put in the fridge until solid
Nicole's tips are:
- If your new to dark chocolate, this recipe is intense in flavour so start by leaving out the cacao powder and adjust the cacao paste as necessary
- Cut cacao paste and cacao butter into smaller pieces to melt quicker
There are lots of recipes on Heavenly Cacao page that will get your mouth watering and your inner kitchen goddess in full on making mode!