The Food of the Gods
blood" “Black Gold" “Seeds of Gold”
" || rawchocolaterecipes.net
( eobroma cacao)
e food of the gods" "Heart.
17-0.14-0.6mg Zinc 7.24mg Vitamin B2 0. Asia (over 80 % of the total production) Indonesia. ca eine)
# || rawchocolaterecipes. catechines. South America (10-15 % of the total production) Central America: Peru. epicatechines) Alkaloids (methylxanthines: theobromine.2mg Tryptophan 200-500mg
Arginine Histamine Tyramine Serotonin Anandamide Phenylethylamine (PEA) 2.Countries of origin
Magnesium 550mg Calcium 106mg Iron 202mg Phosphorous 537mg Copper 3.41mg Vitamin B3 1.8mg Sulfur Chromium Potassium 58mg Sodium 53mg Vitamin A Vitamin B1 0.7mg Vitamin E 0.6mg Manganese 3. Venezuela (5% of the total production)
Most common varieties
Crillo (theobroma cacao.net
. Ecuador.4% Fats: 48. theobroma aromica) Forastero (theobroma cacao sphaerocarpum) Trinitario (theobroma cacao trinitario)
Nutrients (/100g) and some of the bioactive constituents
Energy: 611kcal Proteins: 15.2g Fiber Omega-6 fatty acids Palmitic acid (20-30%) Stearic acid (30-35%) Oleic acid (30-35%) Linoleic acid (2-4%) Linolenic acid 0-0.4% Carbohydrates: 29.3%) Antioxidants (polyphenols.
the people found only one cacao tree standing. their predecessors. Europeans were the rst who came up with combining white sugar with cacao. which was situated where Mexico City is now. cacao beans served as an o cial money until 1887. Current 'chocolate' word comes from Aztec word 'chocolatl'.000 BCE. e Olmecs are historically known for their huge stone sculptures and for the word cacao. Historically. is act had certainly more far-reaching e ects than Cortes could have ever imagined. Nowadays.000 of them. Hobnil and Ek Chuah). which originally was used as medicine and healing food.000. the value of cacao is well described by the fact that the Spanish didn't found any gold. Aztecs associated cacao generally with wealth.000 years ago. Aztecs adopted the old Maya cacao traditions. Khuno. the rst time when Europeans tasted cacao was when Columbus traded with Aztecs and got some cacao. In Mexico City. this tree then taught people how to live in harmony with the nature. American Indians had always preferred bitter chocolate. e rst civilization that is known to use cacao more widely are the Olmecs. It's believed that humans had been using cacao already 15. at is. After the Olmecs. Adding white sugar into chocolate. According to one. nor silver. because he got angry with the people who were burning jungle to get more land to cultivate. especially the Mayas used vast amounts of cacao and they even had several gods linked to cacao (Chac. In the light of history. there are lots of cacao legends. when Hernan Cortes landed to the area of present Mexico. e chambers were lled with cacao beans and it's approximated that there were 960. At rst. he was probably the rst person who brought cacao beans all the way to Europe. Cortes kidnapped the Aztec leader Montezuma and soon Cortes was the leader of Tenochtitlan. When Cortes returned to Spain in 1528. changed the qualities of the chocolate hugely. we know how white sugar depletes our bodies from minerals.000 to 5. However.e short history of the cacao – money grows in the trees
In Peruvian mythology. According to the story. Columbus and his crew thought that cacao beans were almonds and they greatly wondered the actions of the Aztecs when they quickly picked up all the dropped cacao beans. destroyed a village with heavy rains. quality and nobleness. When the Maya culture collapsed.
$ || rawchocolaterecipes. who lived in the area of present-day Mexico. from Montezuma's treasure chamber. After the storm. which means 'bitter-water'.net
. Columbus didn't know that cacao beans were also money for those people as they were also for the Mayas. but the earliest archaeological evidence of the use of cacao is from present-day Honduras 2. dries our bodies and that it's a very addictive substance. e Mayas used cacao especially for shamanic purposes and as a part of di erent rituals. e most radical turn in the history of the cacao happened in 1519. Traditionally. It's known that Montezuma had severe chocolate addiction and stories tell that he drank incredible 50 cups of chocolate before visiting his harem. the god of storm.
e fruits grow straight from the trunk and branches of the tree. cacao beans are fabricated by scraping the esh of the cacao fruit and cacao beans onto ground. Cacao bean sprouts quite easily and in an appropriate soil and environment. cacao beans are dropped to the ground during the eating process and a new cacao tree is planted. cacao tree grows to 310 meters high. Sun drying takes usually couple of weeks. and they are surrounded by the esh of the fruit. for example. e leaves of the tree are 10-25 cm long and 5-8 cm wide. which are slightly bigger than almonds. he invented a hydraulic press. Traditionally. Also. and it produces fruit year round. Full grown eobroma cacao produces approximately 50 fruits and usually it's harvested two times a year. Cacao contains naturally approximately 50 % of fat. After Van Houten. which Van Houten called 'cocoa'. Usually.
What happened to the original raw material of the chocolate – the raw cacao bean?
e fruit of the cacao tree and the treatment of raw cacao
Cacao is made from the fruits of a tree named eobroma cacao. after 3-5 days the sunlight has melted the cacao fruit's esh and then the beans themselves are ready for sun drying. He had searched a new heating method already 12 years before to be able to separate more the natural fat from cacao. yellow. onto the leaves dropped from jungle trees.
% || rawchocolaterecipes. Finally. blue or turquoise colored.net
. Usually. the production of familiar milk chocolate was a result of a cooperation of two men: Swiss Henri Nestle (18241890) and Swiss chocolate maker Daniel Peter (1836-1919). apes. with which he was able to separate more fat. low fat cacao powder. Van Houten gured out to add di erent alkaline salts (sodium carbonate and potassium carbonate) to make it dissolve better into hot water. Usually. In 1867. German chemist Johannes Van Houten got a patent to product new kind of. it was possible to mass produce cheap and eliminated cocoa powder to millions of people. Afterwards. e maturation of the 18-20 cm cacao fruits takes 5-6 months and every cacao fruit contains 20-50 cacao beans. is invention made Nestle the biggest grocery enterprise in the world. 3-4 high quality dark chocolate bars can be made from the beans contained in one fruit. Unripe cacao fruits are usually green and when ripe they become red.In 1828. cacao was ground to ne powder. orange. but with Van Houten's device one could reduce it to only 27 %. Cacao tree grows between 20th latitudes and an optimal temperature for its growth is 21 ° C (70 ° F). cacao tree can produce fruit after ve years. parrots and bats all eat cacao fruits. Henri Nestle invented a method that allowed him to make milk powder. anks to this production method developed by Van Houten. In a jungle. Daniel Peter was the rst to come up with adding Nestle's milk powder in chocolate making and in 1879 the rst milk chocolate bar in the world was born.
After. at takes cacao to a whole di erent level as an antioxidant source compared to almost any other food. is protects our bodies. iron. Cacao beans are always hand-picked which partly explains their high price. After fermenting. cacao is produced with more precise methods. Cacao is an excellent source of magnesium. e temperature is kept under 50 ° C (122 ° F) during this process. However. During the next days. from di erent heart diseases. that is. chromium.
Di erent forms available
Several di erent end products are made from raw cacao: ! Whole cacao beans ! Crushed cacao beans. cacao beans are spread onto mats to sunlight to dry. During the fermentation. the sprouting won't continue very far because alcohol liquid from the esh creates strongly acidic environment for the beans.200 active compounds and a whopping 10 % of its weight are antioxidants. It takes usually couple of weeks. so that the beans preserve their enzyme activity and avor. When cacao beans are dried. the esh becomes an alcohol kind of liquid that drips o from the cacao beans. the fermentation temperature is raised and beans release amino acids. cacao is a good source of ber. e antioxidants (polyphenols) contained in cacao prevent specially bad LDL cholesterol from becoming oxidized. goji berries. Furthermore. copper and zinc. acai berries. manganese. the shell protects its precious contents from mold and bacteria. ground to paste) ! Cacao butter (cold pressed fat from the beans) ! Di erent raw cacao products or blends (for example. cacao nibs ! Cacao powder (when cacao butter is removed. the unique properties of this 'food of gods' are most clearly linked to our brain functioning and sensations of well-being. sulfur.
& || rawchocolaterecipes. raw chocolate bars or raw chocolate superfood blends)
Advantages of consumption
Raw cacao is one of the world's most nutrient-rich and complex foods. cacao beans are turned over drying grills few times a day. Cacao contains over 1. First.Nowadays. for example. cacao beans are separated from the esh and they are fermented for one day. Consider this: cacao contains more antioxidants than blueberries. ese amino acids give chocolate the avor that many love. the rest is made to cacao powder) ! Cacao paste (100 % cacao. During the fermentation. red wine and pomegranates all together.net
. However. the enzymes of the cacao beans consume proteins liberating amino acids that are easier to digest. Polyphenols have also blood thinning properties that lower blood pressure and prevent heart attacks.
e misunderstanding about cacao's ca eine content is mainly due to the fact that cacao is preprocessed in the tropical production countries where ca eine containing substances. NB! Dogs lack the enzyme metabolizing theobromine. improving memory. is lipid is synthesized in brain in an area that is responsible for our higher thinking. In addition to very small ca eine content. which slow down the body's ability to break down anandamide. In addition to containing anandamide. seeing letters THC creates an association with the primary psychoactive compound of cannabis (9-tetrahydrocannabinol). When certain molecules are bound to the receptors on the surface of a cell. it's clear that we won't get high from the amount of anandamide produced during physical training or the anandamide contained in cacao. but 'runner's high' or less known 'cacao.
Many think that cacao stimulates because of its ca eine content.ow' well describe these feelings.net
. removing depression and feeling connection.
' || rawchocolaterecipes.Anandamide (n-arachidonoylethanolamine)
Anandamide is a natural neurotransmitter of our brain. cacao contains only 1/20th of the ca eine content of co ee. cacao also contains anandamide-inhibitors (Noleolethanolamine and N-linoleoylethanolamine). However. at is done to increase the ca eine content of chocolate and make it more addictive. Cacao is the only substance that we know to contain these compounds. For many. It's a 'relative' to ca eine. so giving chocolate to dogs can lead to severe consequences. are added to cacao. information is transferred trough cell membrane and we feel 'high'. eobromine doesn't stimulate the nervous system and its e ect is only about 1/4th of the stimulation caused by ca eine. Of course. Anandamide has its part in creating sensations of well-being. However. it's known that the chemical that binds naturally to the THC receptor in our bodies is anandamide. is makes the good feeling to stay longer. Anandamide is a cannabinoid that has important e ect to our mood and it's secreted always when we feel bliss and happiness. eobromine has stimulating e ect in the body and it's rather long-lasting because the liver enzymes metabolize theobromine only to 50 % 6-10 hours after consuming it. it stimulates the part of our brain that creates motivation. both are methylxanthines. Also. cacao contains theobromine that is very rare in the nature. like guarana seeds.
Approximately 70 % of the body's magnesium is in the bones and magnesium is one of the most important minerals when you want to build strong bones. So. magnesium is the primary mineral that is missing.
According to Keith Scott-Mumby. Magnesium activates almost all of the enzymes that nerve cells need for transforming glucose to energy . a powerful heart-protective compound found in cacao. When heart problems occur. told C&I that epicatechin is so important that it should be considered a vitamin. PEA increases the e ect of noradrenaline in the body. Norman Hollenberg. Magnesium gives more vitality to the heart muscle. Also. It reduces heart attack.
Cacao is the best food source of magnesium and 50 grams of cacao contains more magnesium than regular supplemental magnesium tablets. are so striking that it may rival penicillin and anesthesia in terms of importance to public health. and phenylethylamine increases when you concentrate deeply on a good book.net
. Su ciently fast functioning of the brain depends mostly on ATP.to adenosine triphosphate (ATP). and most of them are linked to the functioning of the brain and thinking. which leads to increased feelings of happiness and pleasure.
( || rawchocolaterecipes. MD. and when the brain has enough magnesium to use. the magazine of the SCI that the health bene ts of epicatechin. e amount of magnesium is greater in cerebrospinal uid than in blood plasma. In cacao ow. phenylethylamine is a neurotransmitter. Nutritionists are now saying that magnesium de ciency is associated with ADD and ADHD. magnesium is essential substance for pituitary gland. Furthermore.Phenylethylamine (PEA)
Like anandamide. Magnesium is required in the functioning of over 300 enzymes. our thoughts are bright and clear. cacao is one of the most important anti-aging foods known. it's typical to loose awareness of time and have enhanced mental performance. it might be true that chocolate relieves the sorrows of love life. e b o d y ' s l e v e l s o f phenylethylamine rises when we fall in love and consequently depressed people have low levels of PEA. professor of medicine at Harvard Medical School. project or sports performance. PEA activates the neurotransmitters responsible for concentration and perception. PhD. which gets information from hypothalamus and transmits the information all over the body in di erent chemical signals or hormones. MD. strokes and cancer by up to 90%! Marina Murphy reported in Chemistry & Industry.
. e science does not yet support epicatechin having an essential role. then we can say without blushing that they are among the most important observations in the history of medicine.Hollenberg has been studying the bene ts of cacao consumption on the Kuna people in Panama for years. ese diseases could be the result of epicatechin de ciency. is lowered to under 10% in the Kuna. but also to unpleasant feeling and depression. our body secretes more neurotransmitters . 'We all agree that penicillin and anesthesia are enormously important. Currently. it should be researched thoroughly. not only to aging. Trying to maintain high neurotransmitter levels has led to some narcotics and antidepressants to include synthetic MAO-inhibitors. is hiding. I would say very important' Even though Hollenberg's results are observational.' states Hollenberg.like serotonin. how important does that make epicatechin?. they are so impressive that they may even justify a rethink of how vitamins are de ned. for example in ayahuasca and tobacco. that we don't normally use. So that is a good reason to enjoy your vitamin cacao raw and unprocessed. cancer and diabetes.. When we age. which decreases the neurotransmitter levels in the brain. Vitamins are de ned as essential to the normal functioning. Low neurotransmitter levels have been linked. C e r ta i n b ra i n e n z y m e s ( M A O -A a n d M A O -B ) u s e a n d r e c y c le t h e s e im po r ta n t neurotransmitters. ese MAO-inhibitors can be also found in the nature. where more than 90 % of our brain capacity. dopamine. It's known that MAO-inhibitors activate the unknown parts of our brain.
When young. 'If these observations predict the future. these enzymes become more aggressive and they recycle neurotransmitters too rapidly. joy and love of adventure. ey can consume up to 40 cups of cacao a week. ere is no research based evidence for raw cacao containing MAO-inhibitors but the dominant view is that raw cacao contains also these compounds. noradrenaline and adrenaline – and therefore we then experience more enthusiasm. Natural and raw cacao has high levels of epicatechin.. metabolism.
) || rawchocolaterecipes. regulation and growth of cells and de ciency is usually linked to disease. But the link between high epicatechin consumption and a decreased risk of killer disease is so remarkable. He discovered that the risk of 4 of the 5 most common killer diseases: stroke. But epicatechin could potentially get rid of 4 of the 5 most common diseases in the western world. heart failure. epicatechin does not meet the criteria. Flavanols like epicatechin are removed for commercial cocoas because they have a bitter taste.
rhubarb and beetroot. Cacao contains 1. Raw cacao's high arginine levels can easily make the mouth sore if too much cacao is consumed. white sugar and GM soy lecithin are added to cacao. di erent additives. then you will get a craving to eat more to get those missing nutrients and nally you'll end up eating the whole chocolate bar at once and not feeling so good afterwards.
* || rawchocolaterecipes. many people are allergic to heated cocoa products. cacao is a natural emotional uplifter. When you learn how to make your own delicious AND nutritious chocolate. raw cacao is heated in high temperature (120-130 ° C (248-266 ° F)). NB! Many who believe to be allergic to cacao.000 ppm of oxalic acid.net
. you can eat it with great enjoyment. Also. at means that chocolate isn't bad for you. for example. Furthermore. For example. thanks to the neurotransmitters. When it get's digested. but not to raw cacao. Also. Oxalic acid binds calcium and therefore it's always good to consume calcium rich foods with cacao. it's the additives. chemicals. is way. that is. white sugar provides only empty calories. milk powder. are usually allergic to the additives used in regular chocolate (for example. spinach contains 2-6 times more oxalic acid than raw cacao. the body gets confused because it's receiving calories but no nutrients. Also. there is no nutritional value in it. Cacao contains oxalic acid that is present in certain foods in nature – like spinach. to milk powder).
Raw cacao vs. 'regular' cacao
When 'regular' chocolate or cocoa powder is made from cacao. en. So. cacao beans contain these compounds and therefore it's necessary to avoid the over-consumption of raw cacao.520-5. the nature and qualities of the original raw material are completely changed. Present chocolate fabrication is illustrated well by the fact that most chocolate factory employees have never even seen a raw cacao bean.Disadvantages of consumption
Many beans contain alkaloids and toxins that are part of the bean's natural defense mechanism.
Chocolate doubled volunteers' heart rates and caused a more intense and longer lasting “buzz” than kissing. if needed. but then the ca eine left is in adaptogenic form.Some examples from the real world
Researchers have found that chocolate melting on your tongue is better than a passionate kiss. Also. polyphenols go through certain processes (they react with peptides and proteins for example) and only 20 % of the polyphenols remain unchanged. In full fermentation. given to foods or herbs. more calmly. Adaptogens balance body's hormone. Adaptogen is a term. Source: BBC News – Chocolate 'better than kissing' Also. that is. Although kissing also increased their heart rate. Unfermented cacao bean contains about 11-13 % antioxidants. it's good to nd out how the production methods a ect end product's nutritional values and quality. of which 65-70 % is polyphenols. Couples in their 20s had their heart rates and brain waves monitored.
How to recognize a high quality cacao bean?
As with all products. but their e ects to our neurotransmitter functioning are more powerful compared to fermented beans. circulatory and lymphatic systems' functioning and make the body to function more energetically or. e avor of the unfermented beans is not as cacao resembling. the e ect wasn't as long as with chocolate. ca eine) are absorbed into the bean itself. that help our bodies to adapt to environmental changes. when heart rates increased from a resting rate of about 60 beats per minute to 140. for example to stress. During fermenting.net
. some say that 50 % of women prefer chocolate to sex . and they rst melted chocolate in their mouth and then kissed. pleasure and sexuality – the food of love. is shows why chocolate is the symbol of sensuality. In fully fermented cacao beans.
"! || rawchocolaterecipes. how much cacao is allowed to ferment – or is it not allowed to ferment at all. Adaptogens regulate our body's accelerator and brake pedals according to the dominant needs. natural bacteria of the bean are allowed to “eat” all the other bacteria living on the beans. e most important factor that a ects the quality of cacao is the degree of the fermentation process. Both fermented and unfermented cacao beans are edible. Quality cacao bean is always organic and grown in nutrient rich soil. unfermented cacao beans have more violet colored antioxidants. about half of the shell's alkaloids (for example.how would it be if they were given real cacao! And one study revealed that women enjoy chocolate four times more than kissing.
the consistency should feel solid.
How to use cacao?
Traditionally. e total avor of quality cacao should be cooling and slightly drying. You can study the quality of the cacao by spraying hydrogen peroxide (for example. Cacao nibs go well with raw chocolate and they can easily be added to smoothies and muesli. You can snack on cacao paste as such or grate it on ice cream or other desserts. metal grey.net
. add it to porridge. raw cacao has been used to make di erent kind of drinks and cacao really makes a good basis for di erent drinks. 3 % H2O2) on to a whole cacao bean and observing possible reactions. heavy and soft.Size
Best quality cacao beans are big (bigger than almonds – almost the size of brazil nuts). use it to make chocolate.
ere are many di erent colored cacao beans (white.
"" || rawchocolaterecipes. violet. When crushing cacao beans you should make sure that there is no green or white mold inside. slightly bitter and remotely waxy. you can make cacao drinks. Also. is to pay attention to the varying avors during the rst twenty bites. Anaerobic organisms react to hydrogen peroxide by “ zzing”. it's essential that there is no mold or fungus on cacao's surface. Quality beans have clearly three to ve di erent avors. Quality cacao is brilliantly smooth and crushed cacao contains many di erent hues. From raw cacao powder. moldy. is means that there are some unfavorable organisms living on the shell of the bean. airy and soft. fatty and naturally sweet. but lower quality cacao feeds your taste-buds only with one or two di erent avors. copper and best known are di erent shades of brown). If you taste sour.
When you bite cacao bean. One important factor when tasting cacao bean. it is probably old and stale. However.
Processed or poorly stored cacao can be recognized from the avor. Grated cacao paste suits also really well to chocolate making. If the bean is light. Whole cacao beans can be eaten as a part of a trail mix or dipped into a organic honey. red. grassy. add it to smoothies and use it to make all kinds of desserts. e shell of a quality cacao bean is paper resembling and it detaches easily. rubbery or smoky avor – the quality is anything but the best. the color doesn't tell anything about the quality of the bean – the avor is considerably more important indicator.
Cacao butter will turn into liquid on the skin. 5) Blend with herbal tea and maca.Melting cacao butter gives you a great basis for raw chocolate and also.net
. under the eyes).net
What to do with whole cacao beans?
Step 1) TOP-3 ways to shell cacao bean
1) Shell cacao bean with your nails or with a small knife. Cacao butter contains lots of precious antioxidants and therefore it suits well to be used as a skin cream.
Step 2) TOP-10 ways to use whole cacao beans
1) Try to eat whole cacao beans as such. 8) Add to your trail mix. Soaking will soften the shell and make it easier to shell them. 2) Add to coconut or fruit based smoothie to give avor. 4) Freeze with aforementioned sweeteners and enjoy them cold – this is heavenly snack food. Especially. 7) Crush in a mortar and add to muesli. 10) Package them in an elegant case or bag and give to your friend as a present. it suits excellently for external use. 2) Soak cacao beans in water for about 30 minutes and then shell them. 3) Dip to raw agave nectar or organic honey and enjoy the taste in all its simplicity. You can nd more information about chocolate making from my website rawchocolaterecipes. Chew them well and taste the original essence of the cacao. because its melting point is 35 ° C (95 ° F). one at the time. 3) Soak cacao beans in water for 1-2 hours and dry beans in a low temperature until shells become dry and crispy. 6) Crush in a mortar and add on top of ice cream. it's good when being in the sun and should be rubbed particularly to the thin parts of the skin (lips. 9) Make your own raw chocolate and enjoy the world's most healthy delicacy.
"# || rawchocolaterecipes.
Super chocolate consumed in right amounts is for sure the best option if the goal is to achieve the ow state. cherry.) of bodyweight. In cacao nibs.
What goes well with cacao?
Try to combine cacao with the following foods that have synergetic properties with cacao: vanilla. but powder can be used throughout the day at most 40 g (4-6 heaping tbsp).
In addition to aforementioned compounds. papaya. raw cacao can have an e ect due to its delicious avor and nutrient richness. bee products. for example. maca. And. cacao consumed continuously and in greater amounts leads to “hangover”. raspberry.
"$ || rawchocolaterecipes. Nothing happens with a principle of 1+1=2 in our bodies. I recommend to use this food always with reverence. citrus fruits. For some. spinach. it's good to notice that. noni. Even more important is to know that everything happening in our bodies is a synergy of thousands and thousands of ne biochemical mechanisms. More experienced or bigger users can consume even 60-70 beans daily. goji berry. carob. raw cacao is no exception to that our unique bodies all react di erently to di erent raw materials. when the e ects of raw cacao will decrease and unbalance the functioning of the body. One way to de ne the daily consumption is 1 whole cacao bean per every 8-10 kilograms (1822 lb. durian. incan berry. this means 4-5 tbsp (20-25 g). and sometimes o ering magni cent ow experiences. Somebody will fall in love with cacao immediately.net
. ginger. erefore. coconut products. mint. dopamine and noradrenaline levels rise due to multiplicative e ects. hemp products. raw cashews. spirulina. but someone else feels no e ects. AFA. It's recommended to use cacao powder 1-3 tbsp (6-18 g) daily. mango. chili. passion fruit. But.) of bodyweight (for beginners).Recommended consumption
It's recommended to use 10-20 cacao beans daily. For more experienced users that could be even 1 per every 1-4 kg (2-9 lb. serotonin. aloe vera.
I recommend using the best quality products possible and the easiest way to get them is from Sunfood.).net
.S. Just enter the code into a box below the shopping cart before checkout.
Here are some examples of their products. However. Furthermore. eir best brand for raw chocolate is Navitas Naturals and at the moment you can nd raw cacao nibs and raw cacao powder.36 kg (3 lb.Where to buy?
Your local health food store might be a good place to start looking for raw cacao but be careful with the quality. if you are living outside U. the easiest way to get your hands on raw cacao is iHerb.
Raw Cacao Beans
Raw Cacao Powder
But. with the code VIL518 you'll save $5 on your rst order..
"% || rawchocolaterecipes.com iHerb ships internationally and the shipping costs are only $4 for orders under 1.
go to my website rawchocolaterecipes. then I present three di erent levels of chocolate making. so you can start right away 7 delicious raw chocolate recipes Simple to follow instructions Special tips on how to balance your chocolate and achieve di erent consistencies Lots of ideas for varying the recipes and developing your own recipes
To purchase e Handbook of Chocolate Alchemy. Enjoy!
"& || rawchocolaterecipes. First. cocoa or chocolate nor what raw chocolate means.e Handbook of Chocolate Alchemy
My new ebook e Handbook of Chocolate Alchemy describes step by step how to make your own raw chocolate. It suits for a complete beginner and you don’t have to know anything about cacao.net
. I have also included my best raw chocolate recipes. e nal bonus chapter provides information about chocolate tempering – the exact strategies to do it successfully.net and press the Buy Now -button which leads you to easy and secure PayPal order page. Get your guide to healthy AND delicious chocolate. What to expect: " " " " " " Introduction to alchemy No special equipment needed. I go through all the necessary utensils. e book is a digital download so you can start creating your own delicious chocolate right away. But. it also suits for a more experienced chocolate maker because I reveal lots of instructions and tips on how to make perfect chocolate with sophisticated methods.
Duke's Phytochemical ant Ethnobonical Databases US department of Agriculture / Journal of the American Chemical Society Cousens.
e Emperors of Chocolate.Sources: Wolfe D.D. Gabriel. Smithsonian Institution Press (1994) e essence of chocolate
Steve Gagne .Naked Chocolate. ames & Hudson (2000)
e Chocolate Tree. Pu n (1998) Sophie and Michael Coe Allen M.Superfoods: e food and medicine of the future.Depression-Free for Life. Random House Inc. Wolfe David . with Mark Mayell . 2001. M. (2005) Dr. (1999) e Superfood Bible (2008)
"' || rawchocolaterecipes.Cacao: Joel Brenner Pinnock. Rawcreation Ltd.Charlie and the Chocolate Factory. North Atlantic Books (2009)
Roald Dahl .net
. & Shazzie . D. New York: Harper Collins. Young e True History of Chocolate.