I've been receiving lots of enquiries about the difference between CACAO (our 'raw' chocolate bars) and commercial chocolate bars that you find in supermarkets everywhere....
Hence this article.
Honestly, after reading this, you'll never look at another bar of commercial chocolate the same way.... Cacao is so good for you it's pure MAGIC.
As some of you already know, Anything But Salads has our own sub-brand of 'raw' chocolates called "CACAO". The inspiration is Ancient Maya - arguably the first chocoholics with the most beautiful and exotic culture in my opinion.
Food of the Gods, God of the Foods.
Anyway, that's not the point! The point is all about 'raw' chocolates.
Before I begin, it is only fair to inform you that it is debatable whether there is truly such a thing as 'raw' chocolates. In this article, 'raw' means cacao (i.e. chocolate in its raw state) that has been processed at low temperatures. 'Raw' chocolates also do not contain any dairy, emulsifiers (e.g. soy lecithin) or food preservatives. Every aspect of the chocolate bar is all natural and therefore, Raw.
In this article, any reference to 'raw' chocolates will mean the above.
Alright, so let's get back to it! What's the fuss about raw chocolates?
Calista's Crash Course on 'RAW' CHOCOLATE
What is it?
Raw' Chocolate a.k.a Cacao (scientific name: Theobroma Cacao; which also means 'Food of the Gods' in Latin)
How it is made:
- Made with raw cacao products (i.e. raw chocolate derivatives, e.g. raw cacao paste, raw cacao butter)
- Low temperature processed (less than 42ºC)
- No dairy
- No emulsifiers/stabilisers (e.g. soy lecithin)
- All natural
- No preservatives
How is cacao different from normal chocolate?
The main difference and problem with conventional chocolate bars lies in the production process:-
Raw chocolate bars are made with raw cacao - one of the world’s most popular superfoods. Conventional chocolates are made with roasted cacao.
Conventional chocolates are processed at high temperatures (anything above 42ºC is considered high). 'Raw' chocolate is processed at or below 42ºC .
When cacao is processed at high temperatures, a cacao's vital minerals, antioxidants and other excellent phytonutrients are destroyed, transforming it into 'dead' food. This means empty calories devoid of nutrition. Refined sugars, milk and other processed additives are then added. These unnatural 'non-foods' are akin to poison for the body.
Unlike conventional chocolates, raw cacao has not gone through any high heating processes. Therefore most, if not all, of cacao's innate micro, macro and phytonutrients are preserved. In other words, it's HEALTHY* chocolate.
*Note: By healthy, I mean in comparison to conventional chocolates. Anything taken in excess is bad anyway.
Why is cacao good for your health?
Cacao is medicinal food - it has been used since Ancient Mayan times to treat diseases. In contemporary science, raw cacao has been receiving increasing usage as a medicinal food by medical professionals and nutritionists.
(1) Cacao is rich in antioxidants - 3x more than green tea!
Note: Antioxidants help neutralize the effects free radicals have on the body, destroying cells.
(2) Cacao is rich in minerals and nutrients:
(3) Cacao contains psychoactive neurochemical substances:
In light of the above, one can easily see that taken in its purest state, cacao can be an excellent and beneficial complement to our health and well-being.
Want more information? See here:
Of course, a quick search on PubMed will reveal even more. ;)
Raw Cacao products:
The main difference and problem with conventional chocolate bars lies in the production process:-
Raw chocolate bars are made with raw cacao - one of the world’s most popular superfoods. Conventional chocolates are made with roasted cacao.
Conventional chocolates are processed at high temperatures (anything above 42ºC is considered high). 'Raw' chocolate is processed at or below 42ºC .
When cacao is processed at high temperatures, a cacao's vital minerals, antioxidants and other excellent phytonutrients are destroyed, transforming it into 'dead' food. This means empty calories devoid of nutrition. Refined sugars, milk and other processed additives are then added. These unnatural 'non-foods' are akin to poison for the body.
Unlike conventional chocolates, raw cacao has not gone through any high heating processes. Therefore most, if not all, of cacao's innate micro, macro and phytonutrients are preserved. In other words, it's HEALTHY* chocolate.
*Note: By healthy, I mean in comparison to conventional chocolates. Anything taken in excess is bad anyway.
Why is cacao good for your health?
Cacao is medicinal food - it has been used since Ancient Mayan times to treat diseases. In contemporary science, raw cacao has been receiving increasing usage as a medicinal food by medical professionals and nutritionists.
(1) Cacao is rich in antioxidants - 3x more than green tea!
Note: Antioxidants help neutralize the effects free radicals have on the body, destroying cells.
(2) Cacao is rich in minerals and nutrients:
- Protein = an essential macronutrient
- Magnesium = good for heart
- Copper = central to building strong tissue, maintaining blood volume, and producing energy in your cells
- Manganese = aids bone production and regulates blood sugar levels
- Zinc = important for a healthy immune system, properly synthesizing DNA, promoting healthy growth during childhood, and healing wounds
- Sulphur = essential for metabolic processes in our bodies
- Complex B vitamins, like niacin
- Complex C vitamins
(3) Cacao contains psychoactive neurochemical substances:
- Tryptophan – a serotonin precursor = raises serotonin levels thus producing a calming effect on people
- Anandamide (a.k.a the “bliss chemical”) = a natural cannabinoid our brain produces naturally when we feel happy
- PEA (phenyl-ethylamine) (a.k.a the love molecule) = a natural brain secretion when we are in love.
In light of the above, one can easily see that taken in its purest state, cacao can be an excellent and beneficial complement to our health and well-being.
Want more information? See here:
Of course, a quick search on PubMed will reveal even more. ;)
Raw Cacao products:
Here are some cacao derivatives you can purchase:
Raw Cacao Powder
Raw Cacao Butter
Raw Cacao Paste / Liquor
Raw Cacao Nibs
The above products can be used in a multitude of ways - your imagination being the limit to its uses.
For some examples, try:
1) Replacing commercial chocolate chips with raw cacao nibs.
2) Adding raw cacao powder to your smoothies/shakes
3) Making a Simple Raw Chocolate Pudding
Phew! So there is all is! Raw chocolate.
Have fun & let me know how you've incorporated raw cacao into your lives! And for those of you who'd like to enjoy some of our CACAO organic raw chocolates, head on over to:
www.anythingbutsalads.com --> International shipping available!
Adios muchachos!
