donderdag 22 oktober 2020

Complex Superfood


Cacao is a highly complex superfood that contains over 300 molecules that include antioxidants, minerals and other complex molecules that help enhance wellbeing naturally.

Cacao is a great source of minerals such as magnesium, calcium, iron, zinc, copper, potassium, magnesium and manganese. Contains Vitamins, natural feel good chemicals and is high in antioxidants such as flavonoids. Listed below are some amazing health benefits of nutrients found in cacao.

• Magnesium : Essential for energy production, for a healthy brain and nervous system, for our muscles and for strong bones and teeth. Magnesium may also support a healthy blood pressure.

• Iron : Cacao is a source of iron which helps to transport oxygen around our body,

• Flavonoids : Cacao is high in flavonoids, which have antioxidant activity. Raw cacao including dark chocolate have been linked with cardiovascular health benefits including increasing the good form of cholesterol (HDL) in our blood, lowering blood pressure and even improving vascular function. These effects are thought to be primarily due to the antioxidants contained in the cacao.

• PEA : A compound called phenylethylamine (PEA for short!). PEA is thought to elevate mood and support energy, and is said to be one of the reasons that many people experience that on top of the world feeling.

Theobromine : Theobromine, found in the cacao may keep your blood pressure down and your mind active without the potential negatives of caffeine. It is in the same class of stimulants as caffeine, but theobromine is quite different from caffeine because it offers a longer lasting, more relaxed energy without the spike and crash.

Unlike caffeine, theobromine is not a central nervous system stimulant and therefore doesn’t typically make you feel as jittery.  

zaterdag 10 oktober 2020

Craft chocolate and the journey of flavors


The journey of flavors that you experience every time in craft chocolate is no accident. From the seed to the finished bar, there are many steps that contribute to the resulting tasting notes that we so enjoy in every bite.

Here are just some of the factors that influence the final flavor of your chocolate:

GENETICS. Cacao growers accurately select their favorite cacao varieties depending on their potential aromatic profile. They have a lot of different choices, as many cacao varieties are now often combined in hybrids. It’s not only Criollo, Forastero and Trinitario, but many, many more!

TERROIR. Also the place where the cacao grows has its own impact depending on the type of soil, weather conditions, altitude, intensity of the sun, rainfall and all the other natural elements. This is also what makes cacao from different farms/areas/regions/countries so particularly unique.

FARM PRACTICES. Pruning, fertilizing, monitoring, harvesting. No matter how unrelated these actions seem to the final flavors of the chocolate, even these choices at origin have big consequences. When farm practices are done right, they preserve the natural flavors in the cacao.

FERMENTATION & DRYING METHODS. These are often appointed as the steps that impact the flavors of the chocolate the most. Many cocoa producers have also demonstrated that by tweaking fermentation and drying methods even the same cacao can taste completely different.

THE BEAN-TO-BAR PROCESS. From roasting to conching, from winnowing to ageing, chocolate makers accurately select specific machines, times, temperatures and protocols to get the best flavors out of their raw material. It’s fascinating to see how different chocolate makers working with the same cacao can come up with chocolate bars with extremely different flavor profiles.

This is why we highly suggest you try different origins from different chocolate brands. Depending on genetics, terroir, farm practices, fermentation and drying techniques, and the bean-to-bar process, every chocolate has something extremely unique to offer to your palate!