When I was younger I heard a story about this remote grotto that was renowned for its high concentration of air bubbles that naturally rose from the sea bed so when you dived into the water it was akin to being enveloped in 1000 kisses. Sounds blissful right? Talking all things orgasmic, we are making these limited edition double love heart chocolates to celebrate the International Day of Love. They are hand-made with certified organic raw cacao powder, raw cacao butter, a pinch of sea salt and sweetened with pure Canadian maple syrup. With 81% raw cacao content you can rest assured that they are real raw deal. Retailing for $10 for a bag of 5 double hearts (just over 100g).
Did you know that raw cacao is ranked as the fourth most nutrient-dense food on the planet (Dr Matt Lalonde nutrient-density scale)? All the more reason to not feel guilty if the chocolate you are eating is made from quality ingredients and is at least 75% raw cacao content.
- High in polyphenols (anti-oxidants) particularly flavanols (higher than green tea, red wine, goji berries, acai berries). Anti-oxidants prevent the effects of aging, DNA damage, heart disease and cancer.
- high in mineralsesp. magnesium (healthy heart and brain function; muscle relaxant; bones density; mitigates feelings of stress), chromium (assists pancreatic health and regulates blood sugar) and iron (promotes oxygen transport in the blood).
- positive effects on the brain, circulatory and cardiovascular system. Eg lowers Alzheimer's risk, lowers blood pressure, improves blood lipid profile (lowers oxidised LDL), improves insulin sensitivity, improves exercise endurance, protects against pre-eclampsia in pregnancy.
- anti-inflammatory, anti-carcinogenic, anti-thrombotic (anti-blood clotting)
- anti-depressant/ feel-good chemicals (eg dopamine, serotonine, tryptophan)
- protects the liver against alcohol (wine and chocolate = winning pair!)
- protects against UV damage
- it's theobromine content (bitter compound) has a stimulating effect producing higher levels of physical energy and mental alertness. It has 1/4 of the stimulating power of caffeine.
So what’s in commercial chocolate that is so nasty? Most popular brands of chocolate contain:
- refined sugar (which is highly processed), glucose syrup (made from wheat starch) or agave syrup (which is over 90% fructose which causes metabolic issues, digestive distress and weight gain);
- soy lecithins and/or other emulsifiers (soy comes from a highly processed, industrially grown legume, often of GM origins)
- cocoa (which is the processed version of cacao – note the difference in spelling!)
- milk powders (which are heavy processed and devoid of nutrients)
- barley malt extract (which is heavily processed and contains gluten and phytates)
- vegetable oils or hydrogenated fats (in a word, toxic)
- preservatives (usually 220 which affect asthma sufferers), flavours and colours (eg 122).
And don’t kid yourself in thinking that world famous brands of chocolate or even many that are certified organic are immune from this litany of ingredients. The first (and hence dominant) ingredient in one certified organic brand I picked up the other day is rapadura sugar and the fourth ingredient was soy lecithin. And while rapadura is much less processed than white refined sugar, if that is the main ingredient in what is going into the chocolate then I’m going to think twice about it.
If these love heart chocolates don't take your fancy, there's always my sokolata (raw dark chocolate slabs...choose from 10 different flavours retailing for $8.70/100g) or my raw cacao coconut balls (sweetened with whole medjool dates retailing for $16.50/bag of 6). Or I can fill a glass jar of your choosing with raw cacao coconut balls upon request.
To purchase any of my products, simply text me 0407 871 884 and collect from my workshop in Waverley at a mutually convenient time.