The cacao bean is the source of perhaps the most magical and beloved foods on Earth because it is the source of chocolate. Even the cacao tree's official name, Theobroma cacao, recognizes the long-standing love most of us have for the fruit of this tree. Theobroma comes from the Greek language for "food of the gods." And while chocolate is the most popular and favorite of these foods from the cacao bean, an even healthier choice is raw cacao powder. How Is Cacao Powder Made? To produce raw cacao powder, raw cacao beans are simply cold pressed to remove the fat, and the remaining solids are ground into a fine powder. Cacao vs. Cocoa: What's the Difference? Cacao powder contains all the beneficial nutrients and beneficial compounds of the raw cacao bean minus the fat. In contrast, cocoa powder is made from roasted cacao beans. And even if they look alike, the two are different. In making cocoa powder, up to 90% of the nutrients and beneficial compounds in raw c
Tasting dark chocolate, a ripe apricot, a luscious elixir—savor the expanding joy in your body.
Nature is offering herself to you.
How astonishing to realize this world can taste so good.
When sipping some ambrosia, raise your glass, close your eyes, toast the universe.
The Sun and Moon and Earth danced together to bring you this delight.
Receive the nectar on your tongue as a kiss of the divine.
Nature is offering herself to you.
How astonishing to realize this world can taste so good.
When sipping some ambrosia, raise your glass, close your eyes, toast the universe.
The Sun and Moon and Earth danced together to bring you this delight.
Receive the nectar on your tongue as a kiss of the divine.
It’s February, the month of love and chocolate! You’ve probably heard that dark chocolate is a health superstar, and here’s why, according to Ayurveda.
Ayurveda teaches that to stay in balance, we need all six tastes:
sweet, sour, salty, bitter, pungent, and astringent. But bitter is a
flavor severely lacking in the standard American diet. We can get an
occasional dose of that bitter taste from dark coffee, IPAs, and greens
(dandelion greens and broccoli rabe are great examples of bitter). And
we also get it from dark, bitter chocolate.
Bitter is Better
A small quantity of bitter goes a long way. Next time you’re cruising down the buffet line at Kripalu, give the wilted greens a try. Your body will thank you.
Over time, as you incorporate more bitter tastes into your diet, this
flavor will start to taste almost sweet. I know, it sounds bananas, but
it’s true. Ayurvedic doctor Robert E. Svoboda teaches that bitter and sweet are opposite sides of the same coin.
-Place walnuts and pitted dates into the bowl of a food processor
equipped with the S-blade. Whirl until the walnuts and dates become a
homogenous clump. The texture will be similar to playdough.
-Add the cocoa powder, coconut, lime zest, and salt, and process until all the ingredients are integrated.
-Carefully remove the blade from the food processor bowl. Place parchment paper on a plate or baking sheet. Roll the dough into walnut-size balls and store them on the parchment paper.
If desired, roll the truffles in the coconut/cocoa powder concoction. In a small bowl, combine the shredded coconut and cocoa powder with a pinch of salt. Roll the truffles in this mixture until evenly coated. Refrigerate.
-Craft a double boiler: Bring a medium-sized saucepan of water to a gentle boil. Place the dark chocolate chunks in a smaller saucepan that can comfortably fit on top of the medium pot.
-Allow the chocolate to slowly melt, stirring with a metal teaspoon. Melting the chocolate in this manner allows it to melt gently, without scorching. It’s a tempering shortcut that yields a shiny, crisp chocolate.
-Once the chocolate is melted, use the teaspoon to roll your truffle nuggets in the chocolate one at a time, until thoroughly coated. You may need to tip the pot towards you so the chocolate pools and you can submerge the truffle. Return coated truffles to the parchment paper.
-If you wish, add a sprinkling of lime zest, coconut, and/or pink salt before the chocolate shell hardens.
-Refrigerate until about a half hour before serving.
-Add the cocoa powder, coconut, lime zest, and salt, and process until all the ingredients are integrated.
-Carefully remove the blade from the food processor bowl. Place parchment paper on a plate or baking sheet. Roll the dough into walnut-size balls and store them on the parchment paper.
If desired, roll the truffles in the coconut/cocoa powder concoction. In a small bowl, combine the shredded coconut and cocoa powder with a pinch of salt. Roll the truffles in this mixture until evenly coated. Refrigerate.
-Craft a double boiler: Bring a medium-sized saucepan of water to a gentle boil. Place the dark chocolate chunks in a smaller saucepan that can comfortably fit on top of the medium pot.
-Allow the chocolate to slowly melt, stirring with a metal teaspoon. Melting the chocolate in this manner allows it to melt gently, without scorching. It’s a tempering shortcut that yields a shiny, crisp chocolate.
-Once the chocolate is melted, use the teaspoon to roll your truffle nuggets in the chocolate one at a time, until thoroughly coated. You may need to tip the pot towards you so the chocolate pools and you can submerge the truffle. Return coated truffles to the parchment paper.
-If you wish, add a sprinkling of lime zest, coconut, and/or pink salt before the chocolate shell hardens.
-Refrigerate until about a half hour before serving.
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