Australian firm Daintree Estates is using a sweetener combo derived from sugarcane for its new milk chocolate range Fyto that it claims can half total sugar content.
Category Archives: Cocoa Chocolate making
Chocolate makers have developed a big curiosity for the fine cacao that grows in this country, and many of them have recently flown from Europe and the US to personally explore the beauty of this country’s cacao plantations. If you take a close look on Instagram, you would know who they are.
Some other makers are a step ahead and have already released a chocolate bar made with Indian fine cacao (Areté from California, US to name one).
The main source of this popular fine cacao is the Indian company GoGround Beans and Spices.
They don’t have an Instagram account and I didn’t even find a website actually, but they do have a Facebook page that you can check out. They are getting a looot of attention lately.
Although Latin America is still the main source of fine cacao for craft chocolate, several makers are looking East for new flavor profiles and exciting experiments. As you should know by now, the heart of a chocolate maker never settles.
Have you tried Single Origin chocolate made with Indian cacao?
This is one of the many reasons for loving chocolate… Just awesome…
Raw cacao contains the highest concentration of anti-oxidants of any food in the WORLD. Anti-oxidants help…” •
🙌🏼❤️Raw cacao contains the highest concentration of anti-oxidants of any food in the WORLD.
Anti-oxidants help neutralize free radicals-which is a major cause of many degenerative diseases, cancer tumors, heart disease, and premature aging.
Raw cacao also contains the highest concentration of magnesium of any food in the world. 80% of Americans are deficient in MAGNESIUM- and as a result many are plagued with heart disease, joint problems, diabetes, and hypertension.
The mass production of chocolate includes pulverizing and roasting the beans, which destroys most of the flavanols that give your body the anti-oxidant boost it needs! This is why it’s important to buy QUALITY #cacao.
Toss a handful of cacao nibs or powder in your smoothies-or buy a delicious bar and nibble on it daily.
Researchers at Mexico’s IPN School of Medicine are carrying out tests with epicatechin, a molecule present in chocolate that causes cancer cells to self-destruct in cell cultures and animal models, according to the Scientific and Technological Advisory Forum.
Epicatechin, found naturally in cocoa, red wine, or green tea, can kill cancer cells selectively without affecting normal cells according to these specialists.
Additionally, they have found that combined with other drugs currently used in clinical therapies, such as paclitaxel (Taxol) and tamoxifen (Tamoxifen), it accelerates their effects and decreases the amount required.
The studies have been carried out in the laboratory with cell cultures, but now scientists are already carrying out research on animal models to check their innocuousness in living beings and in the medium term, they want to test on humans.
Bron: Foro Consultivo
If they put us all to work in a cacao farm, we wouldn’t be treating chocolate the way we do.
Under the tropical sun, in 90% humidity, mosquitos all around you, fighting the mud and the thick foliage, harvesting cacao pods by hand, with a dangerous machete that can cut your fingers off at any time, being paid less than a janitor to do all this. No kidding that farmers switching from cacao to another crop is a reality always on the news. You gotta have some damn strong motivations to handle all that.
So remember that if we get to eat our favorite food, it’s only because somebody on the other side of the world decide to face such pretty scenario every day.
Hope you’ll look at your chocolate differently today.