Cocoa
Usually the beans are then roasted to improve the flavour further, before they are made into Cocoa Powder and Chocolate, and the shells are removed from the beans If left raw, however the anti-oxidant and mineral content is much higher. Raw Cocoa Beans, Nibs and Powder are all now available organically, from a company called Living Earth.
Cocoa is extremely rich in magnesium. Cocoa is a primary source of magnesium. This is likely the reason women crave chocolate before or during their period. Magnesium also balances brain chemistry, builds strong bones, and is associated with a sense of well being and happiness. Many people are deficient in Magnesium, but it is worth noting that the conventional practice of making chocolate with refined sugars and dairy products makes it harder for the body to absorb the magnesium. Raw Cocoa products have up to 4 times the nutrient qualities of their roasted counterparts.
Cocoa Beans
Cocoa Nibs
Cocoa Powder and Cocoa Butter
Raw cocoa powder and butter comes from Peru where raw Peruvian criollo cacao nibs are cold pressed into anti-oxidant rich cocoa powder and highly sensual cocoa butter. Cocoa butter is the ingredient that makes chocolate set, and gives the smooth mouth feel. It is also an ingredient in some cosmetics, such as handcreams and moisturisers. To be raw, the cocoa powder is kept below 45 degrees celcius at all stages of processing. This low temperature process keeps delicate vitamins, minerals and antioxidants intact, allowing for maximum digestion and absorption.
Ideas for using raw cocoa powder
- Blend raw cocoa powder with milks – dairy, nut, rice or soy milk, with a little sweetener such as honey or agave to taste.
- Blend with a sweetener and a little organic coconut oil for delicious chocolate syrup.
- Freeze bananas and blend together with honey, cocoa powder, and raw cashews that have been soaked in water to make a delicious raw ice-cream.
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means “cacao, the food of the gods.”
