Chocolate Party Mon 19 March

Healthy Chocolates  ~  Nutrition and You   

  There is a big difference between regular cocoa and raw organic cocoa powder.

 Much of the world's cocoa is heat extracted at up to 150º C, often with solvents from inexpensive low-grade chocolate beans.  This produces an inferior and bitter oxidized and unhealthy, acidic product (arthritis causing) that requires a lot of sugar and flavouring agents to improve the taste.  The Raw Cocoa Powder we use is certified organic and processed without solvents, fine milled from the rare and expensive corolla variety resulting in a very high antioxidant and nutritious.  Cocoa is a good source of magnesium, calcium, omega 3's, chromium, zinc, iron, copper, sulphur, protein and amino acids.

  When cooking with raw cocoa powder and cocoa butter it is important not to heat it beyond 47º C as a higher temperature will cause it to oxidize and lose its nutritional value.  No need for a double boiler, an ordinary health-wise saucepan will do, just use low heat and remove the butter from the heat as soon as it is melted.  Do NOT use the microwave under any circumstance - this destroys food, nutritional value and you.

 Chocolate demonstration and taste testing on Monday 19th March starting at 3.00pm 

  These selection includes    After Dinner Mints, Crunchy White Chocolate Bars with Cashews Lemon & Citrus, Tangerine Chocolate Logs, Chocolate Pecan Slice and Coconut Crunch.