View Full Version : Raw Chocolate???
12-20-2005, 10:39 AM
i wad in the health food store last week. and they had bag "raw chocolate." do you guys think it's raw and what would you use it for. thanks
p.s. i'm new to raw food any suggestions would help :D
12-20-2005, 10:46 AM
Unfortunately, there is no such thing as "raw" chocolate.
Here is a great post from RawTruth, supersleuth. (she really knows her stuff!)
"In a previous thread (oh, maybe 3 months ago or more), I described the results of my contacting several cacao nib distributors including Nature's First Law. I asked very specific questions as to small cacao farms vs. larger enterprises, fertizilers, and if the temperature under the leaves is checked. NONE could assure me that the temp under there remains low -- and NFL refused to tell me the temp; they said it was proprietary information.
Just the other day, Alissa said that, based on her own research and information, there is no such thing as raw cacao beans/nibs/whatever form.
I know that the members who've been on this forum for a long time (a year +) have read, and read, and re-read posts on the rawness of cacao. So, even though this may be redudant to them, there are so many newer members, I figured they might not know, especially since there's such a huge marketing campaign in the raw world surrounding cacao and its supposed benefits.
I know plenty of raw folk who choose to occasionally have cacao, regardless. I will have a dessert every once in a while myself. I'm not in any way condemning anyone who chooses to eat it -- just thought I'd add some info here."
12-20-2005, 02:00 PM
Here is a great post from RawTruth, supersleuth. Aw shucks, SG. <shuffles her foot>
Ya know, dread_head, "raw" chocolate (cacao beans, cacao nibs, ground cacao, whatever ... ) is really big in the raw community right now. This is mostly because it's been marketed by David Wolfe of Nature's First Law who is one of the most outspoken self-described experts in the raw movement. His company sells a lot of it and he wrote a book about it. Thus, many people have embraced it even though it's not really raw. I actually don't think that most of them have checked on its raw-ness; they've just accepted what they've been told. I am not attacking David; I am merely giving you background.
My personal opinion -- aside from emphasizing that what each person decides to do for themselves is absolutely their business -- is that we Americans are easy prey for clever marketing. If we weren't, why would so many of us still be eating McDonald's or making a daily Starbuck's run even though we know it's bad for us and that we've been brainwashed into robot-like acquiescence to those corporations' wishes. Back to raw chocolate - I think that's why many raw fooders have embraced it.
Even though you didn't ask for advice, here's some: I think the best way to start raw is to avoid the pre-packaged goods and supplements and "superfoods" and all just eat raw, fresh (and hopefully organic) fruits, vegetables, seeds and nuts (and, if you need to - grains). Alissa's way of going raw is easy and effective. If you haven't already done so, buy her book and DVD. Following her plan of a month of menus has worked for lots of people. At the end of that month, you'll not only have succeeded in being 100% raw, you'll be an expert in preparing recipes which will help you stay raw.
Best of luck! And ... if you choose to have some raw chocolate, don't feel guilty.
12-20-2005, 02:16 PM
I have been reading Alissa's book and looking at DVD when I have time. I have been doing 100% except for 2 oops. I kinda get the idea that mostly you just drink, eat some fruits, veggies and only prepare "meals" 1 or 2 times a week. I plan on trying this starting after the holidays but I have a hubby who is a red meater, a 16 who eats a lot, not much fruit and veggies although he is now drinking a smoothie in morn, and a 12 who eats what is called a "White diet." I set an example of sitting down to a "meal" with them at least 2-3 times a week in between the "Mom Taxi Service" trips. Have I got this idea of what Alissa does right or am I wrong? It would make life easier for me but not sure sitting at table with 10 bananas would be the best example. Maybe some of you that have older kids could let me know.
02-06-2006, 05:19 PM
Here's a post that SG posted awhile ago. I made this chocolate for Christmas and it was a hit with the SAD eaters even.
02-06-2006, 05:42 PM
I live in NYC and I have visited Quintessence a raw resturant in manhattan when it was eat in , now its only take out and they had raw chocolate cake and other "raw chcolate ingrdient items for sale. I guess the marketing was so clever it fooled them. I brought some alone and when I got the thing hme I coudnt figere what to put them with. They are so bitter that its hard to blend them with anything and get a sweet smooth flavor. Im sticking with good old carob powder ,no caffiene no bitterness carob powder.
02-06-2006, 06:02 PM
Fermenting of cacao beans reduces the bitterness, that's why literally all commercial beans are fermented. I've had fresh dried at home cacao (dried by me) and it tasted similar to what I've bought at some places as raw nibs, whereas other raw nibs tasted cooked/fermented. I think it all depends on your source and how they process them.
Fermenting is what happens under the leaves... for many they leave the fruit until the flesh literally liquifies and drains off the seeds. Non fermented cacao wouldn't undergo this step in quite the same way. I don't have details, but I've tasted quite a few different ones and can really tell the difference.
02-06-2006, 06:23 PM
FYI..I got the book- it's interesting..ordered the cocao nibs at the same time & I am going to sub Carob powder. We don't use caffeine around here & my husband had heart palpitations from a small amount in his herbal tea. :(
I learned before it was too late to cancel my order, but I think I can convert recipes & have fun w/the book. :D
Ps. thanks to all who have provided me w/info...I think this is a personal decision...to cocao or not...that is the question??? :)
02-06-2006, 07:03 PM
Today I made the Carob Turtles from Alissa's book: raw carob, honey, vanilla and walnuts.
Unbelievable! The best part was licking the spoon and the "bowl" after I mixed it up. I LOVE chocolate but have given it up - this absolutely satisfies the chocolate cravings.
I've tried lots of raw fudge and brownies - most made with dates and while very tasty, they don't satisfy my chocolate cravings.
Give the Turtles a try, their delicious.
02-06-2006, 07:45 PM
That's interesting, sheryl. Neat that you have truly raw cacao! Which brand tastes truly raw to you?
I purchased some from Natural Zing a while back and nibbled on a couple. I actually liked them, whereas, commercial unsweetened pure chocolate always tasted hideous and bitter to me. I have never used them, though, lol. I don't eat gourmet stuff, but keep it in the fridge (should I put it in the freezer for long storage?) and will use it one day, probably for a guest.
It's strange how you can taste the difference in some foods. I recently have been using sprouted flax seeds and they really taste toasted! I was almost ready to throw them out; but decided to trust the product. I don't know if that's the way they are supposed to taste when sprouted...wish I did know!
Doesn't really matter anyway, but I'm not sure if I'll buy them again. Darned if I could sprout them myself, I'd do it; since, supposedly, they are more nutritious than unsprouted raw flax seeds. I really love the flavor too.
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