Hei,today is the World Chocolate Day so a very good reason to have a sweet Sunday!
I think everybody loves chocolate,right? And anyways the studies have showed that chocolate is good for the health as it contains alkaloids namely theobromine and phenethylamine, which are important for human body. The research says that the risk of heart problem is very less among chocolate eaters. Chocolate eating can also reduce blood pressure. Chocolate can sharpen the brain. There are many other important factors behind for eating chocolates. However,I prefer healthier and sugar free raw chocolate.The fundamental difference between the commercial chocolate bar and raw chocolate is this: the cacao in raw chocolate is never heated above 45°C, unlike commercial chocolate which is roasted at 130°C, meaning all the anti-oxidants, enzymes and nutrients remain intact. What’s more, whereas most commercial bars are chock full of sugar, milk, saturated, hydrogenated fats and flavourings, raw chocolate is made up just four simple ingredients; cacao beans (chocolate), cacao or coconut butter (fat) and agave syrup (sweetener) plus natural essential oils, berries and nuts for flavouring.
Here is a simple raw chocolate recipe:
60-70g Raw Cacao Butter
50g Raw Cacao Powder
1-2 tbsp agave
-Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl
Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often.
-Add 1 tbsp of agave.Taste it and if you prefer it sweeter, add some more.
-When the mixture suits your taste, pour gently into the mould using a jug or spoon.
-Place it in the fridge to set for an hour or more….and then enjoy your raw chocolate!