Raw Cacao

The Food of the Gods

Raw Cacao
( eobroma cacao)

"

e food of the gods" "Heart, blood" Black Gold" Seeds of Gold

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Countries of origin
Africa, Asia (over 80 % of the total production) Indonesia, South America (10-15 % of the total production) Central America: Peru, Ecuador, Venezuela (5% of the total production)

Most common varieties

Crillo (theobroma cacao, theobroma aromica) Forastero (theobroma cacao sphaerocarpum) Trinitario (theobroma cacao trinitario)

Nutrients (/100g) and some of the bioactive constituents

Energy: 611kcal Proteins: 15.4% Carbohydrates: 29.4% Fats: 48.0%

Magnesium 550mg Calcium 106mg Iron 202mg Phosphorous 537mg Copper 3.6mg Zinc 7.6mg Manganese 3.8mg Sulfur Chromium Potassium 58mg Sodium 53mg Vitamin A Vitamin B1 0.17-0.24mg Vitamin B2 0.14-0.41mg Vitamin B3 1.7mg Vitamin E 0.2mg Tryptophan 200-500mg

Arginine Histamine Tyramine Serotonin Anandamide Phenylethylamine (PEA) 2.2g Fiber Omega-6 fatty acids Palmitic acid (20-30%) Stearic acid (30-35%) Oleic acid (30-35%) Linoleic acid (2-4%) Linolenic acid 0-0.3%) Antioxidants (polyphenols, catechines, epicatechines) Alkaloids (methylxanthines: theobromine, ca eine)

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e short history of the cacao money grows in the trees

In Peruvian mythology, there are lots of cacao legends. According to one, the god of storm, Khuno, destroyed a village with heavy rains, because he got angry with the people who were burning jungle to get more land to cultivate. After the storm, the people found only one cacao tree standing. According to the story, this tree then taught people how to live in harmony with the nature. It's believed that humans had been using cacao already 15,000 to 5,000 years ago, but the earliest archaeological evidence of the use of cacao is from present-day Honduras 2,000 BCE. e rst civilization that is known to use cacao more widely are the Olmecs, who lived in the area of present-day Mexico. e Olmecs are historically known for their huge stone sculptures and for the word cacao. After the Olmecs, especially the Mayas used vast amounts of cacao and they even had several gods linked to cacao (Chac, Hobnil and Ek Chuah). e Mayas used cacao especially for shamanic purposes and as a part of di erent rituals. When the Maya culture collapsed, Aztecs adopted the old Maya cacao traditions. Aztecs associated cacao generally with wealth, quality and nobleness. Current 'chocolate' word comes from Aztec word 'chocolatl', which means 'bitter-water'. Historically, the rst time when Europeans tasted cacao was when Columbus traded with Aztecs and got some cacao. At rst, Columbus and his crew thought that cacao beans were almonds and they greatly wondered the actions of the Aztecs when they quickly picked up all the dropped cacao beans. However, Columbus didn't know that cacao beans were also money for those people as they were also for the Mayas, their predecessors. e most radical turn in the history of the cacao happened in 1519, when Hernan Cortes landed to the area of present Mexico. at is, Cortes kidnapped the Aztec leader Montezuma and soon Cortes was the leader of Tenochtitlan, which was situated where Mexico City is now. It's known that Montezuma had severe chocolate addiction and stories tell that he drank incredible 50 cups of chocolate before visiting his harem. In the light of history, the value of cacao is well described by the fact that the Spanish didn't found any gold, nor silver, from Montezuma's treasure chamber. e chambers were lled with cacao beans and it's approximated that there were 960,000,000 of them. In Mexico City, cacao beans served as an o cial money until 1887. When Cortes returned to Spain in 1528, he was probably the rst person who brought cacao beans all the way to Europe. is act had certainly more far-reaching e ects than Cortes could have ever imagined. Europeans were the rst who came up with combining white sugar with cacao. Traditionally, American Indians had always preferred bitter chocolate. Nowadays, we know how white sugar depletes our bodies from minerals, dries our bodies and that it's a very addictive substance. Adding white sugar into chocolate, which originally was used as medicine and healing food, changed the qualities of the chocolate hugely.

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In 1828, German chemist Johannes Van Houten got a patent to product new kind of, low fat cacao powder. He had searched a new heating method already 12 years before to be able to separate more the natural fat from cacao. Finally, he invented a hydraulic press, with which he was able to separate more fat. Cacao contains naturally approximately 50 % of fat, but with Van Houten's device one could reduce it to only 27 %. Afterwards, cacao was ground to ne powder, which Van Houten called 'cocoa'. Also, Van Houten gured out to add di erent alkaline salts (sodium carbonate and potassium carbonate) to make it dissolve better into hot water. anks to this production method developed by Van Houten, it was possible to mass produce cheap and eliminated cocoa powder to millions of people. After Van Houten, the production of familiar milk chocolate was a result of a cooperation of two men: Swiss Henri Nestle (18241890) and Swiss chocolate maker Daniel Peter (1836-1919). In 1867, Henri Nestle invented a method that allowed him to make milk powder. is invention made Nestle the biggest grocery enterprise in the world. Daniel Peter was the rst to come up with adding Nestle's milk powder in chocolate making and in 1879 the rst milk chocolate bar in the world was born.

What happened to the original raw material of the chocolate the raw cacao bean?
e fruit of the cacao tree and the treatment of raw cacao
Cacao is made from the fruits of a tree named eobroma cacao. Usually, cacao tree grows to 310 meters high, and it produces fruit year round. e leaves of the tree are 10-25 cm long and 5-8 cm wide. e fruits grow straight from the trunk and branches of the tree. Unripe cacao fruits are usually green and when ripe they become red, orange, yellow, blue or turquoise colored. e maturation of the 18-20 cm cacao fruits takes 5-6 months and every cacao fruit contains 20-50 cacao beans, which are slightly bigger than almonds, and they are surrounded by the esh of the fruit. 3-4 high quality dark chocolate bars can be made from the beans contained in one fruit. In a jungle, for example, apes, parrots and bats all eat cacao fruits. Usually, cacao beans are dropped to the ground during the eating process and a new cacao tree is planted. Cacao bean sprouts quite easily and in an appropriate soil and environment, cacao tree can produce fruit after ve years. Full grown eobroma cacao produces approximately 50 fruits and usually it's harvested two times a year. Cacao tree grows between 20th latitudes and an optimal temperature for its growth is 21 C (70 F). Traditionally, cacao beans are fabricated by scraping the esh of the cacao fruit and cacao beans onto ground, onto the leaves dropped from jungle trees. Usually, after 3-5 days the sunlight has melted the cacao fruit's esh and then the beans themselves are ready for sun drying. Sun drying takes usually couple of weeks.

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Nowadays, cacao is produced with more precise methods. First, cacao beans are separated from the esh and they are fermented for one day. During the fermentation, the esh becomes an alcohol kind of liquid that drips o from the cacao beans. After, the fermentation temperature is raised and beans release amino acids. However, the sprouting won't continue very far because alcohol liquid from the esh creates strongly acidic environment for the beans. During the next days, cacao beans are turned over drying grills few times a day. e temperature is kept under 50 C (122 F) during this process, so that the beans preserve their enzyme activity and avor. During the fermentation, the enzymes of the cacao beans consume proteins liberating amino acids that are easier to digest. ese amino acids give chocolate the avor that many love. After fermenting, cacao beans are spread onto mats to sunlight to dry. It takes usually couple of weeks. When cacao beans are dried, the shell protects its precious contents from mold and bacteria. Cacao beans are always hand-picked which partly explains their high price.

Di erent forms available

Several di erent end products are made from raw cacao: ! Whole cacao beans ! Crushed cacao beans, that is, cacao nibs ! Cacao powder (when cacao butter is removed, the rest is made to cacao powder) ! Cacao paste (100 % cacao, ground to paste) ! Cacao butter (cold pressed fat from the beans) ! Di erent raw cacao products or blends (for example, raw chocolate bars or raw chocolate superfood blends)

Advantages of consumption
Raw cacao is one of the world's most nutrient-rich and complex foods. Cacao contains over 1,200 active compounds and a whopping 10 % of its weight are antioxidants. at takes cacao to a whole di erent level as an antioxidant source compared to almost any other food. e antioxidants (polyphenols) contained in cacao prevent specially bad LDL cholesterol from becoming oxidized. is protects our bodies, for example, from di erent heart diseases. Polyphenols have also blood thinning properties that lower blood pressure and prevent heart attacks. Consider this: cacao contains more antioxidants than blueberries, goji berries, acai berries, red wine and pomegranates all together. Cacao is an excellent source of magnesium, iron, manganese, chromium, sulfur, copper and zinc. Furthermore, cacao is a good source of ber. However, the unique properties of this 'food of gods' are most clearly linked to our brain functioning and sensations of well-being.

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Anandamide (n-arachidonoylethanolamine)
Anandamide is a natural neurotransmitter of our brain. Anandamide is a cannabinoid that has important e ect to our mood and it's secreted always when we feel bliss and happiness. Cacao is the only substance that we know to contain these compounds. is lipid is synthesized in brain in an area that is responsible for our higher thinking. Anandamide has its part in creating sensations of well-being, improving memory, removing depression and feeling connection. Also, it stimulates the part of our brain that creates motivation. For many, seeing letters THC creates an association with the primary psychoactive compound of cannabis (9-tetrahydrocannabinol). However, it's known that the chemical that binds naturally to the THC receptor in our bodies is anandamide. When certain molecules are bound to the receptors on the surface of a cell, information is transferred trough cell membrane and we feel 'high'. Of course, it's clear that we won't get high from the amount of anandamide produced during physical training or the anandamide contained in cacao, but 'runner's high' or less known 'cacao- ow' well describe these feelings. In addition to containing anandamide, cacao also contains anandamide-inhibitors (Noleolethanolamine and N-linoleoylethanolamine), which slow down the body's ability to break down anandamide. is makes the good feeling to stay longer.

eobromine
Many think that cacao stimulates because of its ca eine content. However, cacao contains only 1/20th of the ca eine content of co ee. In addition to very small ca eine content, cacao contains theobromine that is very rare in the nature. It's a 'relative' to ca eine, both are methylxanthines. eobromine has stimulating e ect in the body and it's rather long-lasting because the liver enzymes metabolize theobromine only to 50 % 6-10 hours after consuming it. eobromine doesn't stimulate the nervous system and its e ect is only about 1/4th of the stimulation caused by ca eine. e misunderstanding about cacao's ca eine content is mainly due to the fact that cacao is preprocessed in the tropical production countries where ca eine containing substances, like guarana seeds, are added to cacao. at is done to increase the ca eine content of chocolate and make it more addictive. NB! Dogs lack the enzyme metabolizing theobromine, so giving chocolate to dogs can lead to severe consequences.

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Phenylethylamine (PEA)
Like anandamide, phenylethylamine is a neurotransmitter. e b o d y ' s l e v e l s o f phenylethylamine rises when we fall in love and consequently depressed people have low levels of PEA. So, it might be true that chocolate relieves the sorrows of love life. PEA activates the neurotransmitters responsible for concentration and perception, and phenylethylamine increases when you concentrate deeply on a good book, project or sports performance. In cacao ow, it's typical to loose awareness of time and have enhanced mental performance. Furthermore, PEA increases the e ect of noradrenaline in the body, which leads to increased feelings of happiness and pleasure.

Magnesium
Cacao is the best food source of magnesium and 50 grams of cacao contains more magnesium than regular supplemental magnesium tablets. Approximately 70 % of the body's magnesium is in the bones and magnesium is one of the most important minerals when you want to build strong bones. Magnesium activates almost all of the enzymes that nerve cells need for transforming glucose to energy - to adenosine triphosphate (ATP). Su ciently fast functioning of the brain depends mostly on ATP, and when the brain has enough magnesium to use, our thoughts are bright and clear. Nutritionists are now saying that magnesium de ciency is associated with ADD and ADHD. e amount of magnesium is greater in cerebrospinal uid than in blood plasma. Magnesium is required in the functioning of over 300 enzymes, and most of them are linked to the functioning of the brain and thinking. Also, magnesium is essential substance for pituitary gland, which gets information from hypothalamus and transmits the information all over the body in di erent chemical signals or hormones. When heart problems occur, magnesium is the primary mineral that is missing. Magnesium gives more vitality to the heart muscle.

Epicatechin
According to Keith Scott-Mumby, MD, PhD, cacao is one of the most important anti-aging foods known. It reduces heart attack, strokes and cancer by up to 90%! Marina Murphy reported in Chemistry & Industry, the magazine of the SCI that the health bene ts of epicatechin, a powerful heart-protective compound found in cacao, are so striking that it may rival penicillin and anesthesia in terms of importance to public health. Norman Hollenberg, MD, professor of medicine at Harvard Medical School, told C&I that epicatechin is so important that it should be considered a vitamin.

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Hollenberg has been studying the bene ts of cacao consumption on the Kuna people in Panama for years. He discovered that the risk of 4 of the 5 most common killer diseases: stroke, heart failure, cancer and diabetes, is lowered to under 10% in the Kuna. ey can consume up to 40 cups of cacao a week. Natural and raw cacao has high levels of epicatechin. 'If these observations predict the future, then we can say without blushing that they are among the most important observations in the history of medicine,' states Hollenberg. 'We all agree that penicillin and anesthesia are enormously important. But epicatechin could potentially get rid of 4 of the 5 most common diseases in the western world, how important does that make epicatechin?... I would say very important' Even though Hollenberg's results are observational, they are so impressive that they may even justify a rethink of how vitamins are de ned. Currently, epicatechin does not meet the criteria. Vitamins are de ned as essential to the normal functioning, metabolism, regulation and growth of cells and de ciency is usually linked to disease. e science does not yet support epicatechin having an essential role. But the link between high epicatechin consumption and a decreased risk of killer disease is so remarkable, it should be researched thoroughly. ese diseases could be the result of epicatechin de ciency. Flavanols like epicatechin are removed for commercial cocoas because they have a bitter taste. So that is a good reason to enjoy your vitamin cacao raw and unprocessed.

MAO-inhibitors
When young, our body secretes more neurotransmitters - like serotonin, dopamine, noradrenaline and adrenaline and therefore we then experience more enthusiasm, joy and love of adventure. C e r ta i n b ra i n e n z y m e s ( M A O -A a n d M A O -B ) u s e a n d r e c y c le t h e s e im po r ta n t neurotransmitters. When we age, these enzymes become more aggressive and they recycle neurotransmitters too rapidly, which decreases the neurotransmitter levels in the brain. Low neurotransmitter levels have been linked, not only to aging, but also to unpleasant feeling and depression. Trying to maintain high neurotransmitter levels has led to some narcotics and antidepressants to include synthetic MAO-inhibitors. ese MAO-inhibitors can be also found in the nature, for example in ayahuasca and tobacco. It's known that MAO-inhibitors activate the unknown parts of our brain, where more than 90 % of our brain capacity, that we don't normally use, is hiding. ere is no research based evidence for raw cacao containing MAO-inhibitors but the dominant view is that raw cacao contains also these compounds.

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Disadvantages of consumption
Many beans contain alkaloids and toxins that are part of the bean's natural defense mechanism. Also, cacao beans contain these compounds and therefore it's necessary to avoid the over-consumption of raw cacao. Raw cacao's high arginine levels can easily make the mouth sore if too much cacao is consumed. Cacao contains oxalic acid that is present in certain foods in nature like spinach, rhubarb and beetroot. Oxalic acid binds calcium and therefore it's always good to consume calcium rich foods with cacao. Cacao contains 1,520-5,000 ppm of oxalic acid. For example, spinach contains 2-6 times more oxalic acid than raw cacao. NB! Many who believe to be allergic to cacao, are usually allergic to the additives used in regular chocolate (for example, to milk powder). Also, many people are allergic to heated cocoa products, but not to raw cacao.

Raw cacao vs. 'regular' cacao

When 'regular' chocolate or cocoa powder is made from cacao, raw cacao is heated in high temperature (120-130 C (248-266 F)). en, for example, milk powder, di erent additives, chemicals, white sugar and GM soy lecithin are added to cacao. is way, the nature and qualities of the original raw material are completely changed. Present chocolate fabrication is illustrated well by the fact that most chocolate factory employees have never even seen a raw cacao bean. Furthermore, white sugar provides only empty calories, that is, there is no nutritional value in it. When it get's digested, the body gets confused because it's receiving calories but no nutrients. So, then you will get a craving to eat more to get those missing nutrients and nally you'll end up eating the whole chocolate bar at once and not feeling so good afterwards. at means that chocolate isn't bad for you, it's the additives. When you learn how to make your own delicious AND nutritious chocolate, you can eat it with great enjoyment. Also, thanks to the neurotransmitters, cacao is a natural emotional uplifter.

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Some examples from the real world

Researchers have found that chocolate melting on your tongue is better than a passionate kiss. Couples in their 20s had their heart rates and brain waves monitored, and they rst melted chocolate in their mouth and then kissed. Chocolate doubled volunteers' heart rates and caused a more intense and longer lasting buzz than kissing. Although kissing also increased their heart rate, the e ect wasn't as long as with chocolate, when heart rates increased from a resting rate of about 60 beats per minute to 140. Source: BBC News Chocolate 'better than kissing' Also, some say that 50 % of women prefer chocolate to sex - how would it be if they were given real cacao! And one study revealed that women enjoy chocolate four times more than kissing. is shows why chocolate is the symbol of sensuality, pleasure and sexuality the food of love.

How to recognize a high quality cacao bean?

Fermenting
As with all products, it's good to nd out how the production methods a ect end product's nutritional values and quality. e most important factor that a ects the quality of cacao is the degree of the fermentation process, that is, how much cacao is allowed to ferment or is it not allowed to ferment at all. Quality cacao bean is always organic and grown in nutrient rich soil. Both fermented and unfermented cacao beans are edible. e avor of the unfermented beans is not as cacao resembling, but their e ects to our neurotransmitter functioning are more powerful compared to fermented beans. Also, unfermented cacao beans have more violet colored antioxidants. Unfermented cacao bean contains about 11-13 % antioxidants, of which 65-70 % is polyphenols. During fermenting, polyphenols go through certain processes (they react with peptides and proteins for example) and only 20 % of the polyphenols remain unchanged. In fully fermented cacao beans, natural bacteria of the bean are allowed to eat all the other bacteria living on the beans. In full fermentation, about half of the shell's alkaloids (for example, ca eine) are absorbed into the bean itself, but then the ca eine left is in adaptogenic form. Adaptogen is a term, given to foods or herbs, that help our bodies to adapt to environmental changes, for example to stress. Adaptogens balance body's hormone, circulatory and lymphatic systems' functioning and make the body to function more energetically or, if needed, more calmly. Adaptogens regulate our body's accelerator and brake pedals according to the dominant needs.

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Size
Best quality cacao beans are big (bigger than almonds almost the size of brazil nuts), heavy and soft. e shell of a quality cacao bean is paper resembling and it detaches easily.

Color
ere are many di erent colored cacao beans (white, violet, red, metal grey, copper and best known are di erent shades of brown). However, the color doesn't tell anything about the quality of the bean the avor is considerably more important indicator.

Flavor
Processed or poorly stored cacao can be recognized from the avor. If you taste sour, grassy, moldy, rubbery or smoky avor the quality is anything but the best. One important factor when tasting cacao bean, is to pay attention to the varying avors during the rst twenty bites. Quality beans have clearly three to ve di erent avors, but lower quality cacao feeds your taste-buds only with one or two di erent avors. e total avor of quality cacao should be cooling and slightly drying, fatty and naturally sweet, slightly bitter and remotely waxy.

Consistency
When you bite cacao bean, the consistency should feel solid. If the bean is light, airy and soft, it is probably old and stale. When crushing cacao beans you should make sure that there is no green or white mold inside. Also, it's essential that there is no mold or fungus on cacao's surface. Quality cacao is brilliantly smooth and crushed cacao contains many di erent hues. You can study the quality of the cacao by spraying hydrogen peroxide (for example, 3 % H2O2) on to a whole cacao bean and observing possible reactions. Anaerobic organisms react to hydrogen peroxide by zzing. is means that there are some unfavorable organisms living on the shell of the bean.

How to use cacao?

Traditionally, raw cacao has been used to make di erent kind of drinks and cacao really makes a good basis for di erent drinks. Whole cacao beans can be eaten as a part of a trail mix or dipped into a organic honey. Cacao nibs go well with raw chocolate and they can easily be added to smoothies and muesli. From raw cacao powder, you can make cacao drinks, add it to porridge, use it to make chocolate, add it to smoothies and use it to make all kinds of desserts. You can snack on cacao paste as such or grate it on ice cream or other desserts. Grated cacao paste suits also really well to chocolate making.

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Melting cacao butter gives you a great basis for raw chocolate and also, it suits excellently for external use. Cacao butter contains lots of precious antioxidants and therefore it suits well to be used as a skin cream. Especially, it's good when being in the sun and should be rubbed particularly to the thin parts of the skin (lips, under the eyes). Cacao butter will turn into liquid on the skin, because its melting point is 35 C (95 F). You can nd more information about chocolate making from my website rawchocolaterecipes.net

What to do with whole cacao beans?

Step 1) TOP-3 ways to shell cacao bean
1) Shell cacao bean with your nails or with a small knife. 2) Soak cacao beans in water for about 30 minutes and then shell them. Soaking will soften the shell and make it easier to shell them. 3) Soak cacao beans in water for 1-2 hours and dry beans in a low temperature until shells become dry and crispy.

Step 2) TOP-10 ways to use whole cacao beans

1) Try to eat whole cacao beans as such, one at the time. Chew them well and taste the original essence of the cacao. 2) Add to coconut or fruit based smoothie to give avor. 3) Dip to raw agave nectar or organic honey and enjoy the taste in all its simplicity. 4) Freeze with aforementioned sweeteners and enjoy them cold this is heavenly snack food. 5) Blend with herbal tea and maca. 6) Crush in a mortar and add on top of ice cream. 7) Crush in a mortar and add to muesli. 8) Add to your trail mix. 9) Make your own raw chocolate and enjoy the world's most healthy delicacy. 10) Package them in an elegant case or bag and give to your friend as a present.

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Recommended consumption
It's recommended to use 10-20 cacao beans daily. In cacao nibs, this means 4-5 tbsp (20-25 g). More experienced or bigger users can consume even 60-70 beans daily. It's recommended to use cacao powder 1-3 tbsp (6-18 g) daily, but powder can be used throughout the day at most 40 g (4-6 heaping tbsp). One way to de ne the daily consumption is 1 whole cacao bean per every 8-10 kilograms (1822 lb.) of bodyweight (for beginners). For more experienced users that could be even 1 per every 1-4 kg (2-9 lb.) of bodyweight.

What goes well with cacao?

Try to combine cacao with the following foods that have synergetic properties with cacao: vanilla, mango, noni, papaya, passion fruit, citrus fruits, goji berry, incan berry, durian, raspberry, bee products, carob, raw cashews, ginger, coconut products, maca, spirulina, aloe vera, AFA, cherry, mint, chili, spinach, hemp products.

Finally
In addition to aforementioned compounds, it's good to notice that, for example, serotonin, dopamine and noradrenaline levels rise due to multiplicative e ects. Even more important is to know that everything happening in our bodies is a synergy of thousands and thousands of ne biochemical mechanisms. Nothing happens with a principle of 1+1=2 in our bodies. And, raw cacao is no exception to that our unique bodies all react di erently to di erent raw materials. Somebody will fall in love with cacao immediately, but someone else feels no e ects. For some, raw cacao can have an e ect due to its delicious avor and nutrient richness, and sometimes o ering magni cent ow experiences. But, cacao consumed continuously and in greater amounts leads to hangover, when the e ects of raw cacao will decrease and unbalance the functioning of the body. erefore, I recommend to use this food always with reverence. Super chocolate consumed in right amounts is for sure the best option if the goal is to achieve the ow state.

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Where to buy?
Your local health food store might be a good place to start looking for raw cacao but be careful with the quality. However, I recommend using the best quality products possible and the easiest way to get them is from Sunfood.

Here are some examples of their products.

Raw Cacao Beans

Raw Cacao Powder

But, if you are living outside U.S., the easiest way to get your hands on raw cacao is iHerb.com iHerb ships internationally and the shipping costs are only $4 for orders under 1,36 kg (3 lb.). eir best brand for raw chocolate is Navitas Naturals and at the moment you can nd raw cacao nibs and raw cacao powder. Furthermore, with the code VIL518 you'll save $5 on your rst order. Just enter the code into a box below the shopping cart before checkout.

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e Handbook of Chocolate Alchemy

My new ebook e Handbook of Chocolate Alchemy describes step by step how to make your own raw chocolate. It suits for a complete beginner and you dont have to know anything about cacao, cocoa or chocolate nor what raw chocolate means. But, it also suits for a more experienced chocolate maker because I reveal lots of instructions and tips on how to make perfect chocolate with sophisticated methods. First, I go through all the necessary utensils, then I present three di erent levels of chocolate making. I have also included my best raw chocolate recipes. e nal bonus chapter provides information about chocolate tempering the exact strategies to do it successfully. Get your guide to healthy AND delicious chocolate. What to expect: " " " " " " Introduction to alchemy No special equipment needed, so you can start right away 7 delicious raw chocolate recipes Simple to follow instructions Special tips on how to balance your chocolate and achieve di erent consistencies Lots of ideas for varying the recipes and developing your own recipes

To purchase e Handbook of Chocolate Alchemy, go to my website rawchocolaterecipes.net and press the Buy Now -button which leads you to easy and secure PayPal order page. e book is a digital download so you can start creating your own delicious chocolate right away. Enjoy!

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Sources: Wolfe D. & Shazzie - Naked Chocolate, Rawcreation Ltd. (2005) Dr. Duke's Phytochemical ant Ethnobonical Databases US department of Agriculture / Journal of the American Chemical Society Cousens, Gabriel, M.D. with Mark Mayell - Depression-Free for Life, New York: Harper Collins, 2001. Wolfe David - Superfoods: e food and medicine of the future, North Atlantic Books (2009)

Roald Dahl - Charlie and the Chocolate Factory, Pu n (1998) Sophie and Michael Coe Allen M. Young e True History of Chocolate, ames & Hudson (2000)

e Chocolate Tree, Smithsonian Institution Press (1994) e essence of chocolate

Steve Gagne - Cacao: Joel Brenner Pinnock, D.

e Emperors of Chocolate, Random House Inc. (1999) e Superfood Bible (2008)

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