From 1842, when Cadbury in England created the first chocolate bar, millions of people had a romance with chocolate. It is estimated that the average American eats 4.5 kilograms per year and the average Swiss food is 9.5.
Of course, the history of chocolate has returned to the ancient Olmek and the Aztec civilizations, where it was considered "food of the Gods".
I've personally never been a big chocolate fan, at least until I started testing clean cocoa. I think the reason is that normal chocolate was literally prepared for death. To make a regular chocolate bar, cocoa beans are crushed, fermented, and then roasted at 150 ° C (300 ° F) within 1-2 hours. They are then carried with boiling water for 20-30 minutes.
When you add recycled sugar, dairy products, preservatives, artificial colours, chemical tastes, and more into this stuff of chocolate life, it's not surprising that some people are developing chocolate allergies. Oddly enough, I've seen most people with chocolate allergies have no similar reaction to raw cocoa.
Crude cocoa has many nutritional benefits and is generally considered to be one of complete food on the planet.
Because they are affected by raw cocoa, I often use it. I regularly add a few whole beans to my smooth, I use cocoa in lettuces and sauces, and sometimes I just snack on beans with a little agave or honey.
But thanks to my partner's love for chocolate, I'm getting most of my raw cocoa in the form of a great tasting of raw chocolate bars.
I am happy to share with you your basic recipe.
To make this recipe, you need a shredder or mortar and pestle
Ingredients for simple chocolate:
1/2 C All of the cocoa beans, terra
1/8 C Coconut oil
1/8 C Molten cocoa oil (use of coconut oil, if not available)
1/4 C raw honey or raw syrup
1/4 Cup raisins
1 T almonds, cut
1 drop of orange, lemon, carnation, lavender or other life oil
Celtic sea salt tastes like
Cocoa, not so good yet. Cocoa would be as consistent as raw almond oil and would remain on the sides of the grinding machine. Encourage cocoa on land with coconut oil or cocoa oil in a grinding machine. Remove the mixture and add honey and other ingredients. Well, wake up the fork. The mixture must be able to shed. If not, add more coconut oil. Pour ice cubes or other shapes into pallets and freeze it to 45 minutes. Immediately after the refrigerator was lifted.
Interesting facts about cocoa and chocolate
The word "chocolate" comes from the word Aztec, "Kakahuatl" or "Xocoatle". That means "bitter water."
Crude cocoa was considered an aphrodisiac.
In 1624 Johan "Rausch, an Austrian professor tried to expel chocolate from monasteries and asked the monks not to drink chocolate because he said" flame passion ".
Cocoa contains antioxidants that can help prevent cancer and heart disease.
Cocoa brings instant comfort and acts like a lightweight antidepressant, increasing our serotonin and endorphin.
Cocoa contains theobromine, which is lightweight for caffeine and magnesium. This chemist found a tranquillizer. Because coffee also contains caffeine, he climbed and calmed down.
Cocoa beans were so valuable in ancient Mexico that the Mayans and the subsequent civilizations of Aztec and Tolteks used them as a coin to pay for goods and taxes.
The French leader Napoleon insisted that the wine, from the Maroon vineyard called Chambertin, and the chocolates could be obtained through military campaigns.
During World War II, the U.S. government ordered Milton Hershey to create a chocolate bar that would be included in the rations to the soldiers. The selected candy was the famous Hershey Chocolate.
All the Russians and American space travel include chocolate bars.