"Chocolate: Can It Really Be Good For You?
In a pamphlet prepared by my friend and Raw Chef Chantale, I just learned that aside from being the best known dietary source of magnesium, raw cacao is exceptionally high in sulphur (the 'beauty mineral'), rich in antioxidants, is an anti-depressant, AND an aphrodisiac! In fact, the cacao bean "contains over 300 identifiable chemical compounds, making it one of the most complex foods known to man."
Experiments have shown that the caffeine and the theobromine contained in chocolate are quite different when consumed raw rather than cooked. Still according to Chantale, "one experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. Interestingly, when the same decoction was made with raw, unroasted beans, neither effect was noticeable, leading the experimenters to conclude that the physiological changes were caused by aromatic substances released during roasting."
Raw makes ALL the difference. This blog is nigh on filled with recipes: Don't miss Carmella's amazing chewy caramel turtles with Ganache topping! All raw of course!
Don't they look amazing?
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