#which is cacao (cocoa?) powder

[nova-rogue]

i made the 3 ingredient chocolate mousse....

[rearranging-deck-chairs]

yea i definitely felt like i was being mised into the fucking abyme youre telling me

[artykyn]

hiiiii sorry to bother you again but uh... homemade vegan dark chocolate?? Would you mind ruining me on that please?

HA okay recipe time

*Disclaimer: I've done this so much that I might have skipped over random stuff, or said something that makes sense to ME but to no one else. Feel free to reach out for clarification on anything.

Super long post!

Ingredients

Cacao butter, cocoa/cacao powder, sweetener of choice, little pinch of salt, little bit of vanilla, little bit of instant coffee

Cacao butter -- note that people use this as both a food ingredient and a beauty ingredient and you want the stuff that's food-grade and safe to eat.

Cocoa/cacao powder- "cacao" means it's raw and "cocoa" means it's processed, if you were curious. Pick whichever you like, but the source you choose affects the flavor of your chocolate. Cacao tends to be slightly more bitter and cocoa tends to be slightly sweeter. If you have a local chocolate shop in town, I highly recommend buying your powder from them! A store that specializes in chocolate products tends to have great cocoa/cacao powder.

Try different kinds of products and learn what you like! I often use Dutch-processed cocoa powder.

Sweetener- Lots of options.

Brown sugar, white sugar, whatever you pick. It all affects the flavor and you can experiment and discover what you like! I will say that powdered sugar usually makes my chocolate come out smoother than granulated sugar. Some brands of powdered sugar are processed with bone char though so take care to check for vegan brands.

Honey is also a great option that makes chocolate even smoother than with sugar, but I'm sure agave would be a good substitute for vegans. I haven't used agave personally since it can cause health problems so I usually go for powdered sugar for my vegan chocolates.

Vanilla- I usually use a dribble of vanilla extract. I want to try vanilla sugar sometime though 🤔

Instant coffee/espresso powder- Coffee naturally intensifies the chocolate flavor! 😃 Try putting a teaspoon of it in the batter next time you make brownies or chocolate cake.

Special: Add in whatever else you want for flavor. Mint extract. Cinnamon. Anything. This is YOUR CUSTOM HOMEMADE CHOCOLATE!

Instructions

Tools: stove, table/work area, a saucepan and a glass or metal bowl (for a makeshift double boiler), digital thermometer, rubber spatula/spoon (DO NOT use metal or wood), measuring utensils of choice depending on how much you're making, tea towel, whatever you'll be pouring your chocolate in or on

A good ratio to start with is 1 part cacao butter : 1 part cacao/cocoa powder : 1/4 part sweetener. The more experience you get and the more you taste-test and figure out your preferred bitterness/sweetness/flavor, you will form your own ratios. Salt and coffee are a couple pinches, measure with your heart depending on how big your batch is. About a teaspoon of vanilla extract is appropriate but you will learn to measure that with your heart as well.

Raw cacao butter is usually sold in big chunks. I like to put those chunks in a bag and get a hammer to SMASH them into smaller chunks, for better measuring and melting.

Note that chocolate is SUPER FINICKY about moisture! It does NOT LIKE WATER. Make sure that your tools are all clean and completely dry. Wash your hands before working with food, of course, and then make sure your hands are VERY DRY.

BEGIN

Put your cacao butter, sweetener, salt, vanilla, and coffee in your bowl. Put a little bit of water in your saucepan, maybe an inch deep, and put it on a low simmer. Put the bowl over the saucepan like a double boiler (don't let bottom of bowl touch the water).

If you're using any extra ingredients for flavor, add them in at this step, too. Whatever you do, do NOT add liquid ingredients (like mint extract) after the cacao butter is already melted. This beginning part is the only time you can add liquid ingredients. But you could add solid ingredients, like spices, later on.

Monitor your chocolate. If you're not noticing any melting of your cacao butter, start ticking up the heat a bit at a time until you start to notice some slow, gradual melting of your cacao butter. Do not start high and then turn it down, you don't want it to melt too fast.

Stir regularly to avoid getting any "hot spots" and trying to get the cacao butter to melt evenly.

Once all your cacao butter chunks are melted and the mixture looks smooth, check your temperature. Your goal: between 120 and 130F (50 to 55C). Keep stirring until you get there, might take a little bit. Might need to tick up your stove temp slightly.

Wipe your thermometer immediately after each time you check the temp because otherwise the chocolate will solidify on it.

When your temperature is in range, take it off the stove. Wrap the bowl in the tea towel and place on table. Gradually stir in your cocoa/cacao powder.

This is the point when I'll start taste testing. Is it chocolatey enough? More powder, maybe a little more salt. Is it sweet enough? More sweetener. Is it too bitter? I might add more cacao butter and put it back on the stove.

Your goal at THIS point is now to let it cool to about 82-84F (28-29C). Sometimes I have a bigger bowl of cold water that I will dip my chocolate bowl into, to chill the bottom, like an inverse double-boiler (double-chiller?). Or you can just be patient. Just be sure to keep stirring it. Doesn't have to be perpetual, tbh. Make some tea for yourself, give it a stir every couple minutes, but be very careful that you don't take too long between stirring that the chocolate at the edges of the bowl starts to solidify.

Once you've hit your cooling temp, put it BACK ON THE BOILER! Yup. Now you heat it up again! Not too long this time. Just to about 90F (32C) and then take it off again.

The final step, easy mode: let the chocolate cool a little in the bowl. You don't want it to be super runny, but you do still want it to be pourable. Lay out a big sheet of parchment paper on your table and slowly pour the chocolate all over it. Now you've got a big chocolate puddle on your table. It'll cool and harden and then you can break it apart into pieces. I usually make my chocolate in the evening so it takes all night to get fully set.

The final step, fancy/hard mode: have some molds to pour your chocolate into. Depending on how careful you're being/how long that takes, you might need to put your bowl back on the saucepan a couple of times to try maintaining the chocolate in the upper 80sF (low 30sC) while you're still working with it. Transferring a little chocolate at a time into a smaller container so it's easier to pour into the even smaller molds might be a good tactic, but whatever you choose for your intermediate container, pre-warm it. Let it all cool and harden for a few hours, ideally overnight.

Pouring tricks: if at any point you think you screwed something up and the chocolate seems a little chunky, run it through a strainer.

Storage: DO NOT put chocolate in the fridge. Cacao butter tends to absorb the scents and smells around it, which will come out as part of the flavor. You got onions in your fridge? Now you have onion-flavored chocolate. Just keep it in a bag or nice little container on your counter.

Congrats! You made some homemade chocolate!

[itsabouttimex2]

What are the cookie run “fams” and what do the Y/Ns look like?

Yandere CRK Families

Alright this was a fun question, so I’ll go over three of them!

Chocofam

In terms of personality, I think that this particular Y/N is going to be very timid and withdrawn after an entire life spent within their father’s desolate and quiet castle.

As someone who believes in the necessity of strength and discipline, Dark Cacao Cookie doesn’t hold back from piling on consequences when he thinks you’re making a mistake or putting yourself in danger. His guidance is often harsh, but he genuinely thinks it’s what you need to become resilient enough to survive.

The king is strict- but he’s convinced that it’s only because he wants to see you become the best version of yourself. He frequently gives you strenuous “lessons” in survival skills or fighting techniques, preparing you for any misfortune or struggle that may come your way, but deep down, Dark Cacao knows he’s not willing to cut your lead enough slack to allow to those scenarios to manifest.

…and maybe it allows him to tuck your tired room in nice and tight when all is said and done, and maybe leave you with a treat or two.

But only if you’re good.

Caramel Arrow Cookie guards you as she guards the king, willing to trade her life for yours- I think she manifests her “yandere” behavior in sheer devotion and loyalty to His Highness, Dark Cacao Cookie, which spills over onto you in turn. If you are safe and happy, then Caramel Arrow knows that her king can focus on his duties as sovereign.

Because she’s unwilling to go against an order levied by the king, Caramel Arrow is strikingly strict with her care- not brutally so, but she’s definitely not the sort to waver once an order has been given. To help pass the time, she’ll set up targets and guide you through nocking and loosing arrows, ensuring that you’ll be just as grand an archer as her, all in time with your father’s ceaseless swordsmanship lessons. She’s warm-hearted in spite of her unwavering devotion to your safeguarding, which means it’s not impossible to get a pep talk or even a piggyback ride back to your room when you grow exhausted- and she also makes all of your meals herself to prevent any poison from being snuck in.

As for Crunchy Chip Cookie, he’s a little more hands on when it comes to dealing with you. He’ll roughhouse and tease and pester, though always with a measure of restraint- his job is to keep you safe, so no going all out or actually fighting. Still, a wrestling match or two is good for your spirit and allows for the burning of excess energy.

Though you aren’t allowed outside, there’s no rules against bringing outside in… which means that the Cream Wolf pups can “secretly” visit you as much as they’d like! It’s an immediate mood-booster for both you and the puppies, so he doesn’t mind cutting into training time.

Dark Cacao knows about all these canine rendezvous, of course. Crunchy Chip ran it by him beforehand, but they pretend that all of it is happening just under the rug. Maybe a little bit of presumed “troublemaking” does your heart good.

Well, until you inevitably get attached to a ring and then shuffle into his throne room to guiltily ask to keep it as a pet after “confessing” to playing with them it frequently.

(…he says yes, to everyone’s surprise.)

Probably your name is something like “Chocolate Milk Cookie”, “Cocoa Powder Cookie”, or “Dark Truffle Cookie”.

(Though the many soldiers tasked with caring for you will inevitably slip in enough nicknames to fill a book…)

Constantly nervous/bored and frowning, the soft gifts you’re spoiled with can only do so much to keep your wanderlust and frustration at bay- not that Caramel Arrow and Crunchy Chip ever stop piling them on. You prefer the books over the plushes, but anything new gets your little sad face twisting into a gleeful expression, encouraging your guardians to continue piling the gifts on.

Dark Cacao has you permanently bundled into the traditional garbs of his people, constantly wearing a reminder of the long-buried soldiers who bravely gave their lives for their people.

Unfortunately for you, you aren’t granted the privilege of owning thick woolen socks or fuzzy fur-lined boots- instead, your father ensures that even a step out of line would have you freezing and desperate to return to the warmth of your room.

Instead, you are forced to remain barefoot all through the day, walking only in halls and rooms that have plush carpet laid out for your little feet- else you begin to crumble from the cold. Of course, if the weather ever gets to you, you can always return to your room and request a fluffy blanket or a hot meal…

So long as you do what father says.

Oceanfam/Gemfam

(Not sure which one yet… name pending, basically. “Mermaidfam” is a little long, haha)

Probably you’re a little thing who falls overboard after rowing out a little too far, caught in the careless waves and dragged under the tide, then beaten mercilessly against rough rocks and jagged coral. The event leaves you soggy, close to crumbling… until a tender mermaid comes to your rescue under the veil of moonlight, dragging you to her underwater palace.

White Pearl Cookie is happy to meet you, to know you, to drink in every last story you can share with her about your warm and dry home back on land- until you pass out in her arms, dough so broken that your jam spills into the waters of Tearcrown.

Luckily for you, the Little Moon of the Sea has no end to her patience and kindness! Given that you’re unarmed and somewhat crippled at the moment, there’s little harm in bringing you back to the palace and settling you in for an extended stay.

Her sisters, on the other hand…

Though she’s kind, Aquamarine Cookie doesn’t think much of you at first. Really, with your wobbly lips and tearful eyes that scrunch each time a wound is cleaned and patched, she mostly just pities you. Eventually you end up wandering into her garden, where she warms up to your curiosity and enthusiasm over her lovely array of foliage. Especially if you take notes as she speaks. Expect lots of veggie dishes to aid in your healing.

Though she finds most two-legged cookies to be far too odd to bother with, Gold Citrine Cookie has already raided your personal effects and taken a liking in your interests- after all, a cookie that loves the sea can’t be that bad, right? She snatches the prettiest shells from your bag and takes them to her reliquary, hoping to gild them until they’ve reached a level of sparkle that satisfies even her.

Maybe some two-legged cookies are worth getting to know, if you like the same things that she likes. If you make White Pearl happy, you can’t be too bad.

Given her powers of foresight, Mystic Opal Cookie has very little trouble finding where you’ll be or what you might want, often drifting into sight to offer up a warm shroud or a nutritious snack, then slinking back into the shadows without a further word. She won’t never indulge to you her visions, but it’s safe to assume that you’re at least in them.

Crimson Coral Cookie doesn’t exactly like having a dubious and dying land cookie in their ward, but like her other sisters, understands that you basically can’t do anything to harm them without ensuring a death sentence for yourself, and you’re clearly not stupid, so… she allows your presence to slide.

Once she sees how happy you make her littlest sister, Crimson Coral does genuinely lighten up and make a decent effort to understand you, especially if you have knowledge of aquatic animals- it’s an easy thing to bond over.

I’m guessing that this particular Y/N might be something like “Shoal Scavenger Cookie”, “Seaweed Sailor Cookie”, or maybe “Tide Tracker Cookie”- having ties to the sea certainly helps them earn the trust of the Gem Mermaids by proving that you aren’t too different in terms of what you and they cherish.

With components like seafoam or algae in your dough, you’re surprisingly resist to growing soggy in the water, even more so when you’re granted a jewel to ward off the condition entirely- albeit in the form of a bracelet or necklace that locks tight around your dough and can’t be removed by hand.

Gold Citrine enjoys dressing you in a dazzling array of glittery and luxurious clothing, often custom-tailoring flowing garbs that sway with each gentle wave that billows through Tearcrown… though she often forgets that you don’t have a tail.

(…not that they aren’t looking for a way to give you one.)

Darkfam

Y/N is a Cake Hound Cookie. There’s no way around it. Red Velvet Cookie finds your little form after it toddles out of the oven, delirious from heat and fear, shivering and quaking- and he fucking snaps.

You’re him.

A mixture of Cookie and Cake, beast and being, in a neat package with a tail that nervously wags as he brings food to your mouth, his clawed hand cupped around the back of your little head, feeling your squishy strawberry ears…

You are a seamless culmination that he can only dream of being.

In reverence and awe, he brings you back to his master’s lair.

For all that Licorice Cookie isn’t on board with having a freshly baked cookie on the team (especially with how much trouble Poison Mushroom Cookie causes him), he’s also aware that letting a child who is immediately and unmistaken visible as “half-monster” wander freely in the world would be worse, and the mage doesn’t have it in his heart to send you off after you’ve already settled in.

As for the shroom-fanatic themself, Poison Mushroom Cookie essentially just clings to you and offers an endless supply of “shroomies” with abated glee, constantly hanging from your sleeves and tugging on your tail as you go about the day, just happy to have a new friend after a certain swordsman left…

Pomegranate Cookie graciously agrees that Red Velvet should keep you alongside his other Cake Hounds, if only because she’s intrigued to see what you’ll be capable of doing. After all, another set of hands to aid their master isn’t exactly a bad thing- and you very well may have powers granted to you by nature of your birth as a cookie-cake amalgamation. In time, she comes to treat you as she treats Poison Mushroom- almost as a troublesome little sibling who needs watching over.

Never one to spurn decent company, Schwarzwälder is happy to have a cookie young enough to do as he says- you’re probably too young to grasp his born name, and settle for calling him “Brute”. I imagine he’s got some decent ground rules for being a canine, knowing what you can or can’t eat, what methods for tending to your ears and tails is best, etc, etc… probably the safest yandere we’ve gone over so far.

Perpetually confused at the new and strange world around you, your eyes are frequently wide and your face pulled into a contemplative frown, overwhelmed with all that your sensitive ears and nose pick up on.

Red Velvet wants to be the one who does your hair, but his cake hand makes it nearly impossible to complete without damaging your frosted strands, so Pomegranate or Licorice will do it instead. Poison Mushroom will, uh, “try”… but their version of “trying” is to braid little mushrooms into the frosting.

(A+ for effort, Poison Mushroom Cookie.)

However, Red Velvet does get to help keep your ears glossy and tail clean, spending hours each week tending to your canine appendages. He’s got specialized polish (by Schwarzwälder’s recommendation) for the strawberry ears that flick and swivel with each barked order and every little coo, and a brush for the cream dollop tail that waggles at Bat-Cat and Schwarzwälder’s antics.

All your clothes are custom-sewn, of course. Red Velvet simply won’t tolerate any less than the about best for his favorite little soldier.

Once Pomegranate has grown fond of you, she’ll take to stitching any tears or fraying in your clothes, mending them with a sleek red and black thread that resembles her beloved master’s color scheme.

(Schwarzwälder is probably your favorite, though- after all, he’s the only other dog!)

[theambitiouswoman]

Superfoods you should incorporate in your diet:

Superfoods are nutrient-dense foods that are considered beneficial for your health due to their high concentration of vitamins, minerals, antioxidants, and other beneficial compounds.

Combine these superfoods with a variety of other whole foods to ensure you're getting a wide range of nutrients. Also, be mindful of portion sizes and any individual dietary restrictions or allergies you may have.

Berries: Blueberries, strawberries, raspberries, and other berries are rich in antioxidants, fiber, and vitamins.

Leafy greens: Spinach, kale, Swiss chard, and other leafy greens are packed with vitamins, minerals, and fiber. They are low in calories and provide important nutrients like vitamin K, vitamin C, and folate.

Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, and cabbage are part of the cruciferous vegetable family. They contain compounds that may help reduce the risk of certain cancers.

Nuts and seeds: Almonds, walnuts, chia seeds, flaxseeds, and hemp seeds are excellent sources of healthy fats, protein, fiber, and various vitamins and minerals.

Fish: Fatty fish like salmon, sardines, and mackerel are rich in omega-3 fatty acids, which are beneficial for heart health and brain function.

Whole grains: Quinoa, brown rice, oats, and whole wheat are examples of whole grains that provide fiber, vitamins, and minerals.

Legumes: Beans, lentils, chickpeas, and other legumes are high in fiber, protein, and various nutrients. They are also a good source of plant-based protein.

Turmeric: This spice contains curcumin, a compound with potent anti-inflammatory and antioxidant properties.

Green tea: Green tea is rich in antioxidants called catechins and is believed to have various health benefits, including improved brain function and a lower risk of certain diseases.

Dark chocolate: Dark chocolate with a high cocoa content (70% or higher) is a source of antioxidants and may have positive effects on heart health and mood.

Avocado: Avocados are rich in healthy fats, fiber, and various vitamins and minerals. They also provide a good source of potassium.

Greek yogurt: Greek yogurt is a protein-rich food that also contains beneficial probiotics, calcium, and vitamin B12.

Sweet potatoes: Sweet potatoes are packed with vitamins, minerals, and fiber. They are an excellent source of beta-carotene, which is converted into vitamin A in the body.

Garlic: Garlic contains sulfur compounds that have been associated with potential health benefits, including immune support and cardiovascular health.

Ginger: Ginger has anti-inflammatory properties and is commonly used to aid digestion and relieve nausea.

Seaweed: Seaweed, such as nori, kelp, and spirulina, is a rich source of minerals like iodine, as well as antioxidants and omega-3 fatty acids.

Pomegranate: Pomegranates are packed with antioxidants and are believed to have anti-inflammatory properties. They are also a good source of vitamin C and fiber.

Cacao: Raw cacao is the purest form of chocolate and is rich in antioxidants, flavonoids, and minerals. It can be enjoyed as nibs, powder, or in dark chocolate form.

Quinoa: Quinoa is a gluten-free grain that provides a complete source of protein, along with fiber, vitamins, and minerals.

Extra virgin olive oil: Olive oil is a healthy fat option, particularly extra virgin olive oil, which is high in monounsaturated fats and antioxidants.

Chia seeds: Chia seeds are a great source of fiber, omega-3 fatty acids, and antioxidants. They can be added to smoothies, yogurt, or used as an egg substitute in recipes.

Beets: Beets are rich in antioxidants and are known for their vibrant color. They also contain nitrates, which have been shown to have beneficial effects on blood pressure and exercise performance.

Matcha: Matcha is a powdered form of green tea and is known for its high concentration of antioxidants. It provides a calm energy boost and can be enjoyed as a tea or added to smoothies and baked goods.

Algae: Algae, such as spirulina and chlorella, are nutrient-dense foods that are rich in protein, vitamins, minerals, and antioxidants. They are often consumed in powdered or supplement form.

Fermented foods: Fermented foods like sauerkraut, kimchi, kefir, and kombucha are rich in beneficial probiotics that support gut health and digestion.

Maca: Maca is a root vegetable native to the Andes and is often consumed in powdered form. It is known for its potential hormone-balancing properties and is commonly used as an adaptogen.

Goji berries: Goji berries are small red berries that are rich in antioxidants, vitamins, and minerals. They can be enjoyed as a snack or added to smoothies and oatmeal.

Hemp seeds: Hemp seeds are a great source of plant-based protein, healthy fats, and minerals like magnesium and iron. They can be sprinkled on salads, yogurt, or blended into smoothies.

Moringa: Moringa is a nutrient-dense plant that is rich in vitamins, minerals, and antioxidants. It is often consumed as a powder or used in tea.

Mushrooms: Certain mushrooms, such as shiitake, reishi, and maitake, have immune-boosting properties and are rich in antioxidants. They can be cooked and added to various dishes.

[quibbs126]

So I heard someone mention recent Cookie Run designs somewhere, and it made me remember this thing I was going to post about a couple weeks ago

Namely, the Witch’s Castle designs, since I personally think they’re the weakest we’ve been getting recently

Like, they aren’t the worst thing ever, but a good half of the original Witch’s Castle Cookies feel overdesigned to me, or they’re too busy

Like, why do Marble Danish, Sachertorte and Onyx Cream have 4 different hair colors? Why is this necessary?

And I feel like they just have some unnecessary details that really didn’t need to be there, like the fur on Marble Danish’s coat, or the sprinkles on said fur

It also personally irks me how Onyx Cream’s outfit has so little black or other dark colors. His name is Onyx Cream, and Black Cream in the original, and yet the black in his design is really only around his head. I don’t know, I feel like the darker colors should have been more prominent

Also I think Onyx Cream looks a bit too similar to Marble Danish, at least in terms of basic outfit things. Not only that, but their descriptions say that Marble Danish is made of cacao and butter, while Onyx Cream is made of cocoa powder and cream. Also, they’re both swordsmen. I don’t entirely know how similar they are in character yet, but they feel q bit same-y to me. Which wouldn’t necessarily be a huge problem if Onyx Cream didn’t come out only a couple months later

And as for Snow Crystal, I know she had the whole “she looks AI generated” thing going around, but honestly I think her hair is the main culprit

I feel like it just looks really ill defined, and with that, it makes it look more AI-ish

Personally I don’t really hate her design, and I like the color combos, it’s just her hair that irks me, because it really doesn’t scream “snow crystal” to me, maybe if her hair were more angular and rigid, or at least more together

Also she’s got this very light and flowy feel towards her in her animations, but that’s not really the vibe I get from the name Snow Crystal. I know snowflakes and such are light, but her name I feel like doesn’t match. I did find out there are apparently these tulips called “snow crystal”, which I feel like would make plenty more sense with her design, but her description tells me that no, she’s supposed to be like a snowflake snow crystal

Maybe I am being too picky, and I know my brain is wired to this philosophy of “simpler = better” despite that not always being the case, but I just feel like they have all these unnecessary details

Radish, Rosemary and Witchberry I don’t really have much problem with, I think their designs are perfectly fine as is, and I can maybe excuse the detail on First Cream, at least in her hair, but I feel like the Witch’s Castle designs are a bit hit or miss for me, and I really don’t know whether to expect more misses or not, since all the ones I like were here since launch

[insufficient-earth-skills]

In case you reblog, add in the comments what your fave is!

[here-there-were-dragons]

the most common candy flavors in sornieth are herbal and tea-based. tea flowers and petals, insects, and small bits of dried foraged local fruit are common additives suspended in hard candies as well. occasionally even jerky, though most would prefer just have a very sweet piece of honeyed jerky instead.

cane sugar as a sweetener is extremely rare outside of sugarcane's limited native range. instead, most sornieth cooking uses the natural sugars in fruit, honey, even things like beets.

outside of the native range of the cacao tree, the only of it's products that most ever see is an extremely dark cocoa powder, itself pricey and rare, which is more often than not used as a spice and to make several forms of bitter, spiced drinks. while locals in the native growing range of the tree have some more recipes involving the fresh flesh, membrane, rind, and whatnot of the fruit, chocolate, as we understand it, more or less doesn't exist.

meat shaved ice is a thing. you freeze a piece of raw meat. maybe soak it in strong sauces first. and you shave it like ice. it's disgusting if you're not an obligate hypercarnivore. if sornieth has any equivalent to icecream their idea of common flavors is probably quite a bit different from ours.

[blogbybava]

Interesting facts about cocoa powder

Here are some interesting facts about cocoa powder:

Origin: Cocoa powder is made from cacao beans, which come from the pods of the cacao tree (Theobroma cacao). The beans are fermented, dried, roasted, and then ground to produce cocoa powder.

Types: There are two main types of cocoa powder: natural and Dutch-processed. Natural cocoa powder is acidic and has a strong chocolate flavor, while Dutch-processed cocoa powder has been treated with an alkalizing agent to neutralize its acidity, resulting in a milder flavor and darker color.

Cacao Content: Cocoa powder is rich in flavonoids, which are compounds with antioxidant properties. These flavonoids can contribute to heart health by improving blood flow and reducing blood pressure.

Bitterness: Raw cocoa powder can be quite bitter due to the presence of certain compounds. This bitterness is often balanced out with sugar or other sweeteners in recipes.

Nutritional Value: Cocoa powder is low in fat and calories compared to chocolate bars. It’s also a good source of fiber, iron, and magnesium.

Caffeine: Cocoa powder contains caffeine, although less than coffee or tea. The amount of caffeine can vary depending on the type of cocoa powder and how it’s processed.

Uses: Cocoa powder is versatile and used in a wide range of recipes, from baked goods like cakes and cookies to beverages like hot chocolate and smoothies.

Historical Significance: The use of cacao dates back to ancient civilizations in Mesoamerica, including the Maya and Aztecs, who consumed a bitter chocolate drink made from cacao beans.

Health Benefits: Some studies suggest that the antioxidants in cocoa powder may help improve brain function, reduce inflammation, and support cardiovascular health.

Storage: To maintain its quality, cocoa powder should be stored in an airtight container in a cool, dry place. It can last for several months to a year, but its flavor and potency may diminish over time.

Wanna discover more about cocoa powder? Here is the high quality cocoa powder available in the market. You can also get a bulk supply of the product.

[rabbitcruiser]

National Chocolate Cake Day 

Indulge in this delectable cocoa-based dessert, make the original pioneering recipe or put a modern twist on this classic by adding flavors like matcha.

There before you is the ultimate in birthday confections, a rich and luxurious chocolate cake with rich strawberry filling, you know it’s going to be a good day. Maybe you’re just coming into work, and some thoughtful soul has laid out a tray of chocolate cupcakes, each with their own design and one waiting for your mouth to wrap lovingly around it and fade away on a cocoa fueled holiday. However you like your chocolate cake, National Chocolate Cake Day gives you an excuse to indulge as deeply as you’d like!

History of National Chocolate Cake Day

Chocolate cake has been with us just over 150 years, having first come on the scene in 1764, when it was discovered that grinding cocoa beans between heavy stones produced cocoa powder, which could then become chocolate. 60 years would pass before Conrad Van Houten discovered a method by which he could mechanically extract fat from the cacao liquor which produced cacao butter. Long story short, this man is the reason that chocolate is actually affordable, and we all have him to thank for it!

From this point forward the types of cake and techniques involved in making them just kept expanding, so there are dozens of kinds of cake on top of the original ‘traditional’ chocolate cake. From the Black Forest cake with its cherries to the German Chocolate Cake with its rich coconut pecan frosting, new types are being invented all the time, and chocolate still reigns as King.

In the early days, people didn’t consume chocolate as a solid snack we do today in the form of bars or cakes. During the era of the 1830s and 1840s, it was primarily a drink that you mixed with water. Furthermore, it wasn’t even sweet. The original chocolate drinkers would often make up a savory, almost bitter beverage that they would typically consume early in the morning.

The first verifiable recipe for chocolate cake appeared in Eliza Leslie’s 1847 cookbook. The actual formula, however, wasn’t quite what we’d recognize as a chocolate cake today. Leslie’s recipe called for chopped pieces of chocolate inserted into a plain sponge, instead of adding cocoa powder to the mix itself. You can imagine, though, how delicious this thing would have tasted. There would have been tiny chunks of melted chocolate throughout its core, providing a melt-in-the-mouth experience people would still very much enjoy today.

Over the years, authors and cooks such as Maria Parloa added their own twists on the chocolate cake. They began incorporating all of the trappings of the modern version we’d recognize today. First came the frosting, followed by the inclusion of de-fatted cocoa powder into the batter mix. After that came a range of chocolatey fillings, designed to make the dessert even more delightful.

By the 1920s, the humble chocolate cake had become mainstream, and manufacturers began to sell the recipe outright. O. Duff and Sons released the first boxed chocolate cake, ready to eat – no baking required. And in 1947, Betty Crocker released a pre-made chocolate cake mix. Ultimately, making chocolate cake became more straightforward. Almost anyone could do it, even if they lacked experience in the kitchen.

Chocolate cake became a part of the culture increasingly throughout the late twentieth century and early 21st, leading to the development of National Chocolate Cake Day. This particular day was designed as an opportunity for chocolate and cake lovers to pay homage to this chance invention. Remember, it was only with the discovery that sweetening chocolate created a delicious dish that we even have this most beloved of desserts.

National Chocolate Cake Day Timeline

1764 Cocoa beans are ground between stones to make chocolate

Dr. James Baker financially backs the production of grinding cocoa beans to make chocolate, which would eventually become an important ingredient in chocolate cake. This is the beginning of the company still known as Baker’s chocolate.

1847 First recipe for chocolate cake is printed

The Ladies Receipt Book by Eliza Leslie (of Philadelphia, Pennsylvania, USA) is the first to print a recipe for chocolate cake. While other cakes containing chocolate were referred to or known of previously, this is the first recorded recipe for the public.

1948 Pilsbury launches first boxed chocolate cake mix

Motivated by making life easier for women in the kitchen, the idea for a powdered cake mix comes in the 1930s, but is set aside for a time due to WWII. It is picked up again after the war and Pilsbury is one of many companies trying to market the product.

1957 First published recipe for German Chocolate Cake appears

Created in the United States using the “German’s” brand of chocolate, this cake covered in coconut-caramel frosting is featured in the Dallas Morning Star newspaper.

1967 First Ding Dongs are produced

Making little chocolate cakes accessible to just about anyone, even on the go, Hostess Brands supplies North America with these little cream filled, chocolate covered cakes. About the size of hockey pucks (but a bit taller), in Canada they are known as King Dons.

How to celebrate National Chocolate Cake Day

The way to celebrate National Chocolate Cake Day is deliciously simple and perfect. 

Throughout your day, incorporate as many types of chocolate cake as you can! Take chocolate cake batter and use it to make chocolate pancakes in the morning, topped with caramel syrup and whipped cream. Use the rest of the batter to produce chocolate cupcakes, place a strawberry in the center of each one and take them to work to share with your workmates.

Then when you get home, go ahead and go all out and serve yourself up a big old slice of chocolate cake for dessert, and then eat it first. After all, when it comes to dessert you really shouldn’t wait, who knows what could happen during dinner! National Chocolate Cake Day is all about this delicious treat, so don’t make yourself shirk one opportunity to wrap your lips around another delectable bite of these cocoa-rich concoctions!

Don’t forget, though; National Chocolate Cake Day is an opportunity for you to be adventurous. You don’t have to stick with today’s boxed cakes or even modern recipes. What about digging out Eliza Leslie’s original 1847 cookbook and trying the very first official chocolate cake for yourself? You can relive the experience of the early pioneers of the art, experiencing the cakes that they enjoyed at the dawn of the chocolate cake era.

Another idea is to make a super contemporary chocolate cake that includes state-of-the-art flavor fusions. You could try all sorts of combinations, everything from matcha to pistachio. National Chocolate Cake Day is a chance for you to experiment with exciting chocolate twists. Then, once you’re finished in the kitchen, you can serve your creations to your friends to see what they think. Just be prepared for some honest feedback! Everyone has their own idea of how the perfect chocolate cake should taste.

Source

[bostonvitality01]

Foods That Boost Testosterone

If you live in Boston and have low testosterone, Boston Vitality should be your first stop. Dr. Zacharias and his staff are determined to assist each patient in achieving a more relaxed and tranquil state of mind, free of any health compromises they may be experiencing. To schedule a consultation and learn more about our testosterone replacement therapy and numerous other treatment options, contact our office right away.

A sex hormone called testosterone has an effect on:

Testosterone declines with age, but other factors, such as certain medications, high body fat levels, and certain health conditions, can also result in low testosterone. Sex influences bone and muscle health, as well as sperm production. blood cell production

When testosterone levels fall below 300 nano grams per deciliter (ng/dL), low testosterone, also known as hypogonadism or low T, occurs. Hypogonadism is very prevalent and can be medically treated with testosterone replacement therapy. In point of fact, hypogonadism affects approximately 40% of men over 45 and 50% of men over 80.

For optimal testosterone levels to be maintained, a healthy lifestyle, including a healthy diet, is essential. According to some studies, diets low in nutrient-dense foods and high in ultra-processed foods may lower testosterone levels.

Foods that boost testosterone:

Greasy fish

Vitamin D, zinc, and omega-3 unsaturated fats, all important for hormonal health, are abundant in gritty fish like salmon and sardines.

Even though some people's testosterone levels have been linked to certain high-fat foods, like fried foods, research has also shown that low-fat diets may be bad for testosterone.

2: Dark, leafy greens                     

Dark, leafy greens are a great source of micronutrients like magnesium, a mineral that is important for keeping testosterone levels high, especially in older men.

Because magnesium reduces oxidative stress, it is believed that magnesium boosts testosterone bioactivity in the body. An imbalance between the body's antioxidant defences and free radicals is called oxidative stress.

Introducing nutrients that combat oxidative stress may help maintain healthy testosterone levels because oxidative stress and inflammation can reduce testosterone.

 Cocoa products:

Cocoa products like cocoa powder and cacao nibs contain a lot of flavonoid antioxidants and magnesium, both of which are necessary for testosterone production.

Plant compounds known as flavonoids have potent antioxidant and anti-inflammatory properties.

Certain flavonoids, including cocoa flavonoids like quercetin and apigenin, have been shown to increase testosterone production from Leydig cells, cells in the testicles. Healthy fat, which is important for hormonal health, can be found in avocados. Additionally, studies have shown that avocados' magnesium and boron content may increase testosterone levels.

Avocados:

Boron is a trace mineral that may prevent testosterone degradation and appears to influence testosterone metabolism in the body.

Although a few studies suggest that taking a supplement with a lot of boron may help boost testosterone in some people, the results of other studies vary. To fully comprehend the effects of boron supplements on testosterone, additional research is required.

For More Info Click Here: Food to Boost Testosterone

[mariamschocoblog]

Chocolate Barfi: A Sweet Twist on Tradition 

photo source: https://lmbsweets.com/shop/sweet/mawa-sweet/chocolate-barfi/

As a type of mithai, or sweet, barfi historically plays a significant role in social interactions within South Asian culture. While this dessert comes in a variety of flavors, from the traditional dodha and pista to the more eclectic tutti frutti, chocolate barfi has one of the most interesting backgrounds, as its existence highlights the intersection between existing South Asian traditions and the colonization by the British.

While the precise origin of Barfi is unknown, there are various potential sources for developing the dessert. The name of the dessert is derived directly from the Farsi word for snow, or “barf” likely chosen because of the similar appearance as the default variant of the dessert is primarily composed of milk powder which gives it a snowlike appearance. The first historical evidence of the development of the dish comes from poetry written in the 14th century by Amir Khusro, a singer and prolific writer who lived in Delhi and served at court below various emperors and princes. The chocolate variant of this sweet would have been developed at some point following the introduction of cacao to the Indian subcontinent by the British, as they had first brought the plant to India to create eight plantations in Tamil Nadu in 1798. Following this development, it would have been possible to acquire the cocoa powder necessary to develop a new barfi flavor. 

This variant of the dish likely was made in the homes of the wealthy during the 19th century, as they would have been able to afford the cacao that had been processed in the Dutch manner in order to incorporate it into the dish, but the flavor would become more widely accessible in the subcontinent following Cadbury’s introduction. Following the end of World War II and the success of the Indian independence movement, Cadbury established manufacturing operations in Bombay, originally shipping premade cocoa to the plant to be repackaged, and then later breaking ground on their own plantation in Kerala, which spurned the creation of a proper cacao cultivating industry in the southern region of India. The book, “Cadbury’s Purple Reign,” states that India had been an export market for Cadbury for a long time before the establishment of their manufacturing efforts, suggesting that chocolate barfi would have been available somewhat prominently prior to the 1940s, but would likely have been more expensive and not purchased regularly due to the added expenses of shipping to the region. During the era of British colonization, this would have been a sweet that was offered to British residents and visitors to appeal to their tastes, but would not be consumed by South Asians.

From the conception of this dessert to the modern day, it would continually be seen as a consequence of colonization rather than an authentic barfi flavor since chocolate did not originally grow in the subcontinent and was brought over as a result of the British presence. Thus, chocolate barfi was more widely produced by immigrants running sweet shops in countries like the U.S. and U.K. as the flavor was seen as a bridge between authenticity and Western appeals. As chocolate became more widely available in the Indian subcontinent, this dessert would become offered in cities in this region. Despite this, it would never be fully accepted in more rural regions and therefore would never become financially viable to be offered in these less populated regions; sweet sellers in rural areas would be far more likely to sell traditional flavors such as dodha (milk), pista (pistachio), or mango barfi as these ingredients would be cheaper and more easily accessible. In immigrant communities, chocolate barfi would be accepted as generations became more assimilated, as their taste for chocolate would extend to barfi flavors; to this day, in India, chocolate barfi is seen as a treat geared towards children, appealing to their taste for chocolate and candy, and gradually losing appeal as they move on to more traditional flavors with age. While this dessert likely would have been produced for the British, its widespread production would have begun in the 20th century with increased settlement of South Asian communities in the U.S. and U.K., and as a result, would have spread backward to major Indian cities as they would be slower to accept the development of a less traditional flavor.

As with other flavors of barfi and mithai (sweets), this dessert is considered a treat and consumed on special occasions, such as birthdays, celebrations of accomplishments, holidays, and weddings. For Muslims, this dessert would be a staple during Eid celebrations, and similarly, Hindus would consume chocolate barfi on Holi, Diwali, and Raksha Bandhan. Barfi was widely accessible to people of most social classes, being a facet of most social exchanges as people were culturally expected to bring mithai to homes that they were invited to as guests. Because of the accessibility of most of the ingredients, barfi would be cheap to acquire, and with the development of chocolate barfi, it would be no different in regions where cocoa powder was imported.

In order to make this dessert, you must begin by making khoya, which is a dairy food similar to ricotta cheese. It is made by boiling full-fat milk, and then letting it simmer on a low heat until it loses 20% of its volume, leaving a solid milk product behind. Once the khoya is made, you will grate it into a nonstick pan, heating it at a low temperature whilst stirring it constantly. Into the heated khoya, you will add sugar, cardamom, and rose water for flavor, mixing until it melts, becomes less sticky, and begins to form a ball. Once it reaches this dough-like consistency, you can take it out of the pan and divide it into two sections, one that will be flavored and one that will remain milk-flavored. In the flavored half, quickly add cocoa powder and vanilla extract and mix it thoroughly by hand or with a spatula. Once you have both types of dough, shape each dough ball into a flattened square shape on a piece of parchment and lay the flavored piece over the milk piece when they are still warm. Take some crushed nuts, such as pistachios or almonds, and sprinkle them onto the chocolate side. Once it is frozen or refrigerated for 10-20 minutes, it is ready to be sliced into squares or diamonds and served.

Bibliography: “Ameer Khusrau - Profile & Biography.” n.d. Rekhta. Accessed November 16, 2024. https://www.rekhta.org/poets/ameer-khusrau/profile. Drishya. 2024. “Confronting Colonialism: The Bittersweet Past and Future of Indian Craft Chocolate.” Homegrown. September 6, 2024. https://homegrown.co.in/homegrown-supply/food/confronting-colonialism-the-bittersweet-past-and-future-of-indian-craft-chocolate. “Indian Delicacies: Know about Barfi | Tower Tandoori.” 2022. Www.towertandoori.co.uk. November 17, 2022. https://www.towertandoori.co.uk/indian-delicacies-know-about-barfi. Singh, Deepak. 2014. “Why the Sugary Sweetness of Mithai Is a Social Currency in India - the World from PRX.” The World from PRX. September 24, 2014. https://theworld.org/stories/2014/09/24/why-sugary-sweetness-mithai-are-social-currency. Swasthi. 2014. “Chocolate Burfi (Barfi) - Swasthi’s Recipes.” Swasthi’s Recipes. October 2, 2014. https://www.indianhealthyrecipes.com/chocolate-burfi-recipe-using-khoya-easy-diwali-sweets-recipes/. ———. 2021. “Khoya Recipe | Mawa Recipe - Swasthi’s Recipes.” Swasthi’s Recipes. October 18, 2021. https://www.indianhealthyrecipes.com/khoya-mawa/.

[chococsun]

Chocolate factory

During the 18th century, the economy was prospering due to the trading networks established to bring cacao and other cash crops to different parts of the world. New economic changes helped prosper the industrial revolution, which had changed the chocolate game by making variations, the process easier to make, and widen consumers. What were the methods used to create the modern chocolate as we know it? There had been several inventors, some of which went on to create massive chocolate companies, who had created machines to solve problems that were present in the old way of making chocolate. 

The old way of making chocolate had followed a similar fashion to its origins; first you must prepare the cacao beans by fermenting and drying, then you must roast, winnow, and grind the beans to make the cacao into a paste or liquor form, lastly to make the chocolate it is to mix the paste with spices and liquids. All of this together is tedious work for artisans, and workers, who in the end could not produce high quality liquor in large batches. Along the way, people have invented different methods to produce chocolate from the cacao beans, but the problem lies with the natural fat content that the cacao beans have. Its fat content is over 50%, making it hard to produce chocolate in a solid form. According to Evolution of Chocolate Manufacturing by Rodney Snyder, Bradley Foliart Olsen, and Laura Pallas Brindle, “Previous methods had mixed water into the liquor to form a stiff paste, which was packed into cloth bags. As the bags were pressed, the cloth retained the cocoa solids while the fat pressed through the cloth. The cocoa solids were compressed into hard cocoa cakes, which turned gray in color and moldy because of the added water” (Snyder et. al, 614). Finding a way around the fat content proved to be a tough challenge to solve, as resources of cacao beans were being wasted into moldy hard cakes. 

So by 1828, Conrad van Houten, a Dutch inventor, had invented the Cacao Press which was to extract butter from cacao solids. His innovation was a hydraulic press that reduced the fat content of the cacao beans to 27% to make a cacao cake that could be turned into powder. One thing to note is that van Houten did not find a solution with the remaining butter, which would be later solved by another inventor. The next thing that was invented by the same man was dutching which was to use alkaline salts to remove the bitter taste and make the chocolate powder more water soluble. The final results of Conrad van. Houten's invention was that the cake/powder mixture of chocolate has fat-reduced content, it is soluble, and Dutch process cocoa is one the standard ingredients used in most chocolates today. 

The next inventor was Phillipe Suchard in 1830, where he invented the Melangeur, a chocolate mixer. The problem before hand was that adding substance to chocolate in a solid form would only make the chocolate grainy.  In the video lecture titled Chocolate factory: modern manufacturing by Patricia Juarez-Dappe, the Melangeur was used to, “Mix chocolate with other substances. He [Suchard] ground sugar and cocoa powder into a smooth paste. The machine consisted of a heated granite plate and several rollers moving forward and backwards, using hydraulic powder power. This allowed sugar to be mixed into chocolate and eliminated its grainy texture” (Juarez-Dappe, 12:29). The mixture of all the ingredients allowed for chocolate to be smoother and for it to be combined with other substances. The next two inventions had less to do with machinery and more with substances to give the product that many know today: the chocolate bar and milk chocolate. 

The former was invented in 1848 by a man named Joseph Fry. Whose family later on went to have a massive company in the UK and changed the identity of chocolate. When using the van Houten machine, Fry had no idea what to do with the butter extracted from the pressed cacao beans, so his solution was to “create a blend of cacao powder and sugar with the melted cacao butter. Instead of using warm water, they added the cacao butter, so the resulting smoother paste could be cast into a mold” (Juarez-Dappe, 13:43). With the creation of the molded chocolate, Joseph Fry’s family company had become the largest chocolate maker in the UK and would later on be the sole supplier of chocolate and cocoa powder to the royal navy in the 19th century. The creation of milk chocolate was a dual partnership between Daniel Peter and Henri Nestle in 1870. Adding regular milk into chocolate was a problem, as the milk would go spoiled, so the solution to this problem was Nestle’s creation of dehydrated condensed milk. By adding the condensed milk with the cacao solids had created milk chocolate, helping to extend shelf life and making sweeter chocolate. 

Swiss chocolate maker Rudolph Lindt had created the conching machine in 1879 to help knead out the grainy chocolate, as Suchard’s Melangeur couldn’t get rid of all the graininess. This machine entails rolling chocolate liqueur and using that heat to achieve smoothness and taste, that would be used in cakes and cookie batter. All of the inventions and substances created, had improved the quality of chocolate that many consume today. But it is always important to note, that no matter how better things are for chocolate making, that cannot be shared to those who cultivate the beans. 

Sources

Juarez-Dappe, Patricia. “Chocolate factory: modern manufacturing” YouTube. August 30, 2020. Video, https://youtu.be/1VQTQmqusF4?si=8dnvoedMIre0wz7X

Snyder, Rodney, Bradley Foliart Olsen, and Laura Pallas Brindle. “From Stone Metates to Steel Mills.” In The Evolution of Chocolate Manufacturing. 2008

[quibbs126]

Regarding your post about giving Dark Choco a second parent, I feel like Cocoa Butter would fit since its one of the ingredients used with cacao to make dark chocolate. Coconut Sugar or Cocoa Powder could work as well. Also, which are the fankids you've made that you like the most?

Hmm, I see what you’re saying, but also cocoa butter still comes from cacao, so there’s still the question of where the sugar in Dark Choco comes from

(Maybe I could use Cocoa Butter for the purecacao kid, that’d be cool. But also I’m gonna use KitKats for her design, hence why I was calling her Choco Wafer. But also also I’m so stringent on this fact and it’s severely limiting me I think, maybe I just need to stop. But also also also, I’d imagine a Cocoa Butter Cookie to have blonde hair, and Choco Wafer has dark brown hair, and I’d probably completely change the character despite me putting so much into Choco Wafer. *groan* I’ve made this so difficult for myself and it’s my own fault) Disregard all this, I’m just having an internal conflict. But I do think it’d be a good pick for a purecacao kid

I’m actually already planning to use Cocoa Powder for a fankid, so that’s already take

I suppose nothing’s wrong with Coconut Sugar, other than maybe the sugar is too dark for my ideas. But I’m biased against it because I don’t like coconuts, but that’s purely a personal thing

Now which fankids do I like the most? Well generally it has to do with how much I like their designs. But I’d say some of my favorites are Choco Madeleine, Iced Coffee Cookie, Turtle Fudge Cookie, Red Mochi Cookie, Dark Plum Cookie, Vampire Shrimp Cookie, Violet Sugar Cookie, Charcoal Cheese Cookie (even if he’s in limbo right now), and Chowder Cookie and Purple Plum Cookie

I fully admit that these are disproportionately Dark Choco Cookie fankids, but one I have a disproportionate amount of them, and two I guess I just ended up putting more into them? I feel bad about that, makes me feel like I only care if it’s one of my hyperfixation characters. Now I want to try and put extra effort in my non Dark Choco/Cacao ones (also truth be told I’m getting a bit sick of Dark Cacao ones, I have 9 total, not counting the two I’m redoing, most unfinished and I don’t tend to have many options for what to do. Dark Choco at least has more options for things to do since he’s not tied down to the kingdom)

[grapetreefoods]

Cacao: The Superfood with Amazing Health Benefits

Cacao has been enjoyed for thousands of years, dating back to ancient civilisations like the Mayans and Aztecs, who considered it a gift from the gods. Today, Cacao is widely known for its rich flavour and numerous health benefits. Often referred to as a superfood, cacao is packed with nutrients that can improve your health, boost your mood, and satisfy your sweet tooth—all while being a natural, guilt-free treat.

In this article, we’ll explore what cacao is, its impressive health benefits, and how you can incorporate Grape Tree’s Cacao into your daily routine for a healthier lifestyle.

What is Cacao?

Cacao comes from the seeds (or beans) of the cacao tree (Theobroma cacao), which grows in tropical regions, primarily in South America and West Africa. These beans are harvested, fermented, and dried before being processed into various cacao products like cacao powder, cacao nibs, and cacao butter.

It’s important to note that cacao and cocoa are not the same. While both come from the cacao bean, cacao refers to the raw, unprocessed form, which retains more nutrients. Cocoa, on the other hand, is processed at high temperatures, often with added sugar and dairy, resulting in a loss of some nutrients. Cacao is the purer and healthier option, offering a wealth of health benefits.

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Nutritional Profile of Cacao

Cacao is packed with essential nutrients, making it one of the most nutrient-dense superfoods available. Here’s a quick look at what makes cacao so powerful:

Antioxidants: Cacao is rich in flavonoids, a type of antioxidant that helps protect cells from damage, reduce inflammation, and support heart health.

Magnesium: One of the highest plant-based sources of magnesium, which is vital for muscle function, relaxation, and heart health.

Iron: A great source of plant-based iron, which helps support red blood cell production and oxygen transport in the body.

Fibre: Cacao is high in dietary fibre, aiding in digestion and promoting a healthy gut.

Theobromine: A natural stimulant found in cacao that provides a gentle energy boost without the jittery effects of caffeine.

Health Benefits of Cacao

1. Boosts Mood and Reduces Stress

Cacao is often called a “feel-good” superfood because it contains compounds like phenylethylamine (PEA) and anandamide, which can help improve mood and reduce stress. These natural chemicals stimulate the brain to release endorphins, the same hormones that make you feel happy after exercise. Regular consumption of cacao can help lift your mood, reduce anxiety, and promote a sense of well-being.

2. Supports Heart Health

Cacao is known for its heart-healthy benefits. The flavonoids in cacao help improve blood flow, reduce blood pressure, and lower the risk of heart disease. These antioxidants also help prevent the oxidation of LDL cholesterol (the “bad” cholesterol), which can lead to clogged arteries. By adding cacao to your diet, you can support your cardiovascular health naturally.

3. Rich Source of Antioxidants

Cacao is one of the highest sources of antioxidants available, even more than blueberries or green tea. Antioxidants help fight free radicals in the body, reducing oxidative stress and inflammation. This can protect your cells from damage, slow down the ageing process, and reduce the risk of chronic diseases.

4. Improves Brain Function

The flavonoids in cacao also have a positive effect on brain health. Studies suggest that these compounds can improve cognitive function, enhance memory, and protect the brain from age-related decline. Cacao increases blood flow to the brain, helping you stay sharp, focused, and mentally alert.

5. Boosts Energy Levels

Thanks to theobromine, cacao provides a natural energy boost without the side effects of caffeine. Theobromine is a mild stimulant that increases energy and alertness while being gentler on the nervous system than caffeine. This makes cacao a great option for a natural pick-me-up during the day.

6. Supports Healthy Skin

Cacao is not just good for your internal health; it’s great for your skin too. The antioxidants in cacao help protect your skin from sun damage, improve hydration, and increase elasticity. Cacao’s anti-inflammatory properties can also reduce redness and acne, giving you a clearer and more youthful complexion.

How to Use Cacao in Your Daily Diet

Incorporating cacao into your diet is easy, thanks to its versatility. Here are some simple and delicious ways to enjoy Grape Tree’s Cacao:

Smoothies: Add a tablespoon of cacao powder to your morning smoothie for a chocolatey boost. Pair it with bananas, almond milk, and a handful of spinach for a nutritious start to your day.

Hot Chocolate: Swap out sugary hot cocoa mixes for a healthier version. Simply mix cacao powder with hot water or milk of your choice, and add a touch of honey or maple syrup for sweetness.

Baking: Use cacao powder in your favourite baking recipes, such as brownies, cakes, or muffins. It adds a rich chocolate flavour while boosting the nutritional content.

Oatmeal: Stir a spoonful of cacao powder into your oatmeal for a chocolaty twist. Top with nuts, seeds, and fresh fruit for extra nutrition.

Energy Balls: Mix cacao powder with dates, nuts, and seeds to create healthy energy balls that are perfect for a quick snack on the go.

Yogurt: Sprinkle cacao nibs on top of Greek yogurt for a crunchy, nutritious topping that adds a burst of chocolate flavour.

Why Choose Grape Tree’s Cacao?

At Grape Tree, we are committed to providing the highest quality cacao that is ethically sourced and rich in nutrients. Our cacao products are made from carefully selected cacao beans, ensuring you get the purest and most nutritious form of this superfood.

High Quality: We source our cacao from trusted suppliers who prioritise sustainability and quality.

Nutrient-Dense: Our cacao is minimally processed to retain its rich nutrient profile, providing you with maximum health benefits.

Versatile Use: Whether you’re looking to add cacao to smoothies, baked goods, or healthy snacks, Grape Tree’s cacao is perfect for all your needs.

Cacao vs. Cocoa: What's the Difference?

While cacao and cocoa both come from the same plant, they are processed differently, resulting in varying levels of nutrients. Cacao is the raw, unprocessed form of the cacao bean, preserving more antioxidants and nutrients. Cocoa, on the other hand, is processed at high temperatures, often with added sugars, which reduces its nutritional value. If you’re looking for the healthiest option, choose cacao for its superior nutrient content.

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Are There Any Side Effects of Cacao?

Cacao is generally safe for most people when consumed in moderation. However, it does contain stimulants like theobromine, so it’s best to avoid consuming large amounts close to bedtime. Some people may also be sensitive to the naturally occurring caffeine in cacao, which can cause restlessness if consumed in high doses.

Conclusion

Cacao is more than just a tasty treat—it’s a powerful superfood packed with nutrients that can boost your health in various ways. From enhancing mood and energy levels to supporting heart and brain health, the benefits of cacao are impressive. By incorporating Grape Tree’s Cacao into your daily routine, you can enjoy a delicious way to improve your well-being naturally.

Ready to experience the benefits of cacao for yourself? Visit our website to explore our range of high-quality cacao products at Grape Tree Cacao and start adding this amazing superfood to your diet today!

[meadowfoam-smores-seleuss]

SELEUSS - ALTHAEA MEADOWFOAM S'MORES

BATCH 1541, 1542

NO puffed Sugar & Air here! Made with real Marshmallow Root (Althaea Officinalis) paired with Meadowfoam Honey (which has notes of Marshmallow) from our friend Dave at Puyallup Valley FARMS! It is combined with organic cream and our specially formulated 30%+ BAUTA™ White to complement this exotic amalgamation. Enrobed in a smooth 71%+ MORETTA™ Dark Chocolate and rests on a bed of either dark or white chocolate crunchy pearls.

ALTHAEA MEADOWFOAM S’MORES INGREDIENTS: ChocolateS (Cacao Beans, Sugar, FULL CREAM MILK, LACTOSE, Cacao Butter, Sunflower & soy Lecithin, Vanilla), MEADOWFOAM honey, organic cream, glucose, marshmallow root.  DARK  PEARLS (CHOCOLATE 84% (COCOA MASS, SUGAR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, NATURAL VANILLA FLAVORING), CRISPED CEREALS (WHEAT FLOUR, SUGAR, WHEAT MALT FOURS, WHEAT STARCH, BAKING SODA, SALT, COCOA BUTTER, NATURAL VANILLA FLAVORING), GLUCOSE SYRUP, SUGAR, GUM ARABIC. WHITE PEARLS (sugar, cocoa butter, skimmed milk powder, milkfat, soya lecithin, vanilla, rice flour, wheat flour, sugar, wheat malt, wheat gluten, Arabic gum, glucose syrup, saccharose, vegetable oil, citric acid). CONTAINS: SOY, MILK, LACTOSE, gluten, honey and MARSHMALLOW ROOT. THIS PRODUCT IS PROCESSED IN A FACILITY THAT CONTAINS MILK, EGGS, WHEAT, HAZELNUTS, ALMONDS, PEANUTS AND OTHER NUTS. WARNING: Do not feed honey to infants under 1 year of age. Ingredients From: USA, Belgium, France, GERMANY, MALAYSIA, VIETNAM, ECUADOR, Peru.