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Ingredients and Nutrition |
75% Raw Cacao Chocolate is made from the seeds of the 'Theobroma cacao' tree which grow in warm, tropical climates, including Africa and South America. Our Cacao beans are from Equador, South America. The seeds, beans or nibs grow surrounded by a white pulp in large green-yellow pods. They are free from pesticides and fairly-traded. Our raw chocolate is heated below 42 degrees C to preserve the many unique, uplifting, nutritional and anti-depressant properties naturally found in cacao beans. The principal property is Theobromine which stimulates the heart, dilates blood vessels and increases blood flow to the heart. It produces aphrodisiac qualities. 'Theobroma' derives from the Greek term 'food of the Gods'. Raw chocolate contains many vitamins and minerals, particularly B3, B6, Calcium, chromium and Magnesium. Magnesium increases endorphin flow by relaxing blood vessels and allowing blood to flow faster through the heart. Endorphins reduce pain and stress. Cacao contains over 300 chemicals which affect the body through the nervous system. It stimulates neurotransmitters secreted in the brain. Neurotransmitters improve mood and emotions and transmit across the synaptic gaps between neurons. Cacao stimulates Endorphins, Serotonin and Anandamide. The name 'Anandamide' derives from the Sanskrit term 'ananda', which means 'bliss'. Anadamide is a cacao compound which triggers the brain receptor to release the neurotransmitter dopamine for mood improvement. Cacao also contains Amino Acid Tryptophan, which releases the neurotransmitter serotonin. Serotonin behaves as an anti-depressant, mood elevator. The neurotransmitter Phenylethylamine stimulates the pulse, increases alertness and can lead to a feeling of euphoria. Cacao butter has unique Essential Fatty Acids (lipids). They provide 150-250mg/gm vitamin E. Cooking above 42/105 degrees diminishes the flavour, antioxidant, aphrodisiac and mood enhancing properties of cacao beans. If they are processed and added to sugar and dairy products most of their nutritional and medicinal properties are lost. |
Raw Chocolatier Luxury Chocolates and Truffles |
Carob I first began to use carob powder when I stopped eating commercial sugar-based chocolate, before the availability of raw cacao. I've picked Turkish carob pods from the trees. They hang in clusters and ripen hard in the sun but are slightly soft inside. Nutrition Our Carob powder is Mediterranean. It is similar in flavour to chocolate but with a natural sweetness. The pods are long, dark brown and contain inedible pips (spit out if eating a whole pod). Carob is very nutritious and contains vitamins A, B, B2, B3 and D and 8% protein. They are especially high in essential minerals calcium (which strengthens teeth, bones and regulates blood sugar) phosphorus, potassium and magnesium plus iron, manganese, barium, copper and nickel. It is caffeine free. History In early civilisations, Carob seeds were used to measure the weight of gold as each pip is similar in size and weight. The standard term 'carat' derives from weighing gold against a carob seed. Carob is also known as 'St John's bread'; as a reference in the Bible scriptures where St John the Baptist survived on carob pods whilst out in the desert. Apricot Kernels An Apricot kernel is the seed, found within an apricot stone. The Asian Hunza tribe have eaten them for generations and their longevity has been attributed in part to the kernels' rejuvenation properties and high level of vitamin B17. Apricot kernels add a marzipan flavour to our Truffles. Essential Oils Peppermint Classic Mint refreshes and aids digestion Orange Uplifting citrus Ginger A heating, warming spicy root. Therapeutically calms nausea and relaxes digestion. Our ginger is prepared using a specialist ceramic Japanese grater. |