Hello friends, we got recently repeat questions how to use cacao paste… and, why would I use paste when there is powder?
That’s a good question and I decided to add this post, hopefully to inspire some of you to try more paste… our company Transition Nutrition, as you might now, distributes both, but our paste is superdelicious.
Raw Cacao Paste (also called Cacao Liquor) is made by crushing raw cacao beans into a liquid. This liquid quickly solidifies at room temperature and the result is Cacao Paste. Because no heat is used in this process, Cacao Paste retains its natural properties. Cacao paste is naturally about 55% cacao butter and is an extremely smooth product great for use in any chocolate recipe. If you are looking for true dark chocolate, this is it. Not 80% or 90%, but 100% pure organic cacao. No additives, sweeteners or anything else. This product is essential for true cacao chefs who are looking for chocolate creations that are firm and silky at room temperature, or one-of-a-kind homemade healthy chocolate fudge.
CACAO Powder is made by applying a cold-pressing process to the cacao bean, so that most of the fat (cacao butter) is removed. With the fat removed, cacao powder becomes hydroscopic (= it will dissolve in liquids). Therefore, if you are looking for smoothies, hot or cold drinks, cacao powder is the most convenient solution. When it comes to prepare chocolate, cacao powder might not be the smartest solution. You will have to add cacao butter or any other oil (like coconut oil as a lot of raw food recipes ask for). However, if you use a household blender your chocolate result will be more of a fudge and will need refrigeration to stay firm. This is a huge difference to the Paste, — with the paste you can create room temperature chocolate.
More tips how to use Cacao Paste:
Very simple and healthy:
- Chip into small pieces and mix with nuts, dried fruits, dates to create your own healthy trail mix.
- Grind or shaving for ice cream, cakes, morning cereal, morning fruit salad.
Use in a Real Chocolate smoothie:
Melt (gently warm in a double boiler) then add water, coconut water/coconut milk or nut milk, keep on low temperature, add vanilla and your favorite sweetener and a pinch of salt.
Serve warm or: Mix in a Vitamix with ice cubes for a chilled chocolate smoothie. Add a handful of fresh strawberries, raspberries, ripe mango or zest of orange.
This is one of my favorite recipes, and i promise i put it also into our recipe page with a picture soon…. maybe somebody will remind me . Please go ahead and modify it, but will give you a good idea about the superior use of paste instead of powder for any chocolate or truffle.
¼ cup of raw coconut oil, melted*
¼ cup cacao butter, shaved*
¼ cup cacao paste, melted*
¼ cup of maple syrup or agave* or coconut blossom sugar* (try our’s of course, it has the consistency of honey and tastes amazing, we got in a new batch)
pinch of ground Vanilla*
¼ cup of ground hazelnuts*
¼ cup of Himalayan raisins* or mulberries*
First melt the chocolate: place the cacao butter with the paste in a water bath, add coconut oil and stir as it melts.
Add the sweetener and extracts, take away from the heat and let cool down for about 10 minutes. Then place it back and heat again to melt it a second time (cacao butter crystals need 2 different temperatures to align).
Add the raisins, hazelnuts and stir until coated.
Pour the mixture onto a cookie sheet and spread about ¼ inch thick. Let it cool down. You may use the fridge if you like. Break down into chunks. Store cool.
If you like your chocolate darker or firm use more of the cacao paste and reduce the coconut oil. If you are living in a very hot climate, keep the bark in the freezer.
Another option is to add: shredded coconuts, more nuts, almonds*, gojiberries* or a tablespoon of Maca powder* to give the chocolate bark a toffee flavor.
All * ingredients can be purchased from our website: www.transitionnutrition.com