Cacao Powder versus Cacao Paste

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:

1. Chip into small pieces and mix with nuts, dried fruits, dates to create your own healthy trail mix.
2. 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.

Chocolate Bark:

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

Why unprocessed RAW Chocolate is good for you

We have one of the best raw chocolates on the market, our Sacred Cacao Brittle.

It has the most amazing combination of only a few but high quality ingredients, this is a summary of the healthy benefits:

Antioxidants: RAW Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. Health benefits of these antioxidants include:

* Promote cardiovascular health – Help dilate bloods vessels, reduce blood clotting, improve circulation, help regulate heartbeat and blood pressure, lower LDL cholesterol, and reduce the risk of stroke and heart attacks.
* Protect from environmental and metabolic toxins – Help repair and resist damage caused by free radicals, and may reduce risk of certain cancers.

Neurotransmitters: By increasing the levels of specific neurotransmitters in our brains, RAW cacao promotes positive outlook, facilitates rejuvenation and simply helps us feel good.

* Serotonin – Cacao raises the level of serotonin in the brain; thus acts as an anti-depressant, helps reduce PMS systems, and promotes a sense of well-being.
* Endorphins - Cacao stimulates the secretion of endorphins, producing a pleasurable sensation similar to the “runner’s high” a jogger feels after running several miles.
* Phenylethylamine - Found in chocolate, phenylethylamine is also created within the brain and released when we are in love. Acts as mild mood elevator and anti-depressant, and helps increase focus and alertness.
* Anandamide - Anandamide is known as the “bliss chemical” because it is released by the brain when we are feeling great. Cacao contains both N-acylethanolamines, believed to temporarily increase the levels of anandamide in the brain, and enzyme inhibitors that slow its breakdown. Promotes relaxation, and helps us feel good longer.

Essential Minerals: RAW Cacao beans are rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. Don’t let yourself fool: processed (=roasted cacao may come in all types of qualities on the market, yes, the price will mostly tell you, but the mineral content is very low compared with RAW Cacao)

* Magnesium - RAW Cacao seems to be the #1 source of magnesium of any food. Magnesium balances brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure. Magnesium deficiency, present in 80% of Americans, is linked with PMT, hypertension, heart disease, diabetes and joint problems.
* Sulfur - RAW Cacao is high in the beauty mineral sulfur. Sulfur builds strong nails and hair, promotes beautiful skin, detoxifies the liver, and supports healthy pancreas functioning.

Essential fats: There is a misperception that chocolate is fattening. In truth, the fats in cocoa butter are healthy fats. Cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil, that may raise good cholesterol. Also, substances found in cacao are known to help reduce appetite.

Important note- To fully benefit from chocolate’s wide array of nutrients, eat chocolate that is as close to its natural state as possible. Whole cacao beans and nibs are best. You lose many of the health benefits when you eat commercially produced chocolate.

What can i do with RAW Cacao Beans or Nibs?

We often get this questions, here are some suggestions:

If you are using whole beans, simply crunch them between your fingers to loosen and remove the peel. You can use the beans whole or grind them in a spice mill/coffee grinder or food processor. Then add them to smoothies, teas, desserts, raw food bars or any dish that calls for the delicious flavor of chocolate. They are especially good when used in recipes with our vanilla beans. Here are some more detailed suggestions for enjoying the exquisite flavor of cacao:

1. Try eating them straight, a tablespoon at a time. Chew thoroughly and experience the taste extravaganza of raw (or roasted) chocolate.
2. Sprinkle on yogurt, granola, desserts, etc.
3. Make a delicious chocolate shake with dairy or nut milk, coconut oil, a frozen banana, agave nectar, and cacao beans or nibs.
4. Add agave nectar, yacon sweetener, or honey to the raw cacao nibs and chew!
5. Freeze cacao nibs with sweeteners (agave nectar or honey is fantastic). Eat cold.
6. Blend powdered cacao into herbal teas with the Peruvian superfood maca.
7. Add cacao nibs to ice creams for the healthiest chocolate chip ice cream in the world.
8. Create a raw chocolate bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews. Pour into a mold and freeze.
9. Grind whole beans or nibs into a powder and combine with coconut oil to make a chocolate sauce. Use in cookies, brownies or other raw or baked desserts. (Check out in our Recipe section)
10. If you have a Champion juicer, you can make unsweetened baker’s chocolate by running the nibs or unpeeled whole beans through it. To make a “liquor” run the powder through the Champion several more times until it separates into powder and liquid.
11. Make a scrumptious chocolate nut fudge. In a food processor or blender, start with your favorite nut (cashews or almonds are particularly good) and add coconut oil, agave nectar or honey, coconut flakes, cacao beans, vanilla, and a pinch of Royal Himalayan salt.

Chocolate and Health Benefits

All these statements are backed up by research and surveys, but please have in mind that the best source is raw unprocessed unheated cacao beans or chocolate made with raw unheated cacao beans and other healthy unprocessed ingredients. Do not believe that cheap chocolate from the supermarket with a high amount of sugar can do it for you.

1. PREVENTION OF CARDIOVASCULAR DISEASE

Chocolate scores well in all researches done for protective effects against heart disease.

• lowering blood pressure
• anti-inflammation
• anti-platelet function
• higher HDL, decreased LDL oxidation
• flavonoid content may reduce risk of cardiovascular mortality
• flavonoid content may reduce risk of CHD mortality.

http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=16390538

http://archinte.ama-assn.org/cgi/content/short/166/4/411

2. ARTERIOSCLEROSIS

Research has shown that the antioxidant effects of cacao are helpful in arteriosclerosis. They were supperior to vitamin C, vitamin E and probucol.

http://www.ncbi.nlm.nih.gov/pubmed/15777537?dopt=Abstract

3. OXIDATIVE STRESS

Lowering oxidative stress is an issue for anybody with a busy lifestyle, but specially for athletes and people in recovery. The high amount of Magnesium and antioxidants in raw cacao can help lowering the risk in sport injuries as well as shorten up the recovery time of illnesses any kind.

4. CHOCOLATE’S POLYPHENOLS ON BOWEL HEALTH

http://www.ncbi.nlm.nih.gov/pubmed/15087264?dopt=Abstract

5. BLOOD SUGAR AND DIABETES

Studies have shown that the dietary intake of raw cacao products has a positive impact on a stable low blood sugar and can help diabetes.

http://www.naturalnews.com/021961.html

Please find a lot of great article about health and of course, chocolate in Mike Adam’s, the health ranger, site:

http://www.naturalnews.com

Also check out the website of the World Cocoa Foundation:

http://www.ncbi.nlm.nih.gov/pubmed/15087264?dopt=Abstract

Raw Cacao, Chocolate and ORAC

ORAC scores for the Top 10 Antioxidants Foods (per 100 grams)

1) Raw cocoa powder* 95,500
2) Raw cacao nibs* 62,100
3) Roasted cocoa powder 26,000
4) Organic Goji Berries* 25,300
5) Acai Berries* 18,500
6) Dark Chocolate 13,120
7) Milk Chocolate 6,740
8) Prunes 5,770
9) Raisins 2,830
10) Blueberries 2,400

Source: US department of Agriculture/Journal of American Chemical Society
*Brunswick Laboratories MA, USA

Cacao and its healthy minerals, etc.

Dried Cacao beans

Cacao Beans are extraordinarily nutritious!

Magnesium: Cacao seems to be the #1 source of magnesium of any food. Magnesium is one of the great alkaline minerals. It helps to support the heart, brain, and digestive system (it fights constipation). Magnesium is also important for building strong bones. Magnesium balances brain chemistry and has a strong influence on feelings of ease and happiness. This is likely the primary reason women crave chocolate during the monthly cycle. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium! Cacao has enough magnesium to help reverse deficiencies of this mineral.

Iron: Cacao contains 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron is a critical mineral in nutrition. Iron is part of the oxygen carrying protein called hemoglobin that keeps our blood healthy.

Chromium: Chromium is an important trace mineral that helps balance blood sugar. Nearly 80% of Americans are deficient in this trace mineral. Chromium plays a significant role in detoxifying the liver from alcohols which build up during the fermentation process of sugars and starchs when we overeat or make bad food choices. It has a major influence on blood cleanse.

Anandamide: Anandamide (The Bliss Chemical) is an endorphin that the human body naturally produces after exercise. Anandamide has so far only been found in one plant — Cacao. Anandamide is known as “The Bliss Chemical” because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that, when we eat cacao, natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer.

Theobromine: Cacao usually contains about 1% theobromine. Theobromine is an effective anti-bacterial substance and kills streptococci mutans (the primary organism that causes cavities). Theobromine is a chemical relative of caffeine but is not a nervous system stimulant. Theobromine dilates the cardiovascular system making the heart’s job easier. This is one of the major reasons why cacao is an important part of a heart healthy diet.

Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world. These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries COMBINED.

Cacao Also Contains the Following Important Unique Nutrients:

Manganese: Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin. Interestingly, manganese is also concentrated in tears.

Zinc: Zinc plays a critical role in the immune system, liver, pancreas, and skin. Additionally, zinc is involved in thousands of enzymatic reactions throughout the human body.

Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Beans supplies 21% of the U.S. RDA of Vitamin C. However, Cacao goes really good with fruits and greens that are high in Vitamin C and should be consumed together, there are yummy smoothies in our recipe section.

Omega 6 Fatty Acids: Cacao contains essential omega 6 fatty acids when it is RAW.

Phenethylamine (PEA): Phenylethylamine (PEA) is found in abundance in cacao. Because PEA is heat sensitive, much of the PEA in conventional cooked and processed chocolate is missing. PEA is the chemical that we produce in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.

Tryptophan: Tryptophan is an essential amino acid that is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is “cooked out” in many high protein foods and in conventional processed chocolate.

Serotonin: Serotonin is the primary neurotransmitter in the human body. Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our “stress defense shield.”

Does Cacao Contain Caffeine?
Specialists have different opinions about the subject. David Woolfe quote: ‘… Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of Cacao Beans or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20^th of the caffeine present in coffee)….’

My research and understanding: People seem to assume that caffeine is the only stimulant. Theobromine clearly has stimulant properties, so we reflexively attribute those effects to caffeine — even though many of the effects are fundamentally different from caffeine. I guess it is easier to just say it is caffeine. I believe that we casually refer to caffeine, when we really mean a whole class of chemicals called xanthines, of which caffeine is but one example. Theobromine is not addictive, Caffeine is. (The same confusion applies to Guarana and Mate: their chemical structure looks pretty similar to Caffeine as well).

Processing the Cacao Beans

Besides the nutritional characteristics of cacao, the processing of the beans is of the utmost importance in order to guarantee quality chocolate. This process can be subdivided into the following phases:

Cacao pod

HARVEST
The cacao pods, which grow on the trunk and the larger branches of the plant, are broken off in order to remove the beans enclosed in their mucilaginous pulp. The beans are piled up on banana leaves to facilitate the fermentation process (note: this is the traditional way)
FERMENTATION
During the fermentation process – which lasts from3 to 6 days according to climate, altitude, variety – the bitterness and astringency of the beans is curbed and the basis for the aromas is developed. The cacao bean is subjected to an increase in temperature of up to 50° C, which melts the mucilaginous pulp and facilitates the development of chemical reactions inside the bean itself.

DRYING
At the end of the fermentation process, the cacao beans, now free of the mucilaginous pulp, are dried on the ground if the season is favourable. In case of rain, they are placed in well-aerated places. The drying process reduced the humidity to 7%.

CLEANING

To make the beans suitable for raw consumption the beans get cleaned of the microbes, bacteria and any other pollutants which otherwise would be killed during the Roasting. Our beans are also lab tested and hands-down — the cleanest beans on the market!

You can buy shelled and unshelled beans and the small pieces, nibs. Further the cacao nibs are cold pressed to receive the white flavorful cacao butter and cacao powder.

Although we are not using Roasted beans I feel it is quite interesting to understand the process, therefore please continue reading:

ROASTING
The roasting of the cacao is a very delicate operation and the identification of the ideal roasting point requires great experience. Bad roasting may have negative effects on the quality of the cacao, which may have a burnt taste.
When the cacao beans exit the cleaning machines they enter the roaster whole and are then heated to a temperature between 120 -140° C. They are then cooled and thrown into the winnowing machine that separates the shell from the meat, or nib, inside.

GRINDING
During this phase the cacao bean is ground and turned into a liquid paste called cacao liquor or paste, Made of cacao butter and the dry part of the bean. This paste is mixed with sugar (or with milk in the case of milk chocolate) and refined. The chocolate is born.

CONCHING
The chocolate is put into vats and mixed at a constant temperature for up to 72 hours (but sometimes as long as 120 hours). This eliminates any humidity, unpleasant aromas, excess bitterness or acidity, and perfectly emulsifies all the ingredients.
TEMPERING
With the procedure the process of crystallization and solidification of the chocolate begins. This operation determines the chocolate’s ductility, gloss, and consistency.

Cacao Varieties

CRIOLLO
Criollo (or in English “Creole” or “indigenous”) is the oldest variety of cocoa. It is cultivated in Central America and South America, but there are also plantation in the Archipelago of Samoa (Polynesia), Sri Lanka, Madagascar, and Java. It is of an excellent quality and known for being very aromatic and having a delicate and not very bitter flavour. The seeds have a light-coloured shell. It is used for high quality chocolate, but rarely in a pure form in that world production is extremely limited. Venezuelan Cacao is the highest rated quality cacao on the market.

FORASTERO
Originally from the Amazon, forastero chocolate also comes from Ghana, Nigeria, the Ivory Coast, Sri Lanka, Malaysia, and Indonesia. The beans are dark in colour and the resulting cocoa has a strong flavour, very persistent and a bit acid. This variety accounts for about 85% of the world’s production.

TRINITARIO
This is a hybrid of the crillo and forastero varieties. The first plantations developed in the Trinidad islands, from which this variety took its name. The performance and the resistance to infection is very similar to that of the forastero, yet the quality is considerably higher. Today it is cultivated in Africa and in Central America, representing 10-15% of the world’s production.

CRU
This name indicated the finest cocoa, the best that any connoisseur can desire. As for the best known wines, many cru chocolates are vintage and the bars are numbered. Among the varieties of cru, we would like to mention: Madagascar, which has a distinctive almond aroma; the bitter and robust Ghana, and Trinidad, which is full-bodied and smells of chestnuts. There are also: Equador, Jamaica, Esmeraldas, Rio Caribe Superior, and Sumatra varieties.