Sweet Sweet Cacao
Awe, my addiction has a new outlet…. of course, I’m talking about chocolate. Ian thinks I’m crazy- it’s too bitter for him (he hates coffee and IPA and Kombucha too). But, somehow my tastes just keep getting more extreme. I’ve been munching on 99% cacao bars from Michel Cluizel! They are stocked by our local gourmet chocolate boutique named Cacao. I guess you could say I’m like a kid in a candy store there. Cacao presents chocolate like fine wines, olive oils, or coffees. Maybe you could call them the Chocolate Stumptown. They specialize in thick, unbelievably rich “drinking chocolates” that almost resemble hot pudding. My favorite is made with coconut milk and exotic spices that feeds my need for cayenne laced coco-ness.
But, the original reason for this post was because I just love Nativas Naturals products. Last weekend, while we were at Stanford for the NCAA regional meet, I picked up a few bags of their cacao nibs to nibble on the plane and bring back with me. I like the idea of eating them raw… they are such a great source of antioxidants.
They have an excellent selection of hard to find superfoods and other raw natural ingredients that are 100% pure!
OK- back to homemade cocoa.
A coconut milk chocolate drink with cayenne—a vegan version of Mexican hot chocolate if you throw in some cinnamon as well. Mmmmm I think I’ll have to try this.