For the Love of Chocolate
Dark chocolate is my favorite dessert. Often I have a double whammy of my homemade cocoa with a few squares of premium chocolate. The irony is that I never liked chocolate until after I discovered that I was allergic to gluten. I’m not sure why, I just hated the waxy consistency and felt like it was over-dominant and overly sweet. Even as a child I always gravitated to the more subtle flavors like cinnamon or vanilla.
Actually what made the difference was all the chocolate research and tasting that I did for my cookie recipes. I became obsessed with chocolate production, with cocoa mass content, with the purity of the ingredients and with the absence of soy lecithin…. something that I very much contribute (along with low quality milk solids) to the waxiness of my childhood Halloween candies.
It’s no secret that cacao is a superfood. The bean is high in antioxidants and a delicious source of minerals… including IRON. Next time you are shopping for dark chocolate, look at the nutrition label and check the iron count. The brands vary, but all the bars that have a high cocoa content should supply a really decent amount of iron! It by far my favorite iron-rich foods… pumpkin seeds are second!
So, I thought I would share some of my favorite eating and baking chocolates…. (a note of disclaimer: the darker the better for me!) And although there are some lovely raw chocolates, they don’t have the complexity of flavor that I find from some of these amazing chocolate gurus. Here are my faves in order for least intense to most hard-hitting.
1) Sweet Earth Baking Chocolate- 65% Big Baking Chips
Small chocolate producer in the Bay area. These are the big chips I used in the Sift Bakery Double Chocolate cookies. They are organic and Fair Trade Certified, vegan and soy free! They have a number of other quality items too. These were my snack during long days at the bakery!
Just the right amount of bitter bite and smooooth. When this goes on sale at New Seasons, I buy a case full. This bar is truly astounding. Organic with just three ingredients: cocoa mass, cocoa butter, raw cane sugar. They have an Allergy note on the website, saying that the machines are cleaned to a very high standard. I have never had a problem with these and I am very sensitive. There are many other chocolate bars that I’ve tried and won’t eat again because of reactions, but these feel very clean to my system. Chock it up to German fastidiousness.
3) Theo Chocolate’s Venezuela 91% Bar
This company is from Seattle and it rocks. The Origin Bars all have distinct flavors, like fine wines or coffees where you feel you are tasting the nuances in the soils from different regions of the world. hmmm. And 91% is just hardcore, but not bitter. I love it. The higher the cocoa content, the less I feel like I need to satisfy the jones. No soy, no dairy, it’s beautiful!
4) Michel Cluizel’s Noir Infini 99% Bar
OK, I admit that 99% cocoa content sounds extreme, and maybe it is… but this bar is sweeter than expected. The first time I bought a tiny square of it at Portland’s chocolate boutique (HEAVEN) Cacao, I was expecting it to taste like chomping on a square of baker’s chocolate. Was I wrong! The Noir Infini is an intense experience and not for the mainstream snicker’s addict… but it is a cocao-lover’s dream. In addition to a tiny amount of sugar, it contains bourbon vanilla, a hint of orange and undisclosed spices. Lucky for me I can’t taste the orange, I just taste intensity.
Here’s my cocoa recipe again:
1-2 TBS Raw Cocoa (I love Nativas Naturals)
pinch celtic sea salt
2 packets stevia (I love NuNaturals)
6-8 oz Hot H2O
2 oz Coconut Milk (like SoDelicious- I use the unsweetened)
optional: sprinkle of cayenne or cinnamon or both!
