I have made a decision about Cacao, the raw unrefined form of chocolate which I love so much. Put simply: go for the whole bean!

I started by eating or trying to grind nibs, pieces of the actual bean. This provides the raw bean experience, but with a lot of labor.Next, I used powders a lot. These have a big advantage when it comes to usability and versatility, but the consumer does not know how much refinement went into the product. Additionally, the powder has the fats of the bean removed. Still, the raw powder provides a satisfactory experience. Nevertheless, it does not provide the whole bean.

At some point, I tried Cacao Paste, from Nuts Online. This provides the raw full bean, but in an easy to use form. I used it for a time, went back to the powder when they came out with a raw form, and after evaluating everything I have decided to return to the paste, and to the full bean. You can have a lot of fun with the powder, and I honor it, but something just feels so right about using the full bean.

I have to also credit Taza Chocolate for getting me to notice the difference, since I noticed it when trying their discs after using the powder for a while. I totally love Taza as well, they make the real deal if you want something convenient. Of course, you will pay a little more for the labor and love that goes into them. If you want something economical, go for the cacao paste. Whatever you choose, go for the whole bean!

Working with the ground whole bean gives a different experience. The increased fat means that you should whisk it very well while making it, and even a little after it has dissolved. That brings me to the most wonderful part, especially if you enjoy making a cacao drink. The solid cacao dissolves as soon as the water reaches the proper temperature. This makes it very easy to make the perfect cup. It also makes it the most blind-friendly and accessible solution!

The whole bean tastes and feels better. It has a fuller taste, more akin to a fine wine or something even better. My skin gets a special feel, as if turning to bronze. Weeeee! Oh yes, I love the full bean! Minimal refinement also means a full-featured feeling and a foamy cup. You may want to keep a spoon handy to stir it as you drink it.

In conclusion, if you want to try this wonderful thing called Cacao, the raw unrefined form of chocolate, get something that gives you the full bean. This includes cacao paste from Nuts Online, discs from Taza Chocolate, or just crunch on some nibs. If you didn’t understand a word of this entry, search for Cacao on this blog or elsewhere, and learn about this wonderful thing. Don’t just equate cacao and chocolate, because chocolate doesn’t give you a buzz!

Bec and I got to try three kinds of chocolate-covered almonds. Almond A came from Nuts Online.
Almond B came from Campbell’s Healthfood store, in Des Moines. Almond C came from Taza!

Almond A has a smaller size and harder shape. The chocolate tastes
more bitter, and contrasts well with the almond. It stood up very well
against both other kinds of almonds, which cost more.

Almond B has a thicker, creamier, richer layer of chocolate around
it than Almond A. Yes! It does cost $16/pound, so it better taste
good! It does.

Almond C, since it comes from Taza, tastes completely unique. It has the healthiest chocolate, closest to raw cacao. It has a more subtle taste.

We hope you enjoyed our review of three types of chocolate covered almonds.

I love cacao, the raw form of chocolate, as anyone who knows me or reads my blog regularly knows. For a while, I have used cacao powder primarily, due to its convenience. When I ate Taza chocolate, as detailed in a previous entry, I fell in love with it, and sensed a difference. I just found out why.

Confusion has always existed regarding the difference between cacao, cocoa, cacao powder, and cocoa powder. Strictly speaking, cacao refers to the raw unprocessed form of chocolate. Cocoa refers to the processed form of cacao, commonly used to make chocolate. One might think therefore, that cacao powder simply refers to ground up nibs (bits of cacao beans) in an unprocessed raw form, and that cocoa powder refers to a processed powder. One might also assume that something labeled “Raw, Organic Cacao Powder” would not have any processing. However, you know what they say about what happens when you assume: it makes an ass out of you and me.

I recently wanted to purchase some Cacao powder from NutsOnline. They offer the best prices and fast shipping. To my dismay, I saw the following warning:

This product is heated during the manufacturing process and is not considered raw.

I felt shocked and disgusted with myself for not noticing this. Now I understood the difference. Some quick searching confirmed my suspicions. Most cacao powder refers to the separated mass of the cacao, with the fats removed, and often gets heated to as high as 350F! Some does not, and some cacao powder even does just refer to the ground nibs, but most cacao powder has the fats removed, and heating of course destroys many of the beneficial ingredients. Taza uses the whole bean, giving it a fuller flavor. This explained everything, and I could taste and feel the difference.

Fortunately, NutsOnline offers another product, Cacao Paste, which does not employ heating, and as soon as I used it, I could again taste the full flavor and feel the difference. Oof! Boom! Yeah!

The moral of the story: Just because something advertises itself as raw organic Cacao powder does not make it so. It depends on the manufacturing process. It may actually not use excessive heat, but it most likely does, and most likely has the fats removed. I need all the beneficial fat I can get! I feel somewhat betrayed, but will give credit where due: at least NutsOnline put that honest warning. Go for the paste, even though you can’t measure it as easily, buy Taza, or find some other way to guarantee that you get the full raw product to enjoy the full raw Cacao experience. Don’t make the same mistake I did!

I celebrated my 32nd birthday on the 14th. My cousin gave me some Taza Chocolate. I unwrapped a hand-wrapped packet containing two elegant discs. I slowly ate a disc throughout the course of the evening, and felt quite fine – a real smooth buzz. I ordered a case upon returning home. First class!

Each disc contains organic cacao, organic cane sugar, and a particular flavor, such as chili powder, cinnamon, or salt and almonds. The disc breaks cleanly. Either break off a small piece, or grate some and combine it with hot (not boiling) water. The disc makes the most convenient form for the cacao enthusiast. Never go without.

Along with the convenience, the discs contain the highest quality cacao. Each kind of cacao has a different feel. Some have a more physical stimulation, with social overtones. Others have a more cerebral feel. Still others have a more spacey psychedelic feel, and these discs joyfully fall into this category. They will take you to Cloud Nine. I love these discs! Thumbs up to Taza!

Like many of you, I received last month’s newsletter, which first announced Cacao truffles. A couple weeks ago, I had a dream about them. When I called Isabella to place my most recent order, she cheerfully told me that she has sold them at her local storefront already, and that they would shortly go online. Now that they have, I felt compelled to submit a review.

For those who don’t know, Cacao, meaning “Bitter Water” in the Mayan language, refers to the unrefined product which becomes cocoa or chocolate. Have you ever heard that eating chocolate makes you feel in love, then scoffed when nothing happened save for a momentary sugar rush? This actually refers to Cacao, the raw form of chocolate, which preserves its chemical profile. Cacao contains iron and magnesium, two very important minerals lacking in many diets. It contains sulfur, which helps the body detoxify from heavy metals. It contains tryptophan to boost serotonin. Cacao does not contain caffeine. Instead, Cacao’s stimulation comes from phenylethylamine and heobromine, a gentler analog of caffeine. Theobromine, meaning Drink of the Gods, has twice the half-life of caffeine, and dehydrates the body less. Many headaches today come from dehydration caused by excessive caffeine use.

With all of this knowledge in mind, I enthusiastically ordered one of each kind of truffle – Mayan, Goji, and Dark Cacao. I also ordered the Maca Manna spread, and Isabella also sent me a Chocolate Chai which she may make available as well. She told me to eat a truffle or two, or to try a teaspoon of the Maca Manna or Chai. As soon as I got the package, I ate a truffle, had a teaspoon of the Maca Manna, a teaspoon of the Chai, and two more truffles throughout the day. I felt quite good by the end. I love Cacao!

I will now review each product in order. Each truffle uses agave nectar and date sugar as sweeteners, and contains no dairy. Cacao Nibbs refer to pieces of the whole cacao bean. Cacao Powder refers to the powderized nibbs. Nibbs and powder contain the whole cacao bean. Cacao butter refers to the removed fats of the cacao bean.

First, I tried a goji-Cherry truffle. Goji berries have a whole fascinating nutritional profile themselves, and the Tibetans use them to enhance longevity. Combining them with Cacao make an ultimate superfood snack! Ingredients: Organic Cacao Powder, Organic Agave, Organic Cacao Butter, Dried Bing Cherries, Organic Cacao Nibs, Organic Goji Berries, Organic Vanilla Beans, Organic Date Sugar, and Celtic Sea Salt. Sounds good! I popped it in my mouth, given I hadn’t eaten anything yet. Usually, you should not do this. Instead, you should take little bites, and saver them in your mouth, letting them dissolve, releasing their layers of flavor. The truffle had a sweet fruity taste which I really enjoyed, and the goji berries and cherries gave it a wholesome quality. It made a great first truffle!

A little while later, I wanted to try a Mayan truffle. This flavor really excited me, since I think in Mayan time, and have long known about the Mayans’ and Aztecs’ use of cacao, combining it with spices to synergize with Cacao’s endorphine-releasing properties. In fact, you can make a pretty authentic drink by combining a tablespoon of cacao powder with a few shakes of our Gourmet Southwestern Seasoning. Add water or a milk substitute and heat to above body temperature. I expected something similar and the truffle did not disappoint. Ingredients: Organic Cacao Powder, Organic Agave, Organic Cacao Butter, Organic Cayenne, Organic Cinnamon, Organic Date Sugar, Organic Vanilla Beans, and Celtic Sea Salt. I took a small bite, anticipating the spicy flavor, and felt glad I did. This delivers the authentic experience in a portable form. Spicy foods also release endorphines, explaining why some people love spicy foods. The combination delivers a wonderful experience which you will not soon forget. The Cayenne adds
a cleansing property as well. Brilliant!

Later in the day, I decided to try a Dark Cacao Truffle, so I could try one of each in the same day. Again, I had an expectation and it met it. This has a dark and thick flavor, with a texture to match. I would consider this the most accessible truffle. Ingredients: Organic Cacao Powder, Organic Agave, Organic Cacao Butter, Ground Organic Cacao Nibs, Organic Vanilla Beans, Organic Date Sugar, and Celtic Sea Salt. Pure and wonderful, this delivers the full satisfying experience, without any frills, and twice the enjoyment of any chocolate you will buy in any regular supermarket. You will love this one. The Celtic Sea Salt makes the perfect glaze. I might have to go and have one now. I already had a Mayan one earlier.

I will now describe the other two Cacao products. Maca Manna combines the stimulating effects of Cacao and Maca. Maca has a very male energy. Combined, the two make me feel like He-Man! “I Have the Power!!!!!!!!” It tastes incredible – chocolate, with a hint of cinnamon, and a thick and decadent texture. Ingredients: Organic Agave, Organic Cacao Powder, Organic Virgin Coconut Oil, Organic Cacao Butter, Organic Maca, Organic Cinnamon, Organic Cacao Nibs, Organic Vanilla Bean, and Celtic Sea Salt. Keep a jar of this at hand at all times. Maca has adaptogenic qualities, similarly to ginseng. I also got to try the Chai, which she doesn’t currently carry so I won’t dwell too much on it. If you picture good spicy Chai with a nice touch of Cacao powder then you will get the picture. I will amend this review if it becomes a regular product, and I hope it does. It puts me in a very intellectual mood, and makes me want to play chess or do something similar.

At the end of my conversation with Isabella, she said: “You have Cacao, you need some tea as well.” I figured that sounded good, so I ordered some Green Tea with Lemongrass. The loose tea comes in a thing sort of like a teabag, but with paper “wings” which fold over the sides of the cup. This lets the tealeaves unfurl. Before I switched to Cacao after seeing Charlie and the Chocolate Factory, I drank tea exclusively. I love and appreciate good tea and can judge it well enough. I really enjoyed this tea, and consider it of top quality. The green tea has a delicate but earthy taste, with just a touch of caffeine. The lemongrass combines well with green tea.. I have had this combination before, and once again it worked. If you enjoy tea, then you will want to try a tin or two of these teas.

We have some great new products, and I hope you enjoyed reading my reviews as much as I enjoyed trying the products interviewed. Definitely give them a try!

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