Home' Nova National : NOVA March 2013 Contents novamagazine.com.au
© NOVA MArch 2013
Shop 7/515 Walter Road East, (200m past Beechboro Rd.)
Morley, Western Australia 6062
Ph: (08) 9377 3880
Experience abundant energy & vibrant health!
Feel great on foods packed with enzymes, life force and peak nutrition:
Delicious, Organic, Raw: Take-Away Meals, Sandwiches, Snacks, cakes.
Green Smoothies, Juices & more: Day to day menu now on Facebook!
Organic fruit & veg., raw lifestyle & recipe books, Raw Food Classes.
Top Quality: Blenders, Dehydrators, Juicers, Water Filters/Purifiers, Distillers.
Really Live! - with
Raw, Living Foods
Open: Mon, Tues, Wed, Fri: 8.30 - 5.30.
Thurs: 8.30 - 6 .30 . Sat: 8.30 -1.30
Really Live! - with
Raw, Living Foods
Come to Alive for
Raw, Living Foods!
aving been away from these
pages for a couple of months,
I’m delighted to be ba ck and
sharing this time with you.
With March comes Easter and I thought it a
good time to look at choc olate. There is a lot
of confusion in regards to the entire issue of
chocol ate, espe cially around the terms c ac ao
vs cocoa, and raw vs not raw cocoa.
The terms Cacao and Cocoa can be
quite confusing, but the view held by many
chocol ate experts is that the correct term
for the beans is Cacao (an old and original
name) and the correct term for powder is
Cocoa ( ‘raw’ or not), a newer interpretation
of the word. The se a re the terms most often
used by the chocolate industry, though
to be fair, very interchangeably – it can be
very confusing! It’s importa nt here to note
that the term Cacao does not refer to a ‘raw’
product – an easy mistake to make as the
raw food movement has co- opted this term
to define their product.
Chocolate, a s we know it, is the end
result of a long process. Seeds from the
Cacao tree (Theobroma Cacao) are firstly
scooped out of the large pods, a nd left to
ferment a nd then spread out to dry. At this
stage, the bean s are considered to be ‘raw’,
but it should be fully understood that to be
raw they must not go over 40 degrees C. this
is virtually impossible during fermentation
and industrial processing, and there is a
view among many that most of what is sold
a s raw bea ns /nibs/butter/powder is not truly
Rather than some of the more dubious
c hocolate products around this Ea ster, you
might like to try the f udge recipe below, too
deliciou s for words a nd ridiculously easy.
May your Easter be filled with deliciou s
somethings a nd ma ny, many deliciou s
moments with fa mily and friends.
The Truth about Chocolate
raw. Big Tree Farm in Bali is considered
to be the only true producer of raw cacao/
cocoa products and they are very different
from what you will generally see – the butter
especially, which is quite dark and gritty.
Back to those beans left to ferment.
After this, the fermented bea ns go on
to be roasted a nd shelled; the end result
we know as a nib, which can be left whole
or broken into pieces. The full flavour that
is choc olate is rea lised only by roasting.
Indeed, Ben R ipple from Big Tree Farm
describes the flavor (of the nibs, cocoa and
butter) before roa sting as astringent, grassy
and herby. The nibs are then ground to form
a thick paste known as cocoa liquor, made
up of fat (cocoa butter) and cocoa solids,
and in some, but most certainly not all cases,
vanilla and sugar is added at this stage. The
liquor is then pressed to remove most of the
fat and the remaining solids are ground/
sifted to what we know as cocoa powder.
Cocoa is a lot like coffee , quite acidic. This
varies with the variety of bean, and is also
incre a sed when the fat is removed. A s with
coffee, the quality and variety of the bean
is everything, poorer quality genera lly being
more a cidic .
Within the raw food movement, a vie w
is held that raw cocoa nibs and all products
that c ome from them are more nutritious
a nd preferable, but this is highly contentious
a nd hotly debated, e ven within the raw food
movement. Many of the le ading raw food
advoc ates (Victoria Butenko, Fred Bischi
etc) see it only as a stimulant, and not in any
way as a food. The brands I have tried may
have higher levels of phytonutrients, but in
my experienc e, a harsher flavour.
When you, the consumer, go to buy
c ocoa, what should you b e looking for? You
may be tempted to buy a raw cacao (but in
fact, it could rightly also be called cocoa)
thinking it is ‘healthier’ and in some ways
it may have slightly more antioxidants left
in it. But you could also rightly ask if it truly
is raw. You may see a packet of ‘organic/fair
trade/ ethical cocoa’ a nd be tempted with
that. What you will find in both cases is that
unless those beans are of the highest quality
and variety it will be bitter and acidic.
The ‘raw’ cocoa will most likely have less
c hocolate fl avor, for re a sons discussed ab ove.
Also available is a ‘Dutched’ cocoa –
because cocoa is very acidic (e specially in
poor quality bea ns) a Dutchman invented
a process of alkalinising the powder. This
is known as Dutched cocoa and I use the
Green & Blacks brand (which is done in
a more holistic manner). A s a note, I only
ever use organic/fair trade/ethical etc cocoa
a nd its products (c oc oa butter, c hocolate
bars in all their variety) and there are some
very good brands, such a s R apunz el, Green
& Blacks and Dagoba for example. The bad
stories and raps you hear about cocoa and
its products a re in relation to conventiona l
c ocoa, which is a product I wouldn’t touch
with a ten foot barge pole.
If you are planning on baking a chocolate
cake this Easter, you will need to know if
you are dealing with Dutched or undutched.
When it’s undutched (raw or not) you will
be dealing with acidity, a nd that is why in
many a Devils Food Cake recipe you will
s ee bicarbonate of soda on the ingredients
list. Together the alkaline soda a nd the acid
from the chocolate will react and produce
carbon dioxide to raise the cake. If you add
a Dutched cocoa , you won’t get the rise, a nd
the flavor of the alkaline soda will be ma rked
as it has not been “used”, so to speak, by the
acid cocoa. So you need to know. In baking,
you can’t just s wap one for the other.
When u sing an undutched cocoa (raw
or not) in a chocolate bar/choc treat as in
the recipe below, chocolate custard etc) it
is the sugar (or maple syrup, or honey or
s weetener) that buffers the acidity and
makes it taste delicious. It’s very, very rare
to come across cocoa powder (raw or not)
from very high quality beans – I see more
of this used by artisan chocolate makers in
The Cocoa Nib and all its products are
one of Nature’s special gifts, but to be used
with respect and in moderation and bala nc e.
They should always be of the highest quality,
with ethical growing and production values ,
and this is not the sole domain of raw cacao
(which could rightly also be called cocoa).
Links Archive NOVA February 2013 NOVA April 2013 Navigation Previous Page Next Page