I have a form of prayer and expression that celebrates life, the beauty, the possibility, the phenomenal wonder of existence, the overflowing glory of being and the moment- this prayer is making, sharing, and eating raw chocolate. I focus my creative activities on "raw" chocolate or cacao because this is absolutely one of best things you can put into your body. The nutrient density of this powerful plant-being is literally beyond anything I could have imagined. Many many people view their relationship with chocolate as negative. Seeing their "cravings" as bad, and that ultimately they lack self-control or obviously would not be consuming such copious amounts of the stuff. After much study and "hands-on" field research I am here to say- chocolate is medicine. Craving chocolate usually means that the body is needing a good dose of minerals and deliciousness. In North America 80% of the population is deficient in magnesium, as well as a host of other minerals, antioxidants, mood enhacing and brain supporting bliss chemicals phenyethlamines (also found in AFA blue-green algae & the San Pedro and Peyote cactus'),anandamide,and so much more. If cacao has the highest concentratinon of magniseuim of any food on the planet of course we are all going to crave it! Check out David Wolfes book Naked Chocolate for more indepth information and history on this plant.
To dive a little deeper into this concept. I have found that my body always craves the flavor profile of what is good for it, and when given only adulterated options in the past have chosen them. Example: craving pickles- flavors: salty, sour/vinegar. In this case store bought pickles made with industrial sodium chloride aka "table salt"- which is the salt equivalent of refined white sugar and bad news, and totally denatured vinegar. Vinegar is originally a living food teaming with probiotic (pro-life) bacteria which are the foundation of immunity within your body. So cravings for salty sour foods which in the past made me reach for processed pickled goods or salt & vinegar chips now alert me to eat living fermented foods like kombucha, sauerkraut, kim chi, apple cider vinegar (with da mother.)
I do not believe that the impulses of our bodies are ever wrong, they are always alerting us to a way to strengthen our system. Cultivating trust and discernment as to what is underlying the craving is an on-going and beautiful process of discovery. It is difficult if not impossible for the body to communicate what it needs effectively, if it is only ever fed or exposed to junk food. When we feed ourselves real, whole foods, then a beautiful self-trust begins to blossom. We can trust our self to take care of our self.
The approach I have deveopled through my health journey is to learn enough about what I am eating to feel really good about my choice, and give myself total freedom from there to enjoy myself. Cacao has been a great teacher in this, turning something that I had a guilty relationship with, to something that has become in my life "the medicine of all medicines." It is not called food of the gods for nothing!
After some requests, and more chocolate adventures, I wanted to present my basic recipe to create the Best Chocolate I have ever had. As with most of my gastronomical creations this is a basic recipe that can be dressed up or down. It is so easy, delicious, and super health enhancing, that it continues to be a transcendent experience. Check out my previous entry for a quick read on the benefits and history of chocolate. Remember raw chocolate is medicine. It is one of the very best things you can feed your whole being. I love this recipe so much that I made it for Darcy & I's wedding cake. Yes, that's right it was a triple layered, pure chocolate cake, jazzed up with dried hazelnuts, cherries, goji berries, and seasonal flowers for decoration. It was a delicious to eat as it was to look at!
Raw Chocolate Truffles
-2 cups Raw Cacao Butter (shaved or sliced thin)
-2 tablespoons Raw Extra Virgin Coconut Oil
-2 cup Raw Cacao Powder
-Raw Honey, Maple Syrup, or Raw Agave Nectar to taste
-2 tablespoons Vanilla extract
-Pinch o' Salt (Celtic, Himalayan, or a fine finishing salt- the quality of the salt will give the quality of the finished product)
-1/2 teaspoon Cinnamon (optional)
-1/4 teaspoon Cayenne Pepper (optional)
*Medicinal herb powders of the adaptogen family (Reishi Mushroom, Cordyceps Mushroom, Holy Basil, Rhodiola, Eleuthero, Ginseng, Ashwaganda)
*Superfoods to Power-up (E3live powder, Spirulina, Bee Pollen, Goji Berries, Dried Blueberries or Cherries, Pecans, Walnuts, Almonds, ect.)
* Endocrine Supports/ Aphrodisiacs- Most of the above foods and herbs fall in to this catagory as well as Mucuna/Kapikachhu, Shatavari, Damiana, Pine Pollen
The How To:
In a double boiler melt cacao butter & coconut oil. Have food processor ready (or whisk and strong arms.) Add melted butter/oil, 2/3 of cacao powder, vanilla, 2/3 of sweetener. Blend together and taste. At this point I usually add the rest of the cacao powder, cinnamon, cayenne pepper, and any additional herbs or special items- blend again. I have found that once the cacao truffle has set, more sweetness comes out, so I always slightly under-sweeten the batch. Have either molds or a cookie pan awaiting. Pour liquid chocolate into molds or onto a cookie pan and spread thin to create a "cacao bark" and place in refrigerator until firm. To make truffle balls (which I rarely have the time or inclination to make) pour into bowl, refrigerate until firm, and then with a mellon-ball scoop shape to desired roundness.
Enjoy and let me know what you think!
Love-
Robin
