How to make raw chocolate

Chocolate in its natural state is the best form of magnesium, chromium, and iron, which are the top three mineral deficiencies found in the U.S.. It's high in vitamin C, omega-6 fatty acids and good source of natural fiber. It's rich in iron, calcium, potassium, sulphur, coper and zinc, and is also an antidepressant.

A harvard study showed essentially that eating chocolate prolongs your life.

It's the number 1 antioxidant on the planet. Thirty times more per gram than red wine and twenty times more than green tea.

The problem is that the chocolate we're used to is roasted and processed at high heats that destroy all this good stuff, then it's combined with refined white sugar and milk (which counteracts some of the positives). When eaten raw, meaning never heated over approx. 40 degrees celsius, it is one of the healthiest things on Earth and thus explains why it's been revered by many cultures and considered a food of the gods.

Over 95% of the world's cacao is air-dried on the ground in rural areas where people, dogs, pigs, chickens and all manner of animals and insects can directly and dangerously contaminate raw product. Frederick Schilling, founder of Dagoba Organic Chocolate cautions against eating Raw Cacao Beans and Nibs unless these items are processed directly from the fruit with the intention of raw consumption. The cacao we use is from Big Tree farms which, since collaborating with David Wolfein 2008, makes authentically raw wild bali cacao.

My basic recipe:

100 g cacao powder
100 g cacao butter (melted slowly in bain marie)
60 g coconut palm sugar
2 scraped vanilla pods (or 1 tsp essence)
small pinch of salt
zest of 1 lime or 1/2 lemon

Mix together until smooth and pour into thin sheet in plastic container. Freeze until solid, then store in the refrigerator.

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