Ideal for making Raw Chocolates!
Our fine Cacao Paste is stone-ground from the Arriba Nacional (Aroma Defina) variety whole cacao beans, imparting a smooth, creamy texture and rich buttery taste. Our Cacao is truly raw cacao grown on
native soils where no chemicals,fertilizers, or herbicides have ever
been used. The cacao has been dried at under 118 degrees and stone-ground ( under 118 degrees) to ensure the preservation of all the vital nutrients. Enjoy the
best organic, raw chocolate on Earth!
This whole food Cacao Paste is ideal for making raw chocolates as the oil and fiber have not been separated. There is no need to add back in cacao butter - the butter is still naturally present. Your raw chocolates will be truly raw and whole-food based.
About Cacao:Cacao
(commonly referred to as Cacoa) is raw chocolate (without all the
additives and processing). It is truly an essential delight for
chocoholics and health aficionados. Historically Cacao was used by the
Aztecs to create a beverage called xocoatl and later, after it was
discovered by Europeans, to make chocolate. Today, as more is learned
about its amazing revitalizing properties, people are using raw Cacao
in new ways that preserves it vital nutrients and health effects.
Cacao
in its many forms (beans, nibs, powder, paste and chocolates) comes
from the fruit (or pod) of the cacao tree. The cacao tree (Theobroma
Cacao) is grown in the tropics in a band between 10 to 20 degrees north
and south of the equator, sometimes called the "Cocoa Belt". The tree
is often grown in the shades of other trees. It can be as tall as 40
feet (12 meters), and has fruits (pods) which are more than on foot (30
cm) long. The fruits may be brownish-yellow to purple, and contain
20-40 seeds or cacao beans in a pink, sweet-sour pulp. After the pod is
harvested, it is opened and the pulp and the seeds are removed. The
seeds are then fermented in baskets with banana leaves in between each
layer of beans to bring out the aroma. Without fermentation there would
be no “chocolate” flavor. Important to note, most cacao (even some
sold as “raw”) is also roasted to bring out the flavor. This
devitalizes the nutrients and compromises the healthy fats. A true raw
cacao connoisseur has a well-developed palette and can discern the
roasted beans. We at Vivapura assure that you get only the highest
quality, low-temperature produced cacao products.
If you are a
chocoholic, it is with good reason. And if you are not yet
particularly drawn to chocolate, you may come to adore it once you
learn off all its amazing heath benefits.
The Power of Cacao*:- Super High in Antioxidants:
Cocoa contains a large amount of antioxidants (flavinoids) and include
catechins, epicatechins, and procyandins. The flavonoids in chocolate
are called flavonols. Flavonoids are plant compounds with potent
antioxidant properties; so far, scientists have found more than 4,000
kinds. Cocoa beans contain large quantities of flavonoids, as do red
wine and tea, but at far higher levels. Cacao has higher Oxygen Radical
Absorption Capacity (ORAC) values than many common foods. (ORAC values
measure how powerful an antioxidant a substance is.) An antioxidant is
a substance that inhibits oxidation or reactions promoted by oxygen and
peroxides, and that include many held to protect the living body from
the deleterious effects of free radicals. Examples include
beta-carotene, vitamin C, and alpha-tocopherol.
- Benefits for Blood Pressure and Blood Flow:
Cacao helps the body process nitric oxide (NO), a compound critical for
healthy blood flow and blood pressure. It reduces the blood's ability
to clot and thus reduces the risk of stroke and heart attacks and may
keep high blood pressure down. Also rich in magnesium, the number one
mineral that assists and supports healthy heart functioning.
- A Cholesterol-Friendly Food:
Cocoa beans contain approximately 50% fat. It is primarily comprised of
two saturated fatty acids, palmitic and stearic acids, and the mono
unsaturated oleic acid. Cocao does not raise blood cholesterol.
- Stimulating, Energizing & Clarifying:
The stimulants theobromine, caffeine, tyramine and phenylethylamine
(PEA) provide a much-needed lift if you are experiencing brain fog.
Theobromine is a very mild stimulant that is primarily responsible for
the balanced energizing effect of cacao. Cacao also contains a very
low amount of caffeine, much less than found in coffee and tea. Cacao
can also have the opposite effect for those who need it. It contains
the amino acid Tryptophan which enhances relaxation and promotes better
sleep.
- A Natural Mood Enhancer:
Cocao can increase the level of serotonin in the brain. Serotonin
levels are often decreased in people with depression and in those
experiencing PMS symptoms. Tryptophan, an essential amino acid, lessens
anxiety by producing the neurotransmitter serotonin. Phenylethylamine,
also in Cacao, is a slight antidepressant and stimulant similar to the
body's own dopamine and adrenaline. Cacao also contains Arginine, the
aphrodisiac-like amino acid. Researchers have discovered that
phenylethylamine (PEA) contained in Cacao has a positive effect in
enhancing feelings of falling in LOVE!
- Pain Suppressant: Cacao is a natural analgesic. It also releases endorphins, the body's natural opiates which reduce sensitivity to pain.
- Rich in Essential Minerals: magnesium, calcium, iron, zinc, copper, potassium and manganese.
- Rich in Vitamins: A, B1, B2, B3, E and pantothenic acid.
Suggested Uses:• Chop into small pieces, sprinkle on desserts.
• For the true cacao lover: Simply eat!
• Add to trail mix
• Raw Chocolates: Melt Paste in dehydrator or double boiler. Add a bit of Cocopura Coconut Oil to lighten the flavor. Add a sweetener such as Yacon Syrup. Optional: add Trail Mix or Bee Pollen for crunch. Pour into molds or onto a tray. Refrigerate.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.