A little chocolate a day keeps the doctor at bay.
~ Marcia Carrington
While the health benefits of chocolate have been touted in recent years, the added sugar and other ingredients can turn a good thing bad.
My answer? Make my own. Then I know what I’m putting in my mouth.
I bought some food-grade cocoa butter and raw organic cacao powder, then hunted down a recipe online for making chocolate.
Before making my own, I was inspired when my friend Laura and I toured Chocolate: The Exhibition at the Cincinnati Museum Center. The displays tell the history of chocolate from the Mayans to now. It included a tasting area (on special days) with a few samples of different types of chocolate.
In the little shop at the exit area, we couldn’t resist trying out a delicious 70% dark bar of just cacao and organic cane sugar. Mmmm. I don’t know if that bar would keep a doctor at bay, but it might help me hold off a visit to a psychologist…
Thriver Soup Ingredient:
Here’s a chocolate recipe that fits the bill for me:
The recipe calls for raw honey. The many benefits of raw honey are on pg. 47 in Thriver Soup. If you believe it’s still too much in the way of carbs or simple sugars, perhaps you can experiment with other sweeteners, like xylitol or stevia, and add other flavorings.
I’m in the process of experimenting with different non-cane-sugar sweeteners and a little flavoring. So far the raw honey is smooth, pairs well with hazelnut extract, and melts quickly. I find the coconut nectar sugar makes the chocolate extra hard. The chocolate sweetened with xylitol is a little crunchy (unless you can find xylitol in a superfine variety) and pairs well with mint, almond, and vanilla flavoring. This way it tastes like a Peppermint Patty candy to me. Mmmm.
What have you tried, and how has it worked?