Enzymes are metaefficient. My top picks are raw pistachios and raw cacao. Both have optimal enzyme levels when unadulterated.
Criollo Chocolate: Efficient Food of the Gods
March 16, 2006 by 12 Comments
In its pure state, chocolate, or cacao, is quite nutritious, and inspires eudaimonia. There are number of varieties of cacao. Almost all commercial chocolate is made using beans of the Forastero Group. Another more prized cultivar, Criollo, is used by the top chocolate makers around the world. It is less bitter and more aromatic than… [Continue Reading]
Raw Cacao Butter: An Efficient Dessert & Skin Moisturizer
March 3, 2006 by 8 Comments
Raw cacao butter — this is the pure oil of the cacao bean, extracted using a cold-press technique — the temperature stays around 104 degrees Fahrenheit, instead of 300 degrees which is the norm. The oil is edible and possesses a rich, delicate chocolate aroma. You can add a piece of the cacao butter to… [Continue Reading]
Pure Chocolate: Raw Cacao Nibs
December 15, 2004 by 2 Comments
You may have tried a dark chocolate bar with over 70% cacao, but have you tried raw criollo cacao nibs? Cacao is the bean that is ground up and blended to make chocolate. “Nibs” are raw beans that have been peeled. Raw cacao nibs can be eaten by themselves or sprinkled on top of your… [Continue Reading]
Optimal Chocolate: Reviews
September 24, 2004 by 1 Comment
The cacao plant, which is indigenous to Central and South America, produces a multihued pod. It’s now grown in equatorial zones around the world. The three main categories of beans are criollo, forastero and trinitario, with a plethora of subspecies and clonal variations. Criollos, highest in grade, are produced in small quantities because they are… [Continue Reading]
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