May 3, 2017
Chocolate is a Fruit
A few years ago I was fortunate enough to see chocolate in one of its native habitats, Costa Rica. I visited the small village of BriBri, where indigenous people still work and live in what we would call, the past. We required a tour guide that spoke the language, Priscilla, a teenager who’s mother was BriBri took us on a tour with the family that ran this farm. There we were able to see a number of common plants used in everyday manufacturing of spices growing wild. Some of those included nutmeg, dyes for cosmetics, plants for medicinal use, plants that even made clothing and tools and best of all, chocolate.
Chocolate comes from the seed of the Cacao Fruit. When we arrived, we were greeted with cacao beans that were out “sunning.” The beans are dried in the sun for 1-2 weeks or longer before they are used. Commercial cacao plants will use mechanical drying processes to speed up production.
It was not cacao season, so the fruits we saw were just barely fruit yet and not ready for picking. The seed is inside the fruit, and when picked, it is more bitter than the cocoa powder you have in your kitchen. After the fruit is picked, the sweetness from the fruit is drawn into the cacao bean from the fruit, causing the fruit to spoil rather quickly. For this reason the fruit itself is not exported, as it would be spoiled before it reached it’s destination.
Even with drawing in that sweetness cacao beans still remain bitter. Sugar was still added while we made cocoa but with the fresh natural unprocessed cacao, our drinks were far from sweet. I can assure you even with the added sugar, it was the best cocoa ever.
But keep in mind that chocolate and cacao are not exactly the same thing. Chocolate as most people think of it, is in the form of chocolate chips, chocolate bars, chocolate covered strawberry’s and chocolate beverages, to name a few. It also comes in various degrees of quality, thus also varying the additives. Chocolate is manufactured adding sugars and fats to create the scrumptious treats we crave and enjoy. It’s the added ingredients we need to avoid. A chocolatier will tell you that if the chocolate does not have shine and snap, or if it doesn’t melt in your mouth, it is not a good chocolate.
Cacao is a powder, or cacao nibs which are the beans coarsely ground. Cacao has no natural sweetness. The cocoa powder you have on hand for baking such as Fry’s or Hershey’s is quite bitter, but not even as bitter as the cacao we tried in Costa Rica!
Cacao indeed does have it’s health benefits. It is a source of minerals, potassium, zinc, selenium and iron. It’s been reported that 100g of 70% or higher Dark chocolate provides 67% of RDA of iron.
It is also an anti oxidant, can reduce heart and stroke risks, possibly aid in insulin sensitivity, act in cellular rejuvenation (anti-aging) and have positive effects on our mood.
It also contains theobromine. Theobromine is a molecule similar to caffeine. It is the primary alkaloid in cacao that is responsible for a multitude of positive effects. It does promote energy in the body, but does not have an affect of the central nervous system. Therefore, due to it’s molecular make up, its feel good effects are more gentle and last longer. Isn’t this why we like chocolate?
Now that you are torn between the delectable delight of a chocolate bar and the health benefits of cacao what do you do now?
If you choose to have your chocolate fix in the form of a candy bar, choose 70% dark cacao or higher. Limit your daily consumption to 30-60 grams daily.
Cacao, however, will allow you to have a little more, and control your own sugar and fats. 100% raw cacao is the best, but it can get expensive. Your typical cacao powders such as Fry’s and Hersheys will suffice if expense is a concern. Natural cacao powder is lighter in colour and is much more bitter. It is more acidic and will counter balance the alkalinity of baking soda. Dutch processed has been processed and treated with alkali, making it darker in color and taste less bitter. Dutch processed is better if you are using for a “dusting” of cacao powder. They both have their place so if a recipe insists on one or the other, it is for a reason.
Here is my favourite “fruit” smoothie recipe to enjoy, because Chocolate is a fruit!
Ingredients
- One banana OR half an avocado
- 1 ½ cups cashew milk or milk of your choice
- 1 scoop vanilla protein powder (or ½ cup vanilla greek yogurt)
- 1 tsp chia seed
- 1 tsp flax seed
- 1 ½ tsp cocoa powder (May adjust to taste)
- 6-8 ice cubes
Blend and enjoy!
