Enzymes are metaefficient. My top picks are raw pistachios and raw cacao. Both have optimal enzyme levels when unadulterated.
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 […]
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 […]
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 […]