why it's flawed. You know democracies have require an immense amount of tolerance. There's always a lot of cacaphony. There's a constant flux and change that that people find innervating. But at the very least what democracies can do is they can force issues like this into the public sphere.
Does anyone know what this is? Cacao? Good guess. Not cacao. Banana flower. Banana flower, that's right.
really great so that's it we have our frosting and then now I'm going to add our cacao so I'm put about a thir cup of cacao in there and I'm letting my food processor do all the mixing for
break it apart and inside sort of like a um a pomegranate it has skins and when you break the Skins open it has has cacao beans in there and the beans sort of look like coffee beans and as you peel the skin off the coffee bean little um nibs fall out and so these nibs that are in here are held together by like a a skin usually but um these are just
And that one was rough. that Cacama might give me a little grief when he met me.
And that one was rough. So Cacama, who was like this big, huge, brutal alpha male is the polar opposite of this guy.
And we teach people in our school how to do that. We don't put cacao, that some people think, oh, these are things that should go in smoothies.
walnuts and put them into our food processor and with the raw walnuts I'm going to use raw cacao powder so all the chocolate that's on the market today is cooked chocolate so the chocolate that I use is actually un heated when you heat
has gotten popular now with the Advent of uh cacao butter I think until about like a year ago you it was sort of hard to find cacao butter so this cacao butter is the basis of all chocol bars it's what gives the chocolate bar its solidity and so the what this comes from is the cacao nib and um in case you guys
berries the butterflies and the um the like re's pieces looking ones are just solid chocolate there's no filling the hearts have the cacao nibs and uh I think a couple have golden berries somewhere yeah on this one but um you guys try some chocolate cuz this chocolate is the most delicious chocolate ever it's like better than any
to increase small-scale farmers productivity and their income. And many people don't realize that cacao farmers are some of the poorest people in the world, even though they're connected to this global chocolate value chain. There are high levels of child labor in chocolate globally.
stop and allow ourselves to feel whatever feeling that we're feeling. So I'm going to have some cacao nibs, and then you eat the cacao nibs.
right um and then what we had when before prior to you walking into the room we had a pot of lavender and water um and then a pan of cocoa cacao nibs so the cacao nibs just to kind of give you like this like experience of like these are some of the things that the products we're working with um these are the Aromas the flavor um and it just it just
chocolate so that's right cuz it's never it's never right down the line 50/50 right that's very unlikely like a cacao bean those beans I had my hand have 50% close to 50 plus or minus 50% cocoa butter or fat you know in them and so that cocoa butter when you make
So I'll just mix a little bit by hand here. I get really nervous about raw cacao.
around so you guys can try some and so this the cacao nib is what was um it's actually um pressed or however they do it I don't really know technically I should but they separate
some egg white, and then depending on the flavor, you would have almonds and blueberries or you might have coconut or some cacao. All the chocolate flavors used to be called cacao, but no one knew what cacao was so we started calling them chocolate. People would be like, what's "kuh-koe-uh?" We were like, all right.
So I'll just mix a little bit by hand here. So what is actually crushed and made into cacao paste?
So that's- one place. Forage. And their website is foragela.com and they have like a completely changing menu everyday. So it's, it's a really interesting place. And another place that I've really been liking lately is CaCao Mexicatessen in Eagle Rock. It's a just a kinda also a pretty informal Mexican place but it's not like any typical Mexican place. It's not like just a burrito joint or it's not like a taco truck, it's
system and pull nutrients out of it of which there aren't really a lot of nutrients in white flour because it's been so processed same with white sugar so um instead I'm using walnuts and back to the cacao so um all the chocolate out there is cooked and it goes through a chemical process called dutching does anybody know what Dutch Chocolate means here cuz basically what dutching is is
taking an alkaline chemical and cutting the chocolate to basically make it go farther so that dutching process is what enabled the mass manufacturing of candy bars because cacao back then as a straight ingredient a whole food ingredient it was there wasn't as much of it and it's expensive and so today luckily there's a lot more um farms in
was like why is nobody making offering chocolate making kits because as a raw fooder and in the raw food Community it has gotten popular now with the Advent of uh cacao butter I think until about like a year ago you it was sort of hard to find cacao butter so this cacao butter is the basis of all chocol bars it's what gives the chocolate bar its
to find cacao butter so this cacao butter is the basis of all chocol bars it's what gives the chocolate bar its solidity and so the what this comes from is the cacao nib and um in case you guys haven't had this stuff before I'm going to um pass around so you guys can taste some of this stuff but um cacao cacao
haven't had this stuff before I'm going to um pass around so you guys can taste some of this stuff but um cacao cacao nibs come off the tree like this so a Cacao Tree um has these pods they're about the size of a football and you break it apart and inside sort of like a um a pomegranate it has skins and when you break the Skins open it has has
um nibs fall out and so these nibs that are in here are held together by like a a skin usually but um these are just suned you know so um these are straight on cacao nibs and I will pass them around so you guys can try
the water is maybe it'll take like 20 minutes but it'll liquefy into a liquid into an oil and so once it becomes an oil then what I mix in is the cacao powder which is chocolate so that's going to be the base of our chocolate but what I make chocolate with is actually um Maca does anybody know what
The only one that you don't separate the eggs. Of course, having a higher percentage of cacao means you have less sugar.
You can use satellite data imagery to understand whether the pruning on a particular farm has been done correctly. And weirdly, pruning is very important for cacao trees and helps improve their productivity. So making sure that it's done correctly is an important thing.
So I'll just mix a little bit by hand here. Do you want to tell us what you've done and why the cacao growing and sustainability is making such a difference?
So I'll just mix a little bit by hand here. But these are seeds, otherwise known as cacao.
What I do if a patient comes to my office, whatever their problem is, and however severe it is, people are often shocked. It doesn't have too much sugar, and cacao is a bitter, a bitter tonic.
But we never think of it in a perspective of an artisan-- that they want to do deliver-- they're So we have coffee beans, cacao, licorice, and you put a hot stone inside.
And you see it more in the less expensive brands, not so much in the premium brands. It's definitely disclosed. It will say cacao mass, or unsweetened chocolate. Those are interchangeable. If you're using organic sugar, it'll say evaporated cane juice or organic sugar or whatever.
but um if you eat raw chocolate you're actually getting a lot more antioxidants there the the levels are much lower in in a cooked chocolate bar so I'm going to put um some cacao powder about 2/3 cup in here with the walnuts and it's just so awesome to think I can eat chocolate now you know like this chocolate's good for me you
has all these amazing properties so it basically strengthens our ability to handle more stress it strengthens our adrenal glands which are the center of our body's Stress Center or whatever so um I use Maca with the cacao powder and so my kit has the blend of all this already so you don't have to measure anything but um what I'm using as a sweetener is Luma powder and Luma is a
financial institution? So we've already done some of that in Colombia with coffee farmers, and we're looking to replicate it in Uganda with coffee farmers and then in Ghana, in ,, with these cacao farmers. So we think that's something very exciting and a real growth area for us and an area where we can really use the data that we already have to really make an impact.
And that one was rough. And I was warned-- so this guy, his name is Cacama, and I was warned when I started working in this area,
What percentage of-- or if it's dark chocolate, do you have a percentage of cacao?
here um is everyone familiar with what um chocolate's about as far as you know like when someone says when someone says that there's a uh you know percentage of chocolate these are the cacao nibs so if there's a percentage of chocolate um if this is like 30% of if it's a 70% chocolate that means you're adding an
use if you replace it with a 90% the next thing you're going to feel is if you don't change everything else it's probably going to be bitter you're going to pull out some volatile acids because the CH Cacao is so much stronger the the beans the percentage of bean sugar and um it'll start you'll start to feel the particle size Just a Touch so I'm going
The cocoa nib is more or less 50% fat, 50% solid. And so when you're looking at a percentage, percent cacao, you can sort of try and figure out that the percentage is representative of the cocoa mass. The remaining percentage is typically sugar.
So I'll just mix a little bit by hand here. Oh, yeah. So cacao is heaped in one-meter square boxes, generally speaking, and fermented.
make desserts with avocado because of that because it's like really fluffy and and rich and creamy the texture is really great so that's it we have our frosting and then now I'm going to add our cacao so I'm put about a thir cup of cacao in there and I'm letting my food processor
and actually thanks for reminding me so I've actually partnered with essential living foods and I'm launching some new products and so one of them is actually this cake mix so it's like you know instead of having to go and search out all the walnuts the dates the cacao and then buying like an entire bag of all this stuff cuz it gets quite expensive it can be to buy huge pounds of
desserts are awesome because you can actually freeze them and they'll keep for like over a month so if you the the cake base if you think about the ingredients that went into it the dates the walnuts um the salt and the cacao those are all shelf stable so um it'll it'll last a very long time um the only thing that is actually perishable was
that's what's going inside my chocolate so you can make the chocolate with or without and I'll I'll pass around these chocolates I want you guys to try them um and they're really fast and easy to make cuz basically you just melt the cacao butter mix in the powder and then pour it into your mold mold and then drop your filling in and then to set it you just put it in your fridge or your
probably be like5 or $6 which is really the same price as like a gourmet chocolate bar and it's going to be in the cake like this didn't have any moisture because it was it was just dry walnuts and cacao powder and salt so
get into the nuances nuances of like a single origin chocolate or what the percentage is of cacao and the bar are
between sixty and seventy two percent again the percentages don't mean a lot what that means is the cacao content
as local as possible it's really big right now it's impossible to go local for your sugar chocolate cacao needs unless you live near the equator however