How to pronounce “cacao” in English

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 ofcacao in there and I'm letting my food processordo 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 hascacao beans in there and the beans sort of look like coffee beans and as you peel the skin off the coffee bean littleum 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 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'mgoing to use raw cacao powder so all the chocolate that's on the market today iscooked 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 hardto find cacao butter so this cacao butter is the basis of all chocol bars it's what gives the chocolate bar itssolidity 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 thehearts have the cacao nibs and uh I think a couple have golden berries somewhere yeah on this one but um youguys 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 valuechain. 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 waterum and then a pan of cocoa cacao nibs so the cacao nibs just to kind of give you like this like experience of like theseare 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 50/50right 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 trysome and so this the cacao nib is what wasum 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 sugarso um instead I'm using walnuts and back to the cacao so um all the chocolate out there is cooked and it goes through achemical 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 whatenabled the mass manufacturing of candy bars because cacao back then as a straight ingredient a whole foodingredient 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 ithas gotten popular now with the Advent of uh cacao butter I think until about like a year ago you it was sort of hardto 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 itssolidity and so the what this comes from is the cacao nib and um in case you guyshaven'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 cacaonibs come off the tree like this so a Cacao Tree um has these pods they're about the size of a football and youbreak 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 justsuned you know so um these are straight on cacao nibs and I will pass themaround 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 anoil then what I mix in is the cacao powder which is chocolate so that's going to be the base of our chocolatebut 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'reSo 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 inin a cooked chocolate bar so I'm going to put um some cacao powder about 2/3 cup in here with thewalnuts 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 ofour body's Stress Center or whatever so um I use Maca with the cacao powder and so my kit has the blend of all thisalready 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 farmersand 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.

We give off free radicals.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 knowlike when someone says when someone says that there's a uh you know percentage of chocolate these are the cacao nibs so ifthere'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'sprobably going to be bitter you're going to pull out some volatile acids because the CH Cacao is so much stronger the thebeans 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 cocoamass. 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 isreally 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 ofcacao 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 actuallythis cake mix so it's like you know instead of having to go and search out all the walnuts the dates the cacao andthen 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 thecake base if you think about the ingredients that went into it the dates the walnuts um the salt and the cacaothose 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 trythem um and they're really fast and easy to make cuz basically you just melt the cacao butter mix in the powder and thenpour 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 bein the cake like this didn't have any moisture because it was it was just dry walnuts and cacao powder and salt so

there's a lot of chocolate I guess information out there and some of its kind of ridiculous like you don't evenget into the nuances nuances of like a single origin chocolate or what the percentage is of cacao and the bar areor I mean you can it's just kind of overdoing things when you're baking milk solids you don't have to worry about too

Valrhona Scharffen Berger we don't work for any of these brands but we do use them and when you're using dark chocolate you want to look for somethingbetween sixty and seventy two percent again the percentages don't mean a lot what that means is the cacao contentversus milk solids versus sugar content but it's different brand a brand it's not it's not even standardized across

could get them pretty much anywhere at Whole Foods even yeah the other things you want to look for we want you to goas 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 howeveryou might as well go local for your dairy needs there's Ronny Brooke is great they have a really great local dairy here and your

And the “Popol Vuh” — the collection of sacred narratives of the K’iche people — namedrops their whole natural neighborhood: macaws, cacao, coyotes, calabash trees, bromeliads, and jaguarundis.

The only one that you don't separate the eggs.OK. And I don't know if you all know, but because I'm so insistent not just on weights, but on the cacao percentage in the chocolate--

The only one that you don't separate the eggs.And so I said, when you do that, please put the cacao percentage the way they do in Europe.

And out of those top 50 foods, there are things like lemon, black pepper, cinnamon, coconut, green tea, cacao, things that you know.