Cacao Nibs and Cacao Powder

by Steve
(Sydney Australia)

Question

In your Chocolate recipes I notice you using Organic Cacao Nibs and Cacao Powder. Wouldn't it be better to just have the amounts in powder alone to save on time grinding? Why do you use the nibs?

Steve

Answer

Thanks Steve for this question.

When I make a chocolate treat, I'm looking for a balanced food that is more complete than the whole cacao bean. During my research, I've been testing various combinations. I'm looking for:

• great taste


• creaminess


• an uplifting feeling


• a satisfied feeling


• no more attention on food for a few hours (without overeating)

Here's some combinations I've tried:

• cacao powder, coconut oil, agave - creamy, uplifting and then I felt a drop in energy and very out of balance. I needed something to offset the sugar in agave.


• cacao powder, coconut oil, stevia - creamy, uplifting, no drop in energy but no satisfied feeling.


• cacao powder, cacao butter, coconut oil, stevia - very creamy, uplifting, too rich but no satisfied feeling.


• cacao nibs, cacao powder, mesquite powder, Mt Capra goat whey minerals, coconut oil, stevia - tasted good, less creamy, uplifting, and satisfied feeling


• cacao nibs, cacao powder, mesquite powder, Mt Capra goat whey minerals, water, coconut oil, coconut butter, stevia - tasted good, creamy, uplifting and satisfied feeling

As you can see, I have my own opinion here. But... take some time to read my follow-up article and be sure to watch the video there as you'll understand more about using the raw cacao products in your recipes.

Why Cacao Nibs with Cacao Powder

Sincerely,

Janis