Raw cacao powder contains the highest antioxidant level and can be used to make chocolate specialties. And you can use raw cacao powder along with cacao butter as the base for making your chocolate specialties.
Make your own "superfood" chocolate specialties and add in whatever suits your fancy. Throw in some maca root or reishi mushroom into your chocolate specialties - for example. You could also use fancy molds and make beautiful looking "superfood" chocolate specialties for that special holiday.
Preferably from cacao nibs that came from properly fermented cacao beans that are then cold-processed to retain its nutrients.
A paste called chocolate liquor is produced and is then cold-pressed at a temperature of 112 Degrees F or less to remove the fat (called cocoa butter).
Since the flavonoids are found in the non-fat portion of the nib, the cold-milled cacao powder contains the highest level of antioxidant flavonoids.
However, be sure to buy fermented cold-processed cacao powder to get the best tasting nutrient dense chocolate without so many anti-nutrients like phytic acid (which fermentation helps to remove).
Cacao powder is a versatile superfood powder that you will come to know and love as the perfect ingredient.
For the most decadent chocolate specialties and smoothies on the planet!
If you need some inspiration and your looking for ideas on how to make a great smoothie, check out a
Chocolate Smoothie Recipe.
I have to say that a good chocolate is one of my favorite treats and it's so easy to make a chocolate treat when you have some cacao powder on hand.
You can make chocolate cakes, chocolate frosting, chocolate ice cream, chocolate shakes, chocolate fudge, hot chocolate, and whatever else you can think up in your mind!
To find the best quality cacao, I would visit my nearest health food store. Look for organic and low-temperature or "raw" cacao powder. You may also find a really good cacao butter at your health food store or at a specialty store. Otherwise, you will probably have to order cacao butter online.
Be sure to stay away from cocoa powders that are high-temperature treated or treated with chemicals (dutch-processed). Cocoa powder is not necessarily the same thing as cacao powder nor of the same quality.
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