chocolate and cacao
I LOVE all things chocolate. I will never forget seeing cacao pods growing on trees when I visited Indonesia many years ago with my sisters. It was amazing to think that something so sweet and decadent comes from a pod! However it wasn’t until a couple of years ago that I realized that there are a lot of different options when it comes to cacao and cocoa powder. Here is the scoop (info taken from OneGreenPlanet):
Raw cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder or chocolate bars. Cacao is thought to be the highest source of antioxidants of all foods and the highest source of magnesium of all foods.
Raw cacao powder is made by cold-pressing unroasted cocoa beans, this process retains the living enzymes and removes the fat (cacao butter).
Cocoa is the term used to refer to the heated form of cacao that you probably grew up buying at the store in the form of powder. Cocoa powder is the 'raw cacao' that's been roasted at high temperatures. Surprisingly, it still retains a large number of antioxidants in the process. It’s excellent for your heart, skin, blood pressure, and even your stress levels.
Dutch-processed cocoa powder (dark cocoa) is cocoa powder that has been processed with an alkalized solution. Which makes it less acidic and much richer in taste. Regular cocoa powder retains a more acidic nature and bitter taste and is used in baking recipes with baking soda where Dutch-processed cocoa powder is not since it has already been alkalized.
You can use cocoa powder and cacao powder interchangeably however they have different tastes. Both cacao and cocoa are highly nutritious for you and are sure to satisfy your chocolate cravings. If you want more nutrients, I would suggest you choose cacao. If you want fewer calories and a decent source of antioxidants, then definitely go with cocoa powder.
If you buy cocoa powder, be sure you buy plain cocoa powder. Cocoa mixes often contain more sugar. Look for either regular cocoa powder or Dutch-processed (a.k.a. dark) cocoa powder.
Here are two of my favorite recipes for when you want to indulge.
Mexican Hot Chocolate (recipe from www.Isabeleats.com)
Serves 2 - Ingredients
2 cups milk (I used oat milk)
2 tablespoons unsweetened cocoa powder (I used raw cacao powder)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon chili powder
1/8 teaspoon ground cayenne pepper (optional)
1 ounce bittersweet chocolate (I used 60% bittersweet chocolate).
Creating the Magic!
In a medium saucepan over medium heat, add milk, sugar, cacao powder, cinnamon, vanilla extract, chili powder and cayenne pepper (if using).
Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has melted and the mixture is hot but not boiling.
Divide into 2 mugs and serve.
For a little extra indulgence, add some whipped cream with a sprinkle of cinnamon.
Notes: Adjust the spices accordingly. My raw cacao powder is pretty strong so I added a little more cinnamon and chili powder.
Chocolate Truffle Cookies
This amazing recipe comes from the cook book Ovenly by Agatha Kulaga and Erin Patinkin. The recipes are all wonderful and this book is a staple in my house.
Ingredients - Makes 12 cookies
1/4 cup regular flour, gluten free flour or quinoa flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons unsalted butter
1 1/2 cups chopped dark chocolate (65 to 75% cocoa recommended)
1/2 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
Sea salt for garnish (optional)
Creating the Magic!
Preheat the oven to 350F (180C). Line a sheet with parchment.
In a small bowl, whisk the flour with salt and baking powder.
Cube the butter and place it and the chocolate in a metal bowl. Place the bowl over a saucepan filled with 1 inch of water to create a double boiler. Melt the chocolate with the butter over medium-low heat, stirring often with a spatula, until completely smooth. Remove from the heat and let cool.
Beat the eggs with the sugar and vanilla extra with a hand mixer or in a stand mixer.
With the mixer on low, add the chocolate mixture to the egg mixture. Increase the speed to medium-high and beat for 30 seconds. Scrape down the sides of the bowl with a rubber spatula.
With the mixer off, add the flour mixture to the bowl. Mix on medium-low speed for 20 seconds, scrape down the sides of the bowl and then mix on medium-low for another 10 seconds. The dough will be goey.
Drop about a heaped tablespoon of the mixture for each cookie onto the prepared baking sheet. They tend to expand so leave some space between the cookies. You should have around 12 cookies.
Optional - Sprinkle the cookies with sea salt (you don’t need much).
Bake for 8 to 10 minutes, turning the sheet halfway through baking. The top of the cookies should look cracked and just set when done. Let them cool fully before serving.
Note: The flour’s purpose is to bring the dough together. So this is why gluten free flour and quinoa flour both work well in this recipe.