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Dear La Vida Coca fans;

As I sip my cafe moca (more Moca than Coffee) I was regailed in the local

New York Times (Helo Red Hook) with two health pieces on my favorite bean.

http://www.nytimes.com/2011/08/30/health/30prevention.html?_r=1

Prevention: Evidence of Heart Benefits From Chocolate

By NICHOLAS BAKALAR

Published: August 29, 2011

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The above piece cites this BMJ (British Medical Journal ) Article here:

http://www.bmj.com/content/343/bmj.d4488

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August 24, 2011, 9:36 AM

Chocolate Milk Gets a Makeover

By ANAHAD O'CONNOR

http://www.nytimes.com/2011/08/30/health/30prevention.html?_r=1

I found this text (source Nutrition Food), and after reading it I wasn't sure if it was correct, so I was thinking why dont I open a blogpage about it.

The Importance of Wild Cacao

Cacao is a native of the tropics, and has spread from its ancestral home of Central and South America to almost every rainforest ecosystem on the planet. Deep within the Indonesian jungle, a variety of cacao emerged from the rich volcanic soil in complete isolation, known only to natives of a few sparsely inhabited islands until now. This type of cacao has had thousands of years to develop an exotic, truly unique, wild flavor. A distant relative of Trinitario cacao, the genetic heritage of these Wild Balinese Cacao Beans has remained untouched for thousands of years. The flavor of these cacao beans is on par with the best cacao in the world, thanks to pure water, continuous sunlight, and mineral-rich soil that holds some of the freshest life energy on the planet. The benefits of raw cacao and the mellow flavor of traditional chocolate are present in these Wild Balinese Cacao Beans side by side. We have allowed these beans to ferment under controlled conditions until they have reached a 75% fermentation level. Allowing raw cacao beans to ferment to this extent while keeping them free of microbes represents an incredible amount of time and labor... but the results are well worth it! The taste of 75% fermented Balinese Cacao is at once familiar and totally unexpected.

All chocolate is made from Cacao Beans (also known as Cocoa Beans), but youve never had chocolate like this! Raw, Wild Balinese Cacao has incredibly high antioxidant values, abundant levels of minerals, and it has the potential to rejuvenate the brains neurotransmitters. All of the health-giving qualities of chocolate are found in Wild Balinese Cacao Beans, with a taste that is out of this world! No sugar, no dairy, no chemicals. Just one ingredient: Cacao!

Raw, Wild Balinese Cacao Beans are one of nature's most fantastic superfoods due to their high mineral content and a wealth of antioxidants. Since many of the special properties of cacao are destroyed or lost by cooking, refining, and processing, planet Earths favorite food is still unknown to most of us. Now we get to reconnect with the power of real, raw, wild chocolate! Raw, Wild Balinese Cacao Beans offer fantastic hope for chocoholics everywhere. You can turn cravings for cooked, processed, chocolate into the super-nutrition of the highest order.

Cacao is the Best Natural Food Source of the Following Nutrients:

Magnesium: Cacao appears to be the #1 source of magnesium of any food. Magnesium is one of the great alkaline minerals. It works to support the heart, boost our mental focus, and relieve constipation. Magnesium, along with other components of cacao, has been linked with a lessening of PMS symptoms. This is likely the primary reason women crave chocolate during their monthly cycle. Magnesium balances brain chemistry, builds strong bones, and has been tied to increased happiness and improved mood.
Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium! Raw, wild, cacao beans have enough magnesium to help reverse deficiencies of this mineral.

Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world. This point is so astounding that it bears repeating: No food exhibits greater antioxidant capacity than cacao! These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries COMBINED.
Iron: Raw, Wild Balinese Cacao Beans contain approximately 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron plays an essential role in the body, working to carry oxygen from the lungs to every part of the body. Consuming whole food sources of Iron such as Wild Balinese Cacao is one of the best ways to keep our blood healthy.

Like Magnesium, nearly 80% of Americans are deficient in the trace mineral Chromium. This often overlooked mineral helps us burn fat, build muscle and metabolize calories from all the foods in our diet. Chromium is an important trace mineral that is most well known for helping to balance our blood sugar. Raw, Wild Balinese Cacao Beans have enough chromium to help restore our levels of this vital trace mineral.

Anandamide: The human body naturally produces endorphins after exercise, neurotransmitters which flood our brains with positive feelings. One of these neurotransmitters is Anandamide, also known as The Bliss Chemical. While humans have to work hard to produce enough Anandamide to reach higher levels of ecstasty, only one plant produces this chemical as part of its normal metabolism Cacao! Not only does Cacao contain Anandamide in high concentrations, it also contains enzyme inhibitors that decrease our bodies' ability to breakdown The Bliss Chemical. When we eat raw, Wild Balinese Cacao Ceans, the Anandamide produced by our brains along with the Anadamide found in cacao may continue to circulate in the body for extended periods of time, helping us feel great all day long.

Theobromine: Wild cacao beans contain about 1% theobromine. Most commonly found in cacao, this chemical element is an effective anti-bacterial substance which works to kill Streptococci mutans (the primary organism responsible for cavities). Theobromine is a chemical relative of caffeine but it does not act as a nervous system stimulant. Theobromine dilates the cardiovascular system making the hearts job easier. The combination of Theobromine and Magnesium make Wild Balinese Cacao Beans an important part of a heart-healthy diet.

Raw, Wild Balinese Cacao Beans Contain the Following Important Nutrients:

Zinc: Many of the enzymes in the human body would not exist without the presence of zinc. This mineral is a vital component in over 200 enzymes throughout the body, and it is a cofactor of hundreds more. Wild Balinese Cacao contains zinc, which plays a critical role in the health of the immune system, liver, pancreas, and skin. Additionally, zinc is essential for sexual development, fertility, and cell growth.
Manganese: This mineral plays a crucial role in the formation of bone, cartilage, and connective tissue. Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin, and helps to promote healthy joints.

Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has had its vitamin C degraded beyond the point where it may benefit the human body. A one ounce (28 gram) serving of raw, Wild Balinese Cacao Beans contains approximately 21% of the U.S. RDA of Vitamin C.

Copper: Traditionally known as a powerful antimicrobial, copper also works to cleanse the lymphatic system and stimulate peristalsis. Copper is found naturally in plants with Vitamin C, so it is hardly a surprise that raw, wild cacao beans contain a good amount of copper. In the human body, copper helps to build healthy blood, making it a natural partner to iron and manganese.

Phenethylamine (PEA): Raw, Wild Balinese Cacao Beans contain high levels of Phenylethylamine (PEA). Often known as The Love Chemical, PEA is the chemical produced in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.

Tryptophan: An essential amino acid which is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is cooked out in many high protein foods and in conventional processed chocolate products.

Serotonin: The primary neurotransmitter in the human body, Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our stress defense shield which supports our immune system in times of high demand.

Omega 6 Fatty Acids: Raw, wild cacao contains essential omega 6 fatty acids, which form an integral part of our cell walls and allow for more efficient communication between cells.

Does Raw, Wild Balinese Cacao Contain Caffeine?

Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of raw, Wild Balinese Cacao Beans will yield from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee).

Does Raw Cacao spike blood sugar levels?
In clinical tests carried out in February 2008, Dr. Gabriel Cousens discovered that Cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr. Cousens found that cacao has less of an effect on blood sugar than nearly any other food.

Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Raw, Wild Balinese Cacao Beans are around 40% fat content (low compared to other nuts). There is no evidence to implicate consumption of Raw, Wild Balinese Cacao Beans with obesity. Indeed, raw cacao can actually help promote weight loss because it contains minerals and molecules that reduce the appetite.

Raw, Wild Balinese Cacao Beans have an extremely low microbe count. This is an extraordinary feat considering that cacao beans come from a moist and juicy fruit grown in the hot jungle. No other cacao bean sources can claim our level of safety.

Raw, Wild Balinese Cacao Beans are free of heavy metals, including lead, mercury, cadmium, and arsenic. Strict oversight at every stage of production ensures that Wild Balinese Cacao Beans start pure and stay pure.

The unique process used to dry the Wild Balinese Cacao Beans retains the purity, fine aroma, fairly uniform large size, and the nutritional impact that nature intended.

High Flavor, No Roasting: Wild Balinese Cacao Beans allowed to reach a fermentation level of 75% retain the characteristic flavor of raw cacao with the full-bodied qualities of more traditional chocolate preparations.

The quality of Wild Balinese Cacao Beans combine with a low level of processing, meaning you get to enjoy a rich, raw chocolate flavor and aroma without roasting.

Allergies to Chocolate?

A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products. Some people can be allergic to cooked and processed chocolate but are not allergic to Cacao.

Please inform yourself properly. Don't forget, El Ceibo brand is owned by the cooperative 100% not an individual person. Thank you, for the respect of the cocoa producers of El Ceibo - Bolivia.

Bonjour

The profile EL CEIBO "giving back" on this website is not created by the cocoa producers from El Ceibo. The owner of this profile could you kindly remove it? Thank you, for the respect of the cocoa producers of El ceibo - Bolivia

CHLOE DOUTRE ROUSSEL

A few months ago I read a compelling dissertation by Cristian Melo on the loss of Ecuador's fine flavor cacao and the plight of Ecuador's tens of thousands of small farmers. It inspired to me to act, in some small way, to help small farmers and make delicious chocolate. As well, my fortuitous meeting with Dana Brewster and Mark DelVecchio of Millcreek Cacao Roasters , based in Salt Lake City, Utah, has created the opportunity for a powerful synergy linking Ecuadorian cacao producers directly with Millcreek Cacao Roasters. Taking advantage of my presence in Ecuador and close contact with the cacao trade here, the idea to buy beans directly from farmers and make chocolate with Millcreek Cacao Roasters was born.

I realized immediately we already had a direct trade supply chain for Ecuadorian chocolate all assembled-now we just need to get it operating. Ecuador has long been known as the world's largest producer of fine aroma cacao, which is a superior cacao with distinct flavor attributes not found in your average Hershey's, Mars, or other mass-market chocolate bar. We are working directly with cacao growers in Ecuador to bring this special flavor to you.

Kickstarter.com was my other source of inspiration. After seeing the success of Madre Chocolate's efforts, I decided we'd do something similar. We've opted for a direct trade model, where we buy cacao from Ecuadorian cacao growers' associations, ship it straight to Millcreek Cacao Roasters, and have it made into chocolate there. We'vechosenthis model over buying Fair Trade, Rainforest Alliance, or other "official" certification programs for a number of reasons. We won't get into the reasons here, but if you're really interested, a good place to start is by reading the aforementioned dissertation . We'll continue to address this issue in other posts soon.

We've established contacts with several growers' associations that produce some of Ecuador's best Nacional cacao beans, and the logistics are all sorted out. We'll be telling the stories of each of the farmers' associations with our bars.Shortly, we'll be presenting our proposal on kickstarter.com for you to look at. In the meanwhile, we'd appreciate it if you'd share this exciting project with your friends and associates. Help us help small farmers and save Ecuadorian heritage cacao while bringing the fine flavors of Ecuador to you!

just added a new recipe on my blog www.chocolatetradingcompanyuk.com/blog but could do with a lot more recipes. Does anyone have any that they can send ?

The Hawaii Chocolate Meeting

Aloha! Thanks to the replies. We conducted a survey to assess the status of Hawaii cacao/chocolate industry and thanks to those who fed us the necessary information. The results were presented during the HawaiiChocolate meeting last September 28, 2011 at the Hawaii State Capitol. Thanks to Skip Bittenbender and Amy Hammond who made this meeting possible. The participants agreed to organize Hawaii Chocolate Association, which willprovide central point (clearinghouse) for information in and out of Hawaii and to look out for the interests of the cacao / chocolate industry. A committee takes charge to research on the type of the association and other matters. A meeting will be called later this October and the Strategic Planning Workshop will be conducted sometime in December. We also deeply appreciate the presence of Representative Corrine Ching who is very much willing to support the industry.

Amy Hammond presented the review of the Hawaii ChocolateFestival 2011. It featured all the various
activities and sponsors during the Festival. The video made by the Hawaiian Airlines featuring Hawaii and its cacao/chocolate industry was also presented. I happened to view the video during my travel from the Philippines to Hawaii last August 18, 2011. Both videos were superb! You must see it, guys! The next Hawaii Chocolate Festival is set on February 26, 2012, February being declared as the Hawaii Chocolate Month. You may contact Amy Hammond for your inquiries regarding the Festival.

Dan O'Doherty presented the update on the Statewide Cacao Variety Trials by the UHM. More cacao will be planted to other sites of Hawaii for the variety trials. It gained more interest from the cacao growers presentduring the meeting and invited Dan to visit their farm and conduct same trial in their locations.

The meeting ended up with the simple evaluation of the whole day activity. Here are the comments:

+ We liked: Food, venue, cooperation of attendees, capturing viewpoints, interaction with others in the group, positive collective energy, facilitator, ability to network, became aware of what is happening, decorations, legislator present, democratic nature of meeting.

> We should change next time: more available parking, more chocolate, cover more farm issues, interisland
interactive connection , Skype??, shorter meeting , post meeting tour of something chocolate, everyone bring chocolate.

For me, it was a very comprehensive, insightful meeting. It was indeed a very fruitful and rewardingday for all of us! Skip was a great facilitator, always providing information- neat and clean. Amy is great at organizing events, with all of her skills from decorating to networking. Thanks to all who participated in the meeting. It wont happen without your help.

The Cacao Bean to Chocolate Tour

Ivisited the Original Hawaiian Chocolate Factory last October 14, 2011. Mr. Bob Cooper is a very good host who was so kind to tour us to his cacao orchard and factory. He sells a nice DVD at $15 showing the process from bean to bar at the OHCF.

The Kona Chocolate Symposium and Festival

I attended the Kona Chocolate Symposium and Festival on October 15, 2011. I was not that contented as to what they called symposium because it happened to be just a demo on chocolate beverages making. Only three chocolate recipes were taught. I liked the chocolate martini and the Chocolate with coconut cream and curry, though! I hope to get some more from the symposium next time, I hope they get better on that.

That evening, I enjoyed the Kona Chocolate Festival. It offered more chocolate food tastings, with wine, more music and dancing! It was also a venue of silent auction of many products and services in Hawaii. Thefestival was scheduled from 6:00pm- 10:00pm. So bad, I had to leave at 7:00pm to catch the flight to Honolulu.

Gods Amazing Perfect Work of Art!

I enjoyed the at least a part of the Big Island, the Outrigger Keauhou Hotel, the music, the dances, its beautiful sceneries and beaches depicting Gods amazing perfect work of art!

Thank You's

I especially would like to thank my Adviser, Dr. Skip Bittenbender who picked me up at my apartment at 3:45am and dropped me off to the airport to catch my 5:00am flight. He and his wife Dr. Donna Ching again picked me up at the airport at 9:30pm. So nice of them!

I am also happy to have met fellow Filipinos, Manny Cabanas who picked me up at the airport anddrove me to the Original Hawaiian Chocolate Factory to the Keauhou Hotel and Dr. Sonny Genio who was so kind to treat me for a lunch and sent me off to the airport to catch my 8:30pm flight.

I am so very grateful to the Fulbright Program which gave me the opportunity to travel here at the US and learn and enjoy all the adventures that come my way.Above all, for all these overwhelming blessings- I give all the praises and glory to the Lord Jesus Christ. He's really awesome!

Our family has begun a trip around the world in search of cacao and chocolate. We will be travelling with our kids to France, Germany, Italy, Madagascar, Vietnam, Mexico, Ecuador, and many others. We have started blogging about it on a new site called The Chocolate Chronicles (founded by The Chocolate Life's Clay Gordon).

To find out more about us, try our Backgrounder.

To read the first few postings, click on the images below:

Preparing to leave NYC.

Our first day in Paris.

Meeting Mr. Mohr.

If you like the blog, please subscribe and comment on our trip! Our next stop will be the Salon Du Chocolat in Paris this week.

Yours,

-Cyrus

Took NJ Transit into Port Authority arriving around 11:00am in the City. Walked down to Meadow on 10th Street on Hudson. Joe Salvatore from Madecasse Chocolate was listed to be there with no specific time and found out on arrival he will show up at 2pm and stay until 5pm. Looked for a while at their amazing varieties of chocolates. I had tried some of them and read about many others on the Internet. Also learned there are many more out there I have never heard about. I have researched most of the North and South American chocolate makers and find almost all of what I do not recognize are European made. Bought a Dick Taylor, Dominican Rep.; Raaka, Dark with Sea Salt; Amano, Ocumare 70%; Taza Stone Ground 70%, and a Olive Sinclair, Stone Ground 75%. They were $7-9 a bar and weighed between 2-3 oz. each. Amano and Dick Taylor were the 2 oz bars. I try to buy as much Dominican dark chocolate to compare it to what I am able to produce working with the farmers and women cooperatives near the San Francisco de Macoris area.

From the Meadow I walked to Mariebelles on Broome near West Broadway and bought a Dark Aztec made with Columbian beans, 3.17 oz. for I think $5. Good value and reminds me of Dominican chocolate. The girl who works there told me about a Chinese women around the street on West Broadway who makes chocolate and shuts down after she has sold what she made that day. I couldnt find her this time and had to go.

Stopped by Vosges and bought a Dominican Dark and hesitantly bought a Mos Dark which has bacon in it. We tried a little after dinner with my nieces and we concluded it just makes it taste salty. No bacon flavor and I prefer nibs for my crunch.

Then I made the walk down Houston to Cocoa Bar near Clinton Street, to get there around 1pm when Balman Soltani was listed as available to meet. I walked in figured out who he was and showed him my chocolate paste, he asked me to sit down and ended up spending an hour and half speaking with him and his wife, Veronica. I showed them what I bought at the Meadow, Mariebelles and Vosges. Because they do not actually make the chocolate, I am not sure why I was asking them so many questions about the business but they were incredibly nice people and to be honest, it was wonderful to speak with them. Veronica actually used to work for Kraft and is going to put me in contact with a person who manages the grading, separation and selection of the beans. I am always trying to learn.

From the Cocoa Bar walked up to Gnosis Chocolates on 23rd near Park and saw Vanessa Barg who I met at last years chocolate show in NYC. I gave her a four oz. ball of my unfermented Dominican chocolate paste last year and had a fermented one for her this year. She liked the smell and tasted a little I had in powder form. I like Vanessa because she is the only one who actually tastes my paste when I show it to her (and Clay also). She was amazingly helpful and was teaching me a little more about the chocolate business. I love her chocolate and bought a dazzling darkness, 2 oz. for around $9 with a 10% discount.

Then walked a short distance to 22nd and 5th, L'Atelier du Chocolat and little shop with mostly confections. The Asian women working there asked me about what this chocolate weekend was and how I knew about it. They had a 68% Madagascar Vintage for 100g for $10. She bragged about their pricing being modest for the quality they provide. I tried a little bit and it is good, not great and has nibs. A little fruity at the end.

Walked across the street to the supply store and bought a few molds so I can practice at home and then down 22nd Street and 5th to Burdock. Nice place and very busy around 4pm. No discounts when I bought 6 single origin bars from Grenada, Bolivia, Ecuador, Dominican Republic, Madagascar and Venezuela, 100 grams for $9 each and the Bolivian was $10. Just tasted a little of the Dominican bar, also very nice. A lot of flavors, starts out maybe tobacco and middle to end with a strong fruity flavor. They list the notes as tea and banana. It is better after the third try and lingers for some time. I reminds me of the paste I tried at the Rizek laboratory in the Dominican Republic a few summers ago.

From there I walked back to the Meadow and arrived little before 5pm and had a chance to spend some time talking with Joe from Madecasse. Extremely nice person and learned a great deal of what it might take me to get into this business. He had various samples and enjoyed tasting Madagascar chocolate.

Stopped by Jacques Torres at the Chelsea Market, said hi and asked how chocolate weekend was. Had spent too much money already and my backpack was already full of chocolate so I continued up to Port Authority, hopped on a bus for my 20 minute ride to Ridgefield.

Just tried the Raaka Dark with Sea Salt 71%, they list the notes as ripe raspberry, clove and citrus. I will go with the clove and citrus, and maybe a banana like rather than raspberry.

Missed one, Chocolat Moderne on 20 between 5th and 6th on the 9th floor. Very nice, was busy and bought a little box of dark confections for $15. Gave it to my nieces. She had generous samples and obviously loves her work. I would love to spend a few days with her learning how to make confections.

Dear Friends: There is just one species of cacao but different strains: Theobroma cacao, which is highly variable in its morphology depending of many surrounding factors and a quiet high unstable inner genetic, can be basically catalogued into two groups: The ones with purple seeds and the ones with white seeds. The purple seeded trees occasionally produce an offspring of a albino Cacao, which in some cases will bear only white seeded offspring creating a new strain by its own genetic changes. The terms criollo or forastero or trinitario means nothing, since forastero just means foreign and criollo means local strain. The central American cultures domesticated in ancient times strains with white or pink seeds because they knew that the lack of purple tannins in the seed produced a smoother chocolate drink, not as bitter as the purple seeded strains. So when a purple seeded strain appeared around they called it foreign and was usually rejected because of the bitterness of its seeds. So all purple seeded strains were considered forasteros independent of the exterior appearance of the Seedpod or Tree. But as well as today, different farmers cultivated and where passionate with different strains, however everybody knew that the whiter the seed, the better the chocolate drink, some domesticated pink seeded strains, other white seeded strains, etc. but all where local strains or criollos, pink seeded and white seeded. For example the natives of xoconusco, Mexico domesticated a strain with seeds with pink tones, in Izalco in El Salvador the natives domesticated a completely white seeded strain, and so forth... Some farmers, although in smaller scale domesticated purple seeded strains, these where local strains too, considered therefore criollos.
Short after the Spanish conquest two plagues attacked the central American region destroying most of the white seeded strains: Moniliasis and black pod disease. Since then, purple seeded hybrids, called trinitarios have ruled overt the market because of pest disease resistance and mayor production. This because the purple agents in the seeds repel most plagues and diseases and strengthens the plants productive properties but reducing strongly the flavor quality.
Because of this incident many of central American criollo strain plantations where greatly reduced and some strains even extinguished. Now with the new global fever for fine chocolate, many growers around the world are trying to rescue white seeded hairloom strains or create white seeded strain hybrids to get the best tasting chocolate of all. In my case Im trying to rescue only pure white and soft pink seeded strains for my plantation. The final complex flavors of the resulting chocolate are afected by the micronutrients of the earth where it is planted, so each cacao from a different location will have its own bouquet as in coffee