When I arrived in mid-Wales many moons ago with my partner Rose we attended an event in a beautiful old mill building with the local DJ’s at the helm including Mark Burnett (Ableton Certified Trainer) and music producer setting up his live set for the evening ahead. We chatted Ableton and our love for electronic music as the decor team created magic around the building. Later in the afternoon, I met DJ and music lover Pablo Spaull who is behind Forever Cacao and he let Rose and I try his cacao chocolate bar. WOW what can I say I had never experienced anything like it and the feeling was something very special indeed, I danced, chatted and laughed all night.
We had to have some of this cacao so we visited Pablo and we purchased bars and shared with friends and loved ones to see the same reaction as we had experienced and knew this was no placebo and had true benefits to creative enhancement. When you look at the history of cacao it goes way back to the Mayans and was used in ceremonies to dance and open the heart chakra to love and creativity.
When I moved to Ibiza I was looking for products to share with the music community and help with creative block and creative output. Forever cacao is now available in Ibiza and loved by the people who buy the products and the majority of customers are music producers, DJ’s, coffee lovers and creatives.
Available now at Picadeli Ibiza
In Pablo’s words:
“Forever Cacao was born following my introduction to raw chocolate and a conversation with Dilwyn Jenkins from Ecotribal who writes the Rough Guide to Peru and has been working with the Ashaninka for around 30 years. Over this time he’s established a supply chain to export the coffee they grow and when asked whether they grew cacao, he said yes…5 years later and it’s time to share this heirloom cacao with the rest of the world.
When Dilwyn, first visited the Ashaninka of the Rio Ene in 1978, they already had some established Cacao trees which were just beginning to produce beans. At the time, this was one of the very first cash crops developed by the Ashaninka here. The variety is Criollo, originally introduced from Tingo Maria and gradually shared between communities as an experiment in the 1970′s. Many of these chocolate trees are still producing and some of the Ashaninka are experimenting with local Cacao varieties found wild in the forest known as the abuelos (grandfathers). No pesticides or chemical fertilisers are used by the growers and they all follow organic farming practices. Peru is world renowned for its quality flavour Cacao and these beans are no exception. It’s taken time to establish this direct supply chain and we look forward to sharing these heirloom beans.
Several years ago the community of Cutivireni established a Cacao Producers Association. They presently sell collectively to Ecotribal and to a cooperative located down river. The producers’ association separates a percentage of its income to pay for community health and emergency needs.
Ecotribal has partnered with Size of Wales who have a unique approach to rainforest protection and have seen forty-four indigenous communities galvanised into shielding 2.5 million acres of pristine rainforest safeguarding ancient Cacao and other crops they rely on.
You could call this viral conservation, with village after village lining up to to protect their forest.”
HEALTH BENEFITS OF RAW / UNROASTED CHOCOLATE
According to some scientific research, the Cacao beans contained in raw chocolate have a wide array of unique properties such as:
Raw Cacao beans contain 10 grams of flavonol antioxidants per 100 grams, which is an incredible 10%. Research has also demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism.
Magnesium for the Heart and Brain
Cacao is the primary dietary source of magnesium, the most deficient mineral in western civilisation. Magnesium is the most important mineral for a healthy functioning heart. It also plays a key role in producing energy for the neurons in the brain from glucose. So when there is an abundance of magnesium the brain works with clarity and focus.
Mood elevators and Anti-depressants
Cacao is a great source of serotonin, dopamine, anandamide and phenylethylamine (PEA), four well-studied neurotransmitters, which are associated with feelings of well being and help alleviate depression. Both PEA and anandamide (the bliss chemical) are found in abundance in the brains of happy people and are particularly released when we are feeling happy. Both of these neurotransmitters are present in raw cacao in large enough quantities to affect the brain and lift our moods. Cacao also contains monoamine oxidase inhibitors (MAO I’s) that keep neurotransmitters in the bloodstream for longer without being broken down.
Coconut sugar contains the minerals calcium, magnesium, potassium, zinc, iron, copper, manganese, phosphorus and boron. Minerals are necessary for vitamins to work efficiently in the body. Coconut sugar also contains 12 of the B vitamins, including thiamine, riboflavin, pyridoxine, nicotinic acid, biotin, pyridoxal and inositol. It is especially high in the vitamin inositol, which is necessary for nerve transmission, metabolism of cholesterol and the redistribution of fat within the body. In addition, inositol has been used to treat diabetes, depression and panic attacks. Coconut sugar’s glycemic index is approximately 35, which is considered very low.
Lucuma (Pouteria Lucuma) is a subtropical fruit native to the Andes region of Peru. Lucuma trees can grow up to 20 metres in height and live for up to 500 years and still remain productive. The Incas relied on lucuma fruit as a natural source of sugar, which is why it is often referred to as “Inca’s Gold”. It contains a variety of nutrients, vitamins B1, B2, B3 and B5 and minerals including iron, potassium, calcium and phosphorous, it also contains fibre, carbohydrates, beta-carotene and niacin. Scoring low on the GI scale it’s another great natural sweetener with a rich creamy caramel flavour.
We’ve all experienced the positive feelings associated with eating chocolate, now we have access to pure unadulterated raw chocolate. This is much more potent than widely available processed chocolate and doesn’t have any refined sugar or dairy products blocking the positive effects of the cacao.
The term “raw” can refer to any food which has not been processed or cooked over temperatures of approximately 105°F (42°C) as this is the point at which enzymes start to break down (the exact temperature enzymes are destroyed varies for each food).
Raw Chocolate often introduces people to the raw food lifestyle and a whole new way of being.
- To safeguard Ashaninka heirloom cacao strains
- To buy direct and pay a higher price for the quality
- To make the best tasting raw chocolate
- To protect endangered Amazon rainforest
- To eat chocolate every day for the purposes of work
The time is now to bring raw unroasted chocolate up to the standard of its roasted counterpart.
Let’s get all the benefits of a minimally processed chocolate bar and make it taste amazing too.
This is definitely the way forward…