A place of culinary exploration,
a moment of discovery & magic
Who would have thought that cacao would still continue to surprise us?
Centuries of use and experience have not been able to dispel these mysteries.
Let's explore a little more of these benefits, virtues,
mode of consumption & preparation.
Let's also make room for Superfoods, true allies of our health.
Some of them, as you will see, operate alchemical fusions with Cacao.
All will be approached in their uniqueness.
The Ritual begins here...
Articles
The benefits
The cacao bean is a phenomenon that nature has never repeated;
never have so many qualities been found in such a small fruit'.
- Alexander Von Humboldt -
Grand Cru Cacao
With a complex and delicate flavour profile, rich in aromas, they leave many secondary notes.
Our Cacao beans are distinguished by their spicy character or a surprisingly mild bitterness.
Junin Maca
Considered as the Peruvian ginseng,
Maca is an energizing and stimulating root, both for physical and intellectual performance.
Our Organic Maca is concentrated at 6:1
Grand Cru Cacao
9 benefits of Cacao
- Rich in Antioxidants
- Improve cognitive abilities
- Rich in Phenylethylamine
- Improve memory
- Tonic and Antidepressant Effects
- Helps digestion and regulates appetite
- Natural detoxifier
- Increases blood flow
- Supports good cholesterol
RECIPES OF THE MONTH
Elixir Rose Cacao
Rose and cocoa make a beautiful combination,
both sweet and rounded.
Flavours that will open your heart.
- 20g ceremonial cocoa (listen to your body).
- 1 cup (about 300 ml) rose infusion. Prepared in advance by infusing petals for 10 minutes in hot water)
- Sweetened to your taste (raw honey, coconut sugar, cane sugar, dates or yacon.
(Great for T1&T2 diabetics) - A pinch of salt
- add rose petals on top
Preparation:
- Let the cocoa melt into the rose infusion while stirring.
(do not heat the cocoa above 65 degrees so that it preserves all the nutrients) - Add the remaining ingredients
Tips: Use a whisk or a whisk attachment
to make it extra smooth.
Cocoa & Raspberry Pralines
These medicinal chocolates are made with nourishing ingredients, a sweet fruity taste and a subtle taste.
- 50g cocoa butter
- 2 tablespoons cashew butter, at room temperature
- Sweetened to your taste (raw honey, coconut sugar, cane sugar, dates or yacon.
(Great for T1&T2 diabetics) - A few raspberries (I go by smell)
- Pinch of Salt & Cinnamon
Preparation:
- Slowly melt the cocoa butter in a saucepan or double boiler over a very low heat (max 65°) to preserve the nutrition.
- Add the cashew butter, scraped vanilla pod, a few raspberries, a pinch of salt, honey and cinnamon.
Then stir in the rose water and a little beetroot juice if you want to colour the chocolate. - You can go ahead and feel the texture and sweetness.
When all the ingredients are well mixed, you can fill the moulds with the chocolate mixture. Put it in the fridge until it hardens (about 2 hours) - Then you can simply remove the chocolates from the moulds and enjoy them!
Cacao Tofu Brownie
Healthy and creamy Criollo cake
- 200 g drained silken tofu
- 70 g dark chocolate
- 1 egg
- 80 g cane sugar
- 30 g spelt flour
- 10 g organic cornstarch
- 1 pinch of salt
Preparation:
- Step 1
Melt the chocolate in a double boiler - Step 2
In a bowl or food processor, whisk the tofu. Make it creamy. Add all ingredients as you go. - Step 3
Place in a buttered pan and bake for 30-35 minutes at 180°.
Let cool and serve chilled.
Enjoy!
RACINE CARRÉE
IS
SUPERFOOD