Today is National Chocolate Covered Nut Day. Woo hooo! Now if that doesn't call for a note from moi and a promotion I don't know what does.
I grew up in a very diverse environment. My mom being from Tunisia in the Maghreb, North Africa always had sprouted nuts at home. My father is from the city of Czernowitz in Eastern Europe (country affiliation changing throughout history) where fermented food was a staple.....and he was a chocolate addict!
Gee, no surprise I guess that I find myself engaged in the pursuit of:
THE PERFECT FERMENTED RAW CHOCOLATE COVERED SPROUTED NUT!
(cue in thundering music.....tan tan taaaan!)
Raw cacao mass and single origin: the importance of flavors.
Raw cacao mass was essential to us. When we started Hnina we searched for cacao mass, also known as cacao liquor or cacao paste, for over four years until we finally found the one we loved.
Is it good or is it bad for you?
Well, it has certainly maintained its reputation of being fattening yet delicious with some sense of gallantry.
But isn’t chocolate a superfood? Yes, it is, so what gives? Good or bad?
Well it’s simple, pure dark chocolate, especially when raw and unprocessed, is good for you. Very good! But it’s everything else that most manufacturers add to the chocolate is what’s bad.
