There are many types of chocolate made from the bittersweet cocoa bean or cacao nib. The difference in spelling is merely English versus Spanish. When it is pure, it is rich in calcium, magnesium, and potassium that also help to control blood pressure. In this state it is so dark it is nearly black and is one of the healthiest foods you can eat. It can even balance to your moods.Cacao nibs are a potent source of antioxidants and contain a chemical component known as theobromine, which is similar to caffeine. Different cocoa products and distinct forms of dark chocolate can have vastly different quantities of flavanols based on the manufacturing procedure and cocoa percentage. As nibs are ground, they leave a gummy cacao fat (liquor) behind.
When grinding up cocoa nibs, it starts as coarse cocoa powder. If you keep grinding, though, it doesn’t get finer; instead, it becomes melted chocolate. That’s because the nibs are made of both cocoa powder and cocoa butter or fat. The grinding action generates enough heat to begin melting the cocoa butter, leaving you with a fluid mixture of cocoa powder floating on top of cocoa butter. The light colored cocoa butter is taken out, and the dark-colored material left behind is finely ground into cocoa powder.
Cacao liquor has a concentrated chocolatey flavor that is bitter and acidic. The addition of milk and sugar makes it creamier and sweeter but removes some of the health benefits. Premium chocolate brands have a higher cacao ratio. They are crucial to obtaining a smooth melted liquid. This bittersweet blend is good for a low carb diet and contains little or no added sugar.Melting food grade cocoa requires mixing it at a consistent temperature. Chocolate manufacturers generate an array of products liquid cacao from chocolate bars to fudge. These molded goods have the fat or butter separated while it cools. The cocoa butter in chocolate has oleic acid, a mono-unsaturated fat that’s thought to raise good cholesterol. Many chocolate products consist of minimum cacao and don’t contain any beneficial phytonutrients.
Liquid Chocolate Cacao Nib Substitute That Goes One Step Further.
Once chocolate is melted, it’s hard to mix with other liquids. Now there is a cacao nibs substitute that is an easy to use product making melted chocolate flavoring simple to add to water or juices. Currently, it is popular for infusing a chocolate taste into both wine and beer. In a product called Cholaca, it is pure liquid you can drink by itself or use in recipes, and it will blend consistently. Cholaca is also vegan, gluten-free, and dairy free. It contains only cacao, water, and coconut sugar. It is able to be emulsified in water – this is entirely unique. The fermenting process doesn’t overheat the cacao nib but still enables brewers to safely use it as a flavoring without the worries of organisms like E.coli, salmonella, and botulism commonly found in cacao nibs from the original harvesting process.