Podcasts about raw chocolate

Not everything is a sweet as you'd like.x --- Send in a voice message: https://podcasters.spotify.com/pod/show/anj-saby/message

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance. On the second episode, I chat with the founder of Love Raw Chocolate co-founder and CEO Rimi Thapar. After starting out more than a decade ago, the brand is now a true market leader in the vegan chocolate industry. This conversation sees us talk about the Rimi's unconventional journey, Love Raw's rapid growth, the retail food market, and more! ⁠https://eatloveraw.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Cannabis edibles can be a stress reliever during this busy season. I discuss a quick and healthy recipe for raw chocolate pumpkin pecan macaroons. These macaroons are not only a tasty treat but also a quick and nutritious snack when you're on the go. I recommend using CBD oil for these treats, so you can enjoy them throughout the day without feeling too high.There's a few great gift recommendations in this episode but check out the products and services on the Marge Recommends page as purchasing through the page supports the show at no extra cost.As New Year approaches, I'm excited about plans for the Bite Me Cannabis Club, where we'll continue our discussions on all things cannabis and edibles. Until then, let's keep the holiday spirit high and stress low!Remember, the holiday season is not just about presents, decorations, and festivities. It's also about expressing gratitude, spreading love, and supporting each other. I hope this episode inspires you to embrace the holiday season with warmth and joy, no matter the challenges you may be facing.Join the Bite Me Cannabis Club today! The first 100 members can use code BITEMETHANKYOU23 at checkout for a free lifetime membership! Get your copy of the Bite Me Edibles Journal on Amazon now. Support the showVisit the website for full show notes, free dosing calculator, recipes and more.

This episode is a special edition of the Grit and Bear It Podcast No Bear talk, I take off the hockey mask and open up about my mental struggles over the summer. Season 4 coming soon! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this inspiring episode we hear from Juan Andres of Pacari Chocolate. Pacari is the most awarded chocolate company in the world! Ethical, fairtrade, and B Corp certified, their chocolate is 100% organic, and to top it all, you can taste the superior quality in every single one of their delicious products.

In this inspiring episode we hear from Juan Andres of Pacari Chocolate. Pacari is the most awarded chocolate company in the world! Ethical, fairtrade, and B Corp certified, their chocolate is 100% organic, and to top it all, you can taste the superior quality in every single one of their delicious products.

Grezzo Raw Chocolate, presenta il NON-GELATO, che si basa su una ricetta nata da zero e studiata per mettere insieme gusto, natura e sostenibilità.L'obiettivo era andare incontro alle esigenze nutrizionali e ambientali emergenti, alzando il livello dell'esperienza gustativa.  E' nata così una ricetta di nuova generazione, con gusti classici che ribaltano la struttura del gelato tradizionale, eliminando latte, zucchero e le famose basi, rendendo protagonista l'ingrediente principale.

A chat with Pablo Spaull of Forever Cacao about his journey as a chocolatier, and the energy and integrity that goes into production, from sourcing the beans to stone-grinding them in his chocolate factory in the Welsh hills.

A chat with Pablo Spaull of Forever Cacao about his journey as a chocolatier, and the energy and integrity that goes into production, from sourcing the beans to stone-grinding them in his chocolate factory in the Welsh hills.

Good thing 2021 was the year we fixed all of the brokenness of 2020, huh? OK, not even close. But for some people, 2021 was a year of reassessing, recommitting (or resigning), and reconnecting. And technology was a big part of that, whether through cloud services that kept us all occupied and sane, or game-changing vaccines that let us actually hug some of our friends and family members again.  On this week's Gadget Lab, Michael Calore and Lauren Goode are joined by Adrienne So and Julian Chokkattu to discuss which tech products or services had the most impact on their lives in 2021—for better or worse. And while the Gadget Lab team knows better than to make any bold predictions or resolutions for 2022 (who knows what will happen next year!), they offer some tips for establishing a healthier relationship with tech in the new year.  Show Notes:  Read more about cloud gaming, e-scooters, Peloton, and unplugging from the internet.  Recommendations:  This week's tech recommendations … all have nothing to do with tech. Adrienne recommends Andrzej Sapkowski's book series The Witcher book for its dry, nihilistic humor. Julian recommends Fine & Raw Chocolate, both for eating and drinking. Lauren recommends subscribing to physical magazines, such as The New Yorker, The Atlantic, and, you know, WIRED. Mike recommends Pilsner beer, which is delicious and refreshingly low in alcohol content. Adrienne So can be found on Twitter @adriennemso. Julian Chokkattu is @JulianChokkattu. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. If you have feedback about the show, or just want to enter to win a $50 gift card, take our brief listener survey here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wed, 08 Dec 2021 04:00:00 +0000 https://wellbeinganna.podigee.io/82-caobali d9d94994be62e17329f946879b6162d8 Was soll ich sagen… wenn ich mich bis an mein Lebensende für ein Dessert entscheiden müsste, würde ich (ohne lange zu zögern) Schokolade nehmen. Ich liebe einfach Kakao und alles, was man damit kreieren kann! Als ich dann vor zwei Jahren das erste Mal in Bali echten Roh-Kakao in Form von einer heißer Schokolade, kleinen Pralinen, Kuchen und vielen anderen Leckereien kosten durfte, war es wirklich um mich geschehen. Und dieses Jahr habe ich genau diesen Kakao hier wieder entdeckt. Es gibt ein kleines Start-Up in Österreich, dass den besten Kakao der Welt aus Bali nach Europa geholt hat. Ich spreche in der heutigen Podcastfolge mit Roman Gobald, dem Gründer von Caobali, der mit dir die Entstehungsgeschichte von Caobali, Inspirationen zu Kakao-Zeremonien und die wahre Kraft von Kakao mit dir teilt. Kakao ist ein wahres Superfood und wenn man ihn in der richtigen Qualität und in der richtigen Art und Weise konsumiert, kann er wahre Wunder bewirken! Hör gerne rein und lass dich inspirieren. Much love, Anna Hier findest du die Website von Caobali: https://www.caobali-rohkakao.at 82 full no kakao,rohkakao,Bali,Schokolade,raw chocolate,Kakaozeremonie,Superfood,caobali,raw vegan dessert,gesunde snacks Anna Klasen

On the Secret Witch Show today we have Salena Walker.  Salena lives off-grid in the woods. She loves growing organic herbs, flowers, fruit and vegetables and focusing on creating a healthy body, healthy mind and healthy planet. Her mission in life is to connect others to their internal and external environment, focusing on what they drink, eat, breathe, think - and even excrete!   Her real deep dive into the world of naturopathy and nutrition began back in 2008 when she was diagnosed with the autoimmune disease Pernicious Anaemia. She started her studies with the intention of learning and she healed my autoimmune dis-ease and ended up becoming a practitioner, a naturopathic teacher, writer and a motivational wellness speaker!   In this episode we begin to understand the importance of rewilding for the Secret Witch.  We illuminate how the Wild can help us discover our truth and power. We dive into how we can talk to the Wild and let it speak to us, what we can learn from the wild's cycles, how we can take powerful, Soul-aligned action to align with nature, and how the wild can help us connect to our bodies.   What You'll Learn from this Episode:   Why our bodies need rewilding - we can so often think we are on track to having our dream life when we are living unconsciously in this spiritless society, but it may not be fulfilling and can leave us feeling we are lacking - and our bodies can take the physical hit on that.   The best way to navigate our lacking of wildness is to begin to listen in deeper to our wisdom and the wisdom of the natural world We *are* the wild - in fact, we are wild *animals* so we need to be exposed to the wild in order to thrive and balance our inner and outer worlds We need to give ourselves permission to invite the wild in and then get intimate with it.  There's no right or wrong way of doing this, so let yourself be guided by intuition  Every interaction with the wild should be intentional to harness the real magic of it, so we simply need to set an intention for our interaction with the wild and how it can support us in reclaiming our power and creating a magical life. Our bodies are made up of trillions of cells and the wild can help us look after them.  If we eat food from the wild that supports our cells, it becomes inevitable to eat a more plant-based diet because we are only putting things in our body that it longs for.  However, we have to meet our body where it's at and start small.  Our bodies and the wild all operate on natural cycles - nature and the female body are both cyclical - e.g. the moon has a cycle.  Again, there's no right or wrong, but to connect back into a rhythm with it, bathe in the full moon to remind your body what it should be doing. Our Wild Witch can be found in nature, and we need to give ourselves permission to find her there. Resources and things that we spoke about:   Salena's website - https://www.salenawalker.earth/ - sign up to the newsletter. Salena's Raw Chocolate making course - https://www.salenawalker.earth/rawchocolatecourse/ Salena's socials -  instagram: @salena_walker  facebook: salenawalker.earth Youtube (flower essences): https://www.youtube.com/watch?v=2hvZZvDY31w  Manifesting with the Moon event - https://www.nicolebarton.co.uk/moon-circle    Thank you for listening, we'd love to know what comes alive for you in this week's episode, so please let us know!    If you loved it, there's a fresh episode every other week - subscribe so you don't miss it!   Thank you,     Nicole xox

WBZ's Jordan Rich talks with Chef Suzi Gerber, executive chef, food product developer, and plant-based gourmet, about her gluten-free, vegan, raw chocolate donut.

Rolf Gibbs established the Bali-based UBUD RAW Chocolate Factory. He was born in England but moved around while growing up - from England to Indonesia to New Zealand. Rolf later traveled around the world focusing on photography work for about 10 years before eventually deciding to make his base in beautiful Ubud. Today his chocolate company has 30 employees, 3 shops, and 60 store partners across Bali.In this episode, you will learn about the process of creating delicious yet healthy chocolate and even some of the fascinating history of ecstatic dance in Bali. You will also get a glimpse into Rolf's back-story and what it's like to live in central Bali. Be sure to tag us on Instagram, Twitter or Facebook to say 'hey' and let us know you enjoyed the show. Also, send us a message or email (podcastbali@gmail.com) if you have helpful feedback, suggestions, or questions.You can find more information about this episode on our podcast blog! Check it out at www.livinginbalipodcast.com/episode20

In this episode, Ellie interviews Audrey Darrow, the CEO and Owner of Righteously Raw Chocolates and a breast cancer survivor. Audrey went through double mastectomy, radiation, and chemotherapy on her way to stage 4 cancer. Through her health journey, she birthed Righteously Raw Chocolates, a line of raw, organic, chocolates desiring to create healthy food that was delicious and affordable. . Audrey shares with us how she made it through breast cancer and the loss of her 20 year old daughter, how to see food is VIBRATION, and to trust that everything is happening for you. TIME STAMPS 00:35 - Audrey’s battle with breast cancer 02:35 - How a health journey led to Righteously Raw 11:00 - Maintaining a life with high vibrations 15:14 - The importance of listening to your gut in order to feel good 16:55 - Get rid of the roommate in your head 20:03 - The choice Audrey made not to live in grief after the passing of her daughter 24:36 - The Testimony of Life and manifesting joy 25:24 - Treating problems in life as learning lessons 29:02 - How removing fear from your life, and allowing yourself to be still can attract better vibrations 34:00 - Steps to getting yourself out of a low place 42:15 - Raising your vibrations starts with your belly 45:05 - The feeling that you get after does more destruction than the food itself - forgiving yourself 47:45 - Making the choice to get off the cycle that tells you that you aren’t good 49:30 - Tuning in to your body 51:33 - Where to buy Righteously Raw Chocolate 52:11 - 3 tips from Audrey on how to improve your health 54:54 - Surrendering into stillness to raise your vibrations 57:40 - Ask for help Righteouslyrawchocolate.com Instagram: @righteouslyrawchocolate To set up a free strategy session with me: www.calendly.com/mindfulbellie To join my email list: Www.mindfulbellie.com or email mindfulbellie@gmail.com Instagram: @mindfulbellie --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Trevahr Ryan Hughes as Capt Hugh T Alkemi interviews the locally famous Dennis Sharmahd. Dennis is an Edible Landscaper, Herbalist, Mycologist grew up with rare fruits and an edible landscaped garden in Lemon Grove. He has been traveling in the American South West, Mexico and Brazil hunting for rare fruits, herbs, mushrooms and vegetables. He has also been collecting and growing rare cactus and other fruits at his small farm north of Escondido for over 30 years. The focus of this show from 2011 (second year of EntheoRadio podcast), is chocolate in its raw form and the effects of consciousness and health resulting from enjoying raw chocolate. Dennis also invites people to join his for his year Baja California Tours, which are still occurring to this date in 2019!

Let Food Be Thy Medicine! Discover the power of Raw Cacao Chocolate and Organic Superfoods like Chaga Mushrooms, Ashwaganda, Maca, Live Probiotics, Fermented Vegetables and Grasses with my special guest SKY KUBBY, CEO and Founder of Medicinal Foods! If you need to lose weight, gain energy or just feel incredible in your body temple this podcast is for you. And if you'd like to jumpstart your journey into the world of nutrient dense and truly tasty superfoods (yes these foods actually taste amaaaazing!) head on over to bit.ly/SuperFoodForLife ###For more info on the Podcast visit ChristineBlosdale.com   #health #nutrition #diet #superfood #podcast

Steve, Mike, Erika, and AJ of Chocolate Conspiracy AJ founded Chocolate Conspiracy 8 years ago, and we met shortly thereafter. He is a fun character, and we have talked a lot over the years about all things chocolate. Chocolate Conspiracy has a very unique approach […]

Weitere Infos zu Matthias: https://germanygoesraw.de/rohkost-versand/matthias-langwasser-regenbogenkreis/ Matthias Langwasser ist bereits in der Schulzeit durch ein kleines Büchlein auf die vollwertige vegane und rohe Bionahrung aufmerksam geworden. Von einen Tag auf den anderen stellte der Schüler seine Ernährung um und ging fortan während der Schulpause zum nahe gelegenen Bioladen. Da sein Taschengeld nicht ausreichte, bat er seine Eltern um ein paar Mark, so dass er sich stets vegane und rohe Bioprodukte leisten konnte. Im Laufe der Jahre entwickelte der einstige Schüler seinen eigenen veganen Bio-Online-Shop, der heute eine Vielzahl an Rohkost-Produkten im Sortiment führt. Der eigentliche Sinn des Online-Versandhandels „Regenbogenkreis“ liegt für Matthias Langwasser nicht im Verkauf, sondern in der Schaffung eines neuen Bewusstseins und der Veränderung hin zu einer gesünderen Welt.

Yummy Scrummy is a raw vegan chocolate snack bar free from sugar and gluten, produced in Bristol and winner of a good taste award. Listen to an interview with Dan Knowlson who created the company with his wife.

Richard talks about how he got started in the raw chocolate business and how he's grown to be Europe's leading raw chocolate manufacturer.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss tipping, pot, and milkshakes among other things. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Daniel Sklaar founder of Fine and Raw Chocolate in Bushwick Brooklyn. The Main Course O.G. is powered by Simplecast

Irene Tan is a health coach who is passionate about healthy eating and cooking and fresh organic, fresh plant based foods. She believes in mind and body oneness and healthy living. Lifestyle, stress management, exercise, clean water and good nutrients are the basics she recommends. Wellbeing is also about social contact, cultivating positive emotions and being stress free, happy and connected. Making home cooked family meals for children and encouraging outside play time. Avoid processed foods. Her morning and evening routines. Her green smoothie. Detoxing. Raw chocolate desserts by Amy Levin. Tips and supplements for good sleep. 

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As a neurologist and conscious nutritionist, I'm always fascinated with how food is medicinal. There's no better person to speak about this topic than the renowned David Wolfe. In this interview, we talk about the magic of chocolate and vanilla, as well as the technology of longevity. Meet David Wolfe ~ Real & Raw Yes! We talk about eating raw food on this show. The rock star of the Superfoods and longevity world, America's TOP CEOs, Global Ambassadors, Hollywood celebrities, busy professionals, and even the most powerful buying influence in the nation (Moms) all look to David for expert advice in health, beauty, herbalism, nutrition and chocolate! David is the celebrity spokesperson for the brand new NUTRiBULLET™ Superfood Nutrition Extractor, co-founder of TheBestDayEver.com online health magazine and is President of The Fruit Tree Planting Foundation with a mission to plant 18 billion fruit trees on planet Earth. David is the author of many best-selling books including Eating for Beauty, The Sunfood Diet Success System, Naked Chocolate, Amazing Grace, Superfoods: The Food and Medicine of the Future, and Chaga: King of the Medicinal Mushrooms. His latest book, Longevity Now, shares a multi-faceted approach to rejuvenation, beauty and radiant health. David empowers and inspires people to take charge of their own health because. After all, your health is your wealth! David is also a highly sought after health and personal success speaker, David has given over 2500 live lecture events in the past 20 years. Today, David Wolfe continues to share the stage in the company of Anthony Robbins, Mark Victor Hansen, Jack Canfield, Deepak Chopra, Buzz Aldrin, T. Harv Eker, John Gray, Les Brown, Barbara DeAngelis, Brian Tracy, and many more.

Steve Adler is the founder of Sacred Chocolate, generally regarded to make some of the best raw chocolate in the world. Here, Kate Magic talks to him about how he got started, his process in making the chocolate, and the alchemy involved.

How not to get married in France, and what to serve in case uniformed officers turn up on your doorstep What you will learn how NOT to get married in France the best food you can serve in case any policemen turn up on your doorstep At the end of this episode I'll share with you the best food I think can come in handy to offer policemen because it contains a super stress-busting food. On with the story This story is about one of my girlfriends, whom I'll call Masha. Masha was really smart. And in Masha's defence, I've got to say straight away that she didn't actually know that her husband, whom I'll call Paul, was a felon when she married him. I think Masha was smarter than me. I married my French hypnotist much later in a messy, grey sort of way (which I talk about in episode 3). Masha however knew that she wanted to do an exchange. She was American, and she wanted to be able to live and work in France. So she decided she'd marry a Frenchman who wanted to be able to live and work in the US, and it would be a win-win. Right? They'd stay in France for a while and then both go their separate ways. How we found each other Now I don't remember how she found Paul. I think she started asking around rather than place an ad or something. Remember there was no internet so you couldn't hop onto a forum like 'marry me dot net' or whatever. You had to find someone with more traditional methods. She might have put up a poster? No, I don't think so. That would have been scary. Oh but first I have to tell you how I found her. That was really weird. Masha and I were actually friends in high school back in the States. We didn't really see each other just the two of us, but we hung out with the same group of people. One day in Paris, so after university which was like 5 years later, I'm standing in this gym waiting for my aerobics class to begin. Suddenly this girl comes up to me and she asks me in French if I'm Barbara. As soon as I saw her eyes I knew it was Masha and I was like 'No way! How are you!' and it was amazing! Can you imagine, bumping into a high school friend in an aerobics class in another country? I mean, it was too weird. So Masha gets married I was so happy to have found Masha. It can be kind of tough when you're away from family and anything that's familiar in a new country with a new language and all of that. So we had a lot of fun together, it was really great. And of course we had had some of the same experiences when we arrived. We even both wound up with French husbands. But I'm getting ahead of myself. Anyway, I was teaching English at the time I think (surprise, surprise). I hadn't heard from Masha in a little while, but one day I get a phone call from her. She was like "Hey, I got married" and I was like "What?" Masha said "Yeah, I needed my papers, he wanted US papers, so yeah, it's all done and I've got my French resident card now". Well to get a French resident card was all I'd ever wanted. I used to have nightmares about the French police banging down my door and saying "where are your papers?". And I hadn't gotten married yet because I was hoping to do things another way, but Masha didn't wait. She treated the whole thing like a business transaction, and she got what she wanted. Some live with models, some live with weirdos Masha also had this really cool job. She was working with models and photographers, working on fashion shoots and going to glamorous parties and stuff like that. I was working in various office jobs and living with my French hypnotist who was still being pursued by Scientologists (but that's another story). So I could really feel the contrast in our daily lives. I admired Masha when she told me about her whole arrangement. I mean, she made the whole thing sound so easy, and I thought it was very brave, in a crazy kind of way. So things for Masha worked out really well. Paul left France - he went to the US (I won't say where in case he recognizes this story and is tempted to come after me, ha!). And once he was in the US, Masha didn't really hear anything from him which was fine with her. She said the whole thing was very amicable and that Paul was a nice guy - a good-looking guy too, I mean I never saw him but I took Masha's word for it. Considering she was working with models, he must have been seriously hot. Knock knock, guess who? Everything was fine for Masha. She was working and doing her thing, loving her life in Paris...until one day the doorbell rings. Masha goes to the door, and there are two policemen standing there. She's thinking 'what's going on?' Right? She knew she hadn't done anything wrong. The policemen asked her, 'Where's Paul? We need to speak with him'. Masha told them the truth - that he left France ages ago and that she didn't really speak to him anymore. It was at that point that they told her that Paul had stolen the equivalent of what would now be...like...two hundred thousand dollars. Now it's important for you to know that the law in France says that you're liable for your spouse's debts (it did at that time, anyway). So if Masha couldn't turn Paul over to the police, she'd be responsible for all that money! An address can be crucial Fortunately for Masha, she knew exactly where Paul was and she gave the police his address. Paul was found, extradited and put into prison. Best of all for Masha, no-one contested her divorce. Whew! Right? I mean, all I got was a crazy Scientologist, at least I didn't get a felon. So Masha lived happily ever after - at least until I showed up on her doorstep with my bags one day, but that's another story. On to the food! Right, so on to the food portion of our story. Imagine yourself in that situation. You've got policemen at your door who are looking for your felon husband who owes them a LOT of money which YOU would have to pay back if they couldn't find him. What food could you have served to those policemen that would have brought down everyone's stress levels - especially yours? The answer is: raw chocolate! If you've listened to previous episodes, you knew I'd get to the chocolate eventually, right? It didn't take me long. You've got to have chocolate with crazy stories. What's so great about raw chocolate? Raw chocolate, or cacao as it's also called, is great for several things: it's an incredible stress-buster it contains magnesium, which can actually help not only nourish but also relax your muscles it can help with healthy levels of hormones (never a bad thing, right?) it gives us a shot of dopamine Dopamine, by the way, is like an instant pleasure hit. And I don't know about you, but if I saw two policemen at my door asking about my felon husband whom I hadn't known was a felon, I'd much rather be relaxed and give myself a little boost, shall we say, rather than be all stressed out. How do you use raw chocolate? So, how do you eat raw chocolate? Well don't go out and buy some random candy bar. That's NOT the same thing because the sugar and the dairy cancel out any benefit you get from the chocolate. For best results you want to get yourself some unroasted, raw chocolate powder. You can get that on Amazon and a lot of grocery stores have it now too. Then you just tip a spoonful or two into nut milk for example, whizz it up with a couple of dates and presto, a quick chocolate shake! And my personal favorite Now personally my favorite is raw chocolate brownies. And I don't think those policemen would have been able to resist my brownies, whether they were on duty or not. Plus it's the same word in French, you just say 'brownie'. So no vocabulary problems either. If you'd like the recipe for my oh-so-good raw chocolate brownies, you'll find it in my 5-Minute Chocolate Heaven ebook. You'll be able to cover yourself in chocolate if you want to. Have YOU got a story to share? And if you do cover yourself in chocolate, I want to hear about it! If you've got a crazy, true story to share, with or without chocolate (and you'd like to know what food could have saved the day in your situation), I'd love to hear from you! Got a question, or a comment? Got a question, or a comment? Pop a note below in the comments, that would be awesome. You can also subscribe to the podcast to listen 'on the go' in iTunes. I hope you have an amazing day. Thank you so much for being here with me to share in my Clean Food, Dirty Stories. Bye for now! RESOURCES Link to Chocolate Heaven and other recipe ebooks: https://rockingrawchef.com/5-minute-recipes/

On a packed episode of Food Talk with Mike Colameco, Mike first sits down with Andrew Tarlow and Anna Dunn, co-authors of Dinner at the Long Table, followed by a cheese tasting with Michele Buster of Forever Cheese. And after the break, Daniel Sklaar talks about his conscious confections at Fine & Raw Chocolate.

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour welcome Bushwick neighbor Daniel Sklaar, founder and chocolatier of FINE & RAW to the show. FINE & RAW is a chocolate company started in a notorious Williamsburg, Brooklyn, originally in an artist loft. He recounts that a nonsensical obsession with chocolate left him inspired to begin making small chocolate batches. Daniel shared them with friends then started delivering them on his bicycle to small local purveyors. The stock was good – the purveyors wanted more, which allowed Daniel to leave his job in finance. The group embarks on a global conversation about steak, food, quality Cuban food, and coffee. After the break, Daniel shares exactly how he started making his own raw chocolate, distinguishing raw chocolate from ordinary chocolate (there's no traditional roasting involved), and what's next for him and FINE & RAW. This program was brought to you by Whole Foods Market. “I had my secret chocolate lab, my loft in Williamsburg in 2007 and was just jamming confections with friends… it was super organic.” [7:30] “It's the best thing about New York – you can travel the whole world through food.” [16:00] “As soon as I started working with chocolate there was this massive, gravitational force pulling me in.” [20:30] —Daniel Sklaar on The Main Course

Today is Valentine’s Day, so we’re going to talk about chocolate. That’s the easy explanation. The more complicated version of how Last Chance Foods choose to approach the topic of such a beloved confection involves a former aerospace engineer turned farmer, a vertically integrated beans-to-bar company, and a three-year-old factory in Red Hook, Brooklyn Those are the bones of the story behind Cacao Prieto. Founder and CEO Daniel Prieto Preston started his career as an aerospace engineer, and after selling his defense company and signing a strict five-year non-compete agreement, he decided to turn his attention to his family farm in the Dominican Republic. The farm had been growing organic cacao for more than 100 years. (Preston said most farming on the island is organic because of strict regulations to prevent deforestation like that seen in neighboring Haiti.) The cacao pods that are harvested twice a year bear little resemblance to chocolate. “You have these strange football-shaped pods in all different colors that grow anywhere on the tree, not just at the end of the branches,” Preston explained. “They can come right out of the trunk. It looks like something that would be in a children’s coloring book.” The fruit has a gooey white pulp with about 40 seeds inside each pod. “It’s not a bean,” Preston said. “That’s just another misnomer. You’re actually eating the seeds of the cocoa fruit.” Even the word “cocoa” is a misnomer. “Cocoa is actually a misprint in an English dictionary from the mid-1850s, which became just sort of universally used,” he said. “So you can use it synonymously with cacao. Generally speaking, you’ll refer to cocoa as something that’s been processed, but people use it for everything.” (Photo: Amy Eddings and Daniel Prieto Preston at Cacao Prieto in Red Hook, Brooklyn/Joy Y. Wang) In most chocolate production processes, the cacao pods are hacked off the tree and then left to rot in 5-feet-high piles in tropical weather. “Most people don’t realize that chocolate is a fermented food,” Preston said. “The average fermentation pile probably has 400 different microorganisms and a least a dozen pathogens. That’s one of the reasons why it’s actually not good to eat raw chocolate. It needs to be sterilized first.” Preston, who is also an inventor, felt like he could do better than that. Cacao Prieto created a controlled fermentation process that keeps out contaminants, and they inoculate the cacao seeds with lab-grown strains of yeast. He also created and patented a vortex winnower that uses a vacuum and centrifugal force to separate cacao nibs from the shells. “There’s a saying in chocolate that every step of the process is the most important step,” he said, adding that the controlling fermentation helps Cacao Prieto control the flavor and bitterness of the finished chocolate. “Sophisticated palates, I think, prefer bitter flavors to begin with,” said Preston. “I like a little bit of sugar, so my preference is something around 72 percent. Never milk. Milk chocolate’s not real chocolate to me.” To see more about how cacao is processed at Cacao Prieto, check out this video. Amy Eddings and Daniel Prieto Preston in front of his vortex winnower at Cacao Prieto in Red Hook, Brooklyn.  Cacao nibs at the Cacao Prieto factory in Red Hook, Brooklyn.

We were all stoned on amazing raw, organic, fair trade, dark & delicious Sacred Chocolate that David Wolfe, our guest green dude brought with him. He is a raw foodist, longevity and nutritional expert and to our delight an fabulous chocolatier. divine and delicious episode.

pspan style='font-family: Arial;'span style='font-size: small;' p class='MsoNormal' style='margin: 0in 0in 0pt;'span style='font-family: Arial;'Diet Science is a fun 5 to 7 minute weekly program with insights and straight scoops on today's health and diet