We're offering a free postage upgrade to 1st Class Royal Mail for orders before 8am Tues 20th Dec. Read on for more details and terms.
Christmas falls on a Sunday this year, which means the last postal dates are....
Can you believe it, we've reached episode 6 of RawChocTV? That's 6 months of mayhem, laughter, lively discussion and a few technical glitches along the way!
Read our round-up of raw chocolate workshops in the UK over the next couple of months.
Your chance to win raw chocolate prizes in our 6th birthday competition
Chocolate and the cacao its made from has a long history of use, enjoyment and abuse by Humans! Here are 7 surprising facts you might not know.
Inspired by our recent Summer Super Power Smoothie recipe, we're giving away a jumbo box of super food ingredients, perfect for making your own raw chocolate goodies.
A couple of days ago we had the first ever episode of RAWCHOC.TV, the new monthly online show dedicated to raw chocolate.
If you were unable to join us live, then you can watch the recording of the show here.
You know how those mad ideas sometimes take hold and develop in to something?
Well RAWCHOC.TV seems to be one of those.
Recently I was interviewed on Blab by Steven Healey on behalf of the Wiltshire Business Club. We chatted for about half an hour about all things Elements for Life, raw chocolate and building a business.
We always strive to bring you the very best products at great prices. After a recent review, we're now able to drop prices on a range of ingredients.
Consider for a moment the humble bee. What comes to mind? A creature that stings but not quite as scary as a wasp or something that makes honey?
Buckwheat (Fagopyrum Esculentum) is not actually grain and definitely not wheat, but actully a cousin of rhubarb and sorrel. The part used are the seeds from the flower. Buckwheat flowers are very fragrant and bees love them, producing a strong dark honey.
Beyond the amazing taste sensations that raw chocolate gives us, we love raw cacao because it is so good for us. As a food stuff, it is one of the most complex you will find. Cacao truly deserves to be called a superfood and in fact in 1753, Linnaeus designated the cacao tree Theobroma cacao, which translates to “cacao, food of the gods”!
Once known as the Gold of the Incas, lucuma is a sweet and edible fruit of the Lucuma tree. The unique flavour marries together maple, custard and caramel to give you a distinctive sweetness, which is low on the glycemic index (GI), making it a healthy choice for anyone who wants to kick their sugar consumption.
We nuts about coconuts here at Elements for Life. It's truly is amazing, with so many uses for virtually the whole plant, it's no wonder it's often referred to by Pacific Islanders as The Tree of Life.
When we decide to change our diets often our favourite food is the first thing on our minds and the hardest to give up.
I was a dedicated dark chocolate scoffer and even convinced myself that a bar of Green and Blacks or Lindt a day with a healthy top up of dark chocolate digestives was good for me.
Bees are great. Not only do they produce some amazingly nutritious foods that we can enjoy, but it's safe to say that without the humble bee, life on Earth would not be the same.
Its amazing how many people think that making chocolate is difficult, and there's no mistaking it can be, especially if you start tempering and doing fancy things. When it comes down to it, making raw chocolate is easy, dead easy.
Something a little different for you all, a guest blog by Lisa Attias who loves to talk about food @lisa_attias
Oh Chocolate, how do I love thee - let me count the ways (with the help of a few friends!)
One of the things I love about what I do is informing people that chocolate, or more specifically raw chocolate
is good for them and then seeing their reactions. More often than not it goes along the lines of "Yeah right, if only!"
or "Oh I should be so lucky!"
When making conventional chocolate, it is usual to carry out a process called tempering. This is essentially a process of heating then cooling your liquid chocolate, which changes the structure and properties of the finished product.