Are you a raw chocolate lover?
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.
Raw Chocolate Love - Part 1 - Magnesium
Cacao is one of the richest sources of magnesium of any food stuff, accompanied by a wide range of supporting characters
Lucuma - Gold of the Incas
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.
Nuts About Coconut
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.
Making raw chocolate is child's play
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.
For the Love of Chocolate
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!)
5 Reasons Why Raw Chocolate Is Healthy
One of the things we love to do, is inform 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!"
To temper or not to temper, that is the question
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.