Fully fermented cacao

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Permalink Reply by KarmaFree Kale Chips on December 8, 2008 at 3:46pm

I am working on this now!

It it is NOT the industry norm - even most cacao pods that are "Raw" are fermented.
Truly Raw Cacao is doable - one way to KNOW is if the beans have a slight "purple" look to it.
Yeah.

blessings - KFKC

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Permalink Reply by Rawphi Bird on December 8, 2008 at 5:30pm

what interview was it?
did they mention sun-dried cacao?
to me that's one big difference
the variety of cacao makes a difference too

i've had very purple sun dried cacao, but of poor quality and it didn't taste good.
color isn't always an indication of quality, but most of the time i also look for purple coloring.

i dry my own beans, and never find any problems with bad effects or have heard of any, even after eating alot, and the taste is far superior to anything, especially criollo beans, but it all depends on the health of the plant, and the slow process makes a big difference to me too, mainly cause the oils in the seed have not dried out.

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Permalink Reply by KarmaFree Kale Chips on December 8, 2008 at 5:44pm

yes purple only indicates if the bean has been heated or not. If it is still Purple it has not been heated AND that does not indicate a favorable taste. AND it does indicate NOT heated above a certain degree. YES - all about the tree - the variety and so forth ... Star~ Fire thank you for the link - will check it out and puts some on order. Blessings - KFKC

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Permalink Reply by Lorianne on December 9, 2008 at 7:08am

These are the links to the interviews:

http://radicalhealth.com/av/2008/07/16/2008-07-16-04-cacao-caffeine...
http://radicalhealth.com/av/2008/06/14/2008-06-14-cacao-caffeine-ch...
http://radicalhealth.com/av/2007/12/20/2007-12-20-11-cacao-toxicity...

I asked Detoxyourworld.com if they allowed their cacao to fully ferment and this was their reply:

The basic principle of producing raw cacao is to reduce the fermentation period of the beans in the pod, this is followed by keeping all the further processes at a lower temperature as possible to maintain the integrity of the raw product.

Our bars are chocolate bars which have a high content of cacao solids these range from 65% to 83%, these are a delight for raw chocolate lovers, there are not any pesticides or herbicides or chemicals in the raw organic certified product which we use. We do not use any dairy or refined sugar in any of our bars


Kind Regards

Bryan Holdstock

Director

Rawcreation Ltd


Bryan@detoxyourworld.com


I've not tried this cacao, so I have no opinion on it. The one I did try and reacted to was from Kate Magic and had the same reaction to some my father brought me from the US which was labeled organic and raw.

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Permalink Reply by Lorianne on December 9, 2008 at 4:55am

Thanks alot Starfire, I did hear the name David in the recording but whenever I added 'David' on my searches I'd innevitably wind up with David Wolfe :)

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Permalink Reply by Rawphi Bird on December 10, 2008 at 9:50am

Thanks KFKC, Loraine, and Starfire,

i agree with almost everything this man says. Crazy fact about the cocoa solids though, never heard of that. just another reason to keep it raw. but i don't think the cocoa solids that Shazzie sells are the same that David Favor talks about. i'm not sure myself, but i think she separates powder from oil much the same as Favor, but the difference is "Naked Chocolate" gets dried by machine in a day, which yields more and is a quicker process, rather than the traditional method of slow fermentation which David Favor uses.

I think i also remember David Wolfe saying he used the one day drying method cause it fermented more of the bean, and had less molding and bacteria. but i agree with Favor the traditional methods are best

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Permalink Reply by KarmaFree Kale Chips on December 10, 2008 at 3:46pm

First of all ... I so deeply appreciate all the energy and deep contemplation that all has given this.

I have been to Cacao farms both in Hawaii and in Panama . In Panama there is a tradition that goes back hundreds of years and many many generations. This cacao is being processed by the local indigenous tribes and they use the traditional methods of a 5 to 7 day fermentation process followed by willowing then roasting. So if I want to use the traditional methods - then how come it is okay to pick some of those traditions but not all of them? In other words - if I look to these tribes for insight - then yes I would ferment AND roast as that is what they do. And have a very long tradition of doing in that way. I even went so far as to ask a farmer in Panama to skip the fermentation process and he looked at me like I was crazy! Few people talk about that when the beans are sitting in those wooden boxes during fermentation - there is no governing the amount of heat that the beans get to - and the inside of the bean does change color!

I say all of these - that we all need to connect in with our bodies in the PRESENT MOMENT as things do change - and FEEL if something is good for us - using our awareness and not what somebody has SAID.

If I get hung up in ... well it is the traditional method ... then I am lost - I am accepting something that may have worked at one time and now I have to see if it is current for me. If I get hung up with .. well, _____ said it was okay to eat it - so I am going to .... Again I have lost my center in the same way I have lost my center to the FDA or other agencies saying what I SHOULD do.

Rawfinsky - I love that you found that video - brilliant ... talk about a dehydrator !!
Starfire - Everything you post inspires me and gives me cause to pause and reflect
Lorianne - thanks for bringing all this up - and by the way your artist skills are UNHOOKED

many blessings
KFKC

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Permalink Reply by Lorianne on December 10, 2008 at 6:56pm

I even went so far as to ask a farmer in Panama to skip the fermentation process and he looked at me like I was crazy!
hehe..

For now, I'm trying to just stay off chocolate as best as I can. But if I get a craving it will be organic and very much cooked. It's a very strong message, to stay in your center, very true :) And thank you :)

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Permalink Reply by Lorianne on December 11, 2008 at 6:18am

You know when it comes to people who live longest, I really don't buy into whatever they did because it's all so individual and there are so many innumerous factors to consider. It's like I've had people who think I'm 15 years old as of last year, and I'm 28. I'm not the healthiest person in town, if it wasn't for that fact I wouldn't be here. And if I were to explain why alot of people tend to think I look so young I'd say it has nothing to do with the food but with how you see yourself, rest, or genes.

In my experience chocolate when cooked still has a stimulant effect but nowhere near as strong as raw, but I find that when I eat it, my joints are totally stiff the next morning so I'm trying to get off it..

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Permalink Reply by Steven on December 18, 2008 at 10:50pm

I personally, don't eat anything that's been fermented. I eat what makes me feel good....whenever i eat things that are fermented, i don't feel as good. I think that's it's basically like eating mold!
Live foods make you more alive, dead food make you feel as such.
Just my humble 2 cents..

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Permalink Reply by Melina on March 9, 2009 at 1:38pm

ok I know this thread was a while back, but I have tried eating both types of cacao as a staple food and the experience is totally different. Fully fermented cacao gives me NO jitters, headaches, feels-like-i'm-on-speed reaction whatsoever. However, I did often get that with the different types of cacao I tried that was either very lightly fermented or not at all and that includes most raw cacao brands on the marketplace. Sacred Chocolate however, I really enjoyed and received no ill effects from and I believe their cacao is not fermented.

Right now, I'm using the products that David Favor sources. You can order them from loving-foods.com which is where I get mine. All the best!

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Permalink Reply by KarmaFree Kale Chips on March 9, 2009 at 3:28pm

Oh Peggy ... you are so right . I do it for me when I go to Hawaii - twice a year and it is FANTASTIC . The problem is ... the status quo and how the pods are harvested, transportation, fear, ag biz and on and on. I have not found anyone doing what I do when I go to Hawaii ... so glad you have had the experience.
If I ever find something YOU will know !!

blessings

KFKC

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