Yes, I have tried raw and all possible sorts of chocolate over my several years of indulgence.

Chocolate doesn’t agree with me… even the raw stuff… except for some nice Fair Trade stuff at London Drugs. I am using Camino cocoa right now and it is okay as long as I take it easy on the amount… if I mix it with carob it seems to be better for me.

I know that David Wolfe (and several others) promote chocolate as an almost perfect food, but you will find numerous other raw foodists who eschew the bitter bean. Hard to know who to believe. I just go by how my body feels. If I get a craving I can usually contain it with a nibble of something very good (that chocolate at London Drugs, for example).

I also do the coconut oil fix in the fridge… I like to add a bit of almond butter and some broken pecans to the honey… grated coconut is good as well, and you can make quite a nice nosh with madjool dates.

But, alas, apart from the magnesium and some antioxidants, it also contains methylxanthines that may create problems from the scalp to the soles of the feet. Methylxantines can morph to alter the protoplasm of the cells. You might experience imbalance, palpitations, high-pitched voice, insomnia, fatigue and finger tremor. Some experience increased anxiety and headaches. Regular daily use of chocolate can result in chronic fatigue, depression, and withdrawal when there is a delay in getting the chocolate “fix”. Most gastrointestinal problems (eg., crohn’s disease) are aggravated by the methylxanthines and some gastrointestinal disturbances are caused by methylxanthines. All of the methylxanthines have been associated with chromosome damage. Immunity is weak, and methylxanthines contribute to a highly ‘acid system’. Frequently they interfere with normal enzyme activity and contribute to the growth of cysts and fibrous tumours, significantly in the breast (methylxanthines are included in coffee, colas, and tea as well). Many researchers believe that the effect of methylxanthines on the male prostate is similar to that upon the female breast. If you want more like information, I’d like to refer you to Paul Nison’s book in my sidebar (and you likely don’t want to know, for example, that aflatoxin, the cancer-producing mold, builds up in the bean pods just after the harvesting when the pods are piled up to ferment from three to eight days. The fermentation is essential to the chocolate flavour.) Most of the foregoing information was obtained from the “Country Life Natural Foods -Something Better- Nutrition Seminar Cookbook“– a vegan cookbook tsted at Country Life Vegetarian Restaurant Kitchens, published in 1984 (oops, before you were even born, Brittni).

And finally, today’s chocolate industry is politically and historically toxic. Much of today’s commercial cocoa comes from African countries. Children working in the production of chocolate and cocoa frequently do not have relatives in the towns and cities where they work– a clear indication of child slavery. If you plan to buy chocolate, buy Fair Trade chocolate and cocoa, and avoid these political toxins at the very least.

Sorry to be so negative, but that is the ‘other side’ of the story of chocolate.

and also has all kinda for other stuff thats good for ya in it (thats why your craving Chocolate!)

When I have Cacao I find that my chocolate cravings are completely taken away.. as my body is getting what its asking for. (Raw Cacao.. Chocolate!)

I get the powdered kind. there are many companies who have it. and I’d try a bunch of different companies until you find the ones you like the most.. they all taste different! I actually want to have a Raw Cacao Tasting Party someday..

I like to prepare my cacao by placing about a tablespoon into a cup with either Raw honey or Raw Yucca Syrup. (Agave would work too) mix. then pour some hot water in. just a little at first so you can mix it up and not have any chunks or lumps then pour the rest of the water in. I also like to add Raw Cow Cream. or Young Coconut flesh cream (I haven’t tried the coconut flesh cream in Cacao yet.. but I bet it will be awesome!)

I also like to make home made chocolates..

Mix Cacao and Coconut Oil and some honey. (all to taste..) and any other things you may want in your chocolate.. I like it plain.. sometimes I add Vanilla.. and put in candy molds and place in freezer.. once hard hit candy mold on the counter and remove the chocolates.. and EAT! mmmm… Store left over chocolates in the freezer… so you can have a little every time a chocolate craving hits.. I am going to try it with Cacao Butter next.. as soon as I get some!

-Brittni
p.s David Wolfe has a book on raw chocolate.. its very interesting! neat recipes too.