Raspberry Chocolate 80g by Loving Earth
This Raspberry Cashew Mylk Chocolate is made with Amazonico Criollo, single origin Certified Organic Raw Cacao (44%) from Satipo, Peru, creamy raw cashews with the wild tang of wild raspberries and sweetened with Organic Evaporated Coconut Nectar, our chocolate is made in Melbourne.
What is it?
Venturing into Satipo, Peru, we discovered this beautiful Amazonico Criollo Cacao, grown at the source of the Amazon, and cultivated as it has been for thousands of years. We blend this cacao with cashews and sweet coconut nectar. The result is a smooth and creamy delight. To this perfectly well-rounded chocolate, we add the wild tang of raspberries, cinnamon and nothing else.
The virgin cacao butter used to make this chocolate is Fair Trade Certified. Fair Trade standards ensure that producers and their community receive a fair share of the benefits of trade, thus improving the quality of their lives.
We have sweetened this chocolate bar with Organic Evaporate Coconut Nectar from the island of Java, Indonesia. This low GI (35), mineral rich sweetener, produced from coconut palm blossoms is considered the most sustainable in the world and makes a great cane sugar alternative.
- Cane Sugar Free
- Gluten Free
- Dairy Free
- Low GI
- Fair Trade
Organic Raw Cashews (27%), Fair Trade Organic Evaporated Coconut Nectar, Organic Virgin Cacao Butter, Organic Raw Cacao Beans, freeze dried raspberry powder, organic cinnamon.
How to use
Two to three squares of our Raspberry Cashew Mylk Chocolate makes for a luxurious and decadent experience.
Raw cacao is a source of magnesium, which is an important mineral for a healthy functioning heart. It also plays a key role in producing energy for the neurons in the brain from glucose. So when there is an abundance of magnesium the brain works with clarity and focus.
Cashews have a lower fat content than other nuts and approximately 75% of their fat is unsaturated fatty acids, with about 75% of this unsaturated fatty acid being oleic acid - the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels.
Evaporated Coconut Nectar
Our Evaporated Coconut Nectar is unfiltered and preservative free. It has a low on the Glycemic Index (GI) of 35. By comparison, most honeys are GI 55 and cane sugars are GI 68.
The Glycemic Index provides a ranking for carbohydrates according to the extent to which they raise blood sugar levels after eating. Foods with a low GI (less than 40), produce gradual rises in blood sugar and insulin levels, avoiding the sugar “highs” and “lows” that we experience when consuming foods with high GIs.
Evaporated Coconut Nectar also has a nutritional and mineral content that is richer than all other commercially available sweeteners. When compared to brown sugar, Evaporated Coconut Nectar has twice the iron, four times the magnesium and over 10 times the amount of zinc.
Almost half of the Coconut’s fatty acid profile consists of lauric acid. Apart from being associated with anti-microbial, anti-fungal and anti-viral properties, studies have found lauric acid increases good cholesterol in the body.
Growing & Processing
There are three main varieties of the cacao plant; the Forastero, Criollo and Trinitario. The cacao beans that we have sourced from Satipo are of the Criollo variety, which are the rarest of the three types of beans and are highly regarded for their delicate and complex flavours.
Cacao pods are harvested from the trees and cracked open. The beans are then taken out and fermented. The level of fermentation affects the flavour; we do a low fermentation at approximately 45 °C. At this lower temperature, the structure of the nutrients is preserved.
The main thing that Loving Earth does differently to other chocolate makers is that we don't roast the raw cacao beans before we process them. The standard procedure in the chocolate industry is to roast raw cacao to create cocoa, which has a lower nutritional content. This method also removes some of the antioxidants contained within. At Loving Earth, we wash our raw cacao beans with a citric-based organic disinfectant to remove the microbiological matter, whilst preserving the nutrient and antioxidant properties.
Afterwards, the beans are dried in large commercial dehydrators at controlled temperatures, before being winnowed into nibs, whereby the skin is removed. The nibs are ground and pressed to create the Cacao Powder and Cacao Butter.
This process also yields three other by-products - Raw Cacao Nibs, Raw Cacao Beans and Raw Cacao Liquor.
This highly efficient process allows us to extract the five basic materials we need to create our Loving Earth chocolate, all from a single origin in Peru. By sourcing our cacao products from this one community, we are supporting Satipo’s agricultural industry as well as the development of their indigenous community.
Our Raw Cacao Butter is then combined with Creamy Raw Cashews, Coconut, Evaporated Coconut Nectar and raspberry powder to create our delicious Raspberry Cashew Mylk Chocolate.
Every Loving Earth chocolate bar comes to you in a plant-based inner wrapper to maximise freshness and extend shelf life. These wrappers are not made of plastic and are compostable.
The boxes, which contain our wrapped chocolate bars, are made from 97% recycled post-consumer cardboard and are printed with vegetable inks.