Sugar-Free Dark Chocolate Handmade With Organic Peruvian Cacao
I Want To Be Your Sugar-Free Chocolate Maker.
Hi. My name is John Troy. My wife, Carol and I live in rural North Carolina north of Chapel Hill in Cedar Grove. Carol and I are the innovators and makers of Macalat Sugar-Free Dark Chocolate. Macalat has captured my heart and soul as a worthy hands-on project at a time when high quality Cacao is being recognized as a wholesome superfood and at the same time, excess sugar in our diet is raising a lot of eyebrows with its adverse side effects. Here’s the story on Macalat's emergence and what it means for you.
It is high time to challenge the status quo of sugar in our chocolate. Sugar doesn’t need to be in chocolate for you to truly enjoy a fine organic cacao. Carol and I have already seen the benefits of using functional superfood ingredients as plant tonics. Both of us delight in tweaking and finding synergies in these superfood ingredients. I knew there had to be a way to balance and sweeten fine cacao without using sugar or sacrificing the great taste you have come to enjoy with Cacao.
I first began making our own chocolate when I was unable to find an existing chocolate that fits our sugarless diet lifestyle and satisfies our taste buds, too. I pretty much follow the Paleo and other sugar free diets and the recommendations of Dr. David Perlmutter. Carol and I grow our own organic veggies and spend a lot of time both in the kitchen and garden, supplementing our diet with many nutrient dense superfoods like Cacao, Matcha Green Tea, Lucama, Monk Fruit and Maca that are in Macalat. I am fascinated by the emergence of these ingredients from ancient cultures like Peru. I appreciate the synergy of these superfoods that brighten our day. Carol and I are fusion super foodies, too, and appreciate the culinary art of exploring ever more delicious flavor profiles of superfoods.
I am intent in getting ALL the sugar out of chocolate without it being a negative and replacing the sugar with functional superfoods to balance and compliment the Cacao. I see a genuine need for Macalat with savvy consumers, like yourself, who are serious about the quality of Cacao and want more nutrition with less sugar and/or hidden sugars and not wanting anything artificial or phony to take their place. Non-GMO and organic ingredients now go without saying. That's fundamental. I simply want to make really fine, sugar free, organic dark chocolate, the right way, for you to truly enjoy.
Making Macalat employs a unique process that can't be outsourced, easily. This includes the special ways of grinding all ingredients together and the tempering stage. So, I fashioned an artisan chocolate shop out of our guesthouse with six Indian stone grinders, a tempering machine, chocolate tools, hi-racks, chocolate bar molds and all the accessories. I schooled and honed my skills in the art of formulating, grinding and tempering organic chocolate. Finally, the shop facilities and process were certified organic by CCOF.
Brighten your day with Macalat.
Macalat is a breakthrough in sugar-free dark chocolate formulations
Sugar is the elephant in the chocolate room. Taking all the sugar out of chocolate changes the paradigm and presents a number of challenges. As you know, sugar has been such a significant part of the standard of identity of chocolate from its inception. Again, sugar is assumed to be a critical ingredient in the recipe in order to mitigate the astringent flavor notes that develop in Cacao beans during the fermentation process. Sugar serves in the consistency of the mouthfeel of finished confection, as well. Sugar tastes really good in chocolate, no doubt. And sugar is cheap, bulking up an otherwise expensive healthy superfood ingredient. But sugar has a downside that is becoming more evident every day. The sugar "up" is short-lived and the negative side effects of sugar are becoming all too well known with new scientific and clinical data coming forth every day. Diabetics and insulin resistance patients cannot tolerate sugar at all. It's not healthy habit for the kids, either. I wanted to offer you a chocolate option without sacrificing the uplift and the pleasure of great tasting chocolate.
I thought outside the box to offer you an honest sugar-free dark chocolate without using anything the least bit artificial or phony.
Using a systemic approach at mitigating the Cacao bean's astringency, I accentuated and enhanced the natural flavor profile by identifying the inherent sweet notes in Peruvian Criollo Cacao using superfoods. At the same time, I am keeping Macalat an authentic Peruvian Dark Chocolate bar. I tried different Cacao roasts to find the best flavor. I found that natural fermented Maize crystals (Erythritol) served functionally in a way similar to sugar in the grinding process, without actually adding any sugar. I discovered that Lucuma and Monk Fruit lend a transparent, maple-caramel-like sweetness even better than sugar. It was revealed to me that Lucuma has some of the same functionality as milk in smoothing the aggressive clawback in the finish, similar to the way milk works in milk chocolate. Maca brought malted flavor tones that marry well with caramel notes.
Carol and I made many different batches, tinkering, tasting and listening to critical feedback, brainstorming and tapping into our years of experience in organic flavor development. I scrutinized and tried many different ingredients, different sources, and explored benefits and how they work together with one another. Carol and I explored the cacao world, thoroughly, and put our insights to work.
How it is All Put Together
I start with is a gold standard recipe for couverture chocolate. I use Organic Peruvian Cacao. I use artisan stone grinders to refine the Cacao for 48 hours. The warm Cacao elixir provides a liquid medium in the stone grinder for incorporating the additional superfood ingredients. The grinding drives off any lingering volatile bitter compounds, equilibrates ingredients and, at the same time, reduces particle size for a smooth mouth feel.
The Maca, Lucuma, Vanilla Bean, Andes Pink Salt, Cinnamon and Matcha Green Tea all grind together along with the Peruvian Cacao to deliver the added lift while at the same time, contributing a delightful sweetness without the need for any sugar.
When the grinding in finished, the warm elixir is critically tempered and seeded to insure the proper Beta crystals dominate for a superior mouthfeel. The process is a dance of measured time and temperature. I hand-ladle the warm elixir into pillow bar forms to set. This brings about the nice sheen and snap of a silky, smooth, rich Couverture chocolate.
Eight square sweets make up a single bar which is four servings so that one may share or save a few bites for later. Two pieces make a serving. Each Macalat is hand wrapped in a protective colorful tinfoil to prevent the Cacao Butter from being absorbed into the outer wrapper as well as protecting the organic Cacao from absorbing foreign aromas. The foil is useful in re-wrapping your remaining pieces.
It's hard to believe that Macalat has zero sugar and still taste so good, but it is true. You can now actually enjoy fine chocolate, including those following Paleo, diabetic and insulin resistant diets. Macalat is also Vegan, Non-GMO, Gluten Free, low carb and Stevia Free. The kids really love it, too, without ever missing the sugar. Give Macalat a try. You won’t regret it. Read the verified reviews on this site and see for yourself. Tasting is believing.
John Troy is the originator and developer of many trending flavor profiles in the organic marketplace today. John's original product was Wizard Baldour's Power Pac, one of the very first power bars in the seventies. John is the originator of Honey Mustard dressing that is now global in scope. John developed and produced many organic dressings, sauces and condiments under the Whole Foods 365 Organic label that are in distribution nationwide at all WFM. John formulated, produced and consulted with many brands including Annie’s, The Wizard, Central Market, Spectrum, San-J, Litehouse, Simply Delicious, Earth Fare, Charlie Trotter, OrganicVille and Kraft Foods. John developed and produced bottled sugar free products for Dr. Robert Atkins.