Macalat Chocolate Wizardry
Here's the Macalat story...
My name is John Troy. My wife, Carol, and I are partners in creating and crafting Macalat Chocolate Wizardry. It is a very hands on chocolate gig.
Macalat has captured my attention as a worthy hands-on project at a time when high quality Cacao is being recognized as a wholesome super food and at the same time, excess sugar in our diet is raising a lot of eyebrows with it's adverse side effects. What a paradox! As a pioneer in organic taste profiles, I accepted the challenge to make a difference with innovative formulation and production protocols.
It is high time to challenge the status quo of sugar and carbs in our chocolate. Times have changed. Sugar doesn’t need to be in chocolate anymore to be able to truly enjoy a smooth, creamy wholesome chocolate. At the same time, many of us have already seen the benefits of using nutrient dense super food ingredients. I discovered a way to balance and sweeten fine cacao without using sugar or sacrificing the great taste and mouth feel of fine heirloom chocolate.
There is an emergence of newfound ingredients from the ancient cultures like Peru to new technologies in fermentation. I like exploring the ever more delicious flavor profiles and cross-cultural synergies that these nutrient dense foods provide. It was a natural for me to be enamored in getting the sugar out of chocolate without it being a negative.
Removing all the sugar from chocolate presents a number of challenges. Sugar has been a significant part of the standard of identity of chocolate from its inception. Sugar is assumed to be a critical ingredient in chocolate recipes in order to mitigate the astringent tannins and bitterness that develop during the fermentation process. Sugar tastes really good in chocolate, no doubt. And sugar is cheap, bulking up an otherwise costly super food treat. 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 a healthy habit for the kids to start, either. We know too much to not notice. Keto, Paleo, sugar-free and Diabetic diets are getting a lot of attention, and rightfully so.
Macalat is a creation for those who are serious about the quality of their Cacao and want real, nutrient dense food with no sugar and/or hidden sugars and not wanting anything artificial or the least bit phony to take their place.
You will find it hard to believe that Macalat has zero sugar and zero net carbs and still taste so good, but it is true. Now, you may enjoy smooth organic 70% dark chocolate without the onslaught of sugar or the bitterness that sugar seeks to hide. Zero sugar and zero net carbs makes Macalat perfect for Keto, Paleo, Atkins, South Beach and diabetic and insulin resistant diets. Macalat is Certified Organic, Dairy free, Gluten Free, Stevia Free and Bitter Free. The kids really love it, too, without ever missing the sugar to begin with. Give Macalat a try. 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. As CEO of The Wizard's Cauldron, John developed and produced many organic dressings, sauces and condiments under the Whole Foods 365 Organic label that are in distribution nationwide at all Whole Foods Markets. John formulated, produced and consulted with many brands including Wegman's, Naturally Fresh, Saucy Susan, The State of Vermont, the Country of Grenada, Annie’s, The Wizard's, Premier Japan, Central Market, Spectrum, San-J, Litehouse, Simply Delicious, Earth Fare, Charlie Trotter, OrganicVille, Ingles and Kraft Foods. John developed and produced bottled sugar free products for Dr. Robert Atkins. John continues to mentor emerging companies in innovative new product development in the organic food sector.