Macalat Chocolate Wizardry
Here's the Macalat story...
My name is John Troy. My wife, Carol, and I are partners in The Wizard LLC. Macalat is our day job and a craft food business. Feeding folks wholesome food has been our life's mission.
As innovator and maker of Macalat Organic Sugar-Free Dark Chocolate, Macalat has captured my heart 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 it's adverse side effects. What a paradox! As a pioneer in organic taste profiles, I accepted the challenge to make a difference. The Macalat name comes from a fusion of Chocolate, Lucuma and Maca that make up a whole new experience in chocolate flavor.
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 truly enjoy a smooth, creamy wholesome chocolate. At the same time, many of us have already seen the benefits of using nutrient dense superfood ingredients. I discovered a way to balance and sweeten fine cacao without using sugar or sacrificing the great taste and mouthfeel of chocolate melting in your mouth.
I pretty much follow the Keto and Paleo sugar free and low carb diets. Carol and I grow our own organic veggies and spend a lot of time both in the kitchen and garden. We supplement our diet with many nutrient dense superfoods like Cacao, Lucama, Monk Fruit, Cinnamon, Mushrooms and Maca that are in Macalat. I am fascinated by the emergence of new-found ingredients from ancient cultures like Peru. I appreciate the synergy of the foods that brighten our day. We are Superfoodies. 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 get involved in getting the sugar and net carbs out of chocolate without it being a negative and replacing the function of sugar with functional superfoods to balance and compliment the Cacao.
Taking all the sugar out of 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 healthy superfood 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.
Macalat is for those who are are serious about the quality of their Cacao and want real, nutrient dense food with less sugar and/or hidden sugars and not wanting anything artificial or the least bit phony to take their place.
I started with a gold standard recipe for European fine couverture chocolate. I grind and refine the Cacao and accompanying superfoods using an artisan stone mill. This grinding fuses and refines the Cacao and Superfoods into a smooth exotic elixir. The grinding also helps in dissipating volatile off-flavor notes while it reduces particle size to below 20 microns for a very sensual mouthfeel. Lucuma and Monk Fruit lend a transparent caramel-like sweetness that marries well with Cacao. The Lucuma actually functions somewhat like milk does in milk chocolate by helping mitigate bitterness. Maca brings out the deep malted flavor. Vanilla and Cinnamon strike a scrumptious chord with heirloom Criollo Cacao. Andes Pink Salt enhances a note of toffee. Fermented Maize crystals provide the grist for the mill. The finishing touch is a bit of organic mushroom pixie dust that takes the bite out of bitter as Macalat melts in your mouth, releasing all it's flavor and goodness.
Eight small squares make up a single bar which is four servings so that you may share or save a few pieces for later. Macalat is very rich. Two pieces make a serving. Each Macalat bar is hand wrapped in a protective foil to prevent the Cacao Butter from being absorbed into the outer wrapper as well as preventing the Cacao from absorbing foreign aromas. The heavy foil is useful in re-wrapping your remaining pieces.
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 can enjoy smooth organic dark chocolate without the onslaught of sugar or the bitterness that sugar seeks to hide. This includes those of you who are following Paleo, Keto, 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. You won’t regret it.
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.