Macalat Sugar-Free Dark Chocolate
Make Macalat Your Sugar Free Dark Chocolate. Here's why.
My name is John Troy. I live in rural North Carolina north of Chapel Hill in Cedar Grove. I am the innovator and maker 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. Times have changed. Sugar doesn’t need to be in chocolate for you to truly enjoy a fine organic cacao. At the same time, many of us have already seen the benefits of using functional superfood ingredients as plant tonics. I knew there had to be a way to balance and sweeten fine cacao without using sugar or sacrificing the great taste of Cacao.
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 superfoods that brighten our day. We are Superfoodies. i like exploring ever more delicious flavor profiles of these nutrient dense foods.
The goal was to get ALL the sugar out of chocolate without it being a negative and replacing the sugar with functional superfoods to balance and compliment the Cacao. Macalat is for those who are are serious about the quality of Cacao and want dense nutrition with less sugar and/or hidden sugars and not wanting anything artificial or phony to take their place.
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. 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 the recipe in order to mitigate the astringent tannins 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. Now, I can 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.
I accentuated and enhanced the Cacao flavor profile by identifying the inherent sweet notes in Peruvian Criollo Cacao using complimentary superfoods. At the same time, 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.
I made many different batches, tinkering, tasting and listening to critical feedback, brainstorming and tapping into 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. I explored the cacao world, thoroughly, and put these 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 60 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 and Cinnamon 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 sugar.
When the grinding in finished, the warm elixir is critically tempered to insure the proper Beta crystals dominate for a superior snap and "melt in your mouth" mouthfeel. The process is a dance of measured time and temperature. It is hand-ladled into pillow bar forms to set. This brings about the nice sheen and snap of a silky, smooth, rich Couverture chocolate.
Eight small squares 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 foil to prevent the Cacao Butter from being absorbed into the outer wrapper as well as protecting the Cacao from absorbing foreign aromas. The foil is useful in re-wrapping your remaining pieces.
You will find that it is hard to believe that Macalat has zero sugar and still taste so good, but it is true. Now, you can enjoy fine chocolate, including those of you who are 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.