The Emergence of Macalat Organic Sugar-Free Dark Chocolate
Macalat will delight your palate and brighten your day with peace, alertness and sense of well being. Here's why.
My name is John Troy. I am the innovator and maker of Macalat Organic 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 found 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. We supplement our diet with many nutrient dense superfoods like Cacao, Lucama, Monk Fruit, Cinnamon 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 the ever more delicious flavor profiles and synergies of these nutrient dense foods.
My goal is to get ALL the sugar out of chocolate without it being a negative and replacing the function of sugar with functional superfoods to balance and compliment the Cacao. Macalat is for those who are are serious about the quality of their Cacao and want nutrient dense food with less sugar and/or hidden sugars and not wanting anything artificial or the least bit phony to take their place.
Brighten your day with Macalat
Macalat is a Fusion of Peruvian Superfoods
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.
I accentuated and enhanced the Peruvian Cacao using complimentary superfoods. 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. A bit of Mushroom softens any bitterness on the palate as the Macalat melts in your mouth, releasing all it's goodness.
How it is All Put Together
I start with is a gold standard recipe for couverture chocolate. 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 superfoods. This grinding drives off any lingering volatile bitter compounds, equilibrates ingredients and, at the same time, reduces particle size for a smooth mouth. When the grinding in finished, the warm elixir is critically tempered to insure the proper Cacao crystals dominate for a superior snap and "melt in your mouth" mouthfeel. The process is a dance of measured time and temperature. This brings about the nice sheen and snap of a silky, smooth, rich Organic Couverture chocolate.
Eight small squares make up a single bar which is four servings so that you 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 organic 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 what others are saying. Ultimately, 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 Wegman's, Naturally Fresh, Saucy Susan, The State of Vermont, 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.