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.
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 it's adverse side effects. What a paradox! As a pioneer in organic taste profiles, I accepted the challenge to make a difference. 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 anymore for you to truly enjoy a fine organic chocolate. At the same time, many of us have already seen the benefits of using functional superfood ingredients as plant tonics. I discovered a way to balance and sweeten fine cacao without using sugar or sacrificing the great taste and mouthfeel of chocolate.
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, Mushrooms and Maca that are in Macalat. I am fascinated by the emergence of these ingredients from ancient cultures like China and 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.
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
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 start with a gold standard recipe for couverture chocolate. I grind and refine the Cacao using artisan stone grinders. This grinding fuses the Cacao and Superfoods into an exotic elixir. The grinding also helps in dissipating volatile off-flavor notes while it reduces particle size to below 20 microns for a very smooth mouthfeel. This warm Cacao elixir provides a liquid medium in the stone grinder for incorporating the additional superfoods. I discovered that Lucuma and Monk Fruit lend a transparent caramel/Maple sweetness. The Lucuma actually functions like milk in milk chocolate in mitigating the tannins that develop in the cacao during the fermentation stage. Maca brings out the malted flavor. Vanilla and Cinnamon strike a succulent chord with Criollo Cacao. Andes Pink Salt brings the caramel flavor. The finishing touch is a bit of organic mushroom extract that takes the bite out of bitter in the finish as Macalat melts in your mouth, releasing all it's flavor and goodness.
When the grinding in finished, the dark warm elixir is critically tempered to insure the proper Cacao crystals prevail 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 Dark chocolate.
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 protecting the Cacao from absorbing foreign aromas. The foil is useful in re-wrapping your remaining pieces.
You will find it hard to believe that Macalat has zero sugar and still taste so good, but it is true. Now, you can enjoy fine organic chocolate without the onslaught of sugar or the bitterness that sugar seeks to hide. This includes those of you who are following Paleo, diabetic and insulin resistant diets. Macalat is also Certified Organic, 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. 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.