A Sweet Answer for the Sugar Blues
Finally, an Organic Sugar Free Dark Chocolate That Tastes as Good To You As It Is For You
Macalat is Balanced & Sweetened with Nutrient Dense Superfoods Instead of Sugar
Macalat Organic Sugar-Free Dark Chocolate begins with a gold standard 70% dark chocolate Couverture recipe made with single origin Peruvian Criollo Cacao. What the fine Arabica bean is to coffee, the even finer and rarer Criollo bean is to chocolate. Criollo chocolate has a distinctly reddish color, and an equally distinctive complex taste which includes flavors of caramel, nuts, tobacco and vanilla with a hint of Malt. It is also rich in Cacao butter which makes it smoother and less astringent. Proper roasting, like roasting coffee beans, brings out its aromatic flavor notes and deepens others. This Peruvian Criollo Cacao is an excellent foundation to build an authentic, decadent organic sugar-free dark chocolate recipe.
The second ingredient in conventional chocolate is sugar. The culinary challenge is to replace the all sugar with functional, nutrient dense superfoods in a way that sweetens, balances and reveals the full chocolate taste. Mitigating the astringent taste that results from Cacao bean fermentation without using sugar is a formidable task. The less bitterness in the Cacao to start with, the less sweetening is required to mitigate it. Peruvian Criollo Cacao is an excellent start.
The sugar [rush] energy boost is another key component of why we like chocolate. Cacao is a wonderful superfood. Sugar, while tasting really nice with Cacao, is the primary suspect in creating many health issues and adverse side effects that plague the prospects for a healthy society. Unlike Cacao, sugar is not a wholesome nutritious food. It is the elephant in the chocolate room. The unsuspecting are getting addicted to sugar, not Cacao. It is unfortunate, that these two ingredients need to be formulated and consumed together. Many offerings have more sugar than Cacao! The sugar rush is not sustained with the downside of a sugar "letdown". The many side effects include insulin resistance, diabetes, heart disease and tooth decay. This is certainly a risk not worth indulging in for the long term.
It need not be that way. Macalat's mission is to replace all the sugar, in systemic ways without sacrificing taste or resorting to artificial sweeteners, popular coconut sugars, agave and fruit sugars that are really the same as sugar. In other words, we use nutrient dense, aromatic, superfoods and plant tonics instead of sugar. The way to tell if sugar is in your chocolate is to read the Nutrition Facts on the label. When there is no sugar in any form in the recipe, it is stated as, Sugar 0g. Macalat's standard is Zero Sugar.
These nutrient dense superfoods originating in exotic parts of our world like Peru are emerging in our food supply for the first time. There are unrecognized synergies of these superfoods that provide natural sweetness and aromatic flavor as well as an energy boost. Two of those functional superfoods are Lucuma and Maca. They grow at high altitudes in Peru and are very nutrient dense with sweet caramel and malted flavor notes. They deliver the sugar's energy rush without sugar's downside. Lucuma and Maca also provide the alertness and sense of well-being that brightens your outlook.
This breakthrough is built on the synergy of Lucuma, Monk Fruit, Maca, Monk Fruit Flavor, Erythritol, Cinnamon, Vanilla Bean and even a bit of Mushroom Extract working together to lightly sweeten, balance and reveal the unique Peruvian Criollo Cacao flavor in all its splendor. Lucuma is noteworthy as a "superfood" and plant tonic in Peru. Lucama is Peru's favorite flavor of ice cream, too. In Peru, Lucuma is known as, "Incan Gold". Lucuma marries well with Dark Cacao similar to the way that milk solids are used for caramel flavors in milk chocolate that mitigate the astringent clawback of fermented Cacao. Maca enhances the Malt flavor. Lucuma and Maca marry the nice sweet warm notes into one great satisfying chocolate flavor. Madagascar Vanilla Bean and a pinch of Cinnamon add the finishing touch.
A side note on Monk Fruit. Monk fruit is the sweet flavor of the future. Monk Fruit is a small melon that has been cultivated in the pristine mountains of Southern China for centuries. Monk Fruit got its name from the presence Buddhist monks living there who used the juice of the melon for centuries as a sweet flavor as well as a plant tonic for medicinal purposes such as Asthma. Monk Fruit imparts a warm aromatic sweetness that is free of bitter off-notes often found in alternative herbal sweeteners like Stevia. It is a perfect companion with Cacao and Lucuma. All together, this innovative formulation of ingredients is a real breakthrough in sugar-free dark chocolate.
These nutrient dense "superfoods" along with Peruvian Cacao are stone ground together for 60 hours to produce an extraordinary, rich Peruvian Superfood fusion. The ingredients are sheared under stone wheels rolling over solid granite. This reduces particulate size to a velvety smoothness of below 20 microns, too small for the tongue to feel. The warmth of the friction melts the Cacao liquor into a liquid potion and the aromatic flavors and phytonutrients of the botanicals release into the warm elixir. Lingering astringent notes disappear as the relentless shear drives off the more bitter volatile compounds, further enhancing the sweetness and marrying the ingredients. This part is called "conching". Here, in this blending, refining and equilibrating, it all melds together, perfectly, into a sugarless Organic Dark Chocolate with the rich flavor of Organic Peruvian Criollo Cacao and the full potency of bio nutrients totally available for you.
The final step is tempering. Tempering and seeding the liquid potion helps the chocolate to precipitate the Beta crystals, one of five crystals in Cacao butter, to produce a desirable snap, sheen and mouth feel. Tempering is an artful dance of motion, time and temperature that enhances the smooth mouthfeel when the chocolate melts in your mouth. The tempered Macalat is lastly ladled into their 8 pillow-piece bar molds. This seals in the magic, allowing the delicate crystals in the Cacao butter to precipitate, holding its form until Macalat melts in your mouth, releasing all its goodness.