Seventy% - Topic: Malu Raw Chocolate

jcandy on Malu Raw Chocolate

Mon, 29 Nov 2010 06:28:09 +0000

Raw cacao has many amazing health benefits. It contains high
amounts of magnesium which is the critical mineral for many important functions
including; balancing blood pressure, good nerve and muscle function, heart and
kidney health and aids in the prevention of osteoporosis. It also contains MAO
inhibitors which allow more serotonin and other neurotransmitters to circulate
in the brain, and are known as the feel good chemicals. Malu Chocolate contains
agaves nectar which has a low GI index and therefore will not create a spike in
blood sugar levels. Traditional types of chocolate contain both heated cacao
and sugar, which may taste satisfying to eat, but will elevate blood sugar, and
this will eventually result in the ‘sugar blues’ or a hypoglycemic condition.
This mood lowering state has a devastating effect on the body and a vicious
cycle of craving more and more sugar will kick in. This is when most people
will reach for food or drinks that will rapidly elevate their mood and energy
levels such as; crisps, cakes, biscuits, coffee and alcohol. The feel good
factor which comes with this way of eating is only ever short term.

Sebastian on Malu Raw Chocolate

Sun, 23 May 2010 20:03:49 +0000

I'd recently had some raw chocolates tested for micro - one of them was quite raw indeed, with a TPC of over 2 million ('normal' is less than 5,000)....i didn't have it tested for pathogens as if it tested positive, i'd be obligated to notify the authorities of the findings for a recall, and that's not a position i want to be in.

The acticoa product has been around for a while, but was in a legal battle between mars and bc as callebaut had infringed on mars' patents to make the acticoa product. a settlement was recently reached whereby a penalty was paid, and the patent is now being licensed to callebaut from mars.

Polarbear on Malu Raw Chocolate

Sun, 23 May 2010 18:40:19 +0000

Just tried a raw chocolate called "Raw Health", 80%. It has the typical perfumed taste, which we can safely conclude comes from the agave nectar. This one was slighly grainy, although not to any problematic degree. The perfumed taste is somewhat less prominent here, probably because of the relatively higher cocoa percentage.

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My name is Polarbear and I am a chocoholic...

Polarbear on Malu Raw Chocolate

Sat, 15 May 2010 10:23:08 +0000

Masur,

Sorry, but I have no idea about the origin of "Ekte Sjokolade" (which means just "Real Chocolate" in Norwegian). The website is just full of the usual raw-choc-full-of-antioxidants-is-good-for-you half-BS, nothing about the origin.

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My name is Polarbear and I am a chocoholic...

Masur on Malu Raw Chocolate

Fri, 14 May 2010 22:50:37 +0000

From Mulu website:

quote:

Our raw cacao products are never heated above 48 degrees Celsius, and in practice, temperatures usually stay well below 40 degrees Celsius.

I assume "Ekte Sjokolade" is made from couverture. Any idea about origin?

Barry Callebaut has released an antioxidant rich chocolate "Acticoa".
Check their website and "Discover antioxidant capacities" where you can find out orac value for traditional dark chocolate etc.
[url]http://www.acticoa.com/en/[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

RedStar on Malu Raw Chocolate

Fri, 14 May 2010 16:42:46 +0000

I tried a bar from Gnosis last October and despite being extremely sceptical it was very nice indeed. I couldn't see how you could use a syrup to make chocolate (any liquid splits the cocoa mass unless you use loads as in a ganache) but think maybe the dried fruits are used to transport the syrup into the chocolate. Anyway, I've seen and tasted it and it worked very well.

RedStar

Polarbear on Malu Raw Chocolate

Fri, 14 May 2010 13:13:12 +0000

This choc distinguishes itself from other chocs by being sweetened with agave syrup rather than sugar, and the beans are "raw", that is they are not roasted above 46 degrees C (or something like that). The reason for avoiding sugar is obvious, the reason for not roasting is the raw food movement idea that the nutritional value of the food is destroyed by heating above this temperature. Although there is some merit that some foods loose their nutritional value by heating (as fas as I know, including destroying some of the antioxidants in the cocoa), the raw food movement has made ~46 degrees a kind of religious dogma when it comes to the temperature limit.

As for the chocolate itself - the typical "choc is good for you"-endorsement from the "Holistic Nutritional Therapist" aside - I have tried their dark 67% bar, and I have also tried another brand of raw chocolate (http://www.ektesjokolade.no/) sweetened with agave syrup. The consistency is somewhat creamy, but delicius and the breaking snap is softer than for other chocs. The Mulu choc has a slightly fruity acid taste and reddish color, indicating that it is made from good beans.

However, both the chocs I have tried have a very distinct perfumed taste, probably from the agave syrup. This is interesting at first, but then becomes annoying. Therefore, I prefer to stay with a good, "mainstream" chocolate instead, and maintains my health by limiting my consumption instead.

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My name is Polarbear and I am a chocoholic...

Masur on Malu Raw Chocolate

Thu, 11 Feb 2010 21:17:07 +0000

This UK brand is new to me. Does anybody know more about Malu Raw Chocolate? I don't think they are bean to bar.
[url]http://www.muluchocolate.co.uk/[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)