Thank you for your wonderful letter! It's a great encouragement to learn
of you. I and our Minciu Sodas lab worked on this chocolate project for
Greg Wolff of http://www.chocolatedividends.org,
his colleagues in
Ecuador's Amazon, and as a resource for all in the Public Domain.
Please join us at our working groups:
lead by Franz Nahrada for
fostering "global villages" where we did much of this work and hope to
do more. Send a blank message to email@example.com
And also http://groups.yahoo.com/group/holistichelping/
lead by Janet
Feldman for learning how to help holistically, with special attention to
the HIV/AIDS challenge in Africa, but more generally, helping each other
around the world.
+370 (699) 30003
John Hepler wrote:
> Howdy Andrius;
> Quite a remarakble website you have made. I haven't dug too
> deeply into it, and being an old guy (still quite spry), this wiki
> stuff is a bit new to me.
> Can we assume you love chocolate? I do but really only dark
> and low sugar.
> I make the World's Healthiest Chocolate. By happy coincidence,
> most of the people who try it say it tastes terrific, best ever, etc.
> What makes my chocolate healthy? [I have some background in
> health and nutrition but cannot claim expertise.]
> First the beans, certified organic Criollo type,_ low roasted_
> to preserve as much of the polyphenols (et al) as possible. This also
> reveals a wondrous panoply of flavors, moreso than the darker roasts.
> Second, I use organic sugar, as little as possible, for
> sweetener: 21%, 25%, 29% are my current options. The latter tastes
> quite sweet. Low sugar is a key to health.
> Third, I use coconut oil instead of cocoa butter to mellow
> down the powerful taste of the whole beans. The issue of coconut oil
> is a bit complicated, since the US oil industry demonized it in
> decades past. Suffice it to say, coconut oil is tremendously good for
> ya, and I can provide details. My chocolate contains about 25% coconut
> oil, and thus about 16% medium chain triglycerides (MCTs, google it)
> Fourth, there is one other trick in my bag but I'm not quite
> on top of it yet.
> Actually, this chocolate has its roots in Nicaragua, and my 23
> year history of working in and with Nicaraguans. I hope to make this
> chocolate soon in Nicaragua, by a Nica women's group (ssee
> www.soynica.org). Sales of this-- now homemade-- chocolate help
> support my project (see www.CousinSparrow.org).
> Reality is that I have spent the past 1.5 years learning to
> make good chocolate, and trying to move forward. I have not formed a
> business yet but am on the verge.
> I also have access to certified organic cacao and hope soon to
> be selling nibs.
> Personally, I have a good life and full agenda, so I have not
> moved fast but presently I am ready.
> By the way, let me know any info on this "Chocolate is bad for
> I'll study your site further, thanks
> J Sandy Hepler