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Re: healthy chocolate

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  • Andrius Kulikauskas
    John, 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
    Message 1 of 1 , Apr 15, 2006

      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:
      http://groups.yahoo.com/group/globalvillages/ 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 globalvillages-subscribe@yahoogroups.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.


      Andrius Kulikauskas
      Minciu Sodas
      +370 (699) 30003
      skype: minciusodas

      John Hepler wrote:

      > http://www.openleader.com/index.php/TheResourceToolshed/ChocolatePartners
      > 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
      > digestion."
      > I'll study your site further, thanks
      > J Sandy Hepler
      > So
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