Gluten Free Raw Chocolate Bread
We believe that simple, unadulterated pleasures, on a consistent basis, lead to a rich, and truly nourished life. Likewise we believe that our daily bread – “the staff of life”, the staple of civilizations throughout millennia – should be as complete and nutritionally rich as the life we all seek to lead.
In our exclusive raw-baked bread range, we believe we have done just that.
As a result of our careful, low-temperature style of baking, all of our breads are free from acrylamides. This gluten free raw chocolate bread has a deliciously rich taste of cocoa.
The cocoa bean, also cacao bean or simply cocoa or cacao, is the dried and fully fermented fatty seed, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.
A cocoa pod (fruit) has a rough and leathery rind about 2 cm (0.79 in) to 3 cm (1.2 in) thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called ‘baba de cacao’ in South America) with a lemonade like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. Historically, white cacao was cultivated by the Rama people of Nicaragua.