Uncovering a heavenly cacao ritual in place of my chocolate and caffeine addiction.
- pollybarsby6
- Apr 20
- 5 min read
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As a proud lifelong chocoholic, I have eaten several squares of chocolate every day with an almost religious fervour. I have clung to the well know fact that a square or two of dark chocolate is in fact good for you - and so it is - but who can stop at two?
The problem with a chocolate habit is not so much the chocolate - more the sugar that is veiled within its dark velvety walls. Yep -even my virtuous 80% delivers me enough sugar to disrupt a gut and cause inflammation. As many of you know, I started VerdeKin because of a low functioning thyroid and all the hormonal and systemic imbalances that ensue. I cleaned up my act and got rid of all hidden chemicals that might be knocking my system (hello VerdeKin). I decreased sugar massively and minimised inflammatory foods. But two things that remained were caffeine, from non-negotiable cups of tea, and Chocolate. Not so bad right?
Well it wasn't so bad until I truly hit the riotous ride of peri-menopause. When she's in full swing, the seemingly innocent luxuries of caffeine and sugar can really rock the boat and leave me feeling anxious, exhausted and like someone has filled my head with cotton wool. The trouble is, the more I feel like that, the more I want a cup of tea and a bit of choccy to perk me up.
I've known for the last few years that this has not been a healthy cycle, but God forbid I should forgo my two favourite things.
However, a few months ago, whilst Mark and I were on our travels, we found ourselves staying with a chocolatier in Portugal.... Heaven - I know. She made all sorts of incredible raw chocolates using cacao from Peru. One morning she asked if we would like to join her for her her daily cup of cacao using block ceremonial grade... Er, yes please....
I died and shot to another sphere. It was creamy, earthy, bitter and had a little spicey kick from the cayenne pepper she had added.
I immediately bought a block in the fitting shape of a gold ingot and started my own daily cacao ritual. Almost overnight I stopped drinking tea and my cravings for chocolate disappeared. The best thing about it is that, they were in fact right, the cacao bit of chocolate is good for you.
Why is cacao so good for you?
It is an excellent source of antioxidants, magnesium and iron.
Antioxidants - help fight free radicals, maintain a healthy immune system and keep your liver healthy.
Magnesium - helps muscle health, bone health, blood sugar control, blood pressure regulation and relaxation.
Iron - low iron means low energy. It plays a key role in carrying oxygen around our bodies, helping brain function and immunity. Women undergoing hormonal changes are often low in this vital nutrient. And since most women between the age of puberty and menopause are going through a constant hormonal roller coaster, safe to say its a pretty good bet you may want to top up.
Doesn't it still contain caffeine?
Yes it does, but WAY less than your average cup of tea and streets below your average cup of coffee.
For an averaged comparison you would be looking at:
Coffee = 95-120mg of caffeine
Tea = 30-50 mg of caffeine
Cacao = 5-20 mg of caffeine
The big difference is that Cacao contains theobromine. Theobromine is also a stimulant but has a much gentler effect than caffeine—more of a smooth, sustained energy. It's most significant characteristics are that it:
Doesn’t significantly raise cortisol levels in most people.
Promotes feelings of calm focus and wellbeing, partially due to its longer half-life and possible mood-enhancing effects (including mild serotonin and dopamine modulation).
What is the difference between Cocoa and Cacao?
For years I did not understand this distinction - but its a crucial one and will help you find the right stuff.
In a nutshell: cacao = raw, cocoa = roasted.
Both are made from the same bean and laid out to ferment. The difference is that cacao is left to dry naturally before being processed at very low temperatures whereas the beans being made into cocoa will be roasted at high temperatures. This brings out the chocolatey flavour but means that it looses much of its health benefits in the high heat.
Quick Comparison:
Feature | Cacao | Cocoa |
Processing | Raw or lightly processed | Heavily processed (roasted) |
Nutrients | More intact | Some nutrient loss |
Taste | Bitter, earthy | Milder, chocolatey |
Use | Health foods, raw treats | Baking, hot cocoa, candy |
So your standard hot chocolate would be made with Cocoa powder. Personally I prefer the bitter earthy tone of raw cacao. I mainly use what is termed as 'ceremonial grade' block cacao which still has much of the (good) fat in it and makes for a creamier cup with less need for milks. I've tailored my recipe to make my perfect perfect cup - including a scoop of collagen to nourish joints and skin. Just leave that out if you are veggie/vegan.
If you want a little more sweetness you can add a bit more beetroot powder and/or oat milk.
Here's how I do it: (Makes one cup.)
Ingredients:
2 heaped teaspoons of shaved block cacao (see links below)
1 scoop of collagen powder (I use this one)
1/3 teaspoon of Beetroot powder (I use this one)
1/4 teaspoon powdered cinnamon
A sprinkle of Cayenne pepper
Teensy pinch of sea salt
The Beetroot powder adds a little sweetness whilst adding more antioxidant polyphenals and some vitamin C.
The salt really brings out the chocolatey flavour as does the cayenne, whilst also giving your digestion a little fire.
Method:
Add all ingredients into your favourite mug.
Pour half a mug of boiled water to melt ingredients. Stir.
Add more cold water/oat milk until mug is full. The oatmilk will obviously make the cup creamier and take the edge out of the bitterness. I sometimes have a dash or none at all but I love a bit of bitter.
Transfer into a blender and whiz for 30 secs - 1 minute depending on your blender. I use a nutri-bullet for no other reason than that it what I have.
Transfer into a pan to heat and stir on a low heat until it is your preferred drinking temperature. Pour back into your warmed mug and ahhhhhh! There will be an extremely pleasing froth on top which just adds to the luxury of the moment.
It is a great time to set an intention for your day or simply stare into the abyss and savour every moment.
I got my first slab of cacao from Raw Choco Mama in Portugal. I have since found it locally in health shops in Spain in block form. They do vary in quality. For the UK market, I have seen good things about Full Power Cacao and Nibbed. Once I'm back in the UK and have found a good ethical supplier I will update here.
Do let me know if you are already a cacao convert or if you find this kind of content interesting. If so, I shall do more!
'Til next time
Polly
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