December 2, 2010 By Leanne Vogel September 21, 2017On Tuesday night I treated myself to a raw chocolate making class at the Light Cellar in Bowness, Calgary. When signing up for the class I was told I’d be eating loads of chocolate and if you know me you know I love my chocolate, so getting excited for this course was an easy task. Malcolm, the owner of Light Cellar held the class with around 20 other students, mainly couples (great date idea!), and families. Within the first 10 minutes of the class I’d written a whole page of notes on the key ingredients of commercial chocolate, the differences between cacao and cocoa, and the way the cacao bean is grown. I was totally blown away at the information that was coming at me. Specifically when we learned that there were multiple whole foods like chicolin powder, mesquite, or lucuma that we could use to sweeten our home made chocolate instead of agave nectar or other sugars. Anyone who loves honey as much as I do deserves my full attention. When Malcolm began to share his love for honey due to its antibacterial properties, hundreds of digestive and healing compounds, and high content of amylase (the enzyme responsible to help us digest our carbohydrates), I knew I was in exactly the right place. As a side note: I share his view on honey so much so that I’ve recently decided to wash my face with it. More to come on this subject in the coming weeks. I swear there’s something to it. Half way through the class we set up work stations and were able to make our own chocolate using all of the ingredients he’d introduced us to. My concoction was a mixture of: cacao powder, cacao butter, maple syrup, mesquite (if you’re allergic to legumes or peanuts be cautious with this ingredient), camu camu, salt, carob (high in calcium which pairs nicely with the high magnesium content in cacao), and LOADS of mulberries, goji berries, coconut and cacao nibs. I really loaded my chocolate with the best ingredients and it tasted fantastic. Great thing about chocolate making:
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.