Shake it Baby

People have been going crazy over health and diet since the ’70s.  Faddy diets have come and gone and even come again however one of the “diets” still around is the raw food diet.  Basically this is means the food not cooked above a certain temperature. Generally the upper limit is around 115F/46C.

Whatever your stance on whether raw food is healthy or not, one this is for sure:  chocolate already fits into the category. Its source in the bean from the Theobroma cacao tree, the way the bean is processed and the final product created, all cause it to fit well into the category of raw food.

The way that many backpackers and other outdoor enthusiasts take it is in the form of an organic superfood bar.  It’s low in sugar, often there’s no sugar at all, it’s low in fat and has many nutritional benefits.

Some people even eat the raw cacao beans however you may find them bitter.  Or perhaps you’ll enjoy the zing provided by the natural alkaloids in the unprocessed kernels.  They’re often crushed and mixed with other foods such as walnuts, vanilla powder and cinnamon.

Even those made without the added products can be super tasty and super nutritious. One superfood bar offers a 91% cacao content that is chock full of all the good things in natural chocolate – antioxidants, Theobromine, vitamin B1, magnesium and other compounds.

Another great benefit is that there’s no artificial preservatives required, something we see all too often in other foods.  And while that keeps them safe and palatable for consumption months after being created, it sometimes doesn’t ensure the best taste or nutrition.

But many chocolate products use only the natural preservative powers of the cacao itself. And they are designed to be consumed soon after being made so you get the freshest possible food.

Although chocolate can have a bitter taste which not everyone likes, when combined with dried fruits such as raisins and dates, it can become a lot more to peoples taste.  And that amount of natural, complex sugar is not only tasty, but avoids the excessive rebound that can occur with highly sweetened foods using simple sugars.

Because complex sugars can take longer to digest people don’t suffer from the sugar highs and lows.  That allows the body to process it properly and avoids the headache, dizziness, fatigue and other symptoms that sometimes happen with high-sugar products.

Raw chocolate products also tend to be much lower in saturated fats and calories.  This is great for hikers who may want a high carbohydrate, low fat ratio

If you look at the calory, carb and fat content of a raw chocolate bar then you’ll find that for ever 2 oz, you’ll get 200 calories, 28g of carbohydrate and 10g of fat.  Very different for the average sugar-loaded bar.  Often only a third of the calories are from fat, with 10% of the fat in saturated form. 50% of calories from (mostly saturated) fat is the norm in the average candy bar.

Try a chocolate organic raw food or superfood bar and see if you don’t agree that they taste great and provide terrific nutritional value.

No Comments » Posted by April / Food and Drink

The reason some people like to grind their own coffee beans is due to oxidation. If you buy coffee that has already been ground there is a larger surface area exposed to the air. If you grind at home you’ll be able to minimize the exposure to the air and achieve the freshest grounds. Plus you can grind only what you immediately need.

The problem is that it takes more time and can be messy which is why so many people buy instant or ready ground coffee. When buying a grinder it’s always a good idea to buy the best you can afford.

Grinders fall into three broad categories – burr, blade and crusher.

Crusher Grinders – The third type (crusher) is some kind of mashing device, often an ancient-style mortar and pestle. The result is crushed, unevenly sized beans, so isn’t a recommended purchase.

Blade Grinders – Instead of grinding, blade grinders actually chop. The blade whirls round and slices the beans into increasingly smaller bits so that it resembles small grains. Unfortunately, the grains are invariably too large and of inconsistent size.

This results in the granules releasing uneven amounts of flavour when brewed. Another effect of slicing is often the production of excess heat, as a result of the high speed of the blades. This friction causes the grounds to warm and can dissipate the aroma.

Burr Grinders – The first type of grinder is by far the best choice. Burr grinders feature a pair of motor driven plates with pyramid-shaped teeth that grind the beans to a consistent, small-but-not-too-small granule. Some models will allow you to adjust the size of the grains and the speed of the grinding.

It’s important to be able to control the size of the grounds so that you can achieve the perfect coffee. Being able to control the speed is good because it minimizes the warming effect.

There are two types of burr grinders. Real coffee aficionados prefer the conical burr as it offers the most control of speed and grain size. The only drawback is the noise it makes.

Good conical burr grinders can rotate as slowly as 500rpm. By contrast other burr grinders spin at 10,000rpm or higher, blades between 20-30,000rpm. That allows very fine control and little heat. If you want a Turkish style coffee then fine coffee grinds is very important. Some grinders have a continuous dial, others have a series of up to 40 steps to adjust the granule size.

In addition to the above points you’ll need to look out for a grinder which is well made, easy to clean and is fairly quiet. A cleaning brush and removable upper burrs is essential. Different materials used can also affect how much static electricity is produced – that causes the grains to stick to the burrs and container.

A timer switch and auto-shutoff are both great features along with the ability to see the beans as they are being ground. This will allow you to judge the results. Grounds can change colour slightly depending on the fineness.

Read up as much as possible and read consumer reviews on the internet. If you spend a bit extra on a grinder you’ll be rewarded with the freshest, most flavourful cup.

Bon cafetite!

• Coffee Machines – Leading online coffee machine, coffee and accessories retailers. Authorised distributors and stockists of leading brand domestic and commercial coffee machines.

No Comments » Posted by April / Food and Drink

Wine, fruit, meat and cheese have long been combined so why on Earth are people now combining wine with chocolate? Some people are horrified at the thought whilst others view it as an opportunity to experiment and excite the taste buds.

On the whole, chocolates are sweet so there’s the risk that your wine can end up tasting like grape juice. There are two approaches that can enhance rather than undercut the wine.

Combining sweet chocolate with dry white wine might not be up your street but why not give it a go? You only live once! A dry white, such as a fine German Riesling, can offset any excessive sweetness from a rich, dark Belgian chocolate.

You can try the opposite road by pairing light milk chocolate with a heavy claret or port but that might be overdoing it. But for those who don’t want a chocolate’s sugar to overload the wine, you need a wine that will stand up to it with a boldness all its own.

A heavy Spanish Marsala may be just the thing to wash down the aftertaste of a mouth-enveloping chunk of chocolate. If your palette is more for light Swiss chocolates then try some Sherry. If Merlot is your thing then offset its fruity nectar with bitter chocolate. Too much? Go for semi-sweet chocolate instead.

Because Pink Zinfandel has a sweeter, more fruity aftertaste it’s ideal when serving chocolate for dessert. Small squares of a dark Belgian with raisins can serve the purpose without overloading your guests.  Washington wine Clubs are well worth checking out.

You have a wide range of wines to choose from when serving truffles. Thanks to the mushroom base of truffles, and the delicate chocolate couverature sprinkled with cocoa powder, there are several reds that perfectly compliment this fine confection. You could go for a spicy Syrah or try something more subtle, like a fine Cabernet.

It’s not just red wines that can be paired with chocolate, some white wines will work too. A white chocolate may be served best of all with a native wine such as Gewürztraminer. White chocolate has no dark cocoa powder in it so make sure that you keep to dry white wines.

Even if you give chocolate and wine a go and decide it’s not for you, that’s fine. It’s important to experiment and give things a go. Variety is the spice of life after all!

No Comments » Posted by April / Food and Drink