Chocolate – Even the word is decadent. Sweet treats are a necessity of life, even when in ketosis. When choosing where to spend your precious carb allotment, it is hard to go wrong with chocolate. Its reverence has been a staple of human history.
In ancient Mesoamerica, the cacao bean was first harvested, fermented, roasted, and ground. The bean was used in drinks and gruels, as evidenced by traces of chocolate’s chemical signature on recovered pots and bowls from the Olmec society – before written history. From there, the Mayans concocted a thick, foamy drink they called “xocolatl” made from cacao, chilies, water, and cornmeal. Its reputation as a drink from the gods persisted into Aztec culture, where the drink was believed to be an aphrodisiac, and the cacao bean was used as currency.
After coming to Europe, chocolate eventually came to the form we know today. Initially, wealthy Spanish aristocrats were drawn to the drink, adding sugar and honey to sweeten the naturally bitter taste. The treasure of chocolate was then brought to France a century later and subsequently spread throughout Europe. In 1828, the chocolate press was invented, such that the powdered beans and emulsifiers could be poured and hardened into an edible chocolate bar. This immensely popular format is how most chocolate is sold.
And so we come to today. Additives and preservatives, especially added sugar, turn this once healing bean into a grim sign for our health. That’s why we wanted to offer a way to make delicious, indulgent chocolate sauce with none of the bad stuff.
There are proven mental and physical health benefits to its consumption. Chocolate is a powerful antioxidant that has been linked to lower cholesterol levels, slower cognitive decline, and a reduced risk of cardiovascular disease. There is even evidence that chocolate benefits fetal growth during pregnancy!