Loving Earth Salted Caramel Chocolate
Our Salted Caramel Chocolate is made by blending Certified Organic Raw Cacao (35%) from Peru with Raw Cashews, Organic Evaporated Coconut Nectar and a pinch of Pink Lake salt, sourced locally from Western Victoria.
A recipe that is sure to hit all the taste buds - this is the salty sibling of our popular Caramel Chocolate! We have created this bar by blending Cacao Butter (Amazonico Criollo variety), Creamy Raw Cashews, Coconut, Evaporated Coconut Nectar and a pinch of Pink Lake salt.
We chose this salt because it’s sourced in Victoria’s West by Mount Zero and the lake’s traditional owners, the Barengi Gadjin Land Council who work together to harvest this mineral-rich salt.
The Cacao Butter and Raw Cashews used to make this chocolate are Fair Trade Certified. We also support the Criollo community by helping them add as much value as possible to raw materials at the point of origin.
Please Note: During the warmer months our chocolate can sometimes melt in transit. There is an increased chance of this in the case of our Caramel Chocolate since it includes raw cashews and whole coconut flesh, both of which contain healthy oils with a low melting point.
How to use
Two to three squares of our Salted Caramel Chocolate makes for a luxurious and decadent experience. You can also melt and add as a topping to ice cream and desserts or use in baking too.
Salted Caramel Chocolate melts at a lower temperature than our other chocolate due to its healthy coconut fat content, which has a lower melting point than Cacao Butter. Therefore, it's best to store it in the fridge to get that crunchy snap. If it melts it's still fine. In fact, some people love it that way.
Raw cacao is a source of magnesium, which is an important mineral for a healthy functioning heart. It also plays a key role in producing energy for the neurons in the brain from glucose. So when there is an abundance of magnesium the brain works with clarity and focus.
Cashews have a lower fat content than other nuts and approximately 75% of their fat is unsaturated fatty acids, with about 75% of this unsaturated fatty acid being oleic acid - the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels.
Evaporated Coconut Nectar
Our Evaporated Coconut Nectar is unfiltered and preservative free. It has a low Glycemic Index (GI) of 35. By comparison, most honeys are GI 55 and cane sugars are GI 68.
The Glycemic Index provides a ranking for carbohydrates according to the extent to which they raise blood sugar levels after eating. Foods with a low GI (less than 40), produce gradual rises in blood sugar and insulin levels, avoiding the sugar “highs” and “lows” that we experience when consuming foods with high GIs.
Evaporated Coconut Nectar also has a nutritional and mineral content that is richer than all other commercially available sweeteners. When compared to brown sugar, Evaporated Coconut Nectar has twice the iron, four times the magnesium and over 10 times the amount of zinc.
Almost half of the Coconut’s fatty acid profile consists of lauric acid. Apart from being associated with anti-microbial, anti-fungal and anti-viral properties, studies have found lauric acid increases good cholesterol in the body.
Satipo is a region that sits at the edge of the Amazon basin at the base of the Andes mountain range. In this area we work with four small producer groups that are grouped under the umbrella association of cacao producers of Satipo that consists of 164 families in total. This Criollo cacao is shade grown under multi-story canopies that include fruit trees such as avocado, mango, coconut and papaya which all lend their distinctive nuances to the fine multi-floral flavor of this exquisite cacao.
There are three main varieties of the cacao plant; the Forastero, Criollo and Trinitario. The cacao beans that we have sourced from Satipo are of the Criollo variety, which are the rarest of the three types of beans and are highly regarded for their delicate and complex flavours.
Pink Lake Salt
The Pink Lake salt that we have used in our recipe is locally sourced from a pink salt lake that is fed by natural salt aquifers located in Western Victoria. During the summer months, when the lake dries up, a bed of pink salt remains. This salt is mineral-rich with a complex and well-rounded flavour.
Each year, Mount Zero and the lake’s traditional owners, the Barengi Gadjin Land Council in Victoria’s West work together to hand harvest this salt which is then naturally sun dried.
Cacao pods are harvested from the trees and cracked open. The beans are then taken out and fermented. The level of fermentation affects the flavour; we do a low fermentation at approximately 45 °C. At this lower temperature, the structure of the nutrients is preserved.
The main thing that Loving Earth does differently to other chocolate makers is that we don't roast the raw cacao beans before we process them. The standard procedure in the chocolate industry is to roast raw cacao to create cocoa, which has a lower nutritional content. This method also removes some of the antioxidants contained within. At Loving Earth, we wash our raw cacao beans with a citric-based organic disinfectant to remove the microbiological matter, whilst preserving the nutrient and antioxidant properties.
Afterwards, the beans are dried in large commercial dehydrators at controlled temperatures, before being winnowed into nibs, whereby the skin is removed. The nibs are ground and pressed to create the Cacao Powder and Cacao Butter.
This process also yields three other by-products - Raw Cacao Nibs, Raw Cacao Beans and Raw Cacao Liquor.
This highly efficient process allows us to extract the five basic materials we need to create our Loving Earth chocolate, all from a single origin in Peru. By sourcing our cacao products from this one community, we are supporting Satipo’s agricultural industry as well as the development of their indigenous community.
Our Cacao Butter is then combined with Creamy Raw Cashews, Coconut, Evaporated Coconut Nectar and a pinch of pink lake salt to create our delicious Salted Caramel Chocolate.
Serving Size 8.9g (2 squares)
|PER SERVE||PER 100G|
|Energy||246kJ (59kcal)||2770kJ (660kcal)|