The Van-guard of Superfood Ingredients
Raw Origin Cocao
We
begin with fine single-origin Criollo cocao beans, a high-grade bean known for its
delicacy and rarity, as the bean itself is difficult to grow. By
adding refined, raw cocao butter and natural zero-calorie sweetener - the consistency and
magnetic properties of the final couvertures are balanced.
We insist on using only Fair Trade and Organic beans - thus protecting
the rain-forests and farmers and merchants who have forged ahead against
all odds to ensure justice and correct ecology.
Chocolate, in its purest form, emerges when the cocao beans are ground into liquor.
Joie de Raw pralines are crafted when this liquor, refined and intensified,
is lovingly slipped over a cordial-infused ganache or creme filling.
We roast and temper our chocolate for only the outer-most shell of the confection so that the classic snap and depth of flavor reaches your nerves - the subsequent layers are pure health, raw and unheated past 115 degrees.
Our effort is to first extract all the medicinal properties of chocolate and amplify them.
We then subtract all the "sin" - the ungodly sugars.
Then we add it back - joy juice - our signature eaux de vie...
which spell J-o-i-e at the end of the day.
Joie
de Raw chocolatiers offer mad science at the gates of cocao artistry -
calculating the rarest of ingredients towards earth-rich,
celestial-laced mouth avatars which constellate brain-fires first on
the tongue.
PEA - Phenylethylamine
Well-known
as the "love chemical" - this is cocao essentialized to one molecule.
We add a loving spoonful to each batch such that our chocolate's
potency is magnified and helps to heal the brain. This is effectively
a double-shot- raw cocao laced with its highest self. This chemical
serves the brain by stimulating dopamine and can assist with ADD,
depression and weight-loss.
Plant alcohol sweetener "Xylitol inhibits the growth of the bacteria that
cause cavities. It does this because these bacteria (Streptococcus
mutans) cannot utilize xylitol to grow.
We discovered plant alcohol (xylitol) as a natural sweetener through process of elimination - seeking a zero calorie, low-glycemic, diabetic-friendly sweetener that didn't damage the teeth or have a funny bitter aftertaste. However, we were surprised to find that our confections actually helped clean the mouth and that it is recommended by dentists.
Over time with xylitol
use, the quality of the bacteria in the mouth changes and fewer and
fewer decay-causing bacteria survive on tooth surfaces. Less plaque
forms and the level of acids attacking the tooth surface is lowered." -- California Dentist Association
Raw Agave Nectar
We do also sneak in a drop of agave nectar for the flavor. Agave nectar's favorably low-glycemic profile affords sweetness without the blood sugar spike and crash of conventional and raw brown sugars. Agave, especially when salt is added, offers an anti-bacterial cleanse as well. It is safe for diabetics.
Macademia, Cashew, Almond, Pistachio, and Peanut - fairly-traded, raw and organic.
Sugar-free syrups and liqueurs.
Imported from France, the juices we use taste like the classic standby cordials and brandies, but without the sugar and calories. The effect - sin, the consequence - health. The quantities of alcohol are safe for children.
Reputed within the culinary world as finest-tasting salt, these silvery sea crystals are harvested off the French coastline. These salts are low in sodium and safe for restricted diets.