Cabaret Brewed Chocolate Questions and Answers
What is Brewed Chocolate?
We brew whole raw cacao beans in water to extract the flavor and essence. Much the same as coffee is brewed from coffee beans -- except it takes a lot longer and it takes a lot a beans. A full pound of whole raw cacao for every jar.
Then we sweeten this wonderful liquid with organic evaporated cane juice and reduce it into concentrated syrup. You stir this syrup into hot water - by the teaspoon - to instantly create a small cup of brewed chocolate.
Is Brewed Chocolate healthy for me?
A great deal of scientific research over the past few years has confirmed important health benefits from dark chocolate -- primarily due to its antioxidant effects. But chocolate contains a high percentage of fat, and the intensive processing of cocoa beans to make chocolate enormously reduces antioxidant value compared to the original raw (unroasted)bean. Thus brewed chocolate, made from whole raw beans, preserves everything that's healthy and positive about chocolate, while leaving almost all of the fat behind.
Each teaspoon serving contains only 24 calories and less than half a gram of fat. And contrary to some popular belief, cocoa beans contain only small amounts of caffeine. Instead, they are very high in theobromine, a cousin of caffiene with significantly different effects. Theobromine is a gentler, longer-lasting stimulant that lacks the "jittery" quality of caffeine and which also promotes general mood enhancment and a sense of calm.
How does it taste?
Even though each teaspoon is made from almost an ounce of whole cocoa beans, the flavor is light, delicate, and remarkably complex. Quite different than traditional "rich" chocolate beverages -- mostly because it contains so little fat -- but a revelation for those who want to enjoy the true natural flavor of cacao.
How should I use it?
Start with a teaspoon in 4 ounces of hot water. This makes a light, delicate serving and provides a good starting point.
Then experiment to suit your taste, just as you would with coffee. Add more syrup to make it stronger, or use less water. Add a touch of cream or milk. Stir it directly into hot milk, instead of water. Or try it cold or iced. (Some people love eating a teaspoonful straight from the jar.)
Cabaret Brewed Chocolate can also be used creatively in desserts and to make cocktails or elegant alchoholic beverages -- often as simple as a shot of whiskey, rum or vodka added to a regular serving prepared in water.
How'd you come up with this?
We were fascinated by the fact that the ancient Mexicans seemed to value chocolate even more for how it made them feel than for how it tasted. So we started with traditional methods for making liquid chocolate beverages directly from cocoa beans (cacao) and quickly discovered that these drinks had some pleasing effects.
From there, it was a long process of refinement -- with the help of volunteer testers all over the United States -- to create the right flavor for today's tastes and a form that's convenient and versatile.