My Superhero is Chocolate

Something has happened to chocolate. Or rather there has been a polar shift in the chocolate world, and everything has gone nitro, amped-up, blissed-out...chocolate-wise. Chocolate and cocoa in its raw form have become the new wonder foods, even though we’ve already loved them forever. It’s as if a hologram from the future has been superimposed over the chocolate we all know and love, and revealed a radical, new superhero chocolate, and its secret power is LOVE.

It has become the topic of museum exhibitions in Chicago. This hotel club blog lists chocolate museums around the world, the chocolate wrappers online museum links to a wide range of chocolate museums, while Christine visits two European chocolate museums that couldn’t be more different. It’s the same with chocolate. No two types are the same, and the flavors have an incredible range of varieties.

What’s happened is, people found out why cacao beans are a super food. First there was the Naked Chocolate book by Shazzie and David Wolfe that got everything going.
Shazzie is one of my favorite raw food’s people. She knows it’s all about the love, not just the food, and says so. Here, she shows how to make a rich, loaded-with-superfood, raw food, chocolate-based fudge-like dessert: “Go Go Goju.”



And one listen to Daniel Sklaar of New York's Fine and Raw as he makes a raw cacao confection, and you’ll begin to understand how cocoa-superfood desserts are such a rich amalgam of world cultures: his accent blends something Germanic, with New Zealand and New York City.



Mark “Chocolate” Canizaro has one of the best chocolate sites going. Here is his pretty long list of the “best” chocolate bars — check here to see how chocolate can be assessed with a wine-like connoisseurship. Canizaro correctly identifies Green & Black’s as being transcendental.

Canizaro was given the option by his parents to choose his middle name, and he chose Chocolate. Really! He runs chocolate-tasting tours in Seattle, explains why fair trade is so important, and how to distinguish organic chocolate, and puts paid to the myth that chocolate contains caffeine.

Sacred chocolate’s site is luscious and dreamy, I can’t stop looking at it, and they have collated a good fount of scientific information, including the mental, physical and spiritual effects of cocoa. You can even get custom or private label sacred chocolate from them. Their Sacred Fire truffle layers pepper, vanilla and cinnamon with five different chilis.

“Sacred Chocolate® is hand made with much love, gratitude, and high “phi-bration" in a small custom-designed, certified organic, vegan, kosher, halal, carbon-balanced factory in San Rafael, California.”

Finally, of all the new raw/organic/untoasted/pure chocolate companies now sprung up within the last five years, I was drawn to Lulu’s. It seems the perfect archetype for why so many nature-loving eco-entrepreneurs have gone into the chocolate business. Because cocoa carries an energy signature of otherworldly enchantment.

Lulu asks:

“What is a spagyric? A very old form of alchemy producing an amazingly potent plant medicine by working with all three essential levels of the plant: physical, energetic, and subtle. Spagyrics are also created by following planetary cycles, bringing you a purified and energized expression of Nature's green healing intelligence.”

This is what drives Lulu’s to put maca root, orchid flower, rose essence and California cedar, cardamom and tulsi into their jarred chocolate products, and offer pure cacao essence to use as a perfume. Also along superhero lines, Lulu’s is creating the dream with others in an intentional community in Hawaii.