Few things pair together better than chocolate and coffee. Whether it's a hot mug of coffee and bar of chocolate for breakfast, a Mocha, or chocolate coated coffee beans, these two robust and stimulating fruit seeds have proven to be two of the world's most prized mood-lifters and palette partners.
Both Mayan and Aztec cultures revered cacao as a gift from the gods, consuming it ritualistically, attributing strength and vigor to its ingestion. Modern science has proven their observations to be correct, revealing cocoa’s stimulating properties and beneficial effects on brain and circulatory health. One of the most touted confirmations of cacao as a health food comes from a group of studies on the Kuna people, an indigenous culture of Central American Indians in Panama. Like the Mayans and the Aztecs, the Kuna have long been sipping on several different variations of a cacao based beverage, which they call Siagwa.
By her own estimations, Madame Jeanne-Louise Calment, the oldest person who ever lived, enjoyed 2.2lbs of chocolate a week. Depending on how strong the Madame preferred her cacao, she consumed the equivalent of two bars of Raaka chocolate per day.
Cacao is a superfood; although people love its seeds dried, fermented, stone ground and transformed into traditional chocolate treats, don't confuse it for candy. In fact, in the past ten years of extensive research into cacao, scientists have uncovered health benefits previously unknown.