Raw Chocolate Workshop

 

September was an extremely busy month and I've hardly touched my blog since my first entry! Gonna try to update more often *sheepish smile*

 

Anyway, I recently attended the Raw Chocolate Demo Workshop conducted by Light Love Laughter Academy. For those who aren't familiar, Light Love Laughter Academy conducts Raw/Living Food workshops and yoga classes.

 

The Academy was founded by Linda Loo, one of the raw food pioneers in Singapore. I remember back when I first got curious about raw foods in 2010, I came across Linda's inspiring testimonial and it got me super excited to try out this revolutionary lifestyle. It was encouraging to see a fellow Singaporean do so and to be spreading the word around.

 

 

Was looking forward to attending this workshop for weeks and I wasn't disappointed!

 

During the workshop, we basically learnt about how to use the superfood Cacao in its different forms - beans, nibs, butter and powder. Did you know that back in ancient times, Cacao beans were more valued than money? 5 beans could buy you a slave!

 

I've been using Cacao powder for a while now, mostly heaping tablespoons in smoothies and overnight oats. Learnt 4 new recipes and ways to use Cacao: Raw chocolates, chocolate drinks, mousse and ice cream. YUM!



(Above : Raw Chocolate )

(Above: "Milo Dinosaur")

(Above: Raw Chocolate Ice cream with coconut)

(Above: Chocolate Mousse served with cubed apples and honey dew)

(Above: Upclose shot of the mousse)

Can't wait to try these recipes and I'm already thinking of the ways I can experiment with Cacao!

Oh and I also managed to get my hands on these goodies =)



(Above: Sprouted seeds mix)

I need my dehydrator to come quick so I can start doing this at home!! 



(Above from left: Cacao powder, cacao butter, coconut palm sugar and sprouted seeds)

Weee all I need to start making some power desserts! Another myth that was busted during the workshop - The Raw Sugar we buy in stores is not really Raw. It is just less refined that the normal white or brown sugar that we commonly use. Will try out Coconut Palm sugar for now since its lower in GI than regular sugar.

(Above : Singapore Raw Chocolate Book)

Also got a Raw chocolate book that has some localised recipes.

 

 

If you're keen on learning about Raw/Living Foods, check out Linda's website: http://rawfoodlifestyles.com/ and lets grow this community in Singapore!