Lead and cadmium are found in chocolate at trace levels, as well as many other foods such as leafy greens, rice, cereal, nuts and pulses. Food and ingredients grown in the ground absorb heavy metals in addition to the nutrients the plants take through its natural growth processes. This is because trace amounts of heavy metals are naturally found in the soil. There are different concentrations in food ingredients depending on the geographical location and the type of food being grown. For example, root vegetables will absorb a greater level of heavy metals than some other plants grown in the same location. In the case of chocolate, it is the cocoa bean ingredient which primarily impacts the levels of lead and cadmium present.
Heavy metals in chocolate have been in the news and have been assessed by government regulatory bodies for many years. Consequently, Wild Mountain Chocolate has been working with our supply partners monitoring for heavy metal content in our cocoa beans as part of our standard food safety protocols. Neither Health Canada nor the FDA in the USA, have established regulations limiting the amount of heavy metals in most foods. In Canada, Health Canada issued a statement which was quoted in a recent Global News article where they state “scientific assessments of cadmium and lead from all foods“ show chocolate contributes less than 5% to “overall dietary exposures of these trace elements and that consumption of chocolate by the Canadian population does not represent a health concern”. “As a result, a need to establish maximum levels specific to cadmium and lead in chocolate products sold in Canada has not been identified”[1] . With no regulations in Canada quantifying and limiting the amount of heavy metals naturally occurring in chocolate, Wild Mountain Chocolate has looked to the maximum levels established by the European Union[2].
Wild Mountain Chocolate works hard to deliver safe products for our customers to enjoy and part of that process is sourcing safe cocoa beans. In the absence of federal regulations, we ensure our cocoa beans are below the maximum levels set by the European Union before we purchase them and then follow up on those test results with another test for heavy metals after we have received our cocoa beans. We are proud of our sourcing of ingredients, our production processes and of course the resulting delicious products we make for our consumers to enjoy.
As with all the other food items which may contain naturally occurring heavy metals, the quantity consumed is also an important consideration when it comes to daily intake of lead and cadmium. Consumers typically eat significantly less dark chocolate than say a Hershey bar. This was addressed in the CBC article[3] where Yaxi Hu, an Assistant Professor in the Carlton University Chemistry Department’s Food Science program and lead of the University’s Food Analytical Chemistry and Technology Laboratory says “It’s a candy that you are not eating like one kilogram every day on a daily basis. As a person who eats one or two pieces of dark chocolate on a daily basis, I am not too worried about it.”
While we will continue to assess cadmium and lead levels in our cocoa beans and work at reducing those levels, it is important for cocoa farmers around the world that the big picture prevail. Trace amounts of lead and cadmium are naturally present in cocoa beans and chocolate along with many, many other food items which are consumed daily by Canadians. The quantity of the food item consumed is an important factor in determining total intake of the heavy metals from a particular food. The Canadian Regulatory body, Health Canada states “consumption of chocolate by the Canadian population does not represent a health concern”[4] and Health Canada’s assessment is that chocolate contributes less than 5% to “overall dietary exposures to these trace elements”. I for one will continue to enjoy a little chocolate every day.
[1] Global News https://globalnews.ca/news/9441508/dark-chocolates-lead-heavy-metals-consumer-report-canada/
[2] Cadmium https://eur-lex.europa.eu/eli/reg/2021/1323/oj Lead http://data.europa.eu/eli/reg/2021/1317/oj
[3] CBC article “A test of dark chocolate found traces of lead and cadmium. Do you need to give it up?” published February 13, 2023
[4] CBC article “A test of dark chocolate found traces of lead and cadmium. Do you need to give it up?” published February 13, 2023
]]>I used our lovely Cocoa Nibs from Ecuador for some classic chocolatey notes. As far as selecting the alcohol goes, I thought I would try some different combinations. Vodka is a perfect spirit with an almost flavourless backdrop. I also tried it with Glen's favourite Crown Royal and splurged on some Cognac, infusing it with both Orange rind and cocoa nibs for a special Holiday treat.
The basic method is to soak cocoa nibs in the alcohol for about 7 days. The ratio of nibs to alcohol is 1:2. I used 2/3 a cup of nibs to 1 1/3 cups of alcohol. A large mason jar is perfect but any contain with a lid will work. You can add additional ingredients for infusing at this stage. I added the peel, pith removed, from ¼ of an orange to my cognac infusion.
After 7 days, filter the nibs and spirits solution using a sieve, which I lined with cheesecloth, over a jug or bowl. You can filter again using a coffee filter to remove the smaller particles. I stored the infused spirit back in the mason jar, after cleaning it out to remove any remaining nibs.
For a sweeter drink, add a cooled sugar syrup solution into the soaking spirit & nibs and leave for a further day or two before filtering out the nibs.
The nibs can be reused to infuse more of the same spirit or add liquor soaked, nibs to baking.
]]>As with so many other small businesses regionally, across Canada, and worldwide, Wild Mountain Chocolate has been closely monitoring the spread of COVID-19.
We care about the safety of you, our consumers, our retailer partners, and their staff, our staff, and all the residents of this magical planet we call home.
With that in mind, we were careful to suspend our chocolate tastings on March 8 to ensure we didn't inadvertently share more than chocolate. Since then we have continued to be vigilant: frequent, open discussions with our staff about how to keep safe while restricting our visitor policy.
Firstly, we want to reassure everyone that food is safe – there is no evidence of this virus being transmitted through food. We, therefore, continue to make our delicious chocolate for you to enjoy – production is in full swing!
Second, we are committed to keeping our hardworking and dedicated team employed in order to minimize the financial hardship their families may face during this time. Of course, and most importantly, we want them to stay healthy.
Given that we are a licensed food production facility, of course, we enforce strict facility access, with handwashing and thorough sanitation protocols already in place.
As Glen has suspended his travels, this provides a little more time to develop new products and initiatives. We look forward to announcing them when we are ready to go!
In the meantime, we continue to ship our chocolate and nibs to our retailers and encourage you to purchase through our online store.
Stay safe!
The Wild Mountain Chocolate Team
]]>We know that Wild Mountain is your go-to when you want to feed your chocolate craving. And thank you for that!
But, did you know? Wild Mountain Chocolate makes for a great way to add healthy #bean2bar zest to just about any recipe asking for dark chocolate.
Ditch the bitter baker's chocolate; take a pass on your traditional, commercially manufactured chocolate chips. If you're taking valuable time out of your busy day to bake up your favourite chocolate treats, make it worthwhile.
Choose the best quality ingredients!
If you're craving a tasty treat that's nutritious, delicious, and conforms to most keto- paleo- inspired diet programs... look no further than the perfect combination of all natural peanut butter and our Wild Mountain Peru Peanut Butter Cups!
Easy-peasy and super tasty – the perfect snack or mid-afternoon pick-me-up when you need a blast of chocolate energy.
A recommended tip: use silicone muffin pants as they peel away easily!
8 Ounces Wild Mountain Chocolate (we used Peru, but feel free to use your fave!)
2 Ounces Wild Mountain Cocoa Butter
1/2 Cup Unsweetened Peanut Butter (use your preference of smooth or chunky)
If you have a heavy-bottomed saucepan you can use that or a double boiler to slowly melt the chocolate and cocoa butter over low heat.
Once the chocolate has melted spoon just enough into each baking cup to cover the bottom. Set them on a sheet pan and freeze for 5 minutes. This is the base of your peanut butter cup, so make it fairly thick.
Remove the cups from the refrigerator and pour well-mixed peanut butter into each cup, covering the chocolate layer.
Freeze once again to firm up the peanut butter layer.
Remove your cups and add your final chocolate layer. Set in the freezer once again to firm up the cups.
Voila!
Remove from muffin pants and keep frozen for a quick, sweet and peanut buttery treat!
]]>We couldn't be more excited!
At last week's Business Excellence Awards, we were the proud recipients of the Business Excellence Award for Rising Star!
We couldn't have done it without our amazing team. And we certainly wouldn't be where we are, so fast, without the HUGE support of our passionate customers love our chocolate.
A big thank you to everyone who has been a part of the journey so far and we look forward to bringing you the best quality – and best tasting! – chocolate we can make.
]]>It makes you wonder about those who initiated the process; navigating their gastric way from, essentially a nut filled with goo, to the sweet treat we know today was, truly, visionary.
The process, one that relies on specific, carefully orchestrated chemical reactions throughout, looks to one reaction, in particular, to provide us with our delicious addiction.
Fermentation.
Beyond the harvest and breaking open of the pods to expose the delicious insides – cacao and pulp – fermentation is really considered the first step in the actual production of cacao beans.
Fermentation is critical in producing quality, flavourful beans making for an exceptional final chocolate product. Fermenting the beans helps in developing the natural flavours of the bean, impacting significantly the quality of chocolate possible.
The process of fermentation breaks down the sugars and starches into acids or alcohol. It’s an important stage in the production of many types of food and drink, including coffee and alcohol.
To begin fermentation, the beans and pulp are immediately placed in large wooden boxes, otherwise known as “sweatboxes” or, in Spanish, “modulos”.
These sweatboxes may be located at the plantation or they may be at the local co-op, where the beans are mixed with those from other local farms.
This occurs the same day as harvest. It's important fermentation is initiated as quickly as possible, as the beans begin to germinate as soon as the fruit has been picked. If germination is allowed to progress too far, the result is bitter beans, that cannot be improved with further processing.
Filling the boxes is another opportunity for quality control. It is here that the producers are able to look for and identify any fungal infections that produce a deformity in the bean called witches' broom.
According to Scientific American, in 1988 it “reduced production by 80%.” It's not detectable in the harvesting but can be identified, and infected beans removed, as they are distributed into the fermentation boxes.
Chemical changes occur both inside and outside of the bean during this phase. The sweet pulp spurs the fermentation taking place on the exterior of the beans.
The fermentation, that begins once the boxes are filled the same day as picking, occurs as sugars start to get concentrated raising the temperature of the filled boxes. These temperatures can climb quickly to up to 58 °C [136.4°F], so hot that if you were to put your hand into the sticky gooey mass of beans, you couldn't keep it there very long.
As early as the next morning, the beans are stirred with plastic or wooden shovels, and transferred from one box to another, referred to as "turning".
The oldest method of fermentation, used through the beginning of the twentieth century, was to simply dig a small hole and place the beans in it. The beans were then covered with banana leaves to trap the heat generated by fermentation. The results were inconsistently fermented beans; and the mucilage coating liquefied and pooled instead of draining as it fermented, causing issues of quality.
The wooden canoe is another type of sweatbox method that dates back quite far and where the beans are stacked into what looks to be a wooden dugout canoe.
Unlike a canoe, however, there are small holes in the bottom through which the white mucilage coating can drain as the beans ferment. The cocoa beans are again covered with banana leaves to keep the heat inside the sweatbox and stirred periodically. There aren't many of these "canoes" remaining, and this method has is fast disappearing.
An effective and thorough method of fermentation is achieved when the boxes are stacked in tiers, stepped like stairs, where one box can easily be tipped and poured into the lower – initiating a natural turning of the beans – and so on down the stack. This is one of the earliest “industrial” techniques.
Most often today, boxes of approximately four feet square and four feet tall and built from a wood that is conducive to fermentation – red cedar, in many cases.
Each box contains approximately one ton of beans. As with the stacked sweatboxes, holes in the bottom allow for aeration and drainage. The beans are shovelled from one box to the next with either wooden shovels or buckets. Long sticks are used to break up any clumps of beans and ensure that the beans are free flowing and are able to get plenty of air while they are fermenting.
In a common variation of this that often occurs at the co-op level, the boxes are fitted with steel frames. These allow for the boxes to be lifted into the air by an overhead hoist and then emptied into the next box. The dumping action breaks up the clumps of beans and allows fresh air to enter into the mix. The process of dumping one sweatbox into the next continues until the proper level of fermentation is reached.
Once turned, the beans are topped with banana leaves with absolutely no gaps for air to enter and left covered for 48 hours. Once that has passed, the beans are turned and covered once again, where the process repeats now every 24 hours or so for about a week.
While the fermentation is happening, the pulp will be dripping off the cacao beans. For this reason, the fermentation boxes have holes that the pulp can drip through, removing over 30% of the wet cacao weight.
It is on the second day of fermentation, with the ongoing generation of extreme heat, that the germ within the cacao bean dies. When the germ dies, important chemical changes begin as enzymes within the bean itself are released.
This is what is so important to the development of the chocolate flavour.
When it comes to fermentation, consistency is key. There is an art and attention to detail that is fundamental to the process to ensure that these tons of beans aren't experiencing too much, or too little, fermentation.
Wild Mountain is so very fortunate to have sourced beans for each of our varieties that have mastered this process, providing us with superior beans that have been fermented to the utmost of standards and expertise.
The flavour of our chocolate is a testament to the quality of producers – farmers and co-ops – we rely on.
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Halloween will be upon us before we know it and chances are you've already seen the rows of Halloween candy filling your grocery store shelves.
We won't go into all the various ingredients in your typical Halloween chocolate bars, but suffice it to say, the list can be long!
As you consider your favourite chocolate treat, and if you're a fan of Wild Mountain Chocolate, it's more than likely you look for specific indicators of quality, including the percentage of dark chocolate that comprises your bar.
As a handy point of reference, consider that most of the standard, conventional chocolate confections found en masse lining grocery check stands is milk chocolate. This means they are made with only about 10 per cent cacao and 12 per cent milk solids, giving it a rich, creamy taste but with the help of a lot of milk and sugar. Rarely, if ever, is the cacao percentage ever identified on milk chocolate products.
This is important to note when you are shopping for a quality chocolate. Cacao percentage is vital in indicating the quality and taste than simple descriptors such as milk, semisweet, or bittersweet.
As you ponder the options for Halloween treating this year, here's a bit of a guide to help you make healthier choices for all those ghosts and goblins who'll be visiting.
This number identifies how much of a chocolate bar is made of the actual cacao bean. This typically means that the bar contains no dairy product, as compared to milk chocolate, and includes in the list of ingredients cacao beans or chocolate liquor (pure cocoa mass in solid or semi-solid form, produced from cacao beans that have been fermented, dried, roasted, and separated from their skins) and the cacao butter (the naturally occurring fat in the cacao bean).
What will be left beyond the percentage identified on the label is whatever fillers or flavours the chocolate maker has added. Often some degree of sweetener as well as potentially vanilla, dairy, soy lecithin, vegetable oil, etc.
In the case of a Wild Mountain Chocolate bar, outside of our flavoured bars such as Mint, Orange, and Caffe Mocha which contain only natural flavours, we limit our additional ingredients to simply organic cane sugar.
Essentially, the higher the cacao percentage in chocolate the closer to the source and the more bitter it is. This explains why unsweetened chocolate, that containing 100 per cent cacao is called bitter, or bakers, chocolate and typically used primarily for baking.
Semisweet chocolate contains at least 35 per cent cacao, though more likely around 55 per cent, with some added sugar but no dairy.
Cacao contains nutritious flavonoids, antioxidants that are known to provide heart-protecting, anti-inflammatory, brain-boosting, mood-lifting properties. The more cacao a bar contains, the more flavonoids it has, with less room for additives.
The higher the cacao content the lower the sugar content. If you buy a dark chocolate that is “70% cacao” it has 70 per cent cacao solids and cacao butter and approximately 30% sugar. Our Caffe Mocha bar, for instance, with the delicious addition of organic coffee beans brings the cacao content down to 56%.
We know that a high cacao content chocolate doesn't necessarily mean a better tasting bar than that with a low percentage. After all, chocolate, like wine and other fine foods, varies by the individual palate.
This is especially true when it comes to kids. But, with more exposure to the healthier cacao alternative, it doesn't take long for the appreciation for flavourful, bold ever darker chocolate to take hold!
Introduce your trick-or-treaters to the healthier alternative of a high cacao content chocolate like Wild Mountain Chocolate this year... they'll be coming back for more!
]]>The cacao tree was introduced to Madagascar by the French Colonial Masters in the 19th century.
The first plantations were established in Ampasimanolotra (French Brickaville) however, Madagascans soon realized that the northwest of the small island country was much better suited for growing cacao.
Lucien Millot founded the first large cacao plantation in Andzavibe in 1904 with plants imported from Java. This area, around the city of Ambanja, on the rivers Sambirano and Ramena, is still the primary growing region today.
Wild Mountain Chocolate sources Madagascar beans from the Akesson Plantation.
Akesson found his way to the region from Europe, owning a trading company which eventually led he and his family to settle in Madagascar in the 1970s taking over mining companies several plantations growing mainly sisal and other aromatic spices.
These properties included a neglected 2,300-hectare farm of cacao planted in the 1920s. It is this plantation that has become the primary source of fine cacao in Madagascar.
The flavour profile of Akesson's Madagascar is typically citrus with red fruit, though it offers layers of notes and nuance, such as nut, toffee, and mild pepper, that make it interesting and intriguing. It could be argued that no other cacao is so widely used by small craft chocolate makers around the world.
The key seems to be in their refined fermentation technique. The beans are fermented in a three-tier cascade box setup and sun-dried on concrete patios or elevated drying beds.
One of the first farms to sell to a young and emerging craft chocolate movement worldwide, Akkeson's consistency has become a benchmark for defining fine, flavourful cacao.
In line with our own values pertaining to community and the environment, the Akkeson farm is certified “Fair for Life” by IMO: a single living organism where they work to provide a secure working and social habitat for employees.
For example, they have converted all of the estate to solar energy (GAÏA Alternative Energy) and redistribute half of the electricity generated to the village nearby where most of their employees live.
They also provide land for their employees to promote self-sufficiency where they can grow food such as rice for themselves and their families.
Akkesons contributes additionally by building regional schools as well as gathering medical supplies, that would be otherwise expensive or unavailable locally, in Europe to redistribute them to employees in need on the plantation.
Our growing relationship with Akkesons is so valuable to us and we feel fortunate to support not only such a consistent and quality producer, but socially conscious one as well.
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From the outset, our goal has not only been to create a high quality, bean to bar made of incredible, organic ingredients that people love, but to create a business that knows no geographic bounds.
Goal number one? Check!
Not that we take anything for granted! We are proud of the range of products we create but know we have to continue to strive and aspire to ensure we continue to make the best chocolate we can, with complete consistency.
Goal number two? We're making headway! To see our products enjoyed in the Lower Mainland through an ever-expanding list of exceptional establishments with shared values brings us so much excitement and pride.
Over the past several months we've worked hard to make inroads into the Lower Mainland market, gaining a loyal following in and around Vancouver. Here's a brief rundown of the remarkable establishments enthusiastically carrying our products and helping us grow our business according to plan:
Greens Organic Market - West Broadway: A terrific match with Wild Mountain Chocolate, 100% Canadian owned and operated Greens Organic + Natural Market offers up the best in organic produce, premium meats, baked goods, fresh seafood, health products.
Greens sell healthy, environmentally-friendly products because they care about their community and the families that shop there.
Like Wild Mountain, Greens is committed to working hard to limit their impact on the environment. They do this by buying locally, composting and recycling.
Greens is, in fact, one of the first grocery stores to take on Metro Vancouver's Zero waste challenge.
Another Vancouver business in line with the mission of Wild Mountain Chocolate is Vegan Supply Chinatown: started by vegans, for vegans, and of course anyone else who simply enjoys vegan foods.They're huge supporters of organic, fair trade, and other vegan companies and a top priority for the company is finding quality brands and products, such as ours, that shoppers may not have heard of before, and making it easy for to order them online – anywhere in the world!
We are purveyors of culinary discoveries. At Meinhardt Fine Foods, we offer a fun and exciting culinary hotspot where customers can feed their curiosity.
Meinhardt Fine Foods characterize themselves accurately as "purveyors of culinary discoveries". Established in the South Granville community by Linda Meinhardt in 1996, this fine food store quickly garnered recognition for culinary excellence as Western Canada's first gourmet grocery store of its kind.
They partner with the finest suppliers, producers and growers of fresh food from their neighbourhood, as well as around the world. You can "feed your curiosity" while picking up your favourite Wild Mountain Chocolate bar at both their South Granville and Pacific Centre locations.
There's really nothing you're not able to get at Home On The Range Organics.
From our chocolate to bone broth to grocery to grass-fed meats to supplements and healthy, ready-made meals HOTRO has you covered!
Order online or visit their retail store on E. Broadway in Vancouver to pick up healthy, organic essentials.
Bluhouse Market & Cafe is all about eating local.
It begins at the Farmer's Market with a feeling of connection to a community of people who love local food. They believe that knowing where our food comes from is so important and they strive to know their local growers and farmers as friends.
Bluhouse feels and nurtures a connection to what fuels us and the deep respect for the people who bring all the wonderful flavours to the table. And we consider ourselves so very fortunate to be considered among them!
Similar to the Wild Mountain mission, Bluhouse works to create and be a part of a community gathered around beliefs that support our planet.
While established in 1910 in Toronto by the Strong Brothers, Carson and Joseph, Stong’s is a 100% BC owned and operated, full-service grocery.
At Stong’s Market, they offer a wide selection of products – all major national brands as well as an extensive selection of unique, gourmet, natural and organic products, including Wild Mountain Chocolate.
They are a proud local business and in turn, support local suppliers large and small while also serving as a test market for many small suppliers looking to develop their product.
So, so many unique and wonderful places to find our Wild Mountain Chocolate a whole lot more – we are honoured to be included alongside so many other quality products!
See our entire list of trusted and valued quality retailers HERE!
]]>Making the best quality chocolate is, quite obviously, the foundational tenet of our business.
Creating a delicious bar each and every time is what drives us. It fires us up in the morning and inspires Glen to spend the seemingly endless hours on the road with his carpetbag of sweets, successfully indoctrinating the masses in the wonders of Wild Mountain Chocolate.
There are several ways we consistently achieve such quality, but in doing so, it's a vital component in our mission that we're building a successful business in such a way that is environmentally responsible and sustainable.
How do we do that? How do we strive for success, producing a consistently excellent product, while also keeping as close an eye on sustainable practices as we can?
It begins, of course, with the bean. We are committed to sourcing the best quality cocoa beans. We ensure that, even if the farmers haven't been able to adequately fulfill the cost prohibitive organic certification process, our product is always made with organic ingredients.
Our processes have been meticulously mastered, drawing on the knowledge and expertise of the best in the business, to ensure consistent excellence in the chocolate we make.
With each new batch to be wrapped, we strive to continue to evolve our practices to make sure we provide superior quality to our growing legion of Wild Mountain Chocolate fans and keep them coming back for more!
At every opportunity, we pursue the most environmentally sustainable means to bring our chocolate to market.
From the development of the building to the development of our chocolate, we have made environmental and health-conscious choices a priority since day one.
All of our paints, walls, and floors, for instance, are low VOC, latex, and water-based. Wild Mountain Chocolate has chosen highly efficient heat pumps for heating and cooling. We use an HRV system to transfer air in and out of the building, with a focus on maintaining good air quality while conserving energy.
In that vein, the building is exceptionally insulated, with extra thick exterior walls that along with the concrete floors, helps to maintain the necessary cool temps even during the height of our hot Valley summers.
Conversely, our refining equipment, which requires warmth to properly process our chocolate, sits in a dedicated hot room which helps the machinery do the work more readily and far more efficiently.
All of our equipment has Variable Speed Drives installed to increase their energy efficiency. We also chose to opt for low power LED lighting throughout the facility for better energy savings.
Without giving away any secrets, our roaster, too, has been retrofitted to ensure the least possible energy impact without compromising the high level of production required to produce Wild Mountain Chocolate.
Each bar is wrapped in 100% post-consumer waste is 100% recyclable, and is deemed Ancient Forest Friendly for our ecologically minded approach – it's right there on the package!
Our bright and colourful foils are also 100% recyclable as our case packs while also being made from 100% recycled paper product.
Wild Mountain also makes every effort to work with our distributors to take back packaging – case packs and packing boxes – so they're reused... over and over again. Likewise, with plastic tubs and containers, we try to take every opportunity to simply wash and use over again.
We know we're not perfect. And, 100% environmental sustainability is a big challenge and tall order for any business. But, we are always on the hunt for ways to improve and minimize as best we can the environmental impact of Wild Mountain Chocolate.
We so appreciate your support as we grow our business. We also realize that our success takes into account the whole package: providing a superior quality product while doing our very best to look for environmentally friendly alternatives. Making Wild Mountain Chocolate not only the best chocolate while holding ethically and environmentally minded practices top of mind.
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To get us started, here's our favourite unofficial fun chocolate fact #1: It's downright delicious!
Moving on, take a read of our first instalment of facts about chocolate that are not only fun but gives us all the more reason to enjoy (Wild Mountain!) chocolate! #bean2bar
1. Chocolate has an anti-bacterial effect on the mouth and protects against tooth decay.
2. In 2013, Belgium issued a limited edition collection of chocolate flavoured stamps with a delicious chocolate aroma to match. More than 500,000 stamps were printed on special paper with a cocoa-scented varnish and glue that tasted and smelled just like chocolate when licked.
3. There is a correlation between the amount of chocolate a country consumes on average and the number of Nobel Laureates that country has produced.
4. Eating dark chocolate every day reduces the risk of heart disease by one-third.
5. Chocolate magnate Milton Hershey cancelled his reservations on theTitanic due to last minute business matters.
6.Chocolate has over 600 flavour compounds, red wine has only 200.
7. It takes approximately 400 cacao beans to make one pound (450 grams) of chocolate.
8. Simply the smell of chocolate increases theta brain waves, triggering relaxation.
9. The largest chocolate bar ever weighed just over 12,770 pounds!
10. In other interesting academic chocolate facts: another 2013 study found that the scent of chocolate in a bookstore made customers 40% more likely to buy cookbooks or romance novels, and 22% more likely to buy books of any genre.
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One of the integral steps is the art of 'winnowing'. It's also one of the more challenging. Hence, the 'art'!
Cocoa beans are covered by a thin shell that MUST be removed before they can be ground into chocolate.
Winnowing is the process of removing the outer shell of the cocoa bean in a way that ensures the meat of the cocoa bean is left mostly intact.
Winnowing is an ancient agricultural process used to remove chaff from grain.
In addition to making chocolate, winnowing is also an essential step in the processing of wheat and rice.
Hand winnowing uses a winnowing basket that is rounded at one end and open at the other to efficiently toss the cocoa beans into the air and catch them as they fall back to the basket. As the beans are repeatedly tossed, the brittle shells break apart and separate from the beans. To be effective, winnowing must be done outside in windy conditions. The wind blows away the lighter shells as they are tossed into the air, separating them from the heavier beans that fall back into the basket.
No surprise, this isn't quite how winnowing is done today.
The big chocolate manufacturers have huge machines to winnow the beans. Ours is significantly smaller, but works like a gem.
Similar to the old, traditional means of winnowing, gravity and air speed are essential components in our winnowing process. The nib is heavier than the bits of cracked shell and the air stream carries away the husk as the nib falls through to the container below. Approximately 20%–25% of the original weight of the whole roasted cocoa bean is lost through the winnowing process.
Winnowing is essential as if there's any of the husk remaining, it can add undesirable flavours to the finished product.
The result is delicious and versatile cocoa nibs.
Some of these resulting nibs are sold as a product in and of themselves, but mainly they are transferred to the next part of the process: the melangeur!
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Glen recently returned from a week-long adventure in Peru. Equally exhilarated and exhausted from the whirlwind trip, Glen recapped his fact-finding, networking, bean-sourcing South American journey with his characteristic energy, positivity, and enthusiasm.
Peru is considered an upper-middle income economy by the World Bank. It is also one of the world's fastest-growing economies. Peru's economy is defined as emerging and social market, characterized by significant and expanding foreign trade.
In this spirit, the annual ExpoAmazonica 2018, now in its second year, is an event intended to connect the supply of producers and artisans, with the growing demand of national and international buyers, entrepreneurs, and private investors.
It is also expected to generate business worth more than $15 million in the short term.
This year's ExpoAmazonica-Ucayali took place in Pucallpa, in San Martín province, along the Ucayali River. One of 10 provinces of the San Martín Region in the north-east jungle of Peru, San Martín province has a varied geography that includes fertile valleys, hilly terrains, Andean plains and a small, low jungle area.
San Martín province is also something of cacao growing powerhouse, responsible for almost 40% of all nationwide exports.
ExpoAmazonica is rather exclusive and by invite only through the Ministry of Commercial Exports & Tourism. Wild Mountain Chocolate was one of only about 65 global businesses in attendance from sectors as varied as the host region's geography. From cacao to coffee to fish and much more it was all about connecting Peruvian producers and exports to the global marketplace.
It was here that Glen enjoyed exceptional Peruvian hospitality as well as a unique opportunity to meet quality cacao vendors – co-ops and farmers – in one place.
Not unlike the other cacao growing regions around the world, much of Peru’s organic cacao is grown by small, often family owned and operated, farms who rely on cacao’s weekly or biweekly harvest as their main source of regular revenue.
The cacao of Peru is considered a rising star on the global stage. The diversity of climate and topography provides conditions that are simply just right for producing some of the most desirable cacao beans in the world. Peruvian cacao is the result of the combined effect of the diversity of species, soils, and climates.
To be on the ground, visiting with producers and their representatives at an event such as this offers bean to bar, artisan chocolate makers like Glen the perfect space to explore suppliers who share a similar philosophy and vision as goes into every Wild Mountain Chocolate product.
Most Peruvian cacao producers are non-GMO and organic simply by default – they can't afford the alternative. The crops have often been grown for generations and fertilized naturally by the midge, a tiny fly, able to fertilize faster than any hummingbird. And, while the growing conditions are by-and-large organic, the organic certification process can be prohibitively expensive for most farmers.
Glen's experience at the Expo was memorable for many reasons, but a highlight was meeting and chatting briefly with the Minister himself. Additionally, our little chocolate startup was rubbing shoulders with the likes of buying teams from iconic Harrods!
A high point was the experience of sharing Wild Mountain Chocolate with notable chocolate producing invitees. Of particular note was connecting with Adrian Smith of England's award-winning Mortimer Chocolate Co. Mr. Smith, with his significant expertise as a ‘Mars’ trained cocoa taster, tasted our chocolate proclaiming, "some of the best chocolate I've tasted!"
Not knowing what to expect at an event such as this, Glen found the quality and professionalism of the ExpoAmazonica 2018 to equal anything available in North America. Several hundred vendors, a diversity of suppliers, whilst meeting with growers and co-ops sharing similar values, Glen was positive and enthusiastic about the entire experience, not to mention excited to pursue some of the relationships initiated at the Expo.
Glen was simply honoured to have been invited to this tremendous event. Great for the world of chocolate and Wild Mountain, but also incredible for the people, and the cacao growers, of Peru.
He is very much looking forward to his return!
]]>It was two hundred years ago that the Swedish founder of modern botany, Carolus Linnaeus, provided the scientific name to the cacao tree, Theobroma Cacao, or "food of the gods."
Football shaped, hard skinned, and rather funny looking, it's amazing that anyone was inspired to crack one open and actually eat the white, pulpy contents.
Cacao trees and their pods thrive in the tropical heat around the equator, best suited to within the latitudes of 20 degrees north and 20 degrees south of the equator. Grown in a rainbow array of colors and shapes, the large pods can range from pale yellow to bright green, deep orange and crimson, to dark purple.
A graceful evergreen that flourishes in the shade of a canopy of larger trees, the Cacao Tree has no discernible harvest season and bears these interesting looking fruit straight out of the trunk. The tree blooms continuously, but only about 3 out of a 1000 get pollinated to become fruit.
Remarkably, it can take anywhere from five to eight months for a bud to transform into a ripe cacao pod.
Likely unaware of their contribution to the world of chocoholics, the busy little pollinators responsible for an integral leg of the chocolate journey, midges – nat-like flies no bigger than the size of a pinhead – are the only creatures that can work their way – and magic! – into the intricate cacao flowers to pollinate.
They work most actively at dusk and dawn, in perfect harmony with the schedule of the cacao flowers who open fully right before sunrise.
Without the midges, there would be no chocolate!
Each pod contains roughly 30-50 beans, the seeds of which shaped like a flat almond, surrounded by a wet, mucous-like, sweet, citrus yet tart tasting pulp. It's the hard, nutty centres that become chocolate.
Though harvested year-round, there are two primary harvest times – main harvest and mid-harvest – six months apart. Ripe pods are cut from the trees and once on the ground are graded for quality and separated.
Pods are then opened with a machete or a wooden club by cracking the pod so as to split it in half. The beans along with the pulp are scooped out quickly and heaped either into a covered bin or on to banana leaves or mats and covered.
To develop the best flavour and highest quality in the beans, they must be carefully fermented. Fermentation takes about a week and it's one of the most important processes when developing superior chocolate.
Fermentation is effective at removing tannins that can cause an astringent flavor in chocolate, making for a more enjoyable experience for most palates. The amount of tannins in each bean is between five and fifteen percent of the bean by weight. Other compounds within the cocoa bean also detract from the taste of the final chocolate and proper fermentation helps remove it.
Chocolate made from unfermented cocoa beans does not have the body or the richness that comes from chocolate made from fermented cacao beans.
With fermentation complete it is time to dry the beans to ensure the moisture content is effectively reduced from about 60% to about 7.5%. Drying must be carried out carefully to ensure that off-flavours – the chemical reaction of naturally occurring components in the bean resulting in an atypical compound developing that has an undesirable or unexpected taste – don't develop.
Cacao beans are often dried in the sun. This can occur on tarps, mats, patios, or even simply large expanses of dirt or concrete floor. They are continually raked so as to dry more evenly.
The drying process can take up to a week. Artificial drying may be resorted to in countries where there is a lack of pronounced dry periods after harvesting and fermentation, such as Brazil, Ecuador and in South East Asia and sometimes in West Africa.
Once dried, cacao beans can be stored for 4-5 years.
Completing the journey, the remaining steps happen right here in the Wild Mountain Chocolate factory!
But, it's these vital first steps that allow for us to create chocolate of unsurpassed quality. We search out the best in producers to ensure that these initial important processes are completed with the utmost in care and attention to detail.
Check back soon to read about Glen's recent trip to Peru – brought home the actual pods shown in this post! – networking and connecting with producers and co-ops to help make Wild Mountain Chocolate the best in the market.
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Cocoa butter (sometimes called theobroma oil) is a natural, meltable oil extracted the cocoa bean. It’s the vital fat used to make chocolate – including healthy, dark chocolate – creamy, smooth and melt-in-your-mouth delicious!
And while it might be best known used to achieve the satisfying creamy dreaminess of chocolatey sweets, this tasty ingredient is also a staple in health and beauty products providing important nutrients and fatty acids beneficial to healthy mind, body, and skin.
Along with other fats popular in skin care such as raw shea butter or coconut oil, cocoa butter is effective for helping to heal and relieve any number of skin and inflammatory conditions.
Raw cocoa butter is also completely edible (with the appealing tropical smell and flavour similar to that of dark chocolate), making it hugely popular for use in lip glosses and balms.
Cocoa beans, native to Central and South America, have been harvested to make a potent beverage as well as natural skin moisturizers for centuries. With its mild, pleasant fragrance and abundant, hydrating emollient properties, cocoa has been recognized for its medicinal purposes for almost 3,000 years. A favourite among the ancient Aztecs and Mayans, cocoa was of tremendous value, used for a variety of purposes including currency to exchange for clothing, food, and other staples.
Cocoa butter is still a very popular ingredient today for use in a whole host of beauty products and foods. In recent years, with the increased awareness of the beneficial effects of using cocoa, researchers have identified the effective ingredients, compounds called phytochemicals, that provide so effectively for improved skin and body health.
Studies have identified cocoa beans as a high-antioxidant food, containing a significant amount of polyphenol and flavanoid antioxidants. So high are the beans in antioxidants, that even after separation from the beans' solids, enough of these antioxidants remain in the cocoa butter to allow for health benefits that include lowering inflammation, skin care, improving heart health, and improved immunity.
Full of fatty acids like oleic acid, palmitic acid, and stearic acid, cocoa butter is full of antioxidants that fight free radicals. These antioxidants also ensure a long shelf life.
100% vegan, cocoa butter is an easy way for those on a plant-based diet to get more healthy, saturated fats in their diet.
Despite being considered a saturated fat, cocoa butter is, in fact, a healthy fat – mostly saturated –similar to coconut oil. The amount of saturated fat it contains (as opposed to unsaturated fat) is between 57 percent to 64 percent of the total fat content, depending on the exact kind. Among the different types of fatty acids are:
Minimally processed, and not heated to high temperatures during manufacturing, cocoa butter typically retains more of the healthy fats and other superfood compounds found naturally in cocoa beans.
This superfood helps boost neurotransmitters and balance hormones.
Whether ingested or applied topically, cocoa butter effectively raises dopamine and serotonin. For women, this is incredibly helpful for battling PMS – why you might be craving chocolate! It's also been shown to help reduce anxiety and induce a sense of calm.
Eat it or enjoy as a massage oil to enjoy the benefits.
Forget anti-aging, it's all about how to age in the most healthy way possible. And cocoa butter offers an effective and luxurious way to do so!
The polyphenols contained in cocoa butter have been shown in some studies to help diminish signs of aging, plus soothe sensitive skin suffering from dermatitis or rashes.
Polyphenols are types of antioxidants that promote health both internally when eaten and when used topically on the skin. Cocoa’s polyphenols have been found to fight various chronic diseases, degeneration of the skin, sensitivities and even cell mutations.
The high antioxidant content in cocoa butter helps fight off free-radical damage to the skin. Free radicals can cause skin aging, dark patches, and dull skin. Protecting your skin from free-radical damage is a must if you want to keep it healthy and youthful-looking.
Cocoa butter is also anti-inflammatory, which is another way it helps your skin resist the ravages of time.
Research shows that its polyphenols have several positive indicators for skin health, including improved skin elasticity and skin tone, better collagen retention/production, and better hydration.
Cocoa butter makes an excellent skin moisturizer as the saturated fats easily absorbed and remain on the skin for hours making it especially beneficial for healing dry, cracked skin.
It is a natural emollient, adding a protective layer of hydration to your skin, useful for blocking the effects of very cold temperatures, sun damage or indoor heat, which can leave your skin dry and cracked.
High in essential fatty acids cocoa butter hydrates the skin deeply. The oleic, palmitic, and stearic acids, all help nourish the skin.
Given this fact, a popular use is to keep stretch marks at bay during and after pregnancy, helping to regenerate the skin.
A natural hydrating product, cocoa butter causes significantly less irritation to those with sensitive skin as it still locks in moisture.
For burns, rub a small amount of pure cocoa butter into burnt skin to help skin replenish. It’s also gentle enough to be used as a natural remedy for rashes, eczema or dermatitis, and other irritations.
If the inside of your mouth is prone to developing painful sores or your lips develop recurring blisters, it only takes a bit of cocoa butter to keep them moisturized and provide healing relief.
Probably one of the most common and popular uses of cocoa butter is on lips. Make you own lip balm: add essential oils like grapefruit, vanilla, orange or peppermint oil to make flavourful lip palms that are also hydrating for delicate skin.
Many studies have shown that plant polyphenols exert antioxidant powers within the immune system, fighting inflammation, DNA damage and cellular mutations, which are the underling cause of diseases like cardiovascular disease, cancer and autoimmune conditions that can lead to fatigue.
Using cocoa butter over refined vegetable oils can reduce inflammation in general and help with hormonal balance and brain health — all while providing a boost to the immune system.
Up until very recently, saturated fats had been given a pretty bad rap.
Once blamed for contributing to heart problems, today researchers have a better understanding that plant-derived saturated fats are actually beneficial for reducing the risk of cardiovascular diseases.
The polyphenolic components found in cocoa butter have been shown to help lower inflammatory markers involved in atherosclerosis (hardening of the arteries), which is why cocoa is now considered an anti-inflammatory food.
Cocoa also seems to help with lipid (fat) metabolism and is linked with a decreased risk for vascular events, such as a heart attack.
As a saturated fat cocoa butter is resilient against rancidity and spoilage. Incredibly stable, it can last for up to two years or more.
When looking to purchase cocoa butter look for a pure, quality source, such as our Wild Mountain Chocolate Cocoa Butter – chunks of healing goodness! – and try to avoid those sold as lotions delivered in pump or squeezeble bottles. While these products may contain some cocoa butter, they’re far from pure and likely contain many other additives, which is how they keep uniform texture and colour.
If you're partial to commercially available beauty and health products, keep this in mind: in direct comparison with cocoa butter, the results were quite similar, but cocoa butter offered the benefits free from potentially harmful or irritating ingredients.
]]>The relationships that we've made and continued to cultivate since the inception of Wild Mountain Chocolate have been integral to our business development.
In these months since we launched, we've enjoyed relatively rapid growth and it's due in large part to those generous local business owners and organizations that have embraced us and our Wild Mountain Chocolate from the get-go.
Right from the start, award-winning AG Valley Foods in downtown Invermere, has been in our corner. Owner, Sydney-Anne Porter, and her sons Eric and Greg have provided invaluable support in the evolution of our business.
Helping with taste-testing, competitive analysis, and branding experimentation has provided us with the information we've needed to move forward in our decision-making, both in product and brand development.
What began as a business relationship has evolved into a wonderful friendship, for which we are incredibly grateful. What's truly remarkable is that our story with AG Valley Foods isn't unique. This is the way Sydney-Anne and her family business operates day-to-day, with all of their local vendors.
Kicking Horse Coffee is another award-winning local business to whom we owe a great deal of credit for the upward trajectory of Wild Mountain.
At the helm of an incredibly successful Kootenay-based business, CEO and Co-Founder Elana Rosenfeld is committed to supporting local. Not only was our product on the shelves of the Cafe right away, but we have been the beneficiaries of valuable advice and vital roasting expertise.
Recognized as Canada's Best Place to Work, Kicking Horse Coffee has provided exceptional leadership building a business and brand upon ethical and sustainable business practices – an example we are working hard to emulate.
Invermere Farmers & Artists Market, organized completely by volunteers from the Invermere Legion, is another example of the exceptional local support we've received that means the world to our fledgling business.
Farmers Markets are a great way to launch a new product or business. In our case, this was our introduction to the marketplace and our opportunity to gain valuable exposure. It could not have been better for Wild Mountain!
A shady location has been vital to the quality of our product on market days and we are grateful for the sensitivity of the dedicated market volunteers to our needs.
The Invermere Farmers & Artists Market provides incalculable value for vendors, particularly for businesses just starting out, and makes every effort to ensure that the vendor experience rivals that of the visitors.
Further down the Valley, in Fairmont, we'd like to give a big shout-out to another local business that offered their support early on.
Restauranteurs, Adrian and Lara McCormack of From Scratch A Mountain Kitchen, eagerly set our product on their shelves. That wasn't all... throughout our early development Adrian and Lara provided invaluable palate expertise as well as their enthusiastic encouragement in launching our new business.
The list is no doubt longer, and extends to an open and encouraging public that embraced us without hesitation. For that we are intensely grateful!
To the businesses and organizations mentioned above, we extend a particularly warm 'thank you' as the entire experience has been made that much easier and so much more pleasant with all of you behind us.
We are beyond grateful!
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Peru has a long and esteemed history of producing some of the most superior cacao in the world.
]]>Peru has a long and esteemed history of producing some of the most superior cacao in the world.
One of the most important exporters of cacao, Peru is at the top of the heap, producing a product where, no joke, only 10% of the world’s cacao harvest can be considered high-quality.
Peru is the world’s ninth largest cacao producer and the world’s largest organic cacao producer. More than 50,000 Peruvians earn a living through the cultivation and production of cacao with Peruvian farmers working an average farm size of 2 hectares.
Peruvian cacao is cultivated primarily in the regions between the Andes Mountains and the Amazon rainforest. The main production zones include Cajamarca, San Martin, Huanuco, Junin, Ayacucho, Cusco and Puno.
Chocolatiers and artisan chocolate producers from all corners of the world have used Peruvian cacao to create the world’s finest chocolate products.
That said, it shouldn't come as a surprise that the cacao tree actually originated in the Amazon jungle, which explains why the indigenous people of the region have enjoyed cacao for centuries. Today, Peru grows three types of cacao: Trinitary, Amazon foreign, and Creole. The Creole variety is the most common and in the highest demand for it's exceptional quality due to beans' high fat content.
Peru is incredibly biologically diverse, ranking among the most diverse in the world and fourth with regards to diversity of plant species. This fact is essential to understanding the existing, as well as the potential and developing, quality of Peruvian chocolate.
The combined impact of the diversity of species, soils and climates on cacao go a long way in explaining the exceptional flavour – taste and scent – making for an increasingly popular bean.
Theobroma, the Latin name for cacao, means “food of the gods.” When the Spaniards arrived in Peru, the Incas were using cacao to make a special beverage using the ground beans, flavoured with fruit juice, spices and pyschoactives. It was a drink prized highly, carrying great cultural significance to the indigenous people.
It took a while for Europeans to embrace the taste — one 16th-century Spanish missionary called the chocolate beverage beloved by the Mesoamericans, "Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to taste."
As shown in the image above, liquid cacao is identified in scenes of court, commonly depicted on ceramic vessels. The drink was consumed while frothy, achieved through pouring the liquid between vessels. There is other documentation depicting the grinding of cacao beans, as well as the cacao trees and pods hanging from branches.
It was a valuable commodity not only because of its association with royals but also due to its frequent presentation in burnt offerings along with blood – yes, human! – and stinging or psychoactive spices.
After colonization, it didn't take long for the evolution into the modern day confection to begin. By the 17th century, sugar was introduced and it took hold the world over to grow into the $93 billion-a-year global industry we know today.
Much of of Peru’s cacao is sourced from independent, small family run farms who rely on a good crop to make a living. As such, these farmers often lack bargaining power to achieve a good price. Wild Mountain, however, is proud to produce chocolate made from Fair Trade certified Peruvian cacao ensuring the farmers are paid a higher price for their product.
Naturally, these cacao farms are in extremely rural areas where weather and road conditions can make transporting the crop very difficult. Thankfully, cacao beans are resistant to heat and long periods of transportation, so the Peruvian beans can be shipped all over the world and transformed into the delectable treat we all love.
Peru is a cacao producer on the rise. Economically speaking, the past five years Peru has seen the highest economic growth and lowest inflation in the Americas and, based on facts pertaining to agro-exports, is on the path of significant economic development and progress.
Peru has been nurturing the necessary conditions to continue to expand their production of incomparable cacao, as well as a strong foundation to expand their international presence.
This growth provides the opportunity for Peruvian cacao to continue to provide for the best in chocolate product while helping to contribute to a better standard of living for more Peruvians.
Here at Wild Mountain Chocolate, we are so proud of the chocolate we make from our Peruvian sourced beans: lightly fruit with a more mellow flavour profile. It is a delicious and satisfying introduction to the world of craft chocolate.
Taste it today – check out our Organic 72% Peru Bar!
]]>If you're unfamiliar with these tasty little gems, they're really just crushed cacao beans. The resultant raw nibs are crunchy, flavourful, and packed with powerful nutrients, antioxidants, and fiber. The deep, dark chocolate flavour is quite satisfying when you’re hit with a chocolate craving but without the guilt of indulgence.
With the popularity of bean to bar chocolate, you're likely seeing cacao nibs around more and more: folded into ice cream for a nutty, crunch; incorporated into fancy restaurant desserts and sweets; and quite possibly, sitting on your favourite specialty grocer's shelves.
What are cacao nibs? They are bits of fermented, dried, roasted and crushed cacao bean. It's the nutty little treat that can become available before grinding and adding sugar. They're extremely good for you, and have an intense chocolatey taste, but without the sweet.
The texture of cacao nibs is similar to that of roasted coffee beans. They have a deep chocolate flavor which can be described as slightly bitter and nutty. Raw cacao nibs are the less processed version of chocolate with no unhealthy additives, so they preserve all the nutrients of the natural cacao bean.
Nibs are an excellent source of antioxidants, fiber, iron and magnesium. These crunchy cacao bits add that little something to sweets and a variety of other dishes.
1) Straight outta the bag! A terrific nibble, straight or with your fave cuppa!
2) Perfect for trail mix. Add huge nutrition, flavour, and crunch to your next mixture of dried fruit and nuts.
3) Amp up your smoothie! Grind a tablespoon of cacao nibs and then blend them into a fruit smoothie for an interesting and nutritious punch.
4) For breakfast! Add a crunchy, antioxidant boost to your favourite yogurt, oatmeal, or cold cereal.
5) Get baked! Halve your regular serving of chocolate chips in favour of cacao nibs to give your brownies, cookies, muffins and more a new chocolate richness and flavour.
6) Savour the flavour! It's not just about the sweets. These little devils have a savoury side, too! For instance, if you love caramelized nuts in your salad, combine spices, seeds, and a few cacao nibs to add perfectly seasoned crunch to hearty greens and roasted veggies for an instant sweet-savoury flavour.
Nibs can add a delicious, slightly smoky depth to meat dishes. Crust pork chops or steak with crushed up nibs (ground with spice mill or mortar & pestle) before searing them.
Cacao nibs are a powerhouse of nutrients in a tiny package! They're an excellent source of fibre and iron, with a single one-ounce serving of cocoa nibs providing 18% of the DV for fiber and 21% of the DV for iron.
They are also chock-full of beneficial antioxidants and magnesium. Get this: raw cacao nibs are one of the best food sources of magnesium: an essential mineral involved in over 300 chemical reactions in our body, from nerve function to bone health.
Mood booster! Not surprising to those of us who reach for chocolate when we're feeling a little low, a serving of nibs can provide us a bit of a boost. Cacao is packed with compounds that increase levels of endorphins and serotonin in our brain; these are the chemicals that reduce anxiety, enhance mood, and give us a general sense of well-being.
Your brain will thank you! A study led by researchers at the Northumbria University in England examined the effects of cacao consumption on cognitive activity. Subjects who consumed a cacao drink before performing mathematical calculations completed them more quickly and accurately than the control group that received no cacao. The lead professor of the study suggested that the high polyphenol content of cacao may be protective against declining cognitive function. Organic cacao nibs are one smart snack!
Stabilize blood sugar. Studies from universities throughout the United States have demonstrated that eating unprocessed cacao can support the cardiovascular system and reduce blood pressure. One such study by the University of Utah found that healthy patients who consumed unprocessed cocoa experienced a decrease in systolic and diastolic blood pressure by 5mm within two weeks.
Improve insulin sensitivity. The flavonols present in organic raw nibs may play an important role in lowering diabetic risk. Researchers at Tufts University and the University of L’Aquilla found that flavonol-rich cacao reduced blood pressure, regulated blood glucose levels, and increased the function of cells that produce insulin.
Promote good health, naturally! Research suggests that consuming flavonoid-rich foods like organic cacao nibs can reduce the risk for cardiovascular disease, cancer, and other chronic conditions. A study led by Harvard Medical School researchers looked at the effects of cacao consumption on the island-dwelling Kuna people, who consumed cacao as part of their regular diet. They found that the Kuna people had a significantly lower incidence of cardiovascular disease and cancer than people living on the mainland who did not drink cacao.
If you're interested in giving the unique, delicious, and versatile nutritional powerhouse a try, we've got you covered! Choose from our three staple origins: Ecuador, Madagascar, and Peru. Roasted right here in our shop, and hailed as a superfood, if you want to get to know our beans, while enjoying truly natural chocolate flavour nibs are the way to go!
#bean2bar #beantobar #craftchocolate
]]>It's never a surprise when we hear chocolate listed among most people's favourite foods. It's certainly at the top of our list! It's smooth, creamy, sweet... all the characteristics of a fantastic treat.
Even more than simply a sweet treat, if you choose your chocolate wisely (dark!), it's loaded with amazing health benefits. Cocoa is truly a superfood. Rich in antioxidants and proven to improve skin quality, heart and blood vessel health as well as neurodegenerative diseases, it also has the added benefit of elevating mood – it makes you happy!
Did you know that the average American consumes roughly 12 pounds of chocolate each year, and over $75 billion is spent annually worldwide on chocolate? That's a lot of chocolate!
And, while there's a whole lot of chocolate being consumed, it's important to understand that not all chocolate is created equal. The potential health benefits of processed, highly sweetened chocolate are slim to none, but, good news: the health benefits of dark chocolate are so numerous as to be pretty darned impressive!
Cocoa has been used in medicine and body rituals for centuries throughout the world. It originated in the Americas and was brought to Europe with colonization. Among the benefits listed below, cocoa can be helpful in reducing fatigue, weight management, stimulating the nervous system, and improving digestive function.
The abundance of antioxidant properties in cocoa flavonols are good for skin health.
A study on 24 healthy women who consumed high amounts of cocoa flavanols concluded that cocoa flavanols provide protection from UV rays, improve blood circulation, and contribute to skin hydration, helping keep it soft and less flakey.
Another study found that cocoa flavanols improve blood circulation and increase oxygen concentration in the skin.
Amazingly, a different study looked at 11 smokers and found that the consumption of flavanols can actually reverse skin damage caused by smoking.
Antioxidants help stimulate the oxygen-based radicals in the body. Polyphenols in cocoa are antioxidants that prevent free radicals from damaging cells.
According to a recent comparative medical study, cocoa has a higher antioxidant capacity than red wine, green and black tea.
Cocoa powder is rich in flavonoids that may help you maintain a healthy brain. It provides valuable neuroprotective elements that can improve brain health and cognitive function.
Flavonoids are known to contribute to brain health by protecting, enhancing function, and creating new neurons. They can also reverse neuron damage in Alzheimer’s and Parkinson’s diseases.
Flavonoids, primarily catechin and epicatechin, cross the blood-brain barrier and localize in areas of the brain responsible for memory and learning, which is where most neurodegeneration occurs. Studies have concluded that consumption of cocoa can increase blood flow in the brain as well as improve working memory in healthy adults.
Cocoa has the capacity to stabilize blood pressure. The flavonoid in cocoa beans not only lowers the blood pressure but improves the elasticity of veins and blood vessels. Additionally, the valuable antioxidants in cocoa increase the stimulation of nitric oxide to control the exerted pressure of blood vessels.
A recent study of 15 healthy adults identified that the higher the concentration of flavanols, the greater the effect of cocoa on reducing blood pressure. For those who consumed dark chocolate, with its high concentration of flavonols, saw a significant impact compared to those who consumed white chocolate (devoid of beneficial flavonols).
In studies conducted at Cleveland Clinic, the research has identified that flavanols have a very positive effect on heart health. The powerful antioxidant helps lower blood pressure and improving blood flow to the heart as well as the brain.
Dark chocolates flavanols can also help make blood platelets less sticky and able to clot, which reduces the risk of blood clots and stroke. The flavonoids present in cocoa are effective at helping to decrease blood clotting (platelet activity and accumulation), therefore preventing the formation of blockages within blood vessels.
Another study published in 2015 followed the health of over 20,000 people for 11 years. This study concluded that “cumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular events” and that “there does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk.”
A pilot study on 48 healthy men and women revealed that consumption of cocoa has an impact on mood.
After review of several studies, it was shown that there's an undeniable effect of chocolate on enhancing mood. Not only does cocoa or dark chocolate have an impact on improving mood, but it also has the capacity to relieve mental fatigue.
Ornithine decarboxylase (ODC) is an enzyme present in normal cells that can lead to cancer, if in excess. Cocoa flavanols and procyanidins reduce ODC activity, therefore reducing the risk of developing tumors, and can also kill colon cancer cells.
A pilot study revealed that cocoa also inhibits the growth and reproduction of prostate cancer cells, but not the growth of normal cells.
It's been shown that there can be a reduction in overall cancer risk through the antioxidant and anti-inflammatory properties of cocoa.
Studies have shown that consumption of polyphenols can help improve diabetes. Cocoa polyphenols, especially from dark chocolate, improve glucose breakdown, reduce blood pressure, and improve insulin resistance.
Adding cocoa-based products to the diet has shown significant effects on insulin resistance and hypermetabolism of glucose. A study on 10 diabetic patients showed that consumption of cocoa counteracts blood vessel dysfunction caused by diabetes and improves endothelial function.
The cocoa butter found in dark chocolate contains equal amounts of oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. While stearic and palmitic acids are forms of saturated fat, research shows that stearic acid appears to have a neutral effect on cholesterol. Yes, the palmitic acid in dark chocolate can increase cholesterol levels, but it makes up such a small portion of the fat in dark chocolate as to have little or no negative effect.
A 2009 study published in Southern Medical Journal looked at the effects of dark chocolate on 28 healthy subjects. The researchers found that just one week of dark chocolate consumption improved lipid profiles and decreased platelet reactivity for both men and women while reducing inflammation in women.
Check out these tidbits:
Cocoa has long been used as a remedy for skin conditions such as burns and cuts. While there is not a lot of evidence for the topical use of cocoa products, a review of several studies showed that it promoted the regeneration of skin cells in pigs.
Oddly enough, pharmaceutical companies too have been on to the healing powers of cocoa for quite some time, incorporating cocoa extracts for its wound-healing and therapeutic properties in the manufacture of medicinal products.
Scientists consider cocoa extract as an active agent helping to prevent the growth of infectious bacteria.
Cocoa is effective for help in disinfecting wounds and protecting against harmful UV rays.
So, as you can see, there's plenty of evidence out there to confirm that a daily dose of high quality, dark chocolate does a body good!
Get your cocoa flavonols, feel better! #bean2bar #beantobar #tastethedifference
]]>Food production, generally, is fast becoming a defining sector in the Columbia Valley, particularly with epic local success stories like that of Kicking Horse Coffee. Given the rise of food in the region, literally from farm to table, the culture is friendly and ripe for new visionaries wanting to get in on the game.
Enter our own Glen Davies, founder and visionary of Wild Mountain Chocolate, dedicated husband, father and entrepreneur. With his rather intimate knowledge of Kicking Horse's incredible success – wife, Helen, is the popular roaster's Chief Financial Officer – and his profound desire to build a business based on ethics and quality, while not being hemmed in by geography, in exploring business opportunities found himself drawn by the sweet, dark, seductive lure of chocolate.
“There were a couple of opportunities that were a good fit, but I found it just wasn’t the right time for the seller and I wanted to get into a business fairly quickly.”
“People always have to eat, and food production across the country is a strong industry,” he states. “There is a lot of potential, especially within the natural quality food sector. People are starting to think about what they’re putting into their bodies, so there are constantly opportunities arising from that.”
Ever the innovator, the foundations of Wild Mountain reflect Glen's DIY, maker mentality, where he marries his background in the automation industry with his talent for seeing the possibilities and problem solving.
Small batch organic bean to bar chocolate fit perfectly with Glen's vision, principles, and aspirations. Specializing in origin chocolate using quality, organic ingredients, Wild Mountain Chocolate lives in a nondescript building behind a bright orange door in Invermere’s Industrial Park. In keeping with Glen's love of innovation, the state-of-the-art production facility is complete with a roaster from Kicking Horse Coffee that he refurbished himself alongside Italian-made industrial chocolate-making machinery.
If you're unfamiliar with the term 'origin' as it pertains to chocolate, it refers to the country from which the cocoa beans came. For example, our first three bars are made from cocoa beans from Ecuador, Peru and Madagascar. Glen is incredibly proud of the fact that he's been to these regions, shaken the hands of the farmers and witnessed their operations first-hand.
“I’m doing origin chocolate right now as it’s a unique product, but I also love the flavour. I’m trying to show what chocolate is about on its own and what it can be. It’s really wonderful.”
The origin can be traced, all of which are from organic, sustainable farms from some of the world’s greatest cacao-producing countries. “We are making real chocolate,” says Glen. “We keep it simple and do it right,” he says describing the operation. Quality raw beans are imported, and everything from roasting to pouring moulds happens by hand, right here in Invermere.
The beans are shipped to the facility and roasted on site, a crucial detail in the bean-to-bar manufacturing process as Glen meticulously oversees every step of the chocolate-making process.
It's been only a year since launch and Wild Mountain Chocolate can be found at stores and cafes up and down the Valley, in Alberta and the Lower Mainland. Not only that, but Glen has already been approached by a national distributor.
Glen is incredibly grateful for the support he's received from local businesses and organizations such as AG Valley Foods and the Invermere Farmers’ Market, which he readily credits for the fast evolution of the business. These have been Wild Mountain Chocolate's first and most significant launching pads and Glen can’t say enough about the Columbia Valley and the positive reception he's enjoyed.
“There’s a real opportunity to use our natural surroundings, it’s a naturally marketable location. There’s nowhere else like it, it’s stunning, and it’s a very good target market that comes to this area.”
#bean2bar #beantobar #craftchocolate #tastethedifference
]]>This is bound to be a fave: Caffe Mocha!
Incredible fresh brewed coffee flavour in our popular usual delicious bean to bar craft chocolate. We've combined the robust pop of local organic coffee beans with the distinctive richness that defines all of Wild Mountain's dark chocolate.
Stone ground with the cocoa beans right in the melanger, the fresh, organic coffee beans go from raw bean to ground coffee along with the cocoa within eight hours. This way, no off-gassing and loss of flavour, offering up all the flavour of a fresh-brewed cup of coffee captured in our delicious chocolate!
Also... check out our new look!
Made with care from from the choice of bean to the quality of ingredients to hand-wrapping, as with the rest of the Wild Mountain line of product, this new addition is already a hit!
Great for a punchy mid-afternoon pick-me-up... but better not eat it before bed! ;)
Find the Wild Mountain Caffe Mocha bars at the Invermere Farmer's Market and soon to be available for purchase from our online catalog as well as at the quality retailers carrying our product.
Just a head's up: there's more incredible flavours on the way! Keep an eye open for our new Salted Caffe Mocha.... can't wait!!
#bean2bar
]]>Pictured: Left to right, back row: Daniel Domingo, ECOM Cocoa; Glen Davies, Wild Mountain Chocolate; Karen Urbanek, flying noir; Karen Bryant, FCIA, Rob Greenhow & Brett Mohr, Chocxo Bean to Bar Chocolatier; and Justin Henk & Peter Maccaroni, BT McElrath Chocolatier. Left to right, front row: ECOM staffer Patricio Espinoza and our guides Kate Cavallin & Pamela Schreier, Agroindustrias Arriba del Ecuador (ECOM Trading).
Expect a trip report from Glen, detailing his own experience, and his process in selecting the beans for our 72% Ecuador bar!
]]>“You have to be a miserable person to be miserable in being a chocolate maker,” denotes our special guest visitor Clay Gordon.
Well said, Clay.
Clay has travelled to Invermere all the way from West Chester County, New York. He and our head chocolate maker Glen Davies are certainly not that — miserable, that is.
Their passion for the cocoa bean fills the air as they excitedly agree to so many chocolaty philosophies and ideas that seem to be pouring out of their eager minds.
Glen drove to Calgary one oddly snowy April day to pick up Clay from the airport. Their entire drive through the mountains was moonlit, wintery and buzzing with the shared passion of chocolate making and chocolate eating. They returned back to Invermere and spent the entire week together experimenting with chocolate, talking shop and planning for a great future.
Invermere’s Wild Mountain Chocolate, which is Glen and his wife Helen’s start-up premier chocolate shop, is about to take flight and Clay is here to see that they soar.
Clay brings with him a plethora of experience from all across the board; from a degree in fine arts, to radio broadcasting, to IT technology, to chocolate critiquing and finally to his resting place, which is establishing himself as a highly sought after international chocolate consultant.
In 1994 (way back!) Clay had attended a multimedia conference where he was introduced to the concept of origin chocolate — chocolate bars in which the beans used in the bars are from a single origin, such as Ecuador, Madagascar, etc.
As a person who thrives on communicating complex subjects to the general public in a way that they can understand and relate to, Clay brings with him a vat of experience and knowledge of what makes a chocolate company great.
Clay, who was a chocolate critic turned chocolate consultant, says that nobody is going to pay for your opinion about chocolate. Chocolate is unlike wine, there is no collector mentality and it doesn’t improve with age. His description of what makes great chocolate is actually personal, not intellectual.
“I have always been a forward thinking person,” he says. “And one of the things I learned in art school is to always trust your intuition.”
And that goes for chocolate too.
We are destined for greatness — that is what we learned.
While working together in the brightly coloured oranges walls that is the Wild Mountain Chocolate shop, Clay enlightened Glen on how to make Wild Mountain Chocolate competitive.
Start with a quality product — check. Our chocolate bars are single origin; they are from sustainable organic farms that support the livelihood of farmers and the local economy. The flavour of the chocolate is true to the bean. The chocolate bars are crafted in smaller batches and the chocolate is consistent, creamy and flavourful.
Our shop is one of a large-scale production, and our idea of wild is true to the Kootenay lifestyle. We ski, we bike, we stand-up paddleboard and we explore. We want to protect our world and our environment from harm, all the while having fun and enjoying the finer things in life — such as delicious chocolate … and beer … and bread … and …
Sounds like a perfect pairing to me.
Simply continue to create a high-quality product and have fun with it, Clay tells us. There is no limit to where we may go next — keep your eyes peeled for chocolate-flavoured beer, hot chocolate, coffee-infused bars, energy bars, trail mix and many other chocolaty surprises.
“We’re blowing up the box and we’re putting our box back together in a wild way,” says Clay of the opportunities and potential that will come of Wild Mountain Chocolate.
Chocolate is fun, and we want you to have fun eating it!
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