There’s this one girl that comes to my mom’s restaurant every week to buy half a dozen of Thyme & Caramel’s chocolate cupcakes.. Yeap! every.. single .. week!
When I asked, “Why do you buy my cupcakes all the time?” She said, "The chocolate in your cupcakes tastes real, they don’t make me feel bloated after I eat them, and more importantly, it’s the only cake I like that is guilt-free and can actually make me smile!”
Knowing this makes me happy, because this is exactly why I launched Thyme and Caramel! I want my cakes to not just make people happy, but also help them lead a healthier lifestyle. This lady have found a better option of dessert through my cakes, and in addition to that, she gained more knowledge about healthy living.
Let’s talk more about the benefits of (real) chocolate!
The cacao ingredient I use are sourced locally from Kintamani in Bali. I buy it from a small chocolaterie owned by a Balinese guy that handpick organic cacao fruits with his own hands and process them into small batches of different chocolate products. That’s why my chocolate cupcakes taste like real chocolate, because they’re actually real!
Scientifically proven, chocolate is famously known as a medicine to help reduce stress, it contains phenylethylamine (PEA), which is the same chemical that your brain creates when you feel like you’re falling in love. PEA encourages your brain to release feel-good endorphins. Real chocolate may also help lower cholesterol and blood pressure. In other words, it heals your body and calms your mind. (*Because Stressed spelled backwards is Dessert and dessert is basically chocolate ;)
All of these benefits, of course, works for unprocessed and less processed chocolate, not the ones you find in the supermarket, because most of them use artificial ingredients that don’t come from an actual cacao. More than 400 chemical compounds are required to create the flavor of chocolate! Do you really want to put that much chemicals into your body every time you grab that chocolate bar off the supermarket rack? I don’t think so.
So, here is the solution: make your own chocolate and use ‘real’ foods!
My gluten-free chocolate cake is made from tapioca flour which I mix with coconut flour, rice flour , cacao butter, cocoa nib, cocoa powder, coconut sugar and coconut oil. Coconut flour is actually high in fiber, protein, and healthy fats , it is free from wheat and other grains. That makes coconut flour a good substitute for those who have a sensitive digestive system. I also use coconut sugar for my sweetener replacing those nasty refined sugars. All in all, I carefully choose the ingredients that are better and have some tremendous benefits for our health.
Today is the day that all of chocoholic have been waiting for all year. You can eat many chocolates you want for the day, but choose wisely! Eat the right kind of chocolate to indulge in and you’ll be fine. Happy World Chocolate Day, everyone!