We’re excited to announce our special collaboration with Beato Chocolates!
Paul is a true chocolate connoisseur. Back in the late 2000s, he worked on a documentary about chocolate, interviewing various chocolatiers and diving deep into their craft. Through this journey, he uncovered the many benefits of cacao, its rich history, and the diverse methods of chocolate production. Ever since I’ve known him, he’s enjoyed a bar a day, which I initially thought was excessive coming from the natural health world. However, after doing my own research, I discovered just how powerful this ancient food can be.
Having spent years harvesting and distilling, Paul had the brilliant idea to merge his two passions—distilling and chocolate—into a remarkable medicinal chocolate bar. By harnessing the power of our local black sage (Salvia mellifera), we collaborated with our friends Heather and Lisa at Beato Chocolates to create this extraordinary treat.
The benefits of this chocolate bar extend far beyond mere enjoyment. Black sage is renowned for its calming properties and is rich in terpenes and terpenoids that help calm pain, soothe inflammation, and relax the nervous system. When combined with the nutritional advantages of cacao, this chocolate bar is truly unique, nourishing both the mind and body.
A BRIEF HISTORY OF CACAO
Cacao has a rich history that dates back thousands of years, with its origins rooted in Mesoamerica. The ancient Olmecs (1500 BCE) are believed to be the first to cultivate cacao, using its beans to create a fermented beverage. This practice was later adopted and refined by the Maya and Aztecs, who revered cacao as a sacred plant. They consumed it as a frothy, bitter drink, often flavored with spices and served during rituals and ceremonies. Cacao beans were so valuable that they were used as currency.
By the 16th century, Spanish explorers, including Hernán Cortés, brought cacao to Europe, where it underwent significant transformation. Europeans sweetened the beverage with sugar and spices, making it popular among the aristocracy. Chocolate houses began to emerge in cities like London and Paris, where people gathered to enjoy this luxurious drink.
The industrial revolution in the 19th century marked a pivotal point in chocolate's history. Innovations in processing techniques, such as the invention of the cocoa press by Coenraad Johannes van Houten in 1828, allowed for the separation of cocoa solids from cocoa butter. This led to the creation of solid chocolate and the development of the first chocolate bars.
Today, cacao is cultivated in tropical regions around the world, and chocolate has evolved into a widely beloved treat. From artisanal craft chocolates to mass-produced bars, cacao continues to be celebrated for its rich flavor and health benefits, maintaining its status as a cherished part of culinary history.
THE NUTRITIONAL POWERHOUSE: CACAO
Cacao and chocolate have long been celebrated for their rich flavors and numerous health benefits. Recent research highlights the potential of cacao to enhance stem cell production and its powerful antioxidant properties make it a valuable addition to any health protocol.
Cacao, the raw form of chocolate, is packed with nutrients. It contains essential vitamins and minerals such as magnesium, iron, and flavonoids. Flavonoids, in particular, are a type of antioxidant that play a crucial role in protecting the body from oxidative stress and inflammation.
One of the most significant benefits of cacao is its high antioxidant content. Antioxidants combat free radicals—unstable molecules that can cause cellular damage and contribute to aging and chronic diseases. Research indicates that cacao has one of the highest concentrations of antioxidants among natural foods.
A study published in the Journal of Agricultural and Food Chemistry (1) found that cacao is particularly rich in flavonoids, which have been associated with improved heart health and reduced blood pressure. The study revealed that regular consumption of cacao could enhance vascular function, leading to better circulation and lower risks of cardiovascular diseases.
Recent research has suggested that cacao may play a role in boosting stem cell production, which is crucial for tissue repair and regeneration. Stem cells have the unique ability to develop into various types of cells in the body, making them essential for healing and recovery.
A study published in the International Journal of Molecular Sciences (2) highlighted that certain compounds in cacao could stimulate the proliferation of stem cells. The research indicated that flavonoids might enhance the migration and growth of stem cells, potentially aiding in the repair of damaged tissues and improving overall health.
In addition to its physical health benefits, cacao has been linked to mood enhancement. It stimulates the release of endorphins, the brain's "feel-good" hormones, and contains phenylethylamine (PEA), which can elevate mood and promote a sense of well-being.
Moreover, research published in Nutrients (3) has suggested that the flavonoids in cacao may improve cognitive function. Regular consumption of chocolate has been associated with better memory, attention, and processing speed, potentially due to increased blood flow to the brain.
To reap the health benefits of cacao, it’s essential to choose high-quality chocolate. This is precisely why we have partnered with Beato Chocolates to bring you the freshest, fair trade, locally sourced and made chocolate bar!
Beato Chocolates delight in reflecting the playful spirit of maverick artist Beatrice “Beato” Wood who moved to Ojai, CA, in the 1940s and helped establish the scenic valley as an oasis for art and culture.
Created by gallerists Lisa Casoni and Heather Stobo, Beato Chocolates was created as an extension of their Porch Gallery, a showcase for renowned artists and a welcoming hub for Ojai’s creative community. Heather and Lisa have long admired Beatrice, the “Mama of Dada,” and her outspoken lust for life and her lustrously glazed ceramics. A fine artist who showed alongside her friend and colleague Marcel Duchamp, Beatrice helped define Dada, an avant-garde movement known for rule-breaking and irreverence. Ever idiosyncratic and passionate, she created works of wonder throughout her long life that continue to inspire.
Beatrice Wood lived to 105 and credited chocolate (and young men) for her longevity. Beato Chocolates are an homage to her insatiable appetites and artistic vision. In collaboration with the Beatrice Wood Center for the Arts, Beato Chocolates feature the artist’s expressive drawings and pithy witticisms, making each confection an ephemeral, portable work of art. Handcrafted in Ojai, Beato Chocolates are made with joy for those who are young, or young at heart.
*References
1. Journal of Agricultural and Food Chemistry. (2012). "Flavonoid Content and Antioxidant Activity of Cacao."
2. International Journal of Molecular Sciences. (2020). "Cacao Flavonoids and Stem Cell Proliferation."
3. Nutrients. (2015). "Cacao, Chocolate, and Cardiovascular Health: A Review."
