Quotes & Sayings About Cacao

Just the other day, I was in my neighborhood Starbucks, waiting for the post office to open. I was enjoying a chocolatey cafe mocha when it occurred to me that to drink a mocha is to gulp down the entire history of the New World. From the Spanish exportation of Aztec cacao, and the Dutch invention of the chemical process for making cocoa, on down to the capitalist empire of Hershey, PA, and the lifestyle marketing of Seattle's Starbucks, the modern mocha is a bittersweet concoction of imperialism, genocide, invention, and consumerism served with whipped cream on top. — Sarah Vowell

Dogfish Head makes a cacao beer called Theobroma that is intended to be a modern recreation of an ancient Olmec recipe. Based on residue analysis of pottery dating to 1400 BC, plus some hints from the reports of Spanish explorers, their recipe includes honey; chili pepper; vanilla; and annatto, a reddish spice derived from the achiote tree, — Amy Stewart

I drive out to this quail farm, where I get a lot of these incredible quail eggs, which I eat all day long. And I eat a lot of superfoods like goji, cacao and chia seeds, things like that. And I like unpasteurised milk of the goat and the sheep. They send it once a week from Pennsylvania, from the Amish farms, and I get it in Los Angeles. — Vincent Gallo

Cacao has great nutritional value, a lot of protein, which strengthens a person, and without sugar it is not fattening. — Samael Aun Weor

Cacao is not just a food; it is a "superfood". — David Wolfe

The cacao content is a wrapper's most important datum, and the acceptable benchmark is seventy per cent. The figure is a measure of 'cocoa mass.' — Bill Buford

Cacao is rich in happy phenethylamine chemicals called PEA. These compounds have been associated with feeling good and falling in love. — David Wolfe

Walking back across the St-Esprit bridge, to the ghetto I'd instinctively gravitated toward, I mentally erected a more appropriate statue on the square. It would depict an unknown Sephardic Jew, kneeling over a stone tripod covered with crushed cacao beans destined for a cup of chocolate for one of the gentiles of Bayonne.
It would be a symbolic piece, executed in smooth, chocolate-hued marble, and dedicated to all the other forgotten heroes--coffee-drinking Sufi dervishes, peyote-eating Native Americans, Mexican hemp-smokers--who, throughout history, have faced the wrath of all the sultans, drug czars, and Vatican clerics who have resorted to any spurious pretext to squelch one of the most venerable and misunderstood of human drives: the desire to escape, however briefly, everyday consciousness. — Taras Grescoe

She had been an untamed mestiza of the so-called shopkeeper aristocracy: seductive, rapacious, brazen, with a hunger in her womb that could have satisfied an entire barracks. In a few short years, however, she had been erased from the world by her abuse of fermented honey and cacao tablets. Her Gypsy eyes were extinguished and her wits dulled, she shat blood and vomited bile, her sirens body became as bloated and coppery as a three-day-old corpse, and she broke wind in pestilential explosions that startled the mastiffs. She almost never left her bedroom, and when she did she was nude or wearing a silk tunic with nothing underneath, which made her seem more naked than if she wore nothing at all. — Gabriel Garcia Marquez

Bahia is the Amazon's geographical next-of-kin: the same climate, forest canopy, diverse floor. But there is no wild cacao; the tree was introduced, most likely by a Frenchman, Louis Frederick Warneaux, who, in 1746, sowed seeds near one of Bahia's large rivers. — Bill Buford

Theo nodded slowly. "You love Balanchine chocolate like I love cacao."
"I wouldn't say love, Theo."
"No, you speak the truth. Love isn't right. It isn't right for me either. Sometimes I hate cacao." Theo looked at me. "You don't love Balanchine chocolate. You are Balanchine chocolate. — Gabrielle Zevin

At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new year. To me, their toasty-toasty flavors said that even if you only had a mere handful of beans and your life went up in flames, you could still create something wonderful.
A little trial by fire could do you good. After all, if it worked so well with raw cacao and coffee beans, it could work for others, including me. — Judith Fertig

Cacao has the highest antioxidant concentration of any major food in the world. Cacao is thirty times higher in antioxidants than red wine, twenty times more potent in antioxidants than blueberries, three times higher than acai, and twice as much as chaga mushrooms. These antioxidants protect our cells from free radical damage and therefore contribute to our longevity and state of well-being. — David Wolfe

I love to bake! I have a huge sweet tooth, and I love to make things like zucchini muffins, you know, anything decadent like that. And I stand by the claim that chocolate can be good for you! I love having a good piece of dark chocolate, one that's 70 percent or more cacao. — Lauren Bowles

My brief survey of stimulant aphrodisiacs would be incomplete were I to fail to include that most famous love drug of all time, chocolate or cacao, from the seeds of Theobroma cacao. — Rick Doblin

We live so many lifetimes in one lifetime.

The most precious form of life is the child. Second is the cacao plant.

All I can do is do all I can. — Robyn Engel

What colour are your eyes?
Olly (O): blue
Madeline (M): Be more specific please
O: jesus. girls. ocean blue
M: Atlantic or Pacific
O: atlantic. What colour are yours?
M: Chocolate brown.
O: More specific please
M: 75% cacao butter, dark chocolate brown
O: hehe. nice — Nicola Yoon

Every study on chocolate is pointing to the same conclusion: there is something in chocolate that is really good for us. That something is the raw cacao bean, the nut that all chocolate is made from. The cacao bean has always been and will always be Nature's #1 weight loss and high-energy food. Cacao beans are probably the best kept secret in the entire history of food. — David Wolfe

You will need to increase the number of eggs and liquid when using coconut flour. The general ratio rule I follow is 1/2 cup (60 g) coconut flour plus 5 eggs plus 1/2 cup (120 ml) coconut milk (or other liquid). This ratio will vary depending on the other ingredients in the recipe; for example, if the recipe calls for mashed bananas, the bananas will add extra moisture to the batter, so you'll need to reduce another liquid, say coconut milk, by 1/4 cup (60 ml). And if I'm adding cacao powder to a recipe, I usually adjust the flour down a little or increase the liquid slightly because cacao powder also absorbs moisture. Break Up Lumps. Coconut flour tends to be clumpy, so sifting the flour before mixing it into a recipe will help you avoid finding clumps in your baked goods. I tend to place my batters in a food processor, which helps break down the clumps without having to sift the flour. Store It Dry. Coconut flour is best if stored at room temperature in your pantry. — Heather Connell

You cannot have chocolate without cacao. The cacao bean is chocolate. All chocolate contains at least some ground up cacao beans. — David Wolfe

The confection made of Cacao called Chocolate or Chocoletto which may be had in diverse places in London, at reasonable rates, is of wonderful efficacy for the procreation of children: for it not only vehemently incites to Venus, but causes conception in women ... and besides that it preserves health, for it makes such as take it often to become fat and corpulent, fair and amiable. — William H. Coles

If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils. — Bill Buford