French chefs have been cooking with chocolate since the early 17th century, and the delectable dessert “mousse au chocolat” (meaning chocolate foam) seems to have showed up in France around the 18th century.
Now this particular Mousse au Chocolat may not be the traditional French version, and in fact, the French may shrug their louis vuitton shoulders “pfft” me and my mousse, but I simply just don’t care. I LOVE this version and so does my tummy.
They may have similar spellings and they may sound similar when spoken, but I need to reiterate that cacao and cocoa live in 2 completely separate worlds when it comes to nutrition.
Aside from a few vowels….raw cacao is made by cold-pressing unroasted cocoa beans, keeping the living enzymes in the cocoa. Cocoa, however is raw cacao that’s been roasted at high temperatures, unfortunately stripping it of all its goodness.
Raw cacao is chock full of all the minerals your body requires from iron and magnesium to zinc and vitamin C. It’s rich in fiber, helps increase your metabolism and can also help lower insulin resistance.
And that’s just the beginning.