THE CACAO

MANUAL

56 Pages of Benefits,
Tips & Recipes
 CONTENTS

What is cacao 3
The Cacao plant 4
Theobroma Cacao 5
Where cacao is cultivated 6
Cacao fruit 7
Cacao’s history 8
Cacao varieties 11
Our cacao 14
How the cacao is processed 15
Cacao nibs 22
Cacao powder 23
Cacao butter 24
From cacao to chocolate 25
Cacao’s characteristics 26
Cacao nutritional values 29
Cacao’s benefits 33
Side effects 37
How to consume cacao beans and nibs 38
Cacao powder recipes 44
Cacao beauty recipes 54
Conclusion 56

2
 WHAT IS CACAO?

Cacao is what Linnaeus named Theobroma, or ‘Food of the Gods’, from

the Greek ‘theos’ meaning ‘god’ and ‘broma’ meaning ‘food’.

As confirmed by today’s science, cacao not only makes you happier,

contributing to well-being and satisfaction through the promotion of
endorphin production, but also healthier.

A delight for the soul and for the palate!

Cacao requires a long and complex preparation, especially in order to

produce cocoa (roasted cacao) or chocolate.

The cacao tree is particularly delicate, and, for this reason, its seeds
were even used in antiquity as currency.

In this e-book, we will discover where this plant came from, its history,
methods of classification and all of its beneficial properties.

3
 THE CACAO PLANT

Despite the world’s almost universal love of chocolate, many chocolate

lovers have no idea of the plant or fruit from which it comes.

The genetic history of the cacao plant is still a mystery today.

Evidence of the plant’s cultivation in Central America dates back as far

as 1800 BC, and the plant is known to have grown in Amazonian regions
of South America in extremely ancient geological periods.

The Theobroma genus belongs to the Sterculiaceae plant family.

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 Theobroma Cacao
In the wild, the cacao plant is extremely diversified.

Throughout its history, it has given rise to great variety within its
species, due to numerous mutations.

The diversity of colours, forms and fruits (pods) is owed to the

geographical area where the first plants appeared.

The first wild cacao plants seem to have appeared in Amazonian tropical
rain forests, whose extreme weather conditions are thought to have
contributed to their evolution into different species and varieties.

Theobroma Cacao is the name encompassing all genera and species of

cacao.

Subspecies of Theobroma Cacao include Criollo and Forastero, or

Sphaerocarpum.

The Trinitario is a hybrid of the two subspecies, which exploits the

characteristics of both, but we'll talk more about this later.

5
 WHERE CACAO IS CULTIVATED

The cacao plant is a tropical tree whose natural habitat is the lowest
layer of the rain forest.

All cacao species require high temperatures, high humidity, intense rain
and dense shade.

The plant grows only below 1,000 metres of altitude, in slightly acidic
and moist but well-drained soils.

Its favourable habitat is therefore the tropical rain forest, which has a
more or less constant climate throughout the year, with abundant and
regular rainfall.

The plant grows upwards to approximately 2 metres tall, and then

branches out forming a canopy of around 3 metres in diameter.

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 Cacao Fruit
When the plant is around 2-3 years old, it starts to bloom and produce
fruit.

Its leaves are green, but may have red touches due in the presence of
anthocyanins (red or blue pigments with antioxidant properties).

To recreate an environment similar to that of the Amazonian rainforest,

growers plant taller trees such as Spanish cedars or banana trees to
provide a shaded environment.

The cacao plant fruits continuously, but, in general, produces two crops,
one before and one after the rainy season.

After flowering, the ripening of the fruit, or pod, takes about 6 months.

The plant’s lifecycle is around 25 years, and, while it is not attacked by

any particular parasites, it is sensitive to damage from fungi and insects
in general.

It is not a plant suited to intensive cultivation, and many processes

such as harvesting and the opening of the fruit are performed manually.

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 CACAO’S HISTORY

The first evidence of rudimentary chocolate production dates back to

1800 BC, in areas of Central America that today make up Mexico.

The history of the Maya people is closely connected to cacao, and they
were probably the very first to cultivate it.

Cacao was also very important from an economic point of view, and, in
the development of the Toltec civilization, cacao beans were also used
as currency.

Finally, in the early fourteenth century, the Aztecs, just as the Mayans,
gave cacao an importance in rituals and symbolism, and used it both for
a beverage and a currency.

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 Cacao Conquers the World

The first European to discover cacao was Christopher Columbus in 1502,

when an Aztec chief offered hospitality and gifts of the local cacao bean
currency to the travellers from afar.

Initially, Spaniards were not interested in cacao, but soon they began to
grow accustomed to it and cacao finally conquered the Conquistadores.

Cacao’s Arrival in Europe

Among the first to try cacao in Europe was the Spanish King Philip II, in
1544, who was introduced to it as a medicine.

Then it arrived in Italy into the hands of Cosimo III de’ Medici in
Florence. In Italy, its use became particularly widespread in monasteries
and convents.

Consequently, an important debate was opened on whether cacao,

consumed in liquid form, broke fasting or not.

In France, it was introduced to Cardinal Richelieu as a digestive drink,

thanks to Anne of Austria, Infanta of Spain, who brought the recipe with
her when she married Louis XIII. At that time the cacao was mixed with
water, and increasingly with milk, finally becoming the beverage known
as ‘chocolat’.

Finally it arrive in the British Isles, above all thanks to pirates raids on
Spanish ships.

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 Cacao Today
For a long time cacao was used exclusively by the wealthiest social
classes. Only with the industrial revolution, in the nineteenth century,
did chocolate become widely available to all classes.

Today the foremost consumers of cacao, in the form of chocolate, are

the Swiss followed by the Germans and the Irish.

From a Financial Point of View

Cacao beans are a primary product and a commodity of international
exchange, with a globally established price.

So cacao is therefore subject to the rules of the international market,

and price variations may depend on both its global availability and
financial speculation.

The activity of producers is another element that can affect the price of
cacao.

However, the most significant factor is demand from cacao consumers.

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 CACAO VARIETIES

In nature, numerous varieties of theobroma cacao exist.

This is because the plants tend to mix their genetic heritage to produce
species with varying characteristics.

In addition to such natural genetic variations, new species are also

created by human experimentation and grafting.

A precise classification of the various types of cacao has not been

universally agreed upon.

However, there is an established genetic subdivision of various cacao

qualities based on taste, touch and appearance.

According to this subdivision, the three most important macro species

are:

1. Criollo

2. Forastero

3. Trinitario

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 CRIOLLO
The big difference between the different varieties is that of quality.

Criollo is the most prized variety of cacao, but its plant is very delicate,
and requires a lot of care.

Its yields are much lower than the Forastero variety, but the purity of its
aromas is exceptional.

For such reasons, it is not economically advantageous for cultivators or

traders.

Its presence on the market is less than 0.001% of all cacao in circulation.

It price is particularly high, from two to four times as high as the

Forastero variety.

FORASTERO
The Forastero variety is of a lower quality than the Criollo and Trinitario
varieties.

It represents 90% of cacao in circulation.

The plant is particularly resistant and has a much higher yield.

Therefore, it is the most economically viable variety.

However, its taste is inferior in terms of astringency, bitterness and

acidity.

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 TRINITARIO
The Trinitario variety makes up around 8% of the world’s harvests, and
is a hybrid of the Criollo and Forastero varieties. It combines all the
characteristics and aromatic profile of the prized Criollo variety with the
robustness and yield of the Forastero variety.

Legend has it that this variety came into existence on the island of
Trinidad, where the Criollo plant had almost entirely become extinct,
perhaps due to a natural cataclysm or genetic disease.

Several friars are then said to have introduced to the island some
Forastero plants, thus giving life to the first hybrid between the
Forastero and the Criollo, the so-called Trinitario.

It is also known as Deltano, since, according to more credible botanical

hypotheses, the species is thought to have spontaneously appeared in
the delta of the Orinoco river.

The island of Trinidad is, in any case, extremely important for this cacao
species, since an important cacao seed bank is located there, in order to
preserve the cocoa’s germ plasm, or the genetic material of its germ
cells.
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 OUR CACAO

Our cacao is of the Trinitario variety, coming from a Criollo tree and
encompassing all the characteristics and aromas of the most prized
cacao, while being more robust and with a greater yield.

NaturaleBio’s cacao crop comes from Peru, particularly from its northern
regions, and from land previously used for coca cultivation.

It forms part of a project giving hope through a cooperative that has

broken into the cacao market as an alterative to coca cultivation.

Indeed, in the Department of San Martin, where the Andes make way for
the Amazonian forest, until very recently, coca leaves were the driving
force of the local economy.

However, cacao bean exports have been increasing steadily, and, in 2009,
during the ‘Salon du Chocolat’, it was judged that the chocolate grown in
these Peruvian regions is the most aromatic in the world.

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 HOW THE CACAO IS PROCESSED

The plantation
The cacao plant prefers a semi-shaded environment. For this reason
growers plant trees near to plantations of other crops, above all
bananas, also for the exchange of nutrients between the two species
sharing the same soil.

A cacao tree has an average lifespan of around 25 years. Difficulties

faced in its cultivation include various plant diseases, damage from
animals such as rodents and parrots, and the stealing of the fruit.

Ripening
It takes around 160 days for the fruit to reach ripening.

There is no spontaneous mechanism for the opening of pods. In nature,

monkeys, open the pods to eat their pulp, and thus disperse the seeds
over the ground in their faeces.

There is no specific ripening season, and the fruit is only collected when
ripe. It takes a lot of experience to recognize when the fruit is properly
mature.

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 Fruit
Once pollinated, the flower produces fruit in approximately 5 to 6
months.

The cacao fruit, or pod, is oblong in shape and grows directly from the
trunk and branches.

Each pod contains from 20 to 50 beans, roughly 3 cm long and 1 cm

wide.

One cacao tree yields on average 1 kg of cacao per year, equivalent to

approximately 15 to 20 pods.

Harvesting
Harvesting and processing takes place most by hand.

Harvesting is done using machetes when the fruit is reachable from the
ground, or a long stick with a pointed blade is used if the fruit is up high.

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The pods have hard shells that are opened with a clean swing of a
machete. An experienced harvester can open up to five hundred pods
per hour.

The pod opening technique is extremely important since the beans

must not be damaged, or they will be preyed upon by insects and pests.

Fermentation
Once the pods have been harvested and opened, the beans are
separated from the cluster to which they are attached.

The beans, which are the raw material used to make cacao powder, are
completely covered by a white, gelatinous substance.

At this point, the fermentation phase begins, a biochemical process

quite similar to other fruit fermentation processes, such as that of
grapes.

The whole fruit, including the gelatinous substance covering it, is placed
into large containers called fermentation boxes, in dark and well-
ventilated rooms.

The dark is important in order to render the seed inactive and to

prevent it from sprouting.

The environmental conditions are, in fact, designed to favour a naturally

spontaneous fermentation process, with heat, humidity, yeast, sugars
(contained in the white pulp), acidity and reduced oxygen.

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Heat develops spontaneously, eventually reaching 48 to 50°C, allowing
the elimination of bacteria.

Fermentation is certainly the most important processing phase.

It is during this phase, indeed, that all the different aromas develop
(more than 500), which otherwise would not have emerged.

Finally, aroma precursors also develop, which will become proper

aromas during subsequent processing phases.

The cacao becomes sweeter and takes on a darker colour, thanks

to the oxidation of polyphenols.

Proofing
The proofing process is extremely important during the fermentation
phase.

The beans are stirred every day with special paddles. This is still done
manually, although growers are trying to mechanize the technique.

The beans are also transferred from one fermentation box to another.

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 Fermentation Times

Fermentation times vary according to the variety of cacao.

➢ Criollo is fermented for around 4 to 5 days.

➢ Trinitario needs 5 to 7 days.

➢ Forastero needs more than 7 days, since the least-prized cacao has
fewer aromas and therefore requires more time to realise the most
of its potential.

During this process, the white, gelatinous pulp disappears. This is

fundamental because it provides nourishment for the bacteria and
yeasts needed to initiate the chemical process of fermentation.

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 Drying
After the cacao has fermented, it is time to let it dry out in the sun, in
order to stop the fermentation process.

This also serves to decrease the dampness of the beans and to

evaporate acetic acid, which can negatively affect the taste of the cacao.

The drying process can last 3 to 4 days and is entirely natural, with the
beans spread out on tarpaulin under the sun.

This process must be constant and uniform in order to reach a final,

general humidity of 7% to 8%.

A non-natural drying process also exists, using machinery to remove

moisture from the beans, but this process is not suitable for valuable
cacao varieties such as Criollo or Trinitario.

After drying, the beans are cleaned and finally graded by size.

At the end of this process, the beans have lost about half of their
original weight.

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 Cleaning
The beans are cleaned using a machine composed of cylinders, sieves
and brushes through which the beans are passed, thus eliminating dust,
grit and other impurities.

The beans are then graded by size, for processing into nibs or cacao
powder.

NB: In certain cases, the cacao is also roasted, but can then no longer be
considered raw cacao.

Let’s learn more about this process:

➢ Roasting (optional)

Together with fermentation, this is an important process that

significantly affects the quality of the cacao, since it is during this
process that aroma precursors are transformed into real aromas.

The experience of the roaster is fundamental, since he or she must take

into account all the characteristics of the beans, their variety, their
tannin content, their humidity and the desired end-product.

Maintaining an optimal roasting temperature is essential, as too light a

toasting will lead to underdeveloped aromas and a astringent and acidic
end-product, while excessive roasting may produce a bitter cocoa or,
beyond a certain threshold, may completely and irreversibly ruin the
product. Roasted cacao is often called ‘cocoa’, while unroasted cacao
remains ‘cacao’.

NaturaleBio’s Raw Cacao is NOT roasted so that it maintains completely

intact all of its nutritive qualities.

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 CACAO NIBS

The cacao beans are cooled, shelled (of their protective film) and then
crushed.

Thus cacao nibs are obtained as the first product of cacao processing.

The nibs can be eaten raw, added to milk or yoghurt or incorporated

directly in certain chocolate bars.

Nibs are, from a nutritional and aromatic point of view, the main
ingredient of chocolate.

Composed purely of cacao beans, without the addition of other

ingredients, the nibs conserve all the nutritive qualities of the beans
themselves.

The nibs conserve all the many chemical properties, including flavonoids
and all the aromas that make cacao so special.

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 CACAO POWDER

Grinding
Grinding involves crushing the nibs between heavy granite mill stones.

The pressure transforms the nibs into a thick, dark substance, which is
called ‘cacao paste’.

The cacao butter can melt out from heat released in the friction
between the mill stones.

Pressing
The cacao paste is subjected to great pressure and heat, producing two
different products:

1. Cacao mass, which has a remaining fat percentage of between 10

and 20%.

2. Cacao butter, which is the pure fat content of the cacao beans.

Refining
The cacao mass can be refined to reduce its granularity to less than 75
microns.

This is done in a machine between steel drums that rotate in opposite

directions.

This produces a very fine cacao powder, which can be dispersed in

liquids, remaining in suspension for a long period of time.

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 CACAO BUTTER

Cacao butter is naturally found in cacao beans (making up around 50%

of their composition), and is an element that can be extracted and used
separately.

It is extracted from the cacao paste by subjecting it to great pressure

that expels the cacao fat, the material form of cacao butter.

Consistency and Nutritional Values

This ingredient has a yellowish colour and is tasteless, and so does not
contribute to the aromatic composition of chocolate.

Its role is important in the processing of chocolate because it makes the

final product softer and therefore more pleasant on the palate.

It solidifies under 20°C and melts at the temperature of the oral cavity,
hence the sensation of chocolate that ‘melts in your mouth’.

Cacao butter contains a third unsaturated fat (oleic acid) and two-thirds
saturated fatty acids (stearic and palmitic acids).
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 From Cacao to Chocolate

In order to make chocolate, cocoa paste is mixed with cocoa butter, to

give firmness, and then sugar, often milk and other flavourings.

The chocolate thus acquires its flavour, but not yet the consistency that
we are familiar with.

Paste Refining
The material that is obtained is subjected to a refining process.

Its graininess is eliminated through the reduction of solids by a machine

formed of rotating drums.

Conching
The term ‘conching’ comes from the Spanish word for ‘shell’, describing
the large rotary basins in which it the chocolate paste is processed.

The paste is crushed and blended at high temperatures, oxygenating it

in order to reduce acidity and develop aroma.

Through the process of conching, the chocolate’s consistency becomes

velvety smooth.

Tempering
Tempering is a process in which the chocolate is rested in large tanks
while its temperature is slowly reduced.

This limits the formation of fat crystals, reducing their granularity and
giving the resulting chocolate gloss and preservability.

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 CACAO’S CHARACTERISTICS

1. Aroma
The aromatic perception of cacao is olfactory and retro-nasal, bringing
together all the pleasant aromas you sense through your nose.

Cocoa’s aromas are innumerable, and include flowers, herbs, spices,

wood, coffee and so on.

The variables that we have to keep in mind when evaluating aroma are:

1. Intensity, the volume of the aroma.

2. Richness, the number or aromatic tones we can recognise.

3. Finesse, the quality of the aromas.

4. Persistence, the duration of the aroma.

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 2. Taste

The taste perception of cacao occurs via taste buds on your tongue.

When you taste cacao, in the form of beans, bibs, powder, or chocolate,
there are three main tastes perceived by your tongue:

1. Sweetness, typical of the finest cacao.

2. Bitterness, which must be balanced, and, if excessive, the quality of

the cacao is considered poor and may be due to poor fermentation.

3. Acidity, which must be in check.

Excessive levels of these components may interfere with the aroma of

the cacao and its pleasantness.

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 3. Texture
By touch, we mean the tactile sensations perceived by your tongue
when it comes into contact with cacao.

There are three main tactile perceptions:

1. Fineness

2. Roundness, the sensation on the palate due to its thickness, strictly

related to the fermentation process.

3. Astringency, the sensation of decreased salivation that is the main

defect of poor quality cacao.

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 CACAO’S NUTRITIONAL VALUES

Mineral Content
➢ Phosphorus, in greater quantities than fish.

➢ Iron, in greater quantities than spinach. This is an essential mineral

from a nutritional point of view, since it is present in haemoglobin,
which carries oxygen, and it helps us combat anaemia.

➢ Magnesium is an essential mineral that rebalances the nervous

system, does good to the heart and puts us in a good mood. It
relaxes musculature, promotes digestion and alleviates period
symptoms.

➢ Chromium is an essential mineral that helps us keep glycaemia in

check.

➢ Manganese is an essential mineral that supports the action of iron in

the oxygenation of blood.

➢ Zinc supports the immune system, liver, pancreas and skin re-growth.
It is also involved in numerous enzyme processes in the body.

➢ Copper is an essential mineral contained in the Vitamin C complex of

plants. It supports circulation and the immune system.

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 Antioxidants
Cacao contains a higher concentration of antioxidants than almost all
other foods, including:

➢ Polyphenols

➢ Catechins

➢ Epicatechins

These antioxidants protect us from the damage of free radicals.

Vitamin Content
➢ Group B vitamins, in particular vitamin B3.

➢ Vitamin C, in extremely high concentrations, if preserved in raw

cacao.

Alkaloids
➢ Caffeine

➢ Theophylline

➢ Theobromine

These substances act on the nervous system, promote diuresis and

cardiac efficiency, and relax the digestive system.

In addition, theobromine has an antibacterial effect, and, despite being

very similar to caffeine, does not stimulate the nervous system but
rather supports the cardiovascular system.

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 Omega-6 Fatty Acids
Raw cacao contains a significant quantity of omega-6 fatty acids.

Phenethylamine (PEA)
Phenethylamine, or PEAs, are a class of substances that are found in
significant quantities in cacao.

They are produced by the body when you fall in love, and play an
important role in enhancing concentration and the state of alertness.

The concentration of PEA, together with magnesium, is responsible for

appetite reduction.

Cacao beans do not naturally contain sugar, and the percentage of fat,
compared to other oil seeds, is low, making this food ideal for reducing
fat deposits and appetite.

Anandamide
Anandamide is a cannabinoid endorphin that the human organism
produces naturally after exercising.

It is present only in the cacao plant, and is called ‘the happiness

chemical’ because it is released when we are in a enhanced state of
well-being.

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 Typtophan
Typtophan is a nutrient that has a powerful antidepressant effect.

It is important for the production of serotonin and is found only in raw

cacao, because it is susceptible to heat.

It enhances the effect of serotonin, reducing anxiety and helping us to

fight stress.

Serotonin
Cacao contains serotonin, which is the body’s main neurotransmitter.

It helps to create our ‘anti-stress shield’.

Fibre

Cacao contains water-soluble fibre, which purifies the intestine and

encourages peristaltic movement.

Oxalic Acid

Cacao contains oxalic acid. Once cooked, it binds to calcium and can
deposit in the kidneys.

For this reason, it is always better to consume raw cacao.

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 CACAO’S BENEFITS

Today science, through numerous studies, has explained the reasons all
of us should consume cacao.

Let’s see them together :

✓ Rich in antioxidants

✓ Good source of energy

✓ Aids memory

✓ Gives the sensation of well-being and alleviates depression

✓ Increases ‘good’ and decreases ‘bad’ cholesterol

✓ Promotes good circulation

✓ Protects the body from degenerative processes

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 Antioxidant Content

The high antioxidant power of cacao is due to the presence of

polyphenols, and, in particular, flavonoids.

Flavonoids are present in cacao at higher percentages than in any other

food.

Among the various flavonoids, there are mainly catechins and

epicatechins, which have particularly beneficial effects on health.

Source of Energy

As cacao is immediately assimilated, it is an ideal snack for those who

practice sport.

Its content of mineral salts, vitamins and carbohydrates makes cacao an

extremely energetic food.

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Cacao induces well-being & alleviates depression
The specific mechanisms that give cacao its antidepressant properties
include:

• It increases the production of endorphins, substances produced by

the body that generate a feeling of well-being and euphoria, and that
alleviate the sensation of pain.

• It contains phenethylamine, a substance produced by the brain

when you are in love.

• It is rich in serotonin, which has a calming effect.

• Theobromine, together with caffeine, enhances concentration and

the readiness of reflexes.

• It contains anandamide (‘ananda’ being the Sanskrit word for ‘joy’ or

‘bliss’) and tyramine that stimulate happiness and induce euphoria.
Tyramine rebalances mood by alleviating anxiety, but, in high doses
and sensitive individuals, can trigger migraines.

• Tryptophan, an amino acid present in cacao, has significant

antidepressant properties.

• Cacao is an inhibitor of monoamine oxidase (MAO). MAO can cause

joint stiffness, feelings of sadness and a diminution in creativity with
advancing age. By inhibiting MAO, cacao slows down these
processes.

• Cacao contains magnesium, which combats irritability, and is a

substance that is often lacking in those suffering from depression.

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 Boosts Memory
Cacao contains phosphorus, an essential mineral for cerebral processes,
and phenic acid, which combats the thickening of arteries.

In addition, flavonoids present in cacao have a neuro-protective effect,

boosting learning capacity and memory.

Boosts Good Cholesterol

The consumption of cacao increases the levels of HDL, or ‘good
cholesterol’, bringing benefits to blood circulation and the heart.

Boosts Good Circulation

Daily consumption of cacao reduces the risk of cardiovascular disease
and hypertension.

Flavonoids produce nitric oxide, improving the elasticity of blood vessels

and lowering blood pressure.

Protects from Degenerative Processes

Flavonoids, antioxidants present in cacao, protect against the damage
caused by free radicals.

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 SIDE EFFECTS

There are no major contraindications regarding cacao intake if

consumed in non-excessive quantities.

It is recommended to avoid giving pure cacao to children of less than

three years old, because it may trigger an allergic reaction.

If you are particularly sensitive to caffeine, avoiding assuming

excessive quantities of cacao, since it may lead to increased blood
pressure and nervousness.

Due to the presence of tannins, which have astringent properties,

excessive quantities of cacao should be avoided by those suffering
from constipation.

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HOW TO CONSUME CACAO BEANS & NIBS

To fully enjoy all the beneficial properties of cacao, you can consume
raw beans or nibs as a tasty mid-morning or mid-afternoon snack, on a
daily basis, and as an alternative to fruit fresh or nuts.

Cacao beans are widely used by athletes to replenish energy and

recover after training.

You can eat it raw or add it to a protein drink.

If you are not a fan of the strong flavours of cacao, you can dilute its
bitter notes by adding it to your favourite yoghurt.

For a rich and nutritious breakfast, you can add nibs to oat porridge or
soy, rice or almond milk.

In this way, you can balance bitter and sweet-bitter notes and enrich the
whole with the addition of fresh fruit or a smoothie.

To make the most of the crunchy texture of nibs, use it as a topping for
ice-cream or mousse, or simply sprinkle over cakes or spoon desserts.

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 RICETTE CON IL CACAO
Granola
Granola is a mixture of ingredients based on rolled oats, to which you
can add ingredients such as cacao beans or nibs, sunflower, pumpkin
and hemp seeds, almonds, walnuts, raisins, dried figs, coconut and so
on.

Unlike muesli, granola is baked in an oven with barley malt and syrup to
form clusters with the oat, resulting in irresistibly crunchy nibbles which
you can add to milk, almond or soy milk, or yoghurt!

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Let’s see together how to prepare it:

Ingredients:

• 150 g oat flakes

• 2 tablespoons of maple syrup
• 2 tablespoons of barley malt
• 1 tablespoon of NaturaleBio Coconut Oil
• 50 g of pumpkin and sunflower seeds, ginger and NaturaleBio Cacao
Beans
• 1 pinch of salt
• 1 pinch of cinnamon

Preparation:

1. Put the oat flakes, seeds, cacao beans, cinnamon and salt in a bowl.

2. Mix the liquids separately (i.e. the maple syrup, barley malt and
coconut oil).

3. Add the liquids to the other dry ingredients and mix well.

4. Spread the granola mix on a baking paper covered tray and bake in
an oven at 180°C for approximately 15 to 20 minutes until golden.

Now, you can add the irresistibly crunchy nibbles to milk, almond or soy
milk, or yoghurt!

Enjoy!

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 Caramelised Pineapple with Cacao Nibs
A summer recipe of incredible simplicity.

• 1 pineapple
• 1 organic lemon
• Mixed berries
• Mint leaves
• 2 cups of raisin wine
• 2 cups of water
• 4 tablespoons of agave syrup
• 4 tablespoons of NaturaleBio Cacao Nibs

Preparation:
1. Chop the pineapple into triangular pieces and leave to marinate
with the mint leaves in lemon juice for about 10 minutes.
2. Drain the liquid off the pineapple and grill well on a hot plate.
3. Sprinkle lemon juice over the mixed berries.
4. Add the raisin wine, water to a pan and melt in the agave syrup on a
low heat.
5. Add the pineapple pieces and reduce the liquid almost until it
completely disappears.
6. Place the pineapple pieces on a plate and garnish with mint leaves,
the mixed berries and a sprinkling of cacao nibs.
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 Banana
RICETTE Smoothie
CON IL CACAO
This smoothie is packed with goodness.

The banana alleviates gastric problems, the flax seeds are rich in fatty
acids, vitamins and minerals that strengthen the immune system, the
dates are rich in iron, fibre a tond minerals,
and finally the cacao beans have powerful antioxidant properties!

©NaturaleBio.com 2018 - All rights reserved 42

Ingredients:
RICETTE CON IL CACAO

1 banana
100 ml of rice milk
2 dates
1 teaspoon of flax seeds
1 teaspoon of hazelnut cream (optional)
3 NaturaleBio Cacao Beans or Nibs

Preparation:

1. Chop the dates into pieces and leave them to marinate in the rice
milk for about 10 minutes.

2. Put all the ingredients, except for the cacao beans or nibs, in a mixer
and blend to a smooth and creamy consistency.

3. Serve with a sprinkling of coarsely ground cacao beans or cacao

nibs.

NB: If you prefer a more liquid smoothie, simply add a little more milk.

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 CACAO POWDER RECIPES

Hot Chocolate
A must in winter, it can be homemade with just a few simple
ingredients:
5 tablespoons of NaturaleBio Cacao
2 tablespoons of flour
4 tablespoons of sugar
500 ml of milk

Preparation:
1. Place the cacao in a pan with the sifted flour and sugar. Begin to add
the milk a little at a time while stirring with a whisk.
2. Once the mixture is smooth and without lumps, put the pan on a
low heat.
3. Bring to a boil while constantly stirring and then allow to thicken.
4. Remove from the heat and serve hot in a mug, garnishing to taste.

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 Moist Chocolate
RICETTE Cake
CON IL CACAO
Ingredients:

• 200 g of plain flour

• 60 g of NaturaleBio Cacao Powder
• 180 g of sugar
• 2 eggs
• 100 ml of NaturaleBio Coconut Oil
• 200 ml of whole milk
• 1 sachet of baking powder
• Icing sugar to decorate

Preparation:
1. Place the eggs in a bowl, add the coconut oil and whole milk, and
mix together with a whisk.
2. Add the flour, sugar, cacao and baking powder and continue to mix.
3. Once the mixture is smooth and even, pour it into a tin of around 24
cm diameter.
4. Bake in a static oven at 180°C for 30 to 35 minutes (check with a
toothpick that it is baked through).
5. Dust the cake with icing sugar and serve!

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 ChocolateRICETTE
& Cinnamon
CONPudding (lactose-free)
IL CACAO
A spoon dessert recipe ideal for topping off a dinner in company.

The pairing of cacao and cinnamon will leave your guests speechless!

Ingredients:

• 500 ml of lactose-free milk

• 30 g of NaturaleBio Cacao Powder
• 45 g of corn starch
• 135 g of sugar
• 1 pinch of cinnamon

Preparation:

1. Pour the sugar into a bowl, add the corn starch, the cacao and a
pinch of sifted cinnamon, and mix the whole together.

2. Pour the milk into a pan and gradually incorporate the powdered
mix with a whisk to avoid the formation of lumps.

3. Once you have obtained a smooth and even mix, turn on the heat
and continue stirring until the mix thickens and starts to boil.

4. Turn off the heat, wet the moulds with some water and fill with the
mix while still hot. Then leave to cool for about 15 minutes.

5. Place the moulds on a tray, cover with cling film and leave in a fridge
for about 3 hours.

6. Serve the puddings with a little cinnamon sprinkled on top!

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 Chocolate
RICETTE Shortcrust Pastry
CON IL CACAO
A variation on standard shortcrust pastry that you can use as a base for
pies, tarts or fragrant biscuits:
Ingredients:

• 300 g of plain flour

• 30 g of NaturaleBio Cacao Powder
• 150 g of butter
• 130 g of icing sugar
• 3 egg yolks

Preparation:

1. Place the sifted flour into a mixer with the cold butter diced and
blend to a floury consistency.

2. Pour the mix onto a work surface, make a small well in the centre
and add the sifted cacao and icing sugar and the egg yolks in the
middle.

3. Incorporate the ingredients well (using a mixer if necessary) until

you get a soft and elastic dough.

4. Wrap in cling film and leave to rest in a fridge for at least 30

minutes.

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 Marble
RICETTE CONCake
IL CACAO
Perfectly pair vanilla and cacao in this simple but winning recipe!

Great for dunking in milk at breakfast or for a delicious snack with a nice
cup of tea.

Ingredients:

• 300 g of plain flour

• 200 g of sugar
• 150 g of butter
• 170 g of milk
• 4 eggs
• 1 vanilla pod
• 1 pinch of salt
• 8 g of baking powder

For the light part of the cake: 50 g of flour

For the dark part of the cake: 10 g of NaturaleBio Cacao Powder

Preparation:

1. Whisk together the butter diced, the sugar and the pinch of salt.

2. Add the seeds from the vanilla pod and continue to mix.

3. Beat the eggs in a bowl with a fork and gradually add to the mixture.

4. Gradually incorporate the sifted flour and baking powder, and finally
the milk.

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5. Once you have a smooth and even mixture, divide it between two
bowls, 700 g in one and 300 g in the other.

6. Incorporate 50 g of sifted flour to the 700 g part of the mixture.

7. Incorporate 30 g of sifted cacao powder to the 300 g part of the

mixture.

8. Pour the mixtures into a buttered and floured mould, alternating

between one and the other.

9. Bake the cake in a static oven preheated to 170°C for approximately

50 minute (check with a toothpick that it is baked through).

10. Remove from the oven and leave to cool before turning out onto a
serving dish.

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 Pistachio CreamCON
RICETTE withIL
Cacao Crumble
CACAO
This is a spoon dessert that will win you over with its pistachio
creaminess and crunchy cacao crumble creating the perfect contrast!
Ingredients:

• 250 ml of fresh cream

• 80 g of condensed milk
• 55 g of pistachio paste
• 2 g of gelatine sheet
• 1 pinch of salt

For the cacao crumble:

• 50 g of flour
• 40 g of cane sugar
• 30 g of butter
• 20 g of NaturaleBio Cacao Powder
• 1 pinch of salt

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Preparation:

1. Soak the gelatine sheet in cold water for 5 to 10 minutes in order to

soften it up.

2. Pour the fresh cream into a pan and bring it to a boil.

3. Turn off the heat, add the gelatine sheet and incorporate into the
cream with a whisk.

4. Add the condensed milk and continue to stir.

5. Finally, add the pistachio paste and a pinch of salt and blend all the
ingredients with an immersion blender.

6. Divide the mixture up into the serving glasses and leave to rest in a
fridge for at least 3 hours.

Preparation of the cacao crumble:

1. Put the sifted flour and cacao in a bowl.

2. Add the cane sugar, a pinch of salt and the butter taken straight
from the fridge and diced.

3. Work the mix with your hands to form little clumps.

4. Lay the cacao crumble on a baking paper covered tray and bake in a
static oven preheated to 180°C for 20 minutes until the crumble
becomes crunchy.

5. After 3 hours have passed, remove the pistachio creams from the
fridge and top with the cacao crumble to finish!

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 Chocolate, Gorgonzola & Walnut Tagliatelle Pasta
RICETTE CON IL CACAO
What better than chocolate pasta to impress your guests?

A pinch of cacao in your pasta dough will give it an unmistakable flavour

and an original colouring!

• 360 g of plain flour

• 40 g of NaturaleBio Cacao Powder
• 4 eggs
• 5 g of salt
• Water to taste

For the sauce:

• 200 g of gorgonzola cheese
• 100 ml of milk
• 120 g of walnut sauce
• Sale and pepper to taste

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Preparation:

1. Put the flour, cacao, salt and eggs in a bowl, and knead to a compact
dough (adding a little water if necessary).

2. Wrap the dough in cling film and leave to rest for at least 1 hour.

3. Roll out the dough with a rolling pin or pasta maker and cut into
approximately 1.5 cm wide and 1 mm thick strips.

4. If you do not have a pasta maker to cut the dough into tagliatelle,
then roll out the dough into sheets and cut with a knife to the width
of about 1 and a half cm.

5. Place the resulting tagliatelle strips on a floured tray.

Preparation of the gorgonzola and walnut sauce:

1. Heat the milk and gorgonzola in a saucepan at a low temperature

until the gorgonzola has completely melted.

2. Add the walnut sauce and mix to a smooth cream.

3. After draining the pasta, toss it in the pan with the sauce, adding a
little of the drained water.

4. Serve with a few broken walnuts to add a little crunch!

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 CACAO BEAUTY RECIPES

Cacao Moisturizing Beauty Mask

This mask has an extraordinary effect on skin.

The yoghurt has a lightening effect on imperfections and scars, the

cacao has a powerful antioxidant action and protects the skin from
ageing, the manuka honey has a soothing and anti-bacterial effect, and,
finally, the coconut oil nourishes the skin.

It is also suitable for combination and oily skin types, since it contains
only a little oil coconut, and so is not greasy!

1. 1 tablespoon of white yoghurt

2. 1 tablespoon of NaturaleBio Cacao Powder
3. 1 teaspoon of NaturaleBio Coconut Oil (melted)
4. 1 teaspoon of NaturaleBio Manuka Honey

Preparation:

In a bowl, mix the cacao, coconut oil and manuka honey.

Add the yoghurt and mix well, using an immersion blender if you wish,
in order to obtain a creamy mixture without lumps.

When the mask is dense enough, spread onto your face, avoiding the
contours of the your eyes and leave in place for 10 to 15 minutes.

Rinse away with warm water.

54
 Cacao Anti-Cellulite Scrub
This cacao anti-cellulite scrub is truly incredible.

It leaves skin soft and moisturized, and combined with some physical
activity, a healthy diet and lots of water, helps combat the blemishes of
cellulite!

1. 3 tablespoons of NaturaleBio Cacao Powder

2. 1 tablespoon of cane sugar
3. 1 tablespoon of NaturaleBio Coconut Oil (melted)
4. 1 teaspoon of bicarbonate of soda
5. NaturaleBio Culinary Matcha Green Tea to taste

Preparation:
Place the sugar and cacao in a bowl, add the coconut oil and bicarbonate
of soda, and mix well.

To finish, add some matcha green tea and mix to a cream of a dense
consistency.

Apply the scrub to affected areas of damp skin and rub in with circular
movements for at least 5 minutes before rinsing off.

Apply the scrub 2 times a week.

55
 CONCLUSION

If you have got to here, it means you have read most of the manual.

In this e-book, we have dealt with many topics and explained the many
benefits of cacao.

Our cacao is organic, 100% pure, produced exclusively in Peru and

certified by the control body of the Ministry of Agricultural Policy.

We at NaturaleBio take extra special care in the selection of our organic

products.

We hope that this guide has been informative and helped you
understand some of the numerous uses and benefits of this
extraordinary product.

Best wishes and ... enjoy your cacao!

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