Jimmy’s Chocolate “Secrets”
by Jimmy Scott, Ph.D.

How would you like to eat delicious chocolate which has no dairy, sugar, or harmful additives? Not only that but chocolate which is very healthful? You can not buy it anywhere, but you can easily make it yourself. It is very simple! Read on!

There are many variations, but here are the fundamentals.

Chocolate
Buy about six times the amount you think you should get! This must be pure bitter chocolate, not bittersweet. Green & Blacks is an excellent brand of organic chocolate, and there are others. Muscle test it to make sure it is OK energetically (come on now, do not cheat yourself!).

Eggs
Get enough fresh organic, free–range eggs (fertile is OK) to make the 6 times the chocolate you think you should make. Usually about 1 egg per 4 or 5 oz (100–150 g) of chocolate is about right.

Sweetener
Do not ruin a good thing by using artificial sweeteners or dead, negative nutrient, processed sugars.
Sugars:
Real organic Maple Syrup is about it for natural sugar sweeteners. Honey might be OK but make sure it is raw, organic, and that the bees have not been given antibiotics. I have not tried organic molasses for the chocolate, but it should work OK but has a stronger taste.
Most all of the so–called raw or natural sugars are refined then some “good stuff” is added back in. Real raw sugar is full of twigs, bugs, and other debris. These sugars are much better than white sugar, however, as they at least have some nutrients. Sugar cane and cotton are the most chemically sprayed crops, so use only organic products!
Stevia leaf is a natural sweetener which is judged to be from about 30 to 50 times more sweet than sugar! It is non–caloric. One quarter teaspoon of the leaf is roughly equal to one teaspoon of sugar in sweetness. Extracted from Stevia rebaudiana, the stevioside is a white powder which is about 300 to 500 times sweeter than sugar. This white powder extract is what is used for the chocolate. The whole leaf is nicer for things like herbal tea. Stevia has many documented health benefits and no known adverse effects. Some commercial preparations are mixed with other substances to make it easier to use, in effect diluting it so it is easier to measure. Some of these products are excellent.

Something I learned several lifetimes ago when first studying Physiological Psychology: When sweeteners are added to a bitter food or drink, like chocolate or coffee, it reduces the bitterness faster than it increases the sweetness. The chocolate does not need to be sweet like so many commercial products, so add sugars sparingly. You will soon learn how much sweetening you like. Once you get used to the less–sweet taste you most likely will prefer it.

Additives:
My favorites are coconut flakes and walnut pieces, but you can add almost anything you like to your chocolate. I often also add a spoonful, or more, of good coconut oil.

THE RECIPE

Put your chocolate in the top of a double boiler (the water should already be boiling). Add the maple syrup or honey. Here is also where I add the coconut oil. As the chocolate begins to heat and melt you can prepare the raw eggs.

Use one egg per every 4 or 5 ounces of chocolate. Place the eggs in a bowl and beat them with a fork. This is just to stir them completely, not to whip them into a foam!

As the chocolate melts stir it gently so that the unmelted pieces are pushed down into the melted mass. We are only melting the chocolate, not cooking it. If you leave it too long it will get thicker and begin to cook.

When all the chocolate is completely melted stir in the eggs. Dribble the eggs in and stir the chocolate so that the eggs are completely mixed in. The temperature of the chocolate is not high enough to cook the eggs, so they stay liquid. After all the eggs are thoroughly mixed you can remove the chocolate from the heat and add the coconut, other nuts, stevia, or your favorite other additive.
Pour the mixture into a tray, molds, or wherever you want it to cool. Many shops have various molds you can buy, of you can find small size muffin tins which hold half an ounce (1 table spoon / 15 g) or so. Wipe out the bowl and lick your fingers completely clean. (This is not really an instruction, just an observation.)

Now, all along you will have been taste–testing your efforts, so now you have only 5 times as much chocolate as you thought you should have gotten. As soon as you complete your “patiently waiting” period you will now over–indulge and offer some of your new creation to everyone in sight. What you will have left now is the amount you thought you should have bought to begin with. See how it all works out!

Your final end product will be softer than the original bitter chocolate but not quite as soft as fudge. Because of the raw eggs I keep mine in the refrigerator.

Experiment with whatever variations you want. Made it too sweet? No problem, just add more bitter chocolate. As you savor the fragrance and taste of “real” chocolate you may well discover you prefer it less sweet.

Enjoy!

 

Originally included in the class manual for the Nutritional BioEnergetics 1 class manual.
Copyright © 2005, 2006 Jimmy Scott, Ph.D.
This article may be freely copied and distributed so long as it remains intact, proper credit is given, and a link is included to www.subtlenergy.com

 

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