Sacred Chocolate: Raw, Stone-Ground, Organic & Vegan > Sacred Chocolate Media & Articles > In the News > Sacred Chocolate in the News
Review: Sacred Foods Raw Coconut Butter
The coconut butter comes in a glass jar. Upon opening the jar, the delicious aroma of fresh, natural coconuts hit my senses. The product is pure white and has a smooth, velvety texture. Depending on the temperature, it can be hard like butter, a soft solid, or under high temperatures a liquid. The product recommends that it is stored in the refrigerator after being opened, however this will make it harder to spread or work with. I knew that mine would be used in a relatively short period of time, and thus kept it out of the fridge, without it spoiling in any way over a 4 week period.
David Wolfe sends Joe Polish some Sacred Chocolate
Sweet & Healthy
Sweet of the Week: Sacred Chocolate
Sunday Smorgasbord: Chocolate Salon at Fort Mason
Salon Fave #4 - Vegan Milk by Sacred Chocolate
Sacred Chocolate®... mmmm
To many people, chocolate is already a spiritual experience as it lifts your mood, satiates your emotions and heightens your sensuality. Take the raw quality of chocolate, or cacao, and all its glorious elements made in a vegan, and organic fashion and you've got Sacred Chocolate®. The pinnacle of chocolate bars with 70%, 80%, 90%, 99% and 100% cacao, Sacred Chocolate is combined with maple sugar to give it a luxurious quality of taste. Although a new brand on the market Sacred is bound to please most any palate -- as long as you are willing to pay $9 or so per bar. (originally posted here)
IJ Weekend: Indulge your dark side with upscale chocolates
Image: Fairfax's Steve Adler of Sacred Chocolate® displayed his raw, organic bars at the first International Chocolate Salon in July 2007 at Fort Mason in San Francisco. (Provided by Steve Adler)
Chocolate for Valentine's Day?
This Year, Choose Real Cacao Superfoods, Not Processed Chocolate Candy
Thinking about Artisan Chocolate
In the same room was Sacred Chocolate®, a California company claiming to be making chocolate from raw, unhulled cacao beans. Supposedly, this preserves some nutrients in the chocolate. I’m a teeny bit suspicious, because the chocolate, while definitely raw tasting, seemed too uniform to have the hull incorporated. The hull fats are basically incompatible with the cocoa butter in the nib, and that should yield a less smooth texture. (Not to mention the moisture control and microbiological problems inherent in unroasted cacao.) I’m going to investigate this company a little more in the future. (originally posted here)
[Sacred Steve says "“that is exactly what makes Sacred Chocolate so special…it takes a long time to grind the SKINS/HUSKS of the bean into our fine chocolate. Most chocolate makers are just not willing to take the time, or they don’t understand the nutritional value of those skins! Or, perhaps they are working with skins that are just too filthy to include…”]
Sexy Chocolate Review! This guy has my thumb way way up!
I ordered some of Steven Adler's Sacred chocolate a couple of days ago and it finally found its way into my mouth this morning. I very carefully unwrapped a gorgeous silver heart called WHITE PASSION, as if I don't have enough passion in my heart, and bit into it not like a mouse, but like a hungry dog! Oh my God, I think I just might have found heaven on earth. This smooth, white chocolate was so divine, I took another bite and another and another until it was completely devoured. Usually with chocolates by the second bite, I am finished, but this one was especially sexy, creamy, and outrageously tasty. I will be ordering again and again! This guy is the Willy Wonka of chocolate. (Originally Posted Here)
Taste Test, Cacao Ka-Pow