Today is National Chocolate Covered Nut Day. Woo hooo! Now if that doesn't call for a note from moi and a promotion I don't know what does.
I grew up in a very diverse environment. My mom being from Tunisia in the Maghreb, North Africa always had sprouted nuts at home. My father is from the city of Czernowitz in Eastern Europe (country affiliation changing throughout history) where fermented food was a staple.....and he was a chocolate addict!
Gee, no surprise I guess that I find myself engaged in the pursuit of:
THE PERFECT FERMENTED RAW CHOCOLATE COVERED SPROUTED NUT!
(cue in thundering music.....tan tan taaaan!)
With culinary diversity came customs, traditions, languages plurality and the ability to absorb the maximum way of seeing and being the world.....but enough about globalism....it's a National Day today....hey, I'm just a girl struggling to find a good segue here. So let's celebrate....yay!!!!
By the way, no one knows what or who started National Chocolate Covered Nut Day....probably the almond or some other lobby. But we've come a long way since the very first chocolate covered nut commercially sold in the US in 1925. Does anyone remember Goobers? I don't know if we had those in France. Maybe my dad had some because he was a holocaust survivor kid in Normandy when America liberated us in D-Day and a nice GI handed him some chocolate : ) God Bless America.
Oh, did you know that the first ever chocolate covered nut recipe was in Elza Smith's 1727 book The Complete Housewife and "Chocolate almonds" was the only chocolate recipe it contained.
Okay we'll skip the usual speech about all the horridly unhealthy chocolate covered nut products out there. You know who they are and you know what we are....(internal struggle) okay let me repeat at least the part about HNINA for our new subscribers (Hi guys...welcome!)
HNINA is the purest raw chocolate covered nut product on planet earth...some say the known universe. Our truffles contain only the following organic certified ingredients:
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Raw cacao mass and single origin: the importance of flavors.
Raw cacao mass was essential to us. When we started Hnina we searched for cacao mass, also known as cacao liquor or cacao paste, for over four years until we finally found the one we loved.
Is it good or is it bad for you?
Well, it has certainly maintained its reputation of being fattening yet delicious with some sense of gallantry.
But isn’t chocolate a superfood? Yes, it is, so what gives? Good or bad?
Well it’s simple, pure dark chocolate, especially when raw and unprocessed, is good for you. Very good! But it’s everything else that most manufacturers add to the chocolate is what’s bad.
Chocolate is both deliciously good and healthfully good for you. All the healthy goodness is contained in dark chocolate’s deep brown cacao spice. The more concentrated the cacao the better it is for you. Chocolate is the perfect food supplement and may be one of the most complex foods found in earth. It is indeed loaded with more than 300 chemical compounds, and contains more anti-oxidants than green tea or even acai berry, blueberry and cranberry. Chocolate also contains loads of vitamins, minerals, protein, fiber and, contrary to popular belief, no sugar! The closest the chocolate you consume is to the source, i.e. cacao beans, the less processed it is, and the better the chocolate will be for your health and your palate.
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