Archives — RawChocolate

  • David Wolfe


    chocolocateteam — 46 weeks ago

    Choco-locate Media was lucky enough to interview Raw Food Guru, David Wolfe!! Michael Allcock, the Director of Semisweet: Life in Chocolate took some time out of his busy shooting schedule to sit down with David and get the dirt on a raw food lifestyle and why chocolate rocks!

    Raw Chocolate

    Michael: Why is it called The Food of the Gods?

    DAVID WOLFE: The term 'the food of the gods' is originally derived from the Aztecs, who derived it from the Mayans, who derived it from the Olmecs, and the original inhabitants of central Mexico, southern Mexico, Chiapas, and even Central America. Nobody's really sure, where that term was derived from. But when Lanais, the great scientist who categorized all our plants and animals developed the Latin binomial system of scientific categorization. When he got a hold of chocolate, he decided to give it the name 'Theobroma' as a genus. 'Theo' meaning 'god' and 'broma' meaning 'food' in Greek. So Theo broma cacao. Cacao, the food of the gods. So he had gotten wind of this idea as well. And when you eat cacao, especially when it's in that form, (it's original food) you get that feeling that this must be something from heaven. That this must be something that was brought here by god to help us to live more harmoniously and with a lot more fun in our hearts.

    chocolocateteam, DavidWolfe, FairTrade, FairTradeChocolate, RawChocolate, RawFood

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  • Drinking chocolate

    What I Learned About Chocolate

    chocolocateteam — 49 weeks ago

    Have your say

    Would you consider your self a choco-holic?

    • Absolutely


    • No Way


    • Depends on the Day!


    The first thing I learned while doing research for the film Semisweet is that chocolate has been around for a long, long time. The common belief is that cacao originated in a region along the border of what is now Ecuador and Colombia. As far back as 1500 BCE, the fruit and seeds from the cacao plant were used by the Olmec Civilization (who gave way to the Mayans, who gave way to the Aztecs, who gave way to the Europeans).

    I highly doubt, however, that people today would be too crazy about the type of chocolate the ancients were eating back then. For one thing, they didn’t eat it – they drank it. For another, their chocolate was really bitter, not sweetened at all like the chocolate we know today. This cold, bitter beverage was the ancient world’s answer to Power Bars or Red Bull -- they would give it to their soldiers to fortify them as they left to fight in battle.

    Chocolate, documentary, FairTrade, FairTradeChocolate, LalitaKrishna, RawChocolate, RawFood, Semisweet

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  • Nadine from the Doc Semisweet

    Health Benefits of Raw Cacao

    chocolocateteam — 1 year ago

    Bliss Raw Chocolate Bar

    Have your say

    Is Chocolate Better Than Sex?

    • No


    • Yes


    • Sometimes


    If you travel to Ecuador, you will see the open air markets which have dotted the landscape of this Andean paradise for centuries. Among the numerous potato varieties, fruits and vegetables, you can’t help but notice cacao prominently displayed in huge wicker baskets. These large dark brown pieces which resemble thick tree bark have been a vital part of this region’s food source since the time of the Aztecs. In fact, the Aztecs were so impressed with the value of cacao that it was used as their currency. They welcomed the original conquistadors with baskets full of cacao; their most prized possession.

    Ecuadorans have long been acquainted with the longevity value of consuming cacao, also called raw chocolate or pure source chocolate. I am not speaking here of roasted chocolate which you find blended with all sorts of additives and sugars to create the nutritionally challenged candy, cakes and cookies. No, it is the unroasted chocolate that, when consumed, reverses aging from the inside out; something the indigenous peoples of South America have known for so long.

    Cacao, Chocolate, Health, NadineBlog, RawChocolate, RawFood

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Choco-locate in the Media

Choco-locate in Ontario Business Report

When award winning filmmaker Lalita Krishna was in Silver Springs, Maryland, pitching PBS on her new documentary "Semi-sweet," she found herself in a mall looking for some of the sweet stuff to take to the meeting. That's when she had a "light-bulb moment" about the perfect "transmedia" extension to her documentary about "the world of chocolate," which she was proposing to shoot at locations in Africa, Europe, the US and Canada. To read more click here.

Semisweet on the Radio

  • Listen to Director Michael Allcock speak about the film on 570 News Kitchener Waterloo click here.

  • Check out Ron and Nadine being interviewed live on Moose FM 93.5 Radio

  • Tune in live on June 6th to Haliburton Radio (Canoe 100.9 FM)

  • Tune in live on June 8th to the CBC's Lang/O'leary show

Semisweet in the Press

Semisweet in the Globe and Mail


'Film tells the not-so-sweet side of chocolate'

What do you think of when you think of chocolate? Decadence? Dieting? An industry rife with exploitation and labour abuses?

Toronto director Michael Allcock offers a peek at the various sides of chocolate in the new documentary Semisweet: Life In Chocolate, airing on TVO on June 6. The film tells four stories – of Ron Obadia and Nadine Artemis, two raw food enthusiasts; of employees who live and work in Hershey, Pa., known as “The Sweetest Place on Earth” and more. To read more click here.

Did you know?

Chocolate is rich in phenolics, the same heart protective antioxidants found in wine. Indulgence? I call it self preservation!

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