A dark chocolate affair

The concept of chocolate began in Mesoamerica. Anthropologists from the University of Pennsylvania announced the discovery of cacao residue on pottery excavated in Honduras that could date back as far as 1400 BC. It appears that the sweet pulp of the cacao fruit, which surrounds the beans, was fermented into an alcoholic beverage of the time. In addition, fermented beverages made from the cacao seed itself date as far back as 450 BC. The Aztecs believed that cacao seeds were a gift from Quetzalcoatl, the god of wisdom.

In fact the seeds possessed so much value, that they were used as a form of currency. One bean could be traded for a tamale, while 100 beans could purchase a good turkey hen, according to a 16th-century Aztec document. Originally prepared in drink form, ‘chocolate’ was served as a bitter liquid, mixed with spices or corn puree shared during religious ceremonies. Both the Mayans and Aztecs believed the cacao bean had magical, or even divine, properties, suitable for use in the most sacred rituals of birth, marriage and death. It was believed to be an aphrodisiac and to give the drinker strength.

Today, such drinks are also known as ‘Chilate’ and are made by locals in the South of Mexico. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In 1828, a Dutch chemist found a way to make powdered chocolate by removing about half the natural fat (cacao butter) from chocolate liquor, pulverising what remained and treating the mixture with alkaline salts to cut the bitter taste. His product became known as ‘Dutch cocoa’, and it soon led to the creation of solid chocolate. The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a mouldable chocolate paste by adding melted cacao butter back into Dutch cocoa.

The word ‘chocolate’ comes from two words in Nahuatl, the language spoken by many native groups: chocolatl, which translated literally means ‘hot water’, and cacahuatl, which referred to a bitter beverage made with cocoa.

Cocoa husks are a by-product of the chocolate making process, representing 10%‒17% of the total cocoa bean weight and are a source of nutrients and interesting compounds, such as fiber (although water insoluble), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols. Studies have been conducted into cocoa husks and cocoa beans generally to demonstrate the following health benefits: antibacterial, anticariogenic (dental), anticarcinogenic, antidiabetic, anti-inflammatory, antitumoral, antiviral, cardiovascular, circulatory and feminine health.

Our organic cocoa beans are harvested from the Crayfish Bay Organic Cocoa Estate on the volcanic Caribbean island of Grenada. Our sustainable cocoa husks and nibs are fermented for 5 days, sundried, charcoal roasted and finally milled slightly to increase dissolution. Expect delicate but complex notes of dark chocolate and wine, without the bitterness. A delicious and sugar/sweetener-free way to consume ethically and sustainably sourced 100% cocoa.

Cocoa beans contain a small amount of caffeine.

Choose from the following options*:

• Nazani Tea Caddy (100g) makes approx. 50 cups – £19.95 (2020)
• Caddy Refill Pouch (100g) makes approx. 50 cups – £16.95 (2020)

Please note 2 caddy refill pouches can be used to fill 1 caddy.

Catering pouches are also available**:

• Small Catering Pouch (250g) makes approx. 125 servings – POA
• Medium Catering Pouch (500g) makes approx. 250 servings – POA
• Large Catering Pouch (1kg) makes approx. 500 servings – POA

*Estimations are based on drinking the traditional way, where one portion will give you at least one cup – just refill with 100°C water and steep for two minutes longer than the original brew time.

**Based on servings.

Deliveries outside the UK are available on request, please contact us with your delivery address and order, as we will be able to arrange international delivery via standard postal service or courier.

Please note the pouches are not airtight, and therefore once opened, your tisane should be transferred to an airtight caddy or storage jar in a cool, dry place away from direct sunlight and strong odours. We do not recommend glass, plastic and paper containers. Any noted health benefits of our herbal infusions are from traditional medicine and should not be used to prevent or cure any disease.

Consult a GP if you are pregnant, breastfeeding or have any other health concerns.