Brewed Cacao / Mocha

mistamista
edited July 2015 in Bulletproof Coffee

I recently made some matcha-style cacao tea using Cocoavia powder and dug the taste (basically a strong hot cocoa, minus the cream and sugar.)


 


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I'm thinking roasted beans would be more appropriate and flavorful than using this expensive polyphenol extract, where I can probably blend it with some coffee bean and whip up a tasty mocha.


 


I'm looking at these products, trying to figure out what to look for when shopping around:


https://www.bulletproof.com/cdk02-00001-cacao-tea


http://www.kiskadeechocolates.com/store/p12/Brewing_Cacao.html


http://www.criobru.com/crio-bru/


https://squareup.com/market/brazen-chocolate/tea


http://choffy-net.3dcartstores.com/


http://shop.chocolatealchemy.com/collections/brewing-cocoa


http://tisano.com/product-category/tea/


etc.


 


Does brewing cacao have the same cadmium/lead contamination risk as eating it?  Are certain origins superior or worth avoiding?  Is raw cacao superior to roasted from a polyphenol / acrylamide standpoint?  Does the shell / husk offer any benefits or should it be avoided?


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