Choffy Truffles are Back!

They're handmade.

They're infused with Choffy during a 3-day steeping process.

They're 100% dairy and gluten FREE.

They're truffles, so by definition they are dee-lish.

And they come in 2- or 4-piece packs, tied up in a handsome little box that makes a great party favor or gift...even if it is for yourself.

Shop Choffy truffles here.

How to Brew Choffy in a Keurig Single-Cup System

I've felt guilty about my quest to give up my coffee habit for one reason: the beautiful, rather expensive appliance on my counter that was a kind gift from my husband...the Keurig! After enjoying its convenience myself, we also gave Keurigs to our coffee-drinking parents.

But my guilt is gone! There is no reason to regain that counter space; the Keurig stays. Choffy can be brewed via Keurig (or a comparable one-cup brewer) too. All you need is a reusable filter (which essentially allows you to design-your-own "K-cup"). I found mine at Target but there is one for a few dollars less on Amazon.com (see below).

The exact amount of Choffy you add to the reusable filter depends on how strong you like your brewed chocolate and which kind of Keurig you have. All Keurig systems have a 7-1/4 oz. cup size (on the Keurig B60, which is the model I have with 3 cup choices, 7-1/4 oz. is the middle button). Since that is slightly more than the recommended 2 Tbsp. of Choffy per 6 oz. of water ratio, you may want to add a bit more ground Choffy to the filter (2 Tbsp. doesn't leave much room; you may need to tamp down the grounds a bit to fit more).

It really is simple! Experiment a little and you will find that you can make a great cup of brewed chocolate goodness using your convenient single-cup system.

I think I need a disclaimer here to tell you that I stand to benefit financially if you purchase the products I've recommended here. You can too - email me (getcacaonow@gmail.com) and I'll fill you in on all the details!

Recipe: Mexican Mole Tomale Bake featuring Choffy

Choffy tastes great in a mug, but did you know it can enhance your cooking as well?

Try this delicious, simple meal that is easy to prep ahead of time and bake when you get home from work. It is great for using the onions and green peppers that are in season as well as leftover corn on the cob!

Makes 6-8 generous servings

Filling

1 1/2 lbs ground beef (can also substitute turkey, chicken, or your favorite meatless crumbles)

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 package (10 oz) frozen whole kernel corn, partially thawed (or cooked fresh corn on the cob, kernels cut carefully off the cob - 3-4 ears is about right)

1 1/4 cups medium-hot salsa

1 heaping Tbsp. Choffy (ground to a powder using a food processor, or as is)

2 tsp. ground cumin

1 tsp. salt

1 tsp. dried oregano

1/4 tsp. dried cinnamon

2 cups (8 oz) shredded Monterey Jack or Cheddar cheese

1/3 cup chopped fresh cilantro

Cornbread topping

1 cup flour

3/4 cup cornmeal

3 Tbsp. sugar

1/2 tsp. salt

2 tsp. baking powder

2/3 cup milk

3 Tbsp. butter, melted

1 egg, beaten

Cilantro, chili pepper, salsa and sour cream for garnish

1. Preheat oven to 400 degrees. Grease an 11"x7" baking dish. Brown beef with onion, bell pepper and garlic in large deep skillet or Dutch oven over medium heat. Pour off drippings. Stir in corn, salsa, Choffy, cumin, 1 tsp. salt, oregano and cinnamon. Bring to a boil. Reduce heat to med-low; simmer, uncovered, 8 minutes, stirring occasionally. Remove from heat; stir in cheese and cilantro. Spread in prepared dish.

2. Combine flour, cornmeal, sugar, baking powder and 1/2 tsp. salt in large bowl. Add milk, butter and egg; stir just until dry ingredients are moistened. Drop by spoonfuls evenly over filling; spread batter evenly with spatula.

3. Bake 15 min. Reduce oven temp. to 350 degrees. Bake 20 minutes or until topping is light brown and filling is bubbly. Let stand 5 minutes before serving. Serve with cilantro, chili pepper, salsa and sour cream if desired.

Notes:

• This recipe is easy to modify based on your dietary needs. For example, the last time I made this meal it turned out just fine using grass-fed, organic beef + black beans, sprouted flour, flax meal + water (as an egg replacement).
• Feel free to use your favorite cornmeal mix for convenience instead of making the cornbread from scratch.

Recipe adapted from Beef Mole Pie: Favorite Brand Name Mexican Fiesta!

Does roasting reduce antioxidants in cacao?

After learning about all the fantastic benefits of pure cacao, I read an article today ("Choosing the Best Chocolate for Your Health") that made me question some of Choffy's health claims. Specifically, it states that while raw cacao is indeed a superfood, roasting is one of the processes that negatively impacts its antioxidant load. I immediately reread the Choffy health benefits (since Choffy is 100% pure organic roasted cacao), which say that cacao's inherent antioxidants and minerals survive the roasting process.

Turns out, the article (you can read it here) and Choffy are both right.

Choffy's health claims are based on testing they had done on the roasted, ground, brewed finished product. While it is possible that raw cacao has even higher antioxidant levels, the ORAC (oxygen radical absorbance capacity) of brewed Choffy tested at 8500, a number that is still off the charts. Put it this way - if roasting the cacao beans brings out the flavor in a way that makes us want to ingest them and take advantage of the antioxidants, then it is worth it.

Read more: Cornell scientists tout health punch of cocoa