David Wolfe’s Lover’s Day Hot Chocolate is the perfect drink to share with the one you love on February 14th. Cuddle up and enjoy this delicious libation together!
LOVER’S DAY HOT CHOCOLATE** RECIPE
Recipe by: Colleen Cackowski
3-5 chunks Organic Raw Jungle Grown Cacao Paste
1/4 tsp Mucuna Pruriens Powder
1/2 tsp Cistanche Powder
1/8 tsp Organic Ground Vanilla Beans
1-2 TBS NoniLand Honey
1 TBS Ghee
1 handful Organic Raw Cashews
Blend and Enjoy Together!
Shop for Ingredients during the Valentine’s Day Sale!
Transcription of David Wolfe’s Lover’s Day Hot Chocolate**
Hello, everyone! Happy Valentine’s Day!
This recipe is called Lovers’ Day Hot Chocolate, and it’s the perfect thing to make tonight for your Valentine’s Day date.
I can guarantee you that this beverage will make tonight the Best Night Ever! All right. We’re going to get down to the core ingredients. We’re going to talk you right through the magical aphrodisiac that is Lovers’ Day Hot Chocolate. That’s what we’ve got coming for you. Get ready. Here we go.
First things first: Chocolate.** Where does it come from? We are lucky, because we’ve got chocolate growing in our front yard. We’ve been growing chocolate trees for nine years now, soon to be a decade and beyond.
One of our chocolate trees produced a ripe pod just recently. So, if you’ve never seen where chocolate comes from, let me explain the background. Chocolate is the most widely eaten nut in the world that nobody actually eats. We all eat a processed form of it. It’s the seed of this fruit, and it’s botanically a nut like a cashew or a walnut or an almond.
When I cut this open, you’re going to see the cacao beans on the inside. I’m going to just gently get the outside split so I can cut this right in half. But I’m not going too far deep because if I cut right through, I’m going to cut through some cacao beans. I don’t want to do that. So I’m just going to open up this pod so we can see the goodies on the inside.
Now, there’s a fruit pulp that surrounds the fruit. Well, I did nick one, but it’s all good. Here we go. Okay. Can you guys see that?
Ooohh! The aroma is so great. Oohh-oohh, wow! Now, this fruit pulp that’s around that bean right there is one of the most delicious fruits of all time.
In fact, when we process our chocolate, we get it down to beans, and we dry them out.** We have to get the fruit pulp off, so we squeeze it off through a cheesecloth and create cacao juice. When you’ve had cacao fruit juice, you’ve had something that very few people on the planet have enjoyed. Mmm… It is absolutely delicious. It’s amazing.
Once that’s off, you can take that bean, and you can dry it. You can dry it in the sun. You can dehydrate it; however you can get that dried out. This is just the source and origin of the world’s most astonishing food.
Then we go to different levels with it. This is what it looks like originally. And then these beans can be taken and dried. Then they can be conched down to a paste. So they can be taken from a dried nut that looks like an almond. Right? When this is dried it will be like a dried almond, but it will be dark because cacao is so rich in antioxidants. It’s anywhere from 10 to 16 times higher than an almond in antioxidants.
Then if we were to grind that chocolate, or conch it, or stone grind it for about 16 hours, we’d have something like this. This is cacao paste. All it is, is it’s just ground down cacao beans, or cacao nibs, or cocoa beans, or cocoa nibs, depending on how you spell it. That’s where chocolate is coming from. That’s where we’re going to start.**
So our first ingredient is I’m going to take 4 to 5 chunks of cacao paste. There’s the paste right there. I’m going to put it into our chaga tea. Now, chaga is a perfect delivery system. You could use green tea. You could use gynostemma tea. You could use your favorite tea. You could use black tea. Whatever. But chaga, because of its interesting mineral composition, and its immunological properties, and the history of chocolate being used with medicinal mushroom teas, this is seemingly the right choice today.
As long as we can choose a medicinal mushroom, let’s go right to the king and the queen, reishi and chaga, right? Chaga is king. Reishi is queen. In this case, we’ve got chaga, and we are going to put the cacao paste right in there.
Now, I could have put cacao beans in there. I could have put cacao nibs in there. I could have put cacao powder in there. You get to use your choice, but I’m really into the paste right now. It’s just a personal preference right now.
Okay, let’s move the chocolate out of the main area here, because I want to talk about the oldest additive ever to chocolate, which is mucuna. “Mucuna matata, means no worries,” and that’s exactly how mucuna is. It’s no worries.
Now mucuna is a vine. It’s a bean, and in my mind it’s the Jack and the Beanstalk bean. I saw a mucuna vine, I planted one once, and I saw it grow 4 inches in one hour. I saw that happen. I think it’s the fastest growing plant in the world. That’s my guess. I think it’s even faster than bamboo. I’d love to see a speed test between the two.
Now, when it’s in season, when it’s doing it’s thing, it just vines up all the trees, but it doesn’t ever take over. It never becomes rapacious. It never drives any of the other trees out and it’s doing the nitrogen fixation job that’s very important for fruit trees.
When you’re growing fruit trees and nut trees, like cacao, or other fruit trees like soursops or Rollinia or maybe you’re growing mango, or whatever, you’re going to need to get that nitrogen in the soil. This is a nitrogen fixer. Then six months after growing, it kind of dies back, and drops all its debris to the ground. It has driven all that nitrogen into the soil. The seeds pop out.
This is a seed pod here. Let me show you what this looks like. The seeds pop out, and then you’re left with these beans on the ground. So, let me get a Mucuna bean out here for you.
Now, you see, by the way, the signature brown-black, which is indicating those jing properties. This is how you know, by the way, that the Mucuna is ripe. Now, if we get in here–I’m going to split this open–and there are two Mucuna beans right there. They have a hard exterior, not too hard, but an exterior that you need to nick, and then you can peel it off.
I’m going to do that for you, just to show you. I’m going to nick one of these. There you go. Again, here’s the seed pod that they came from. I’m going to put that down. And I’m going to nick this just so you guys can see this. One of the great things about being able to grow your own food is that you get to figure this stuff out.
So I nicked that. See how I nicked the edge of that off, and then I can peel away that hard exterior and eventually get the bean out from inside. It tastes like a pea. It tastes like a peanut. You know, it’s that same family. And I’m not going to do all that right now. But that’s how you do it.
And then you can just put it into a beverage like that. Or dice it up and put it into cacao paste and heat it up that way, make chocolate with it, or as they did in Ayurvedic civilization, you can put it into ghee. This is one of the great aphrodisiacs, by the way, in the world. That’s why we got it into our Lovers’ Day Hot Chocolate because it is serving that purpose.**
We’ve got our extracted mucuna right here already ready to go as a powder. It’s a little easier to use than the fresh material. So I’m going to get a good little teaspoon of that going in. BOOM! So we’ve got the mucuna covered.
If you do a little bit too much mucuna, it loses its magical properties. You’ve got to have the right amount, and a little goes a long way when it comes to mucuna.
Mucuna is an anti-stimulant. That’s why it’s been used with chocolate for 10,000 years. It’s older as an ingredient with chocolate than vanilla is. That’s how ancient it really is.
The next aphrodisiac ingredient is a favorite from Chinese medicine. It’s something that, if you’re new to our community, this is something that’s going to come in as brand new, but it will definitely be there as ancient old down the road. You will be onto this for years and years to come. It’s called cistanche. It’s one of the great aphrodisiac foods in the world, and it’s got this incredible herbal-chocolate flavor.
So, like mucuna and cistanche, with the chocolate, all works together.** It’s a great combination. So we’re going to pop that in here. If you want all the exact amounts, you can check the recipe right here on this page. So let’s get all of that in there.
So ‘Cistanche In Your Pants’. I mean, I just had to say it. It’s just one of those things. You’ll figure that out as things go on tonight, because tonight will be the Best Night Ever.
All right. What else are we going to put in here? I want to get some body into this. I want to have something that’s going to thicken that middle up, so that I’m not going to down this and it’s going to be hollow.
I could use chia seed. In this case, I’m going to use cashew. So we’ve got our cashews right here. It also adds a little bit of a protein element, but the cashew creaminess is a very, very special aspect of cashews. So I’ll get the cashews in. Those are Longevity Warehouse® cashews. Love ‘em. They’re absolutely delightful.
The next ingredient is really important for building up those hormones. When I say hormones, I’m talking about the sex hormones: testosterone, progesterone, DHEA. These are the health hormones, actually. The reason why this next ingredient is so important is that it is basically pure cholesterol.
Now we’ve heard all about cholesterol for decades, in this country and around the world, that it was bad for the heart and all. Then we found out that 50% of people who have a heart attack or stroke have normal cholesterol–50%. So it’s a bad theory. It never was a good theory, and it’s kind of going the way of the dinosaur.
This is organic ghee. This is clarified butter. If you’re a vegan, but you feel like you need something from the animal world to balance you out, this would be the way to go, because it is just…It’s what the Ayurvedic civilization and the yogis had figured out over thousands years of being vegetarian. They had tried being vegan, and they found out that you need cholesterol. That’s the key ingredient from the animal world, and this is the easiest way to get it.If you’re not into ghee, you could use coconut oil here. You could use another really awesome oil, maybe a palm kernel oil, as long as it’s ethically harvested.
So we’re going to put some ghee in here to get that cholesterol, so we build those hormones and we have the Best Night Ever.
Okay. Now we’ve got the ghee. What else do we have?
Well, I’ve got a really amazing thing to show you guys, which is my own vanilla. It took years, ten years to get to this point of understanding how to do vanilla. I’ve got it all figured out now, every part of it–how to pollinate the flowers, how to produce the best vanilla ever.
This is my vanilla jar. It’s my secret jar from home, and it’s my first time ever putting it on camera here at Noniland. So, we’re going to pop this out, and let’s see what we’ve got in there.
Oohh! Let’s get a big fat bean out of there. Oh! The aroma is to live for. It’s the Best Thing Ever. And look at that big fat vanilla bean. Is that the Best Thing Ever, or what?
And watch this! Do you guys want to see some juice on the inside. Look at that! Yes!! There it is.
Because we’re doing this in a NutriBullet®, and we’re going to NutriBlast this, I don’t have to shave out all of that incredible material from the inside of the bean. I can just literally slice a piece. Next to my mucuna. What a combination, mucuna and vanilla.
So I’m just slicing a piece off. At home you might for this recipe, you might do ⅛ of a teaspoon of vanilla powder. That’s it.
Okay, so I’ve got a chunk of my own Noniland vanilla right there going in. BOOM! It’s in there. And ooh! Is that delicious and amazing! Wow! So good, and so good for you.
Next step is we’ve got to start putting the bottom end to this. Now, we’ve got vanilla, a super aphrodisiac itself. Right? Nothing would be complete in a chocolate recipe without vanilla. We’ve got it covered.
We’ve got mucuna covered. We’ve got ‘Cistanche In Your Pants’.
The next thing is going to be a little dash of sea salt to kind of round out the recipe. And then an appropriate amount of honey. After all, it is a Honey-moon. Honey has a lot to do with love, and honey is the food of lovers.
All right. So let’s do a little pinch of our Icelandic Sea Salt. Just a little pinch in there. You’ve got to be careful on this one. You don’t want to go too salty. If you go too salty, it will come through. So just a single pinch.
Over here I’ve got my fresh honey out of the hives from the front yard, so I’m going to use that instead. I’ve got some NoniLand honey. I’m just going to put that in. It’s one or two tablespoons in this case. If you like it a little less sweet, just one. If you like it more sweet, you do two. I did about 1½ right there.
I think we’ve got all the ingredients right there. So we have everything necessary to create a Lovers’ Day Hot Chocolate.** I’m going to put the lid on.
When I’m doing a hot beverage with the NutriBullet® Rx, I do want to have this lid, because this can release steam out of there. That tea is relatively hot. I pop it on, we find the sweet spot, and it goes. ~~~~~~~~ Now this is spinning 1700 watts of power. That’s a tremendous torque, so it’s driving those blades at 30,000 RPM.
All right. Let’s see how our incredible beverage has come out. It smells absolutely delicious, delightful, and delectable.
So it serves two. You’ll get two of these from your beverage. Let’s see what we’ve got. That vanilla is the best ever, I’ve got to say. I mean, this is something I am so elated about. The last couple of weeks, I realized that I finally got it all figured with the vanilla, to grow my own and to make it really fat and juicy so that those vanilla beans got a lot of a goodies in ‘em and it comes through here in the flavor. This is just amazing.
Enjoy your Valentine’s Day. Make it the Best Night Ever. I’m David “Avocado” Wolfe. See you soon.
**At Longevity Warehouse, we source only wild jungle grown cacao from heirloom trees in Ecuador. To read more, click here.