Cocoa – Contains Flavanols A Natural Anti-Inflammatory

Cocoa

Cocoa contains anti-inflammatory compounds called flavanols, substances that reduce both blood clotting and inflammation in the body. Enjoying a cup or two of hot cocoa per week can help reduce inflammation, particularly if it’s made with skim or low-fat milk to keep down the drink’s content of saturated fats. Keep in mind, however, that trying to get your cocoa in the form of candy will load you up on saturated fats.

- See more at: http://www.healthcentral.com/multiple-sclerosis/cf/slideshows/10?ap=825#slide=7

CocoaJoe Pecan Caramels

Be Warned – These are VERY ADDICTIVE and I will have to lose about 5 lbs. since I created the recipe :)

CocoaJoe Drinking Cocoa grounds are added for the full boil of the caramel – this infuses the caramel with a wonderful cocoa undertone… while the cocoa bean grounds add to the nutty flavor of the pecans.

CocoaJoe Pecan Caramels

¼ Cup Butter

1 Can Evaporated Milk (standard can size)

1 Can Light Coconut Milk (standard can size)

1 ¼ Cup White Sugar

1 Cup Packed Light Brown Sugar

1 Cup Light Corn Syrup

5 Heaping Tablespoons of CocoaJoe grounds (un-brewed CocoaJoe)

1 Teaspoon Pure Vanilla Extract

1 Cup whole, toasted pecans

 

Prepare 9” x 9” square pan, grease with butter or spray.  Toast pecans at 300 degrees for approximately 10 minutes or until just slightly golden – set aside.  Melt the butter over low/medium heat, add evaporated milk, coconut milk and corn syrup, blend thoroughly.  Then add white and brown sugars, mix well.  Add CocoaJoe grounds and stir well.  Continue stirring, bring to boil.  Remain on medium/low heat until you reach the “softball” stage on a candy thermometer – approx. 240 degrees.  Remove from heat, add vanilla, mix well.  Place toasted pecans on bottom of prepared pan.  Pour melted caramel on top of pecans.  Let set at room temperature for at least 3 – 4 hours or until fully cooled.  Once cooled, cut into 1/2″ squares and wrap in candy wrappers or wax paper.

Green Salmon Coffee adds CocoaJoe to the Menu!

We’re excited to announce that Green Salmon Coffee House in Yachats, Oregon has added CocoaJoe – Premium Drinking Cocoa to their menu and retail shelves! This wonderful coffee house sits just off the beautiful Oregon Coast Highway, just a few blocks from Yachats State Park and a beautiful view of the rugged Oregon coast. We look forward to hearing how adding CocoaJoe to their offerings has also added to their bottom line! See Green Salmon Coffee House here and make sure to stop by if you’re driving up or down the super beautiful Oregon Coast Highway. Thanks again Green Salmon Coffee House!

CocoaJoe Chocolate Pumpkin Pie Scrumptous

Ok, so we “borrowed” this recipe from Martha Stewart.  Although the ingredients to make this pie do not call for any CocoaJoe, you’ll want to definitely brew some fresh CocoaJoe to go along with a big slice of this decadent dessert!  Enjoy!

Ingredients:

2 cup(s) (about 16 crackers) finely ground graham cracker crumbs

6 tablespoon(s) (3 ounces) unsalted butter, melted

1 tablespoon(s) granulated sugar

2 tablespoon(s) packed light-brown sugar

1/2 teaspoon(s) coarse salt

1/2 teaspoon(s) ground cinnamon

3 ounce(s) bittersweet chocolate (preferably 61 percent cacao), finely chopped

6 ounce(s) semisweet chocolate (preferably 55 percent cacao), chopped

4 tablespoon(s) (2 ounces) unsalted butter, cut into small pieces

3/4 cup(s) packed light-brown sugar

1 tablespoon(s) cornstarch

1 teaspoon(s) pure vanilla extract

1 1/2 teaspoon(s) coarse salt

3/4 teaspoon(s) ground cinnamon

3/4 teaspoon(s) ground ginger

1/4 teaspoon(s) ground nutmeg

1 ounce(s) milk chocolate, melted

1 can(s) (15-ounce) solid-pack pumpkin

1 can(s)

(12-ounce) evaporated milk

3 large eggs

Ground cloves


Directions

1.    Make the crust: Preheat oven to 350 degrees F. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
2.    Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees F.
3.    Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
4.    Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
5.    Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

 

 

We’re at 100 ClubJoe Entries… Thank You All!

We’ve reached our limit of 100 people to sign up to ClubJoe… We want to thank you all!! If you missed out on your free 2oz TasterPack – Remember we still offer our 2oz packs for only $3 ea. / free shipping with no limit on quantities.

Thank you all again and we’re excited to have you as part of the Club!

NEW Light-Bold Meter

product_cumboto See our new ‘Light-Bold’ Meter available on each of our Varietal Product pages. This will give you a guide to better choosing the best Drinking Cocoa for your personal tastes.

CocoaJoe LLC increases profits for small cocoa bean farmers and their communities

By opening this new market, the smaller community owned farms or small farmer owned Co-ops gain an opportunity to sell their cocoa beans at a higher price and realize more profits from those sales. CocoaJoe – Premium Drinking Cocoa endeavors to use beans only from these ‘Fair Trade’ or ‘Ethically and Sustainably Traded’ cocoa bean farmers and cooperatives. These smaller farms are not able to compete with some of the larger growers and Co-ops, due to the high costs of certification and licensing charged by most governments. Due to these huge costs, these smaller entities are restricted to selling either locally or accepting lower prices to sell their cocoa beans on the international markets.

With the healthy properties of cocoa beans proven through scientific research – it is thought by some that the market potential for Drinking Cocoa could be considered to be as large as the market for coffee or tea! Plus, due to the fact cocoa beans have been scientifically proven to contain many healthy properties and benefits – no crazy marketing claims are needed – it could easily compete in the ‘Health Drink’ market too!

Drinking Cocoa’ (also known as ‘Brewing Cocoa’) is an innovative use of the cocoa bean. Offering 100% naturally processed cocoa beans – roasted and ground – then brewed into a healthy, dark chocolate tasting beverage. Since Drinking Cocoa contains no caffeine – but still offers an energy boost from a natural stimulant called Theobromine, it will attract a lot of interest from people looking to lose the ‘sour’ caffeine stomach but still gain focus and energy. Drinking Cocoa contains high amounts of vitamins, minerals, antioxidants and flavanols – it can be a great way to add a healthy dark chocolate flavor to any diet without the guilt of sugar and dairy laden bon-bons!

“We look to use the highest quality cocoa beans we can find from farms that have really cool stories.” Says Tom Schumacher – RoastMaster and Owner of CocoaJoe, “We presently offer beans from Venezuela that have some great stories behind them. For instance, the Patanemos beans  that are from a small village in the Amazonian jungle that was started by slaves who escaped and built a little town they named ‘Pas Tenemos’ – which means ‘We Have Peace’. It takes the sourcing agent 2 days travel by canoe, going against the current, to reach the village and buy the beans – now that’s a cool story! … and if we can better those farmers’ lives and get everybody drinking cocoa – then it’s a Win/Win!” he added.

This exciting new use of the cocoa bean is actually not a ‘new’ use at all, but a re-introduction of a beverage that, until the early 1800s, was considered a norm. Many cultures have imbibed cocoa for centuries. CocoaJoe – Premium Drinking Cocoa is an easy way to add this ancient beverage back in to a healthy daily diet. Since there are thousands, if not millions, of people that are searching for an alternative beverage that they safely add to their diet (as with adding anything to a daily diet – check with a health professional with any and all concerns) there is market potential in the millions, if not billions of dollars!

About CocoaJoe, LLC

CocoaJoe is a Denver-based company that produces hand-crafted, artisanal batches of 100% natural and organic premium brewing cocoa. The company is dedicated to educating the world on the health benefits and great taste of this new, yet ancient, beverage. CocoaJoe endeavors to improve the world one cup at a time. The company is committed to purchasing organic cocoa beans from Fair Trade and Ethically and Sustainably Traded farms and co-ops. To learn more about CocoaJoe or to order their premium, organic brewing cocoa visit http://drinkcocoajoe.com

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