I’ve always enjoyed chocolate. As a child, most of my favorite candies were chocolate ones—M&Ms, Hershey bars, SkyWay bars, Tootsie Rolls, and Hershey’s kisses were far more desirable than non-chocolate candies. Later on, I discovered Krackel bars, Cadbury bars, Kit-Kat bars, and more. Chocolate ice cream was my very favorite back then, and chocolate cake is still my favorite flavor all these years later. A guy I dated in the 1980s introduced me to the Peppercorn Duck Club and its Ultra Chocolatta Bar, a chocolate lover’s dream. The chocolate cheesecake was so dense, creamy, and chocolicious it was irresistible.
It was in my 40s, though, that I realized my love of chocolate went deeper than my appreciation for the flavor. I was a systems analyst back then, and dressing professionally was a requirement for my career. I went through a period in which I bought several leather accessories in a rich cordovan color—a handbag, shoes, and a legal pad folio—to add a note of richness to what I was wearing. For some reason, I was enthralled with that color. I had a cordovan planner, a cordovan credit card case, and several pairs of cordovan shoes. Cordovan was the new black for me. It wasn’t until I casually laid a Hershey bar on top of my legal pad folio one day on my way to a meeting that I finally had an epiphany. The cordovan folio was the exact shade of the Hershey bar wrapper! I was not only in love with chocolate, I was in love with anything that reminded me of it.
It isn’t a new discovery now, but back then researchers were just beginning to acknowledge that chocolate satisfied a physiological need for women. Researchers also found that there was something about chocolate that elicited the same feelings as being in love. More recent research indicates that chocolate is actually good for you. The antioxidants that occur in it naturally promote health, especially if you eat dark chocolate with little sugar in it.
Through all the decades of my life, chocolate has remained my most craveable treat. Even now, as I’m eating a lot more raw food than in the past, I still want chocolate. Sometimes I just cave in and buy a chocolate bar. In times of celebration and times of stress, I go for chocolate. When I have more time to prepare meals, I try raw-food versions of chocolate treats I love.
Here is a sampling of the raw chocolate recipes I have collected to be tried, hopefully in the near future.