Tabal Dark Chocolate with Mushrooms
April 19, 2019
Time to get nerdy with chocolate. In the superfood world, chocolate has always been a shining star. Chocolate is full of antioxidants and has often measured up against other superfoods rather well.
For example, according to the 2010 USDA ORAC database (ORAC stands for Oxygen Radical Absorbance Capacity and is measured in μ mol TE/100 g) a standard dark chocolate bar has an ORAC number between 20,000 and 24,600 units.
Put that up against a bowl of blueberries with a score of 9,209, and many dark chocolate lovers rejoice that their “treat” isn’t so bad for us after all. Of course, there is something very important to remember about superfoods, and food in general for that matter; the less it’s processed, the more potent the antioxidants, and the more beneficial to your health and well-being.
To bring the point home, I read one study that showed raw cocoa nibs start with an ORAC score of about 95,000/100g but by the time they’re roasted, ground, mixed, tempered and poured into a mold, it’s down to that mid 20,000’s mark. Still, an impressive number when it comes to adding antioxidants to your healthy nutrition plan (just be sure to keep sugar as low as possible by keeping the percentage of cacao as high as you can go).
Did You Say Something About Mushrooms?
Now, let’s talk about another superfood, Chaga (146,000 ORAC) and Reishi (9,200 ORAC) mushrooms. And let’s talk about putting them together with 70% chocolate. Wait, what? Chocolate and mushrooms? Together?
That’s just what Tabal Chocolate did, and I’ve had the privilege of tasting the combination. They offer a Chaga mushroom in both 70% Bolivia and 70% Nicaragua sourced cacao and a Reishi mushroom in 70% Bolivia cacao.
The Chaga/Bolivia and Chaga/Nicaragua each make a strong statement with deep, bold cocoa notes mixed with a lovely sour berry. There are earthy notes, too. And also something I would call chocolate cake or brownie. It has a delicate cooked flavor that reminds me of the smell of freshly baked dessert. There is a smoothness, yet a certain texture (I like this a lot, and believe it comes from stone grinding the nibs).
The Chaga/Nicaragua has a pronounced raw mushroom flavor right away. And it tastes sweeter than the Chaga/Bolivia. Both feel astringent in the mouth, especially at the finish.
The Reishi/Bolivia carries the same rich chocolatey base as well as a pronounced sour blueberry (yum!) that comes out in the middle and lingers at the end. It is less earthy than the Chaga and not as astringent.
I really enjoyed eating my superfood mushrooms this way. Too bad superfoods don’t have their own food group. Chocolate doesn’t either, and that’s a crying shame!
Tabal Chocolate is available at select retailers in Wisconsin and Minnesota, as well as online at their website.
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