Our own home-made paleo muffins with zero sugar added 85% chocolate chips, which uses NZ whole milk as the natural sweetener.
Siamaya 85% Chocolate couverture, Banana, Almond, Raw Forest Honey, Tapioca, Pasture-raised Chicken Eggs
The chocolate we use is:
- Single-estate artisanal made chocolate
- Just 2 whole-food ingredients, nothing processed
- Zero added sugar & no artificial sweeteners
- Keto-friendly (not the muffin though)
- Lab tested for Cadmium and Lead
- Hand-selected beans by our artisan chocolate-maker Siamaya
Zero-sugar chocolate is all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.
Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative:
New Zealand grass-fed whole milk
The natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Chiang Dao, Chiang Mai.
There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together.
Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.
An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.
Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.