- Words by Hannah Gingrich
Photos: Ryan Hannigan
Some might say that chocolate is bad for you. Some might say, everything in moderation. Jacquie Mosher of Radiantly Raw Chocolates wants you to forget what you think you know. Her chocolates are packed full of antioxidants, vitamins and love, and they are delicious. How can this be? The skeptics furrow their brows in disbelief, but its true. Forget your daily multivitamin and try one of these delicious raw chocolates. Let your taste buds rejoice and your sweet tooth be soothed, all without feeling a drop of guilt.
What brought you to the idea of starting a chocolate business?
Well, I was diagnosed with Fibromialgia when I was 22. Instead of taking a million different pills, I began experimenting with raw and whole foods. I noticed a huge difference in the way it helped heal my body. However, I missed dessert. I had tried so many terrible gluten free, raw, organic, or dairy free desserts, that I decided I’d get creative in the kitchen. I started experimenting with raw chocolates and kept a stock of them in our refrigerator at home. Soon after we moved to Colorado Springs, I noticed that there was a lack of raw or organic chocolate, which on the East Coast where we’re from, you would find a handful of places to get it. So naturally, Radiantly Raw was born.
Whats you’re favorite chocolate that you make?
“I love the almond butter mustaches, however I recently went on a truffle kick, my coconut cardamum truffle is probably the best chocolate that I’ve made recently.”
Walk me through a day in the life of a chocolate maker.
Well, its like doing the job of 6 people in one. It can be really stressful, one week you’re doing your accounts for days in a row and then you finally get around to making the chocolates, usually late into the night. But when it comes down to it, I’ve never been happier. I love what i’m doing, I love meeting my customers, especially the ones who have allergies. There was a couple I met the other day whose son has special needs, his diet is really restrictive and he had never tasted chocolate because of his allergies. Because my chocolates are allergy free, he was able to have some of my chocolate. They sent me a video of it and I think I cried all over myself. It brings you back to what this is all about.
What makes your chocolate unique?
My chocolates are raw. When I produce my chocolate, I keep everything below a certain temperature, which keeps all the nutrients and enzymes intact and means you’re getting 4 times the amount of nutrients than something that’s been melted down or roasted. I also use raw, local honey to sweeten my chocolates, compared to a lot of vegan chocolates which use agave syrup, which has been controversial due to the similar way corn syrup and agave are processed.
What kind of value does your product add to the community?
There aren’t a lot of allergy friendly options out there, especially soy free. So far, I’m the only raw chocolate maker in the area and I’ve really tried to get involved in the community here. I’ve teamed up with Switchback coffee roasters to make a specialized coffee truffle and I really try to connect and support other local business, because I am one and I know what it means when someone else supports your business. The community here has been fabulous and so supportive.
Jacquie also teamed up with Brewers Republic during Craft Week back in May to create a fantastic chocolate and beer pairing.
How do you feel your chocolate business relates or carries on the chocolate making tradition of the grand chocolate makers in Europe?
Well, I don’t even try to compare it, first because my chocolate is so unique and because its a whole different realm of chocolate making. However, they do have great standards of purity and respect for the process. I think my chocolates relate to the grand chocolate making tradition in the simplicity of the raw ingredients and purity of the product.
What does the future hold for Jacquie Mosher, master chocolate maker? New flavors? New stores? Conquering the world?
I’ll start with conquering Colorado, then we’ll see after that. But really, lots of new flavors, lots of partnering up, lots of fun.
What can the community reading this do for you?
Be healthy, be happy, eat more chocolate. And high five me the next time you see me.
Dairy free, soy free, gluten free, non-GMO, raw, and organic chocolate. Simple ingredients: Coconut oil, honey, cacao powder and vanilla extract.
Recipe: Mint Chocolate Chip Ice Cream Truffle
1/4 cup organic raw coconut butter
1/2 cup organic unrefined coconut oil
1/4 cup organic pure maple syrup
1 1/3 teaspoon organic peppermint extract (or food grade essential oil to taste)
organic raw cacao nibs (for rolling)
Mix coconut butter, coconut oil, maple syrup and peppermint extract in a Vitamix or blender. Chill for 15 minutes until the coconut oil is soft but no longer clear. Lightly blend the separated coconut oil back into the mixture for 10-15 seconds. Scoop into 1 1/2″ balls onto a tray lined with parchment paper. Chill for another 5-10 minutes. Roll balls with hands and press cacao nibs onto surface. Store in fridge or freezer and enjoy!
Coconut oil is proven to aid weight loss, boost immune system and helps reduce the risk of disease. It is an excellent item to have in your diet on a daily basis. Both maple syrup and peppermint reduce inflammation in your body. Cacao nibs are packed with vitamins and minerals, truly a delicious and healthy snack.