CHOCOLATE, HONEY & SYRUP
Chocolate, Honey, and Syrup. These three fine foods from trees and the bees add a dash of joy to the food and drinks make with them.
Chocolate – From bean to bar, we offer heirloom and fair trade varieties of chocolate in powders, nibs, drops and chips as well as cocoa butter. We do not carry any chocolate that contains cheap vegetable fats or vanilla flavoring which is often added to hide the poor quality of the beans and butter.
Our chocolate is high in anti-oxidants with no or low sugar and created through a natural process of atomization using the entire bean without solvents. The result is a pure, high quality chocolate.
This cocoa powder completely dissolves in whatever liquid you choose to mix it in and creates a creamy satisfying drink. Use approximately 2-3 level tablespoons per 8-ounces of hot or cold liquid. Try blending this decadent chocolate in whipped cream, sorbets, pastry and martinis.
Syrup – Our bulk organic maple syrup used to be called grade B, now it’s called “very dark and strong”. This syrup is less refined and contains more nutrients than lighter syrups. This syrup is a staple of the customers of Minglement. We keep this delicious syrup in the wooden refrigerator.
Maple syrup was reportedly the first type of sugar produced in North America, where it remained the main sweetener until the price of cane sugar dropped in the late 1800s. The Anishinaabehe is a collective name for groups of indigenous people who live in the US and Canada comprised of several Algonquian tribes including Potawatomi, Algonquin, Ojibway, Mississauga, Nipissing, Saulteaux, Ottawa, and Oji-Cree communities. They taught early settlers how to obtain maple sap and reduce it to syrup. We owe much to the wisdom of the first peoples knowledge so freely shared with our country’s first immigrants.
H
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Local & Regional
Honey
in Bulk
Before the time of patriarchy and the sky gods, bee priestesses served the goddess and were the intermediaries between the Sacred and society.
We carry raw honey selections, avoiding heating so as to preserve all the natural vitamins, enzymes and other nutritional elements. Delicate aromas, yeast and enzymes which are responsible for activating vitamins and minerals in the body system are partially destroyed when honey is heated.
Raw Honey is an alkaline-forming food and contains ingredients similar to those found in fruits, which become alkaline in the digestive system. It still contains amylase, an enzyme concentrated in flower pollen which can help predigest starchy foods like breads. Raw honey is relatively low in moisture content and has a high antioxidant level.
Characterized by fine textured crystals, raw honey and often contains particles and flecks of bee pollen, honeycomb bits and propolis.
Honey will eventually granulate and crystallize to a butter-like consistency after a month or two. You can gently re-melt it in a jar in a pan of water or a double boiler using low heat. Or use it crystallized to spread on bread, dissolve it in hot coffee or tea, and for cooking and baking as well as for shrubs too.
Honey is used by many for wounds because of its anti bacterial qualities.
