A Fresno chocolatier is using Valley-grown and produced olive oil to craft a unique chocolate bar with surprising health benefits.
Elisia Otavi-Makmur is the owner of Raphio Chocolate in Fresno. She specializes in Artisan dark chocolate made with only cocoa beans, organic cane sugar and cocoa butter. She makes all the bars from scratch in Fresno.
Raphio Chocolate teamed up with Enzo Olive Oil to create two new chocolate bars, one with clementine olive oil and one with lemon olive oil. Enzo’s Organic Clementine Crush Olive Oil is made with olives and clementines both grown in the Valley.
“We co-crush the clementines with the olives when we’re pressing and making the oil,” Enzo’s Table Director of Operations Vincent Ricchiuti said. “Chocolate and olive oil is a very decadent pairing, and very few people do it correctly.”
The two Valley-based companies have seemed to pull it off. The Clementine Olive Oil Chocolate bar won gold and Meyer Lemon Olive Oil Chocolate bar won silver at the San Francisco International Chocolate Salon.
All of Raphio’s Chocolate starts at 72% cocoa. Otavi-Makmur explains the olive oil and cocoa make for a healthy mix as well. Real cocoa is a superfood.
“The antioxidant alone is between 10 to 30% more than berries, calcium is higher than cow’s milk,” Otavi-Makmur said. She added there’s also magnesium, iron and fiber. “This is what real chocolate is supposed to taste like!”
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