Chocolate lovers have asked us about raw chocolate. Raw chocolate has more antioxidants, making it healthier. This article compares raw chocolate to premium chocolate.
Raw chocolate’s advantages?
Raw chocolate, according to “Good Chocolate Karma,” provides 33% more antioxidants. Cocoa contains potent antioxidants called phenolic phytochemicals, or flavonoids. Cocoa has more flavonoids and antioxidants than green tea or red wine, although all three do. “Raw chocolate” does not exist. To taste like lindt chocolate bar, the chocolate will need to be heated. Fermentation can raise the seed’s temperature to 104–122 degrees Fahrenheit. Fermentation in seed pods is hard to control.
How do chocolate antioxidants digest?
Heating destroys flavonoids and antioxidants. Fermentation reduces antioxidants from beans. Beans fermenting at 120 degrees Fahrenheit. Roasting burns more.
Raw chocolate fermentation is accelerated by 15%. Raw chocolate is roasted at less than 105 degrees Fahrenheit, compared to 300 degrees for ordinary chocolate. This technique generates antioxidant-rich chocolate.
Why aren’t there more raw chocolate treats?
Taste. Raw chocolate tastes different. After fermentation and roasting, bitter cocoa beans taste great. Raw cocoa contains more cocoa butter than regular cocoa since it is not fermented or roasted.
Superior Chocolate
Large factories make chocolate. Cocoa beans are trucked in and processed at once. Cocoa beans come from several farms, maybe in numerous countries. Cocoa beans vary in size, fermentation, and dryness.
Smaller chocolate manufacturers may be more selective. Lucienne’s supplier buys cocoa beans from farmers and prepares them in small batches. This lets you control brewing, drying, and roasting.
High temperatures and fermentation destroy flavonoids, so watch the beans and stop when they’re ready.
Size-graded beans are separated. Roasted beans shrink uniformly. This ensures that all beans are roasted properly at the same time. Slow roasting preserves antioxidants in beans. They are made in small batches to ensure quality.
Massive factories roast beans of all sizes together. Because smaller beans roast faster, larger beans take longer. Smaller beans will over roast. High heat in large roasters destroy antioxidants.
Thus, tiny, high-quality chocolate makers conserve antioxidants while maintaining taste. We don’t know how much antioxidants raw chocolate will retain, but even in the best case, it’s only a third higher than regular chocolate prepared in large factories. Small-batch, high-quality chocolate has a higher concentration.
