We were asked on raw chocolate for many of our chocolate lovers. raw chocolate is considered healthier because of high levels of antioxidants. This article deals with raw chocolate and how it differs from other high-quality chocolates.
What is the best raw chocolate?
According to the "good chocolate karma" plain chocolate 1 / 3rd more antioxidants than regular chocolate. Cocoa is rich in phenolic phytochemicals, flavonoids or, indicating the presence of known antioxidants that can prevent cancer, heart disease and other diseases. Some people have argued that there is "raw chocolate". All the chocolate to the taste of chocolate, which will be heated to the firing temperature at a given time.
What happens to the antioxidants in the regular chocolate?
Flavonoids and antioxidants can break when heated. Most of the loss of antioxidants occurs when the beans are fermented. The grain fermentation usually reach temperatures above 120 ° F. Plain chocolate is made with a very short fermentation time, typically about 15% of the time normally used. Raw chocolate is roasted at lower temperatures; less than 105 ° C instead of 300 ° F. The result of this processing is a chocolate that is longer than its intact antioxidants.
So why are not more of chocolates manufactured using raw chocolate?
Raw chocolate is not chocolate taste that has come to love. Cocoa is bitter beans, and we do the heavenly taste for fermentation and baking it. Raw cocoa is also higher than cocoa butter in the chocolate normal, for lack of complete and roast fermentation; Cocoa butter has not been "cooked out".
High-quality chocolate
Chocolate processing is usually done by large plant operations. trucks cocoa beans are collected and processed in large batches. Cocoa beans are a large number of farms, possibly in different locations and countries. Cocoa beans are a wide range of sizes and can be in various states of fermentation and drying.
Smaller chocolate producers can be more selective. The producer works with Lucienne, for example, to buy directly from farmers cocoa beans and processes in small batches. This allows control of fermentation, drying and roasting.
The beans are sorted and graded. During roasting, the beans are of similar size. The beans are roasted slowly at a temperature below better preserve the antioxidant. They are processed in small batches to better control the process.
The operations of the plant larger, beans with large variations in size are roasted together. Because the smaller grains roasted beans will be faster than large roast time is extended to manage all of roasting all larger grains. It also means more roasting smaller grains. Large roasters operate at very high temperatures, which degrades more antioxidants.
The end result is that the small chocolate quality producers, high retain as much as possible the antioxidant at the same time provides a chocolate flavour which is satisfactory of high-quality chocolate products levels in small batches controlled to be higher.
A possible drawback of eating chocolate bars for the flavonoids and antioxidants is that fat. If chocolate or dark chocolate Treaty, which consists of two cocoa solids and cocoa butter. Cocoa butter is composed of approximately 39% of "good" fats (monounsaturated and polyunsaturated) and 71% saturated fat. Looking again Lucienne producer of chocolate, we see a small high-grade operation can produce chocolate has a higher cocoa solids content than most plants chocolates. The strictly controlled process and reducing roasting time reduces bitter tastes that require cocoa butter and vanilla added to hide. Chocolate has a better taste, low in fat.
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