...is like comparing nuclear warhead strength. Where warheads are measured in megatons of explosive power, the antioxidants in chocolate are measured in a value called the ORAC value. Both pack a powerful punch of antioxidants to fight toxins and theobromine to vaporize your stress in one or two bites.
Raw food zealots will tell you that a roasted bean chocolate is bad and that raw chocolate is good. Chocolate snobs will say that the best chocolate must be properly fermented and roasted to be good enough to eat.
Here we have the divide between what may be the "nutritionism" and "foodism" people in the world. Two completely different philosophies and worldviews...two different reasons for eating. The first is eating for the nutrients and the second is eating for the pleasure. Just like two different religions there seems to be no way to reconcile their differences.
I have been curious about these juxtaposed positions for a while now and am just beginning to understand some of the issues.
Take the antioxidants for example. Raw chocolate is 5 times more potent than strawberries...however 72% dark is still almost 3 times as strong.
So there is a food that tastes amazing and is 3 to 5 times as potent in antioxidants as strawberries?! That is GOOD NEWS! Why can't we just get along!
If you are only eating chocolate for the health reasons and you can afford the price (nearly 3 times as high), you should only eat raw chocolate. If you love chocolate made bean-to-bar in the traditional ways, don't feel guilty!
Both ways of living are correct! What you eat is important, but are you really "what you eat?" Maybe the new phrase should be "you are HOW you eat!" If you savour your food and enjoy it you are most likely a person who savours friendships and enjoys spending time with people. If you pick foods that are the best for your body, you are probably someone who surrounds yourself with quality people.
Recently I encountered a source for raw and unfermented beans. I was shocked at the difference in price per kilo. The raw beans are almost 5 times as expensive per kilo!!! And that is compared to the fair trade prices I already pay to the farmers direct! Something is strange here....ok the raw beans take more time to peal and winnow, but other than that, why so much more expensive? Could this mean that raw chocolate bars can cost 5 times the price of regular gourmet chocolate?
The jury is still out on that one. However being the experimentalists we are, CariBeans is announcing our first Raw Chocolate Bar. Try it and decide for yourself if you are a 5 or a 10 megaton nuclear chocolate eater!
Chocolate Diaries from the Caribeans Bean-To-Bar chocolate maker..