While many people are dubbed to be certified CHOCO-HOLICS, not many knew of the difference between eating raw chocolate and dark chocolate.
A lot of people know that dark chocolates are healthier than those of the ordinary milk chocolate bars seen and loved by children and the elderly alike.
But what many does not understand is that there a purer and healthier alternative to eating a sweet chocolatey treat.
Cacao is a seed/bean that came from the Theobroma Cacao Tree, which is used in a lot of the desserts you see today.
It is considered to be the most basic and natural ingredient anyone can play with because of its raw flavors that can be easily mixed and matched with other resources.
Dark Chocolates came from cacao seeds that have been processed into a dessert loved by many—especially since these chocolates are healthier than standard milk chocolate ones.
For one thing, dark chocolates have grown an enormous market, especially around health enthusiasts.
There is a lot of difference between raw cacao chocolates and processed dark chocolates.
It is essential to understand those factors especially if you are one of the people who are
Enzymes are the ones that help absorb the natural minerals inside cacao, which are then preserved during the chocolate processing.
These are an essential aid to digestion and absorption of vitamins and minerals as these will be the one to keep an individual’s body and over-all being healthy.
Chocolates have enzymes as well.
Because these sets of chocolates have been processed through heat, the enzymes are removed.
For the apparent reason, dark chocolates have more sugar in them to appeal to a broader range of audiences.
Because raw cacao has a bitter taste in them, people thought of a way to eliminate its bitter taste without compromising most of its healthy attributes.
Of course, one might argue that there are some unsweetened dark chocolates in the market, but those are actually 100% dark chocolates (little to no significant processing done).
Some dark cacao chocolates do have sugar in the mix, but those sugars are all-natural.
An example would be what MS3 Chocolates use in their products – the COCO Sugar. (more about coco sugar, click here)
Raw Chocolates do not contain milk or any dairy ingredients. Brands such as MS3 Chocolate use cacao oils or raw cacao butter as natural sweeteners and emulsifiers.
While dark chocolates do have some added milk into its mix, people claim it to be far healthier than those of regular milk chocolates due to the amount of the ingredient used.
Although dark chocolates are indeed healthier. Some dark chocolates were made using alternative emulsifiers that are fat-free and dairy-free as well, which are oils, soy lecithin, and coconut milk.
*Emulsifiers – substances used to make chocolate rich, creamy, and thick.
Most people do not find a difference in taste between a raw chocolate bar versus a dark chocolate bar during the first bite.
But expert chocolate-enthusiasts would definitely be saying otherwise.
The hints might be subtle, but the factors are certainly there, especially for the trained palette.
Raw chocolates are fresher. Therefore, it tastes more abundant than those of dark chocolate because all of its components are all-natural.
Dark chocolates have sugar and milk added into the mix, which at times mask its authentic taste.
Due to multiple heating processes dark chocolate has gone through, its natural flavor has depreciated because of much exposure from the heat.
Technically, raw chocolate and dark chocolate are similar in terms of its origin as both came from the precious fruits of Theobroma Cacao Tree.
Both are then harvested and processed until it reaches a certain point wherein it meets its full potential as a delicious and edible raw or dark chocolate.