Raw chocolate-- what is it really?
@sarah-hart
10/31/08 08:30:18
63 posts
updated by @sarah-hart: 04/09/15 07:26:57
@sacred-steve
10/31/08 16:11:31
116 posts
@clay
10/31/08 17:16:19
1,680 posts
In the article you reference on agave nectar, you start out talking about maple sugar and mention that you use "Criollo Aromica Ecuadorian" beans to make your chocolate. I have never heard of this kind of bean. Can you let us know more?
Also, could you please explain for everyone what "600 umoleTE/g" means, not just spell out the technical terms.
ORAC stands for Oxygen Radical Absorption Capacity but people may not know what that means.
Thanks,
:: Clay
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clay - http://www.thechocolatelife.com/clay/
updated by @clay: 07/01/17 10:34:50
@sacred-steve
10/31/08 17:27:47
116 posts
Thanks Clay for that added clarification!
The unit notation umoleTE/g means micromole of trolox equivalents per gram. That is a mistake actually!
Thanks for pointing that out! The bean we use is officially called "Arriba Nacional Aromica". It is sourced from Ecuador.
Hearts!!
Sacred Steve
@clay
10/31/08 19:22:53
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@sacred-steve
10/31/08 23:24:27
116 posts
@sacred-steve
10/31/08 23:54:46
116 posts
Dear Samantha, I don't have a lot of confidence in that report only because they are reporting such a huge swing in the min and max values (202 to over 1000) for a 100% cacao bar (the 1000 level was probably gotten from a bar where the beans were not roasted and the 202 value was probably from a bar where the beans were minimally roasted; The more you roast, the more you blow out the antioxidants--this is a repeatable experimental fact.) Even the cocoa (cacao) powder which is devoid of about 80% of the cocoa (cacao) butter is reported to be in the 600 range on average with a much smaller range in min and max values probably because they do much of the pressing in the industry before the beans are roasted. On a per weight basis since it is much more concentrated, it should be much higher than the bar.
@sacred-steve
11/01/08 00:00:06
116 posts
@sacred-steve
11/01/08 00:01:52
116 posts
@sacred-steve
11/01/08 00:43:19
116 posts
@sarah-hart
11/01/08 18:09:14
63 posts
@sacred-steve
11/02/08 01:03:41
116 posts
@clay
11/02/08 16:17:30
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@sacred-steve
11/03/08 05:11:35
116 posts
@sacred-steve
11/03/08 07:13:54
116 posts
@sacred-steve
11/03/08 07:19:51
116 posts
@eric-durtschi
11/03/08 07:36:14
38 posts
@sacred-steve
11/03/08 07:55:46
116 posts
@sacred-steve
11/03/08 07:58:04
116 posts
@koa-kahili
11/04/08 10:08:35
7 posts
@sacred-steve
11/04/08 10:38:57
116 posts
updated by @sacred-steve: 09/08/15 20:09:14
@sacred-steve
11/04/08 11:07:52
116 posts
@chocovore
11/06/08 18:15:11
6 posts
@sacred-steve
11/06/08 18:19:24
116 posts
@clay
11/07/08 07:14:24
1,680 posts
Chocovore - Scores will also vary widely based on the variety. For example, one of the reasons criollos are pale is that they have lower concentrations of polyphenols. So they will have lower ORAC scores right out of the pod. To really generalize: The darker the bean, the higher the concentration of polyphenols, and the higher the ORAC score. But not always.
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clay - http://www.thechocolatelife.com/clay/
updated by @clay: 07/01/17 10:37:01
@sacred-steve
11/24/08 11:11:36
116 posts
@sacred-steve
11/24/08 16:42:17
116 posts
@clay
11/24/08 18:57:57
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@chocofiles
11/29/08 08:09:43
251 posts
@eric-durtschi
12/01/08 08:25:09
38 posts
@sacred-steve
12/11/08 19:44:03
116 posts
@eric-durtschi
12/11/08 20:04:43
38 posts
@eric-durtschi
12/12/08 06:50:14
38 posts
@clay
12/12/08 07:57:09
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@lemm-huang
12/12/08 11:22:22
13 posts
@james-cary
12/12/08 15:56:45
32 posts
@chocovore
12/12/08 18:24:14
6 posts
@sacred-steve
12/12/08 20:58:43
116 posts
@sacred-steve
12/12/08 21:09:12
116 posts
@lemm-huang
12/12/08 22:26:16
13 posts
@volker-lehmann
12/13/08 05:17:26
4 posts
updated by @volker-lehmann: 07/04/15 21:38:40
@clay
12/13/08 05:23:52
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
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