Raw chocolate-- what is it really?
@lemm-huang
12/13/08 08:35:31
13 posts
@sacred-steve
12/13/08 23:08:11
116 posts
@sacred-steve
12/13/08 23:11:00
116 posts
@james-cary
12/14/08 03:02:34
32 posts
@lemm-huang
12/14/08 11:10:00
13 posts
@juicemonkey
02/12/09 06:51:29
1 posts
@sacred-steve
02/15/09 12:56:04
116 posts
@ernesto-b-pantua-jr
02/17/09 06:43:12
7 posts
@sacred-steve
02/17/09 06:45:19
116 posts
@ernesto-b-pantua-jr
02/19/09 22:54:54
7 posts
@sacred-steve
02/20/09 00:50:42
116 posts
@sacred-steve
03/16/09 02:18:35
116 posts
@clay
03/16/09 08:03:51
1,680 posts
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
clay - http://www.thechocolatelife.com/clay/
@sacred-steve
03/16/09 08:54:28
116 posts
@sacred-steve
03/17/09 00:23:21
116 posts
@sacred-steve
03/17/09 00:27:13
116 posts
@clay
03/17/09 17:11:00
1,680 posts
" ... trans fatty acids can be "formed by the high temperatures of frying, so you may be making them yourself." High heat can cause the formation of minuscule amounts of trans fatty acids over extended lengths of time. But temperatures for traditional frying (300 to 350 degrees) and relatively short cooking times (5 to 10 minutes) would have a negligible effect on the formation of trans fat in cooking oil.If as the article states, ""Trans fatty acids don't occur naturally, except for small amounts in a few plants such as pomegranates, cabbage and peas ..." we can assume that there are no trans fats in cocoa butter - and an increase of 1% of zero is zero.
"... a recent [nb: the article was published in 2003] study conducted to determine the levels of trans fat isomers formed by heat found that in canola oil heated to 500 degrees for 30 minutes, trans fat levels were increased by only 1 percent. Traditional frying at lower temperatures for shorter lengths of time would produce significantly fewer trans fats."
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
clay - http://www.thechocolatelife.com/clay/
updated by @clay: 09/08/15 20:09:36
@sacred-steve
03/17/09 18:26:30
116 posts
@clay
03/17/09 21:14:42
1,680 posts
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
clay - http://www.thechocolatelife.com/clay/
@sacred-steve
03/17/09 21:33:31
116 posts
@sacred-steve
03/18/09 16:39:40
116 posts
@ning-geng-ong
04/07/15 03:23:25
36 posts
Following this logic of prioritising antioxidants, would consuming fresh cocoa bean be superior to raw chocolate? I'm asking because the fermentation process and taking the beans out of the pod, in contact with the atmosphere reasonably has the same effect on the beans as cutting apples. This is not discussion just for discussion sake but would really alter my ideas about what I can do with fresh pods.
@ilya-snowdon
07/04/15 03:47:03
20 posts
When People say raw chocolate. it would mean they are looking for the health benefits present in the cocoa beans before Roasting.
So in oder to classify it. one could call it raw if the nutritional value hadn't been cooked of in the processing of the chocolate.
A similar food market to compare it with would be nut butters.
Roasted nuts taste so much better, but roasting changes the nut-butter fat.
I make nut butter in my chocolate melanger with a mix of roasted and unroasted nuts
@gretahass
04/17/17 03:37:09
22 posts
Art and Science, yuupp!! <3
Tags
Activity
Our first podcast episode, Chocolate is Multiple, is live. Please listen and share your feedback!
TheChocolateLife celebrates its 9th anniversary this week, starting publication the week of January 18, 2008. Already planning a 10th Anniversary bash!
Food and Wine Magazine's list of top chocolates in the US.
This appears to have been put together by a committee (there is no byline) and by people who have little or no understanding of the chocolate business. Like most lists produced this way, it's very uneven - mixing very small producers with global mass-market brands, and not differentiation between chocolate makers and confectioners.
What are your thoughts?
This year 2016 was a good year for our small business in Belgium. We now are following some new (for us) small and unique chocolate makers. Such as: Ananda (Ecuador), The Wellington chocolate Factory, Acali, Potamac, Letterpress, PumpStreet Bakery, Dick Taylor and La Naya. We are proud to be the smallest chocolate shop in Belgium following some of the best chocolate makers in the world.
Wishing you all a Merry Christmas and a happy New Year 2016/2017