Organic dark chocolate – sweet but not too sweet and almost lustful in its intensity. Chocolate is a potent source of antioxidants – and some research indicates that chocolate benefits the circulatory system and may offer anti-carcinogenic effects. These effects are made more potent the higher the cocoa content is; that is, the darker the chocolate, the better it is for you. Chocolate is also a rich source of minerals including magnesium, manganese, zinc, copper and iron. Milk chocolate should be avoided, if possible, as it contains powdered milk which rife with oxidized cholesterol.
When choosing chocolate you may rely on a few factors: the ingredients, whether an emulsifying agent such as soy lecithin is used as well as the ethics and social responsibility of the manufacturer.
Prefer a chocolate made with whole, unrefined cane sugar which retains its mineral content. Or choose a dark bitter chocolate without sugar added.
Avoid chocolates with soy-based emulsifiers, prefer chocolates with a higher cocoa butter content.
Social & Environmental Sustainability
Choose a dark chocolate from a company who sources organic ingredients and from farmers that are treated equitably, paid fairly and who practice sustainable techniques.
Organic chocolate does not only have a higher nutritional value but also a distinct smell and vivid taste.
Raw plant based foods provide antioxidants to help rid your body of toxins and boost your immune system. Foods cooked above 42°C lose various nutrients and enzymes.