The following link from Forbes magazine details the latest research on chocolate’s benefits to mind and body.
Category Archives: Health & Chocolate
Here’s a link to some new programs Hershey is initiating in Ghana and the Ivory Coast, areas historically rife with child labor, and other travesties.
I recently had a chance to taste two of the newly imported Cailler bars (on Amazon at $27.64 for 13.8 ounces), one with hazelnuts, blueberries and almonds, and the other with cranberries and almonds. Both are beautiful, jewel-like creations with fruits and nuts imbedded into delicious thick slabs of UTZ certified dark chocolate. I bought them on Amazon, but they seem to have sold out. Having become a devotee…a chic way of saying addicted…I tried the Aldi roasted hazelnut bars in milk and dark chocolate, as they were UTZ certified and I thought might be worthy contenders. Of course, the enormous cost saving was also a big draw.
The Aldi bars were worthy contenders, though not as visually arresting as Cailler’s. They weigh in at a smidge over seven ounces each, are are really semi-sweet at 50% cocoa, and for $2.25 a pop they’re an extraordinary bargain. The chocolate is delicious, especially the dark bar, and the roasted whole hazelnuts perfectly crunchy and rich. One portion, a seventh of a bar, is a dessert unto itself. If you like milk chocolate you will probably prefer that version. For me, the dark one is really stellar.
Now, I just wish Aldi would offer their single origin mini bars on a regular basis. They were truly amazing.
Regina Monaco has a PhD in Chemistry, and her research is in the areas of physical chemistry, thermodynamics, and biochemistry. As a chocolatier, she always tries to use her scientific background to understand every step of chocolate-making process.
Regina likes to study the characteristics of every batch carefully: is the roast dark or light, considering the type of cacao used? Is the body smooth, light, creamy, rich, and flavorful or sticky, heavy, grainy, bitter and thin? She analyzes so she can maximize the positive attributes and minimize any negative notes, textures, or flavors.
Her mission at BronxGrrl chocolate is to make unique, quirkily imperfect chocolate with personality. Each batch is just a little different.
I tried a Maple Pecan Bubble. It was creamy, perfectly sweetened, and, with its crown of crunchy nuts and dusting of maple sugar, very satisfying to eat and look at. The chocolate itself was tempered beautifully. The texture dense, and the flavor profile earthy but still sophisticated. I actually ate it in two installments as I wanted it to last.
You might also try her Bubble with Pecans and Cranberries and the heart shaped truffles with raspberry, sour cherry, maple ganache, made with their family’s maple syrup. Both sound divine to me.
Stuart & Mhairi Craig, creators of Double Spiral Chocolate, named it after an ancient Celtic symbol resembling the Taoist Yin-Yang. Two opposing spirals emerge from a single line to signify how opposite components can find balance. The opposites they speak of are taste & nutrition. One of the guiding forces behind their company is minimal processing with only 2 or 3 organic ingredients sourced by Direct or Fair Trade: cacao beans (70+%), unrefined cane sugar (non-centrifugal*)and a whole food ingredient like mint leaves, raspberry, ginger, etc.
I sampled the Tanzania 75% Kokoa Kamila and the Haitian 73% with freeze dried banana. While two bars is not a comprehensive review of their wares, it does indicate attention to detail and quality. Their lack of cocoa butter makes for a slightly drier finish. I was quite taken with the banana bar as the character of the chocolate was a great match for the tiny pulverized pieces of freeze dried fruit. The Tanzania bar had a pronounced rustic quality.
Check Double Spiral out if you are a purist who seeks a minimally processed bar that connects you with the bean’s true nature.
*Non-Centifugal Sugar (NCS) – This organic, fair trade, traditional raw sugar is obtained by evaporating water from sugarcane juice. Importantly, there is no centrifugation step to remove the nutrient rich molasses. NCS is produced in sugarcane growing regions around the world, and known by many different names such as panela, rapadura, jaggery, gur, kokuto or muscovado. These have superior nutrient content compared to other ‘brown sugars’, such as turbinado, demerara or refined sugars mixed with molasses.
Dark milk chocolate is the perfect choice for people who say they don’t like dark chocolate but want to eat it for its health benefits. They get a more intense cacao experience without any of the bitterness, acidity, tobacco, coffee, or terroir flavors often associated with a 70% bar. In addition, I have also found friends will try a dark milk and be more open minded about tasting a truly dark chocolate. For me, a lover of dark bars, these dark milks provide a dessert-like interlude with their incredibly creamy texture and slightly higher sugar content.
I just sampled two great dark milk bars from Dark Forest Chocolate, a bean to bar maker in Lancaster, NY. I first reviewed their wares in 2015 and was enraptured by a Goat Milk 50% chocolate. Luckily for those of you who love it, or haven’t tried it yet, it’s still in their repertoire. (See the review here: https://chocolateratings.wordpress.com/2015/07/25/dark-forest-single-origin-bean-to-bar-chocolate/)
It takes great skill to add just the right amount of heat to chocolate so it accentuates the properties of the bean while providing something new and exciting. Dark Forest Chocolate has achieved that elusive balance. Their 50% dark milk Cinnamon Pepper bar has no black pepper, just cocoa beans, sugar, cacao butter, whole milk powder, Ceylon cinnamon, and cayenne. It was delicious and satisfyingly complex. I also love the 24 little rectangles the bar neatly breaks into. Each piece provides the perfect morsel to savor this luscious combination of velvety textured chocolate and heat.
I also sampled their Salted Malted Milk Chocolate bar, another dark milk offering with unique malted milk undertones that triggered memories of malted milk balls…though at a far more adult level. Barley malt (the main component of malted milk powder) adds an retro flavor reminiscent of old fashioned soda fountains where malted milk, egg creams, and ice cream sodas were the coin of the realm.
I was so heartened to read this report (see link below) from Madecasse about improving conditions for cocoa farmers and workers. Thankfully, they, Singing Rooster, and many other chocolate companies are changing the economic landscape of the industry. It may seem like a drop in the ocean compared to the impact of huge chocolate companies, but they are all doing what Gandhi suggested: Being the change they want to see, and I am grateful.