Is organic chocolate really healthier than regular chocolate?

Chocolate lovers often look for ways to justify their sweet indulgence. It seems that raw chocolate is the perfect solution for all sweet tooths who are also health-conscious. However, there are also many sceptics who believe that it is impossible for a dessert to be healthy - that indulging the taste buds and high levels of beneficial nutrients are simply not compatible. So we decided to investigate what''s really behind this somewhat mysterious, but recently increasingly popular food called raw chocolate.

The manufacturing process

In the process of making regular chocolate,the cocoa beans undergo various processes - from fermentation to roasting, which takes place at very high temperatures - that give the final product its distinctive colour and taste. What makes precision chocolate special, however, is that instead of roasting, a completely natural method is used, namely the sun-drying of the cocoa beans. While this is more time-consuming and, as a result, the price of the chocolate is generally slightly higher, it is precisely this production process that allows much more of the beneficial substances to be preserved.

The essence of a simple way of eating is to preserve the beneficial nutrients, which are often destroyed by conventional cooking methods, which also involve heating to high temperatures.

Therefore, raw foods are all foods whose individual ingredients have not been heated above 42 °C during the production process. Raw chocolate is also characterised by the fact that it does not contain any processed ingredients (e.g. refined sugar, etc.) and contains a very high proportion of cocoa (at least 75 %) and, in principle, a higher proportion of cocoa butter than other types of chocolate. Like regular chocolates, it can be made with a variety of additives such as fruit, vanilla, mint, etc.

"Superfood" - just a myth?

Chocolate is often referred to as a so-called superfood. Foods such as goji berries, spirulina, coconut water, maca and so on are also part of this category. It may seem that most of these are rather exotic, but we also associate the term superfood with a number of foods or plants that are quite typical of our region and that are available at practically every turn, and free of charge. For example, nettles, which are perceived by many as an annoying weed, are in fact an extremely useful plant, containing a huge amount of essential nutrients.

And it is the high proportion of health-promoting nutrients that turns certain foods into superfoods.

Many people are sceptical about this label, saying that it is not a precisely or professionally defined term and that it is open to manipulation and marketing. However, whether or not one agrees with the label, the undeniable fact remains that, compared to conventional chocolate, organic chocolate contains a much higher proportion of iron, zinc, magnesium and vitamin C, and is also richer in antioxidants, substances that prevent the onset of a number of diseases (including various types of cancer). The function of antioxidants is to bind harmful radicals and thus prevent what is known as oxidative stress, which, although it does not manifest itself in clear symptoms that are quickly noticeable, is mainly harmful to the human organism in the long term, as it is responsible for the development of various chronic diseases. Whether or not it is truly a "superfood", it is certainly a good alternative to most conventional chocolates, which can be enjoyed in moderation without feeling guilty.

Homemade precision desserts

You can enjoy raw chocolate as a treat on its own, but it can also be used as one of the ingredients for desserts, both regular and fully raw, which have become a big hit lately. These desserts are usually based on a variety of nuts instead of the traditional sponge cakes made from eggs, flour, etc. When making it, you should bear in mind that fresh chocolate is slightly more bitter than regular chocolate, so it should generally be combined with ingredients that contain a slightly higher proportion of natural sugar (bananas, dates, etc.), but it can also work well in combination with acidic forest fruits, if you like those flavours, of course. So there are plenty of possibilities.

Use the recipes that are increasingly being found on the internet as a starting point, and always try to spice it up with a pinch of your own imagination.

The desserts you prepare in this way will not only be delicious and healthy, they will also be completely unique, because you will have put a little bit of yourself into them, which will surely be appreciated by those you serve your culinary masterpiece to. Don''t worry if your home-made desserts are not the most appealing to look at, because it is much more important that they are desserts made with love - and such food, however divided the experts may be, certainly deserves the name "superfood". Have a good run!