Raw Chocolate
Posted in:
Make Mine Raw ... (Read-Only)
Greetings Chocolate Lifers,I have been enjoying so much rich information from perusing this website, the time has come for my debut contribution - a discussion on "Raw Chocolate". Now before everybody launches into this based on personal convictions of the "correct", "traditional", or "market standard" way of processing chocolate, let us take a moment to consider the nature of human knowledge and how it progresses through the ages, be it scientific breakthroughs or cultural/industrial practices pertaining to food handling, and how the accepted assumptions of one age can be overturned and proven "false" by new "discoveries". Thus, let us keep an open mind and really consider other possibilities than the known, than what's conventional. That being said, this forum post is intended to be a place for discussion citing scientific studies, and experts in the field and on the ground, to
see if there is anything of real value that can be gained by examining chocolate from a slightly different vantage point.
My interests in chocolate grew out of my involvement in
the Raw Food movement (Youtube: David Wolfe), which for me is a fairly radical attempt to get as far away from the industrial and agricultural "revolution's" impacts on human health, and ecological health, by
eating as close to the natural source as possible. Now, the discussion of raw foods is intimately intertwined with many other political issues, including organics (an attempt to lessen artificial pesticides and fertilizers which destroy long-term soil fertility), fair-trade (an attempt to equalize the economies of a global commodity market), human nutrition (the well known debate on the heat sensitive nature of enzymes, amino acids, and certain vitamins, ect.), and so on.
While not being for everybody, and perhaps most valuable only as a cleanse (as opposed to a long-term diet; research: Daniel Vitalis), I feel totally confident in saying that going raw for several months completely changed my experience of life in a drastically positive way. As raw foodists sought vegan sources of high-vitamin/mineral content foods, we saw the birth of
the "Superfood" movement (research: David Wolfe, Linus Pauling), which brought to general market a certain pricy commodity being sold as "Raw Chocolate".
Praised for its rich mineral content, along with a wide array of psychoactive components, minimally processed cacao products fast grew into a trendy health-fad among "conscious" consumers who could afford it. As someone who came to chocolate from this perspective, I now am delving deeper into the history, the processing, the business, and the fine culinary aspects of cacao.
From my understanding, all fine chocolatiers roast their beans, a process which chemically alters the cacao in a way which produces the flavor profiles commonly associated with "good" chocolate. Now, there are
two different approaches to come at this subject from this point: there is
the personal approach which is most concerned with how different chocolate products make me
feel. And then there is
the scientific perspective incorporating biochemistry, and how various practices of processing affect human health and nutrition.
From
the personal perspective, I have this to say.
All "processed" chocolate, (ie. pressed at high temps/pressures, roasted, conched...)
makes me feel bad compared to "raw" chocolate, despite the "fine" chocolates having a more subtle flavor profile. Now, the fine chocolatier would say I have not developed the palate for differentiating the subtle flavors of fine chocolate; the raw foodist would say the chocolate connoisseurs have not detoxed their body enough to feel the effects of eating the processed chocolate. Again, this claim is personal to me, although being confirmed by many people I know.
Now then, of
the scientific perspective, examining how the chemical constituents (changed by different processing techniques) affects our biological system, I have heard several claims made. The first is that heating cacao (in the pressing to remove the oil, and in the roasting) kills the enzymes. I have also heard it argued that cacao does not contain considerable enzymes after the fermentation process. Next, exposing the cacao to high temps (especially over 200 degrees F.) supposedly reduces and/or eliminates the presence of some of cacao's fancier psycoative molecules such as phenylethylamine, anandamine, and tryptophan, as well as deteriorates the methylxanthines from theobromine into caffeine. Third, high-temp processing has been said to lessen the nutritional value of chocolate by reducing the amounts of vitamin C, as well as many of the other nutrients found in an unpressed, unroasted cacao bean (B-vitamins...). Lastly, and claimed by David Wolfe to be the final arbiter on "raw" versus "processed", all high-temp exposed chocolate contains rancid omega fatty acids (trans-fats) which can cause an inflammatory reaction once consumed by humans, whereas "raw" cacao contains stable omega fatty acids beneficial to human health.
{
for information purposes: "
raw" is generally defined as
never having been heated over 118
degrees Fahrenheit. All chocolate that I know of being sold as
"raw" has been fermented, which does take the temp over 118 degrees F.
However, the difference from this point is in the processing which takes
place once the beans get in the hands of the "chocolate maker".}
updated by @Sirius Chocolate: 12/13/24 12:16:49
