Dear Samantha, I don't have a lot of confidence in that report only because they are reporting such a huge swing in the min and max values (202 to over 1000) for a 100% cacao bar (the 1000 level was probably gotten from a bar where the beans were not roasted and the 202 value was probably from a bar where the beans were minimally roasted; The more you roast, the more you blow out the antioxidants--this is a repeatable experimental fact.) Even the cocoa (cacao) powder which is devoid of about 80% of the cocoa (cacao) butter is reported to be in the 600 range on average with a much smaller range in min and max values probably because they do much of the pressing in the industry before the beans are roasted. On a per weight basis since it is much more concentrated, it should be much higher than the bar.
Thanks Clay for that added clarification!
The unit notation umoleTE/g means micromole of trolox equivalents per gram. That is a mistake actually!
Thanks for pointing that out! The bean we use is officially called "Arriba Nacional Aromica". It is sourced from Ecuador.
Hearts!!
Sacred Steve
In the article you reference on agave nectar, you start out talking about maple sugar and mention that you use "Criollo Aromica Ecuadorian" beans to make your chocolate. I have never heard of this kind of bean. Can you let us know more?
Also, could you please explain for everyone what "600 umoleTE/g" means, not just spell out the technical terms.
ORAC stands for Oxygen Radical Absorption Capacity but people may not know what that means.
Thanks,
:: Clay
