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    » Home » Pantry » For the Love of Organic Dark Chocolate

    For the Love of Organic Dark Chocolate

    Posted: Feb 11, 2010 · Updated: Dec 16, 2022 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Organic dark chocolate - sweet but not too sweet and almost lustful in its intensity.  There's no treat that quite fulfills the essence of Valentine's Day like a good, organic dark chocolate.  Serve it as it suits: in a mousse, in hot chocolate or in a beautiful bar of chocolate.  Organic dark chocolate is a special treat - especially when shared with your loved one on Valentine's Day.

    Why Choose Organic Dark Chocolate

    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.

    Organic Dark Chocolate: A Brand-by-brand Analysis

    The quality of ingredients and the integrity of manufacturers can vary from brand-to-brand.  From types of sugar and whether or not a company uses soy-based emulsifiers, we examine the details of six organic dark chocolate brands, their ingredients, parent companies and their ethics surrounding social and global responsibility.

    How I Choose My Organic Dark Chocolate

    I am a chocolate lover.  Organic chocolate and long hot baths are among my two biggest vices - and when I choose a dark chocolate, I 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.

    Sugar: In my kitchen, I avoid refined sweeteners and so if I'm going to enjoy a good organic dark chocolate, I want it to count; that is, I prefer a chocolate made with whole, unrefined cane sugar which retains its mineral content.  That said, any sugar is still a sugar - minerals intact or not.

    Emulsifiers: I try my best to avoid chocolates with soy-based emulsifiers, preferring, instead, to enjoy a chocolate with a higher cocoa butter content as cocoa butter is rich in stearic acid - a wholesome, nourishing fat.  This is my personal preference, but note that the inclusion of a higher content of cocoa butter (as opposed to an emulsifier like lecithin) results in a more dilute flavor which is why some manufacturers, such as Green & Blacks choose to use an emulsifier: it's about flavor.  My personal preference, however, ranks fat content above intensity of flavor.  Note that when an emulsifying agent is used, it is quite dilute and used in very little quantity.

    Social & Environmental Sustainability: And, without a doubt, I choose a good dark chocolate from a company who sources organic ingredients and from farmers that are treated equitably, paid fairly and who practice sustainable techniques - that does not mean I only look for the Fair Trade label which is an expensive designation.

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    Reader Interactions

    Comments

    1. Robin Anderson says

      January 24, 2016 at 5:10 pm

      I'm surprised to see no discussion of processing temperatures (essential to remain low or benefits are lost) or other details of how these chocolates are created, technically. I'm less interested in whether or not a big company is supplying a product than in whether or not that company knows how to create healthful products.

      • Jenny says

        January 25, 2016 at 12:36 pm

        That's great information you should include on your own blog.

    2. Deborah says

      January 23, 2013 at 10:29 pm

      Hi Jenny,
      Just made a Pineapple Upside down cake using your coconut cake recipe, and can I just say? Yummmmmmmm... Some may not like it because of the comparison of "regular" upside down pineapple cake... but, oh.my.goodness!!!
      I LOVED it.
      I enjoyed this post on chocolate... I thought I was doing good with "the dark chocolate lovers chocolate bar" from trader joes... after this informative post, I read the back of the box (while indulging in my coconut pineapple upside down cake 😉
      I guess I need to make adjustments to my dark chocolate indulgence. While it IS 85% cacao, it has sugar and soy lecithin. The biggest disappointment for me though is the first ingredient is "cocoa mass" and the vanilla is not even real. I'm bummed, it's soooo delisch. 🙁

    3. Katie says

      September 17, 2012 at 3:29 am

      Can you say which one is your fav??

    4. nicola @ gfreemom says

      February 11, 2011 at 4:27 pm

      Great to have this info! Thanks!!!

    5. kelly says

      February 09, 2011 at 11:37 pm

      LOVE your analysis of the chocolatiers out there! Thanks so much for sharing!! 🙂

    6. Suzanne says

      February 09, 2011 at 10:57 am

      Check out various raw chocolates -- all dark and all organic. Gnosis is my favorite brand.

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