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Raw chocolate - nice, and not quite so naughty

(12 Aug 2014) LEADIN: It's known for being naughty, but nice. But raw food makers say this indulgent version is a little more virtuous than most. STORYLINE: A slab of rather indulgent chocolate is being dipped in melted chocolate - every chocoholics' dream. Artisan chocolatier, Anthony Gird is a follower of the raw food philosophy, and says his chocolate isn't quite so naughty. Made with raw organic cacao from Ecuador, the chocolate is only heated up to 42 degrees centigrade and not above. This way, the chocolatier explains that the natural goodness from the chocolate remains. This differs from most commercially-produced chocolate which is heated up to 130 degrees centigrade, and higher. Gird explains: "So I think the growing trend for raw chocolate is also embedded in the whole raw food movement. So there's a movement for minimal cooking or minimal heating of food, just to retain the natural anti-oxidants or whatever� the minerals or whatever it may be. So cocoa is part of that - you can do it raw, with a very good quality bean." In need of a chocolate boost? Dietician, Kim Hoffman says cacao can act as a mood elevator. 'The benefits of the raw chocolate, and thereby the cacao is firstly that cacao has anti-depressant qualities. It contains phenethylamines which is a neuro transmitter which is found in the brain and actually acts as a mood elevator. It also enhances the blood endorphins, which are the happy opiates, and they are basically around when you are on a high. Then it also boosts serotonin, and that is the neuro-transmitter that anti-depressants often target." The dietician also says raw chocolate contains a high amount of polyphenols, which give chocolate its bitter taste. Many commercially produced chocolates take out the polyphenols to remove the bitter taste of chocolate, and remove the health benefits of the cacao bean. In the chocolate being made at the Honest Chocolate company, the raw chocolate is free of preservatives, artificial colouring or emulsifiers. It is also free of dairy and cane sugar. Commercial chocolate tends to have a high sugar content. Honest raw chocolate is 72% cacao, and most of the rest is agave nectar, which as a fructose sugar is said to have a slow release rather than the fast release energy of cane sugar, which is a sucrose. Nontheless is it still a sugar. Leonie Joubert is a food science writer, and says chocolate should be a treat, and not something that is eaten everyday. She says over loading on sugar could lead to obesity, and weight-related illnesses. "Confection is something we should eat as a special occasion thing, not every day. And certain confections do need a small amount of sugar to round out the flavor nicely. A nice organic chocolate does need a smattering of sugar just to make it fuller. The problem is with so much confection is it's very cheap, we eat it every day, and it's got much more sugar than is necessary. The problem is over exposure to sugar over a long period of time - it causes this repeated inflammatory response in the body, which now is linked to heart disease. Obviously it's linked to obesity and weight problems and the associated diseases." The Honest Chocolate shop sells handmade, raw chocolates. Regular customer, Jessica Bonin is perhaps a connoisseur of the chocolate flavours. She is in the store for a sampling of the raw chocolate products. And for Bonnin, just one chocolate is enough for her chocolate fix. Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...