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August 10, 2003
I am trying to find the chocolate that has the HIGHEST % & amount of flavanoid in it…I want it in both bar form, solid form or powder form…. HELP !!!!!!!!!!!!!!
August 1, 2006
Highest percentage of chocolate? Easy. 100% is the highest percentage you’re going to find, and there are also some good 99%, which have a minute trace of sugar. Try Domori Puro 100%; this is my favorite chocolate. Slitti also makes a 100%; Cluizel makes a wonderful 99% called Noir Infini, and Scharffen Berger makes a 99% bar as well. These are also called unsweetened chocolate. Flavonoid content is of course higher in dark chocolate and is affected by many factors, such as fermentation, roasting time, and even dutching. For example, the longer a bean is roasted or fermented, the more flavonoids are lost; when chocolate is dutched (alkalines are added to reduce acidity), flavonoids are lost as well. I think Cuba Venchi’s chocolate is dutched. Valrhona and Scharffen Berger under-roast their beans, which can be easily detected by the fruity flavor.
July 31, 2006
I think this shows that the much talked about health benefits of chocolate come from good, strong, quality chocolate and not from ‘candy’ bars. In most candy chocolate is usually only a minor ingredient in the coating and the bad health effects of the sugar and fat present outweigh any positive benefits of the chocolate.
I would say that anything with a 60% or higher cocoa content is going to be beneficial. If 100%s are too strong for you then any bar with 70%-75% will be good. Also if you try the 100% bars you might only want a piece or two, whereas you may eat more of the 70%s and get more flavanoids!
It’s ironic that a lot of the research into health benefits of chocolate is funded by the giant food conglomerates that make most candy bars (which does suggest caution over the results). Their products are the least likely to give you those benefits.
July 26, 2003
August 1, 2006
If the chocolate wasn’t good enough to eat by itself, then why would you want to bake with it? The point, and answer to your question, is that you can bake with any chocolate. It’s called “baking chocolate” mainly because of its larger and economical size. For example, the Ghirardelli baking chocolate you find in grocery stores is perfectly suitable for eating straight. Likewise, chocolate from higher end brands, such as Cluizel and El Rey, are excellent for baking. Unsweetened chocolate simply contains no sugar and is pure cocoa liquor. It can be eaten straight (and much of it is intended to, such as Noir Infini), but it might take some getting used to. Try it out, but you might want to build up from 70% to 85%, then to 100%.