Chocolate

The cacao I procure is non-fermented and currently comes from the Dominican Republic. I have noticed non-fermented cacao is very unique compared to fermented cacao in a variety of different way and for me is my preferred cacao in chocolate making.

What is the difference between fermented chocolate and non-fermented chocolate and what exactly happens in the process?

Fermentation is a natural process that happens when the cacao pod is split open and the beans are exposed to oxygen. It usually lasts for 48-72 hours and—depending on conditions—may raise the temperature of the beans to as high as 140 degrees. It is said this helps build the flavor profile in the cacao as well as giving depth to the final taste of the chocolate.

(This information comes from Navitas, a company that sells chocolate. Also, I can attest to this from first hand accounts visiting cacao farms in Costa Rica. Source: https://navitasorganics.zendesk.com/hc/en-us/articles/360060887432-Is-your-cacao-raw)

The cacao I use comes from the company Wildly Organic. They are a transparent company that sells fermented and non-fermented cacao as well as explains their processing techniques, and has released data on the heavy metal content ppm in their chocolate.  The non-fermented cacao I use skips fermentation and I consider this to be more of a whole food and raw food. Further reading and any sources of my claims can be examined in the link below.

(https://wildlyorganic.com/products/cacao-nibs-raw-certified-organic-non-fermented)

My chocolate is incredibly simple and contains only two ingredients (technically three depending on how picky you are) cacao and dates. I use cacao paste, which I make myself from stone grinding cacao nibs in a melanger. This cacao paste contains everything that's in the cacao bean (the fiber and butter) which is about a 50/50 ratio. From here I add a proprietary amount of non-fermented cacao butter (from the same company). I find this creates a more rich tasting chocolate. After that is the sweetener.

Why dates?

For about 2 years I used coconut nectar, and it was great, but recently I switched over to dates- barhi and medjool to be precise. I find dates create a creamier and less intense sweetened flavor. The added fiber from the fresh dates make it a bit thicker than your usual chocolate as well. I also find the dates to be a healthier alternative to processed ingredients used in chocolate such as maple, agave nectar or any type of coconut sugar. Overall the chocolate is a more wholesome product not as manipulated from its more natural state.