In the past decade, America has developed a love of organic foods. And while organic foods historically came from small, family-run farms, thus limiting the availability of organic foods to local farmers’ markets, increased public awareness and concern for a better and more sustainable future has made organic food available to the masses in grocery stores all over the country. This increase in availability spreads beyond produce and meat, making products like certified organic chocolate readily available in the U.S.
Organic chocolate is made from cacao beans, grown without the use of pesticides or synthetic fertilizers. To be certified organic, the process under which the cacao beans and other ingredients are cultivated must comply with those rules. This means absolutely no genetic modification. This also applies to any dairy products or other ingredients used in the making of the organic chocolate. Organic chocolate is free of rBGH (recombinant Bovine Growth Hormone), and contains many antioxidants. It contains anandamine, a cannabinoid found within the cacao plant and the human brain, phenylethylamine the “love drug”, and tryptophan a precursor to Serotonin, all of which make the body and mind feel better. Organic chocolate tastes better, too. The rich flavor is achieved by growing the beans under simulated jungle canopies.
The cocoa for organic chocolate must be grown without the use of pesticides, artificial fertilizers, ionizing radiation, or food additives. Furthermore, the growing method used must be somewhat sustainable and not cause serious degradation of the land on which the ingredients are produced. The process for gaining organic licensing from the USDA is long and arduous, and many criteria must be met before the license is granted. Once the organic cacao is grown and harvested, the cacao beans and their surrounding pulp are removed from the pod and stacked in to piles to ferment for three to seven days. After drying in the sun, the beans are roasted, grated and ground. Once the cocoa butter separates from the cocoa liquor, the remaining residue is known as cocoa powder.
Chocolate is produced when the cocoa powder and the cocoa butter of the cocoa bean are mixed together, and sugar and other ingredients are added. Organic chocolate uses only organically raised sugarcane plants for added sweetness, and does not contain any synthetic fats or oils. All of the plants and animals that organic farmers work with are given special care 365 days a year. This care produces a high-quality bean, great for baking, cooking, desserts; all types of consumption. Organic chocolate can be used in hot chocolate, chocolate chips in cookies, cakes, candies, as a fondue, or in any other recipe that uses chocolate. Our organic chocolate is certified 100% organic, made with a promise of eco-friendly care every step of the way. We believe that a greener earth is a healthier earth, and chocolate is a great way to make people aware of organic foods.
In appearance, organic chocolate appears similar to conventionally grown chocolate, its darkness dependant on the amount of milk added to the cocoa. However, in order to be certified as organic, any sugar, milk or other ingredients used in preparation (with the exception of a very few, such as salt) must also be organic. In taste, the organic variety of chocolate is every bit as delicious as its non-organic counterpart, and offers the added benefit of peace of mind, health of body, and a clean conscience when it comes to your environmental impact. So, why risk consuming potentially devastating pesticides? Choosing organic always ensures that your treat has been grown purely and safely, and that you are not getting anything more than you bargained for when you treat yourself to a delicious chocolate snack or dessert.