Raw Chocolate, Are You In?

Bean-to-bar, artisinal or craft chocolate is a minimalist way of chocolate processing. Done in small batches, adding minimal ingredients, oftentimes a little cane sugar. It preserves, improves and highlights original bean flavor, contrary to what commercial scale manufacturer does. If you are a craft chocolate lover, you’ll probably noticing taste noise every batch.

For me, raw chocolate, in its strictest sense, is the bean coming out of cacao pod.

Raw chocolate makers are removing a step or more. They never roast the beans. In every procedure, equipment are calibrated so it never go beyond 42°C. Roasting starts at 100°C so there is definitely no roasting involved. Fermentation, refining and conching are so adjusted not to reach above 42°C.

Heat is detrimental to nutrients and other beneficial substances. So by controlling heat, there will be more gain fore every gram. Yeah, process it with extreme care like there is no other source!

I got a bit of skepticism here. In course of chocolate processing where no preservative is added, there is only one way to get rid of microbial contaminants. The heating process. The 100 to 150°C roasting temperature kills most microbial flora. Refining and conching heat might not be harmful to microbes, but, its lengthy duration makes up for it. Low heat but long duration equates to high heat short time.

If there is no heat treatment, any bacteria that comes in contact with cacao and subsequent products stay and is going to end in customer palate. Probably!

Irradiation might be an option, but then again, health concerns will arise.

On the positive side, pure chocolate is not conducive for microbial growth. Addition of other things to it is what makes it susceptible to spoilage. Example, milk encourages bacterial growth. Nut do the same and may also add aflatoxin producing fungi.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

They are Selling and Eating Leftover Foods Called Pagpag

Every time I eat in restaurant or fast food chain (like McDonalds, Jollibee, Chowking, Goldilocks and Tokyo Tokyo or in any local karenderya), I always try to consume all my orders. In case I cannot do, I ask for a wrapper so I can bring home my leftover. I do not want to discard the leftover because I paid for it. Foods are God’s blessings and should not be wasted.

I noticed that  many people are leaving half-eaten meal on their plate. I cannot see a good reason for doing so. They should bring home the leftover so it can be eaten later. Restaurant management are just dumping those leftovers.

We might consider those leftovers as waste but those waste are the main source of food for some community. I saw this video accidentally. People are collecting leftover foods, called pagpag, from garbage. They eat and sell the food that could be a source of food poisoning and other food borne diseases.

The collected meat leftovers, like chicken, are sorted. Bones with no flesh are trimmed. wash two times with hot water and then used in cooking apritada and fried pagpag. The t
wo recipes are very salable for 10 and 15 pesos respectively. Customers know that they are eating pagpag, leftover foods collected from garbage.

Enjoy watching! Please report if broken!

Can you eat pagpag? I guess not! So next time you eat, just order enough for your stomach to prevent wastage. Give the extra money to those in need.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Sugar in Soft Drinks ?

I am curious about the sugar content of some popular soft drinks. How much sugar I consume each bottle or can. Lets start the measurement!
How do I measured the sugar content? I measured it using refractometer. One degree Brix is equivalent to one gram sugar per 100 ml/g sample. I also included the estimated calories assuming that 1 gram white sugar is equal to 3.75 calories.
Sting energy drink
content = 240ml
sugar = 36 g / 3tbsp
calories base on sugar = 135
Sting nutritional content
energy 153
carbohydrates 39
vitamin B3 7mg
vitamin B6 1mg
vitamin B12 1mg
ginseng extract 7mg
inositol 17mg
taurine 105mg
STING
Cobra energy drink
content = 240ml
sugar = 42.2 g / 3tbsp
calories base on sugar = 162
My sugar measurement is a little higher base on Cobra’s nutritional facts. I base my calorie measurement on sugar content only because I still don’t know the other values. Hope to include it next time.
Cobra nutritional content
calories 195
Total Fat 39
sodium 49 mg
total carbohydrates
sugar 39g
protein 3g
Vitamin B1 1.35mg
Vitamin B6 1.35mg
niacinamide 0.7 mg
vitamin B12
taurine 105mg
inositol 16mg

Pepsi
content = 237ml
sugar = 2 1/4 tbps
calories base on sugar content = 105
pepsi
Whats next?
Coke, pop, royal and more. Visit again for updates!
Update as of May 17 2012. Sorry folks! I need a sugar refractometer or sugar hydrometer to update this article.  I will continue this once I got one.  The refractometer I used have gone to its original owner. Care to donate one for me?

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.