Sugar: The Five-Letter Word in Chocolate Everyone's Afraid to Talk About
A lot of food and beverage companies won't talk about it.
It has become taboo. And some think it's best to ignore the topic entirely.
At The Latest Batch, we don't see it that way...
Sugar is terribly unhealthy in excess, sure. And for that reason, it has gotten a ton of negative publicity.
But the type of sugar matters... In small amounts, it's just fine... And in dark chocolate, it's delicious.
So we suggest you enjoy up to an ounce of high-quality dark chocolate a day, guilt free.
Today, we'll look at some of the differences in sugars. And we'll talk about the organic, unrefined Costa Rican cane sugar we use at The Latest Batch. (It's good stuff!)
"Know your ingredients" is one of our top company values, after all.
For starters, though, you may be wondering what an ounce of our chocolate looks like... and how much sugar is in it.
One ounce of our 75% dark chocolate is about 16-18 wafers...
This contains 8 grams of sugar, which is about the same as half of a small apple.
"OK," I can hear you saying. "But the sugar in an apple is natural. And apples have all kinds of health benefits."
You're right. Not all sugars are equal...
Natural Sugars Vs. Cane Sugar
The sugars in whole foods like raw fruit are typically "more complete" sugars than the ones added to processed foods. They tend be richer in vitamins and minerals.
But sugar cane is a whole food. It's a type of grass. And when it's processed only lightly, it retains a lot of its natural minerals.
The cane sugar we use in The Latest Batch chocolate comes from the Tayutic valley in Turrialba, near central Costa Rica. And the processing – at least for sugar – is relatively simple...
The sugar cane is run through a grinder to extract the cane's juices. The organic materials like roots and leaves are removed during clarification. Then the juice goes into a vacuum system where the water is evaporated at a relatively low temperature, to avoid damaging the sugar molecules.
What's left is sugar cane syrup, which is then dried further (again at a low temperature) to form the sugar crystals.
Unlike refined sugars, our organic cane sugar doesn't pass through a centrifuge. And our sugar isn't bleached to remove its natural brown color. So once again, most of the nutrients remain intact.
As far as specific minerals go, here's a table that compares our cane sugar (the first column) with brown and white sugars (in the second and third columns, respectively)...
As we said in the beginning, too much sugar – whether it's our organic, unrefined Costa Rican cane sugar or heavily processed table sugar – isn't good for you. That topic deserves its own conversation, which we'll have one day.
But in small amounts, sugar is not bad for you. And high-quality sugars like ours even have some health benefits.
A lot of Latest Batch customers enjoy a few wafers after a meal. But even if you "indulge" more than that, you can still feel good about your sugar intake... especially if The Latest Batch replaces a bowl of ice cream or other sugary desserts.
Sugar doesn't have to be a dirty five-letter word. Just enjoy it in moderation.
At The Latest Batch, we'll gladly support you in that.