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Cooked sugars in Sacred Chocolate #fb

August 28, 2010

A customer recently asked why we use cooked sugars in Sacred Chocolate. This was my response…

Thanks for your interest in Sacred Chocolate! The Maple Sugar and Coconut Palm Sugar we are currently using is cooked. We hope to obtain non-cooked versions of these in the future when they become commercially available. The exact amount and type of nutritional degradation caused by cooking these sweeteners is currently unknown. We have chosen these sweeteners for the following reasons (not in any particular order): 1) Mineralization, 2) Eco-Friendliness, 3) Flavor, 4) Vegan Status, 5) Organic Status, 6) Glycemic Index, 7) Free Fructose Status. Most people will not regularly eat a non-sweetened chocolate bar, such as our 100% cacao bar. Using a sweetener to offset the natural bitterness of raw cacao, could be deemed a “necessary evil”. With that in mind, we recommend choosing a chocolate bar with the most healthy and conscious sweetener possible, and choosing a bar with as high a cacao content as possible that is also palatable to you. In special cases, where people can’t eat any sugar at all for medical reasons, we make bars with special “sweeteners” such as Erythritol, Inulin, Stevia, and soon, Xylitol, which can also be found on Some people ask why we don’t currently use Agave. There are three reasons (not in any particular order): 1) Flavor, 2) Free Fructose Status, 3) Hygroscopic Status.


Sacred Steve

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