ORGANIC CHOCOLATE

In the past decade, America has developed a love for organic foods. And while historically organic foods 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. This increase in availability spreads beyond produce and meat, making certified organic chocolate readily available to the U.S. market.

Organic chocolate, like other organic foods, is grown without the use of pesticides, artificial fertilizers, ionizing radiation or food additives. First, pods containing cacao beans are harvested from the cacao tree. The beans and their surrounding pulp are removed from the pod and stacked into piles to ferment for three to seven days. After drying in the sun, the beans are then roasted, grated, and ground. Once the cocoa butter is separated from the cocoa liquor, the residue that remains is known as cocoa powder.

In appearance, organic chocolate looks similar to conventionally grown chocolate, its darkness dependant on the amount of milk added to the cocoa. However, to be certified as organic, any sugar and milk used in preparation must also be organic. In taste, this organic variety is every bit as delicious as its non-organic counterpart, and offers the added benefit of a peace of mind and health of body. So why risk the use of potentially devastating pesticides? Choosing organic always ensures that your treat has been grown purely and safely, something any concerned person will appreciate, so why not make your chocolate vegan as well.