Dark Chocolate & Fruit


A Match Made in Bliss- The tables have turned, and now everyone knows that chocolate, especially dark chocolate, is good for you.


Why is dark chocolate good for you?

I could go on about this for a long time, and don’t worry, I will. But for now, I’ll give you the short answer --- Antioxidants and Antioxidants ----

Like most things that are considered ‘SuperFoods’, chocolate contains high amounts of antioxidants. We’ve all heard that before, yet you might be surprised to learn that the antioxidant levels in chocolate can be HUGELY different, depending on several things.

Wait up - What’s an antioxidant anyway?

We all know that our bodies are full of chemical reactions taking place - that’s what keeps us alive!

Some chemicals, however, can cause chemical reactions that damage (oxidize) our cells. This damage is responsible for a lot of problems, from sore muscles, to triggering the production of ‘stress hormones’ like cortisol and adrenaline. Too much of these hormones can cause a lot of other health problems. These oxidizing chemicals can travel around our bodies damaging hundreds or even thousands of cells, unless another type of chemical ‘captures’ them and takes them out of circulation. Antioxidants bind to these chemicals (often called ‘free radicals’) and stop them from doing damage.

Back to Chocolate

As I said earlier, not all chocolate is created equal when it comes to the health benefits associated with antioxidants.

Dark chocolate usually contains more antioxidants than white chocolate or milk chocolate, but there’s more to it than that. Chocolate is similar to wine or coffee because there are so many things that affect the final outcome, from the soils the Cacao trees are grown in, to the fermentation of the beans, to the roasting process.

All of these factors affect the flavor of the final result, but they can affect much more than that.

Roasting cacao beans for too long destroys large amounts of antioxidants in chocolate, but many chocolate companies have to roast their beans at high temperatures, and for long periods of time in order to get a consistent chocolate. This is mostly because they aren’t very picky about what beans they use, so they need to ‘burn’ the cacao to get the same flavor every time.

The truth is, lightly roasting beans for as little as 10 minutes does a much better job of accentuating the flavors of the beans (terroir) and also preserves almost all of the antioxidant properties of chocolate. And because we only use the best, heirloom Criollo beans in the world, we can roast our beans to perfection, instead of roasting them to death.

That means that our chocolate not only tastes superior, but is also roasted to maximize its health benefits!

Want even more antioxidants? How about chocolate with wild organic blueberries?

Blueberries have one of the highest levels of antioxidants of any fruit, and their tartness complements our dark chocolate beautifully.

It should come as no surprise that we care about our chocolate deeply here at Moksha, and that’s why we are very careful to source only the best, organic blueberries, raspberries, and cherries to cover our bars. All the fruit that we use is organic, free of sulfites, and freeze-dried.

Why freeze-dried?

The truth is, it comes back to the health benefits and wholesomeness of the fruit.

Fresh fruit is ALWAYS better than dried fruit in terms of nutrients and health because nutrients break down in the drying process. But freeze drying preserves much more nutrients (and yes, especially antioxidants) than heat drying or chemical drying, and I think they taste better, to be honest.

Love ~Moksha family~