What is Plant-Based Chocolate?
Find out what plant-based chocolate is, how chocolate is made and what white chocolate is. Learn about the health benefits of macadamias and goji berries too.
Although chocolate is a plant-based ingredient in itself, most chocolate coated nuts and fruit contain dairy in the chocolate plus other non-vegan ingredients in the polish. People who are on a vegan, dairy free or lactose free diet are always on the lookout for delicious dairy free chocolate!
Our plant-based chocolate range is 100% dairy free yet creamy and delicious – entirely suitable for vegans and vegetarians. Our plant-based chocolate macadamias are polished with a vegan polish and our chocolate goji berries – also deliciously dairy free – are unpolished, giving them a matt finish.
Health Benefits of Macadamias
Macadamia trees are indigenous to Australia, specifically northeastern New South Wales and central and southeastern Queensland. The macadamia nut – or simply, macadamia – is the fruit of the tree. They are a rich source of essential vitamins and minerals including vitamin A, iron, B vitamins and folate. They also contain protein, calcium, potassium, dietary fibre and a healthy dose of good fats and antioxidants. Macadamias contain copper, magnesium and manganese, minerals which are good for our brain and nervous system. Copper aids in proper growth of the body and enzymatic reactions, efficient utilisation of iron and improved health of connective tissues, hair and eyes.
Health Benefits of Goji Berries
The goji berry is an ancient fruit native to China, Mongolia and the Tibetan Himalayas. Classed as a superfood and popular in traditional Chinese medicine, they’re a good source of protein, thiamin, calcium, dietary fibre, vitamin A, vitamin C, riboflavin, iron, potassium, zinc, copper and selenium. In fact, 1 ounce of raw goji berries contains 250% of the daily requirement for vitamin C! Goji berries are also low in sodium and very low in saturated fat and cholesterol.
How Chocolate is Made
After cocoa pods are harvested, they are split open to reveal the cocoa beans inside, surrounded by the fruity pulp of the pod. The cocoa beans and pulp are scraped from the pods and left to ferment for two to eight days. This step is crucial in the making of chocolate because the fermentation process produces the flavour and fruity undertones that we all love about chocolate. Without fermentation, the cocoa beans would be too bitter and unpalatable.
Next, the cocoa beans are roasted to intensify the flavour and colour. After roasting, the shells of the beans are removed, leaving the “nibs”, the essence of the cocoa bean full of cocoa solids and cocoa butter. The nibs are ground to a thick, rich paste called chocolate liquor (of the non-alcoholic variety!). This liquor is then pressed or pulverised (to make cocoa powder) and is the foundation for all chocolate products. Flavour enhancing ingredients such as sugar, vanilla and milk are added at this point.
Conching is the final step in the chocolate making process – it smooths the chocolate and mellows any remaining acidic tones. The conching machine kneads the chocolate mixture for a period of time ranging from several hours to several days. The speed, temperature and length of this process determines the final texture and flavour of the chocolate.
After conching, the chocolate is tempered to precise temperatures to produce shiny, smooth bars ready for you to enjoy!
What is White Chocolate?
White chocolate is made using a similar process except that it does not contain chocolate liquor or cocoa powder.
• Welcome to Ditters •
Ditters is a family-owned, South Australian food business in Adelaide. Famous for finest quality nuts, gourmet fruit and nut cakes, glacé fruit, dried fruit, chocolate and gift hampers.