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Is your chocolate burnt? Large scale commercial chocolate makers often over roast their cacao beans to create a uniform flavor (and kill off mold and bacteria), much like commercial coffee roasters. However, that homogeneity comes at a cost. The chocolate often tastes bitter or ashy, to which they add sugar to try to make it palatable. Well crafted dark chocolate starts with good cacao beans. Mass produced chocolate uses a type of cacao bean called forastero. It’s known for its high yield and di
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DISCLAIMER: This content is not medical advice and is not a substitute for professional medical treatment. These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease. Individual results vary significantly. The experiences shared are personal anecdotes and may not represent typical results. Always consult your doctor before starting any new supplement. I earn a commission on purchases made throu
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