Annadale
Senior Member
- Joined
- Sep 20, 2010
- Messages
- 187
- Reaction score
- 13
Chocolate is more highly processed than coffee and it's not particularly simple. With chocolate, higher quality usually means more processing and less simplicity. Also, a "little sugar" is actually about 30% in 70% dark chocolate - imagine if your 12 ounce cup of coffee contained about 1/3 sugar.
You are being disingenuous here. The processing for coffee and chocolate is similar, picking sorting,roasting,grinding, excepting the conching process in chocolate, which is necessary to ensure the even distribution of the cocoa mass and sugar in the cocoa butter. It is only more highly processed in the sense that conching(continual mixing at a specified temperature) can take a couple of days. Your use of the words 'highly processed' may imply to someone less informed about the manufacture, that there is something inherently suspect and unhealthy about chocolate per se, but I'll bet my square of dark chocolate against your overdressed, overworked, gewgaw that tastes of caramel, cream and calories, that passing steam through finely ground beans at 12 - 15 bars to form that perfect emulsion of water and coffee oils is also high processing. So get off my case buddy, and think the 'processing' through before pressing the send button.