Antioxidant Content Comparison of 72% Dark Bean to Bar to 72% Commercial Chocolate

Bean to bar is in trend now and popularity is well received in western countries for instance Australia, United States, United Kingdom, Europe and other countries. Lately, this trend has surprisingly evolved in Asian countries rapidly such as Japan, Singapore, Malaysia, Indonesia, Vietnam, and India. What is so special about this bean to bar? Well, it is truly different in term of taste attribute, aroma, tasting sensation as well as the colour. To know what bean to bar is, let’s discover the process of making bean to bar chocolate with us.

Bean to bar basically is the chocolate made from single origin cacao beans. Therefore, the beans selection is crucial as it would affect the final product quality especially the taste. In cocoa farm, farmers usually will perform beans fermentation process which is one of the most delicate processes on which the flavour and aroma of the chocolate develop in the later stage mostly depend on this. After fermenting and drying of the cacao beans to appropriate moisture content before distributing to cocoa or chocolate manufacturers. The processes for making beans to bar are first beans sorting to eliminate the defected or moldy beans. Secondly is to roast the beans at appropriate temperature in order to develop the cocoa aroma and yet enhance the chocolaty taste of the chocolate in later stage. Thirdly is the cracking of the beans to separate the beans (nibs) and husk of the cacao beans. The nibs will be used for making chocolate after winnowing process to ensure the husk has completely detached from the beans (nibs). Next is the grinding process where nibs will grind into smaller size and proceed to melanging and conching process. Melanging and conching is term used in chocolatier or chocolate manufacturer to make the pastry form of the nibs into a final smooth and irresistible chocolaty chocolate at appropriate temperature and time. After this, ready chocolate will be moulded into the desired shapes after tempering process. Tempering is the process that encourages the cocoa butter in the chocolate to harden into a specific crystalline pattern, which maintains the sheen and texture for a long time. After cooling process, the bean to bar chocolate is ready to serve to you.

There are huge differences you will notice after you have tasted commercial chocolate and beans to bar chocolate for instance the aroma and taste. Each single origin bean has its uniqueness and taste. Some gives nutty taste, some are floral and fruity taste, and some are malty or even has coffee and cane taste. That is the reason why bean to bar is consider a premium chocolate in the market. Besides, the colour of the chocolate is different too.  Benns has carried out the antioxidant analysis for the 72% dark chocolate we bought from the market and 72% dark bean to bar chocolate (Malaysia origin and Vietnam origin beans).  Result is shown in Table 2.0.

Testing Results:

Type 72% Dark Chocolate
Beans Origin Malaysia Vietnam Commercial (Belgium)
Total Phenolic Content

(mg GAEs/100g)

11107.935 11699.4145 9216.2383

Table 2.0 shows total Phenolic Content of 72% Malaysia and Vietnam Origin Dark Chocolate and Commercial (Belgium) 72% Dark Chocolate

72% dark Vietnam Origin bean to bar chocolate has the highest total phenolic content. Malaysia origin bean to bar chocolate is 5% lesser total phenolic content than Vietnam origin bean to bar. Whereas commercial 72% dark chocolate is 21% lesser total phenolic content than Vietnam origin bean to bar chocolate.

In a nut shell,72% bean to bar chocolate contains higher antioxidant properties than 72% commercial dark chocolate.

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