Sun Sweet
by Sacred Chocolate
Impact
Pure mockolate.
Drop the syringes & inject the oral cavity instead with this inulin-spiked bar derived from Jerusalem Artichokes (aka Sunchoke; hence Sun Sweet) -- boasting a low GI (Glycemic Index) that thus allows diabetics to fight another ailment -- GI gas (for Gastro-Intestinal).
Drop the syringes & inject the oral cavity instead with this inulin-spiked bar derived from Jerusalem Artichokes (aka Sunchoke; hence Sun Sweet) -- boasting a low GI (Glycemic Index) that thus allows diabetics to fight another ailment -- GI gas (for Gastro-Intestinal).
Appearance 4.7 / 5
| Color: | dark violet brown |
| Surface: | well finished |
| Temper: | buffed |
| Snap: | excellent pop |
Aroma 8 / 10
a clear & clean exposition on the vanilla bean
Mouthfeel 4.8 / 15
| Texture: | stiff |
| Melt: | gum |
Flavor 22.6 / 50
follows Aroma's lead: mostly vanilla thru bland bubble gum (inulin's effect) -> latent cocoa at the bottom with lots of "raw's" beany / stoned edges -> grows out vegetative / tuber
Quality 3.9 / 20
"Sacred Steve" started Sacred Chocolate along with his wingman, the raw-food promoter Dave Wolfe. He now readily admits that raw chocolate "is a myth" with respect to maintaining temperatures below 118ºF in the processing chain.
Because unroasted / minimally-processed cocoa suffers on the flavor index, its best use nowadays provides a base layer for variously-sweetened "raw" make-up kits that play on sugars ranging from maple & agave, to the inulin in this fabrication.
The sweeteners therefore serve as the delivery system for cocoa's nutrients.
Inulin, suitable for diabetics, comprises a cluster of polysaccharides about one-tenth the sweetness of sucrose (cane sugar). But unlike diabetic-friendly polyols or sugar alcohols like maltitol, lactitol, mannitol, isomalt, & erythritol, it does not have their "cooling effects" in the mouth that can leave tongues feeling cold. Some of that is attributable to its soluble fiber content. So much so that inulin can easily cause gas & bloating in the digestive tract.
This bar proves dull & boring well before that even has a chance of happening... early vanilla the only saving grace to the ensuing dyspepsia.
Simply put: unpardonable. Should be pulled from the shelves & taken off the market.
ING: cocoa mass + husks, inulin, cocoa butter, vanilla
Reviewed December 20, 2011
Because unroasted / minimally-processed cocoa suffers on the flavor index, its best use nowadays provides a base layer for variously-sweetened "raw" make-up kits that play on sugars ranging from maple & agave, to the inulin in this fabrication.
The sweeteners therefore serve as the delivery system for cocoa's nutrients.
Inulin, suitable for diabetics, comprises a cluster of polysaccharides about one-tenth the sweetness of sucrose (cane sugar). But unlike diabetic-friendly polyols or sugar alcohols like maltitol, lactitol, mannitol, isomalt, & erythritol, it does not have their "cooling effects" in the mouth that can leave tongues feeling cold. Some of that is attributable to its soluble fiber content. So much so that inulin can easily cause gas & bloating in the digestive tract.
This bar proves dull & boring well before that even has a chance of happening... early vanilla the only saving grace to the ensuing dyspepsia.
Simply put: unpardonable. Should be pulled from the shelves & taken off the market.
ING: cocoa mass + husks, inulin, cocoa butter, vanilla
Reviewed December 20, 2011