The latest superfood superstar: raw chocolate, dark chocolate’s slightly stronger, nuttier-tasting cousin. It has approximately three times the disease-fighting antioxidants of dark chocolate because it’s never heated above 45 degrees, which companies claim helps retain the antioxidants and enzymes that can get lost during dark- and milk-chocolate production. Raw chocolate can taste bitter, so start with bars that add fruit to help tame the bite.
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Try This Raw Chocolate
Righteously Raw (available at Whole Foods and other natural grocers), which comes in creative flavors like rose, açaí, goji, and maca.