From the milky-high-fructose-corn-syrup-laden-barely-enough-to-really-taste-it to the pure, whole, organic cacao bean, one thing is undeniable: it's chocolate. The chocoholic, while satisfied often with just the tiniest speck of the rich, creamy and bitter bean, has been bombarded in recent years with scores of organic, Fair Trade, super dark and flavored chocolate options. The selection is incredibly expansive in virtually every supermarket, heath food store and bodega. And then, there's raw chocolate: whole beans, nibs, powder and of course, those decadent bars all boasting super chocolate flavor and health benefits. But is raw chocolate really healthier for you than cooked? What's the difference, anyway?
Full article @ Organic Authority