The Easter weekend can be tricky for those avoiding UPFs, but it's not impossible
A cacao pod, the magical fruit from which we make chocolate, is processed in a number of ways before giving us the flavoursome treat that has become synonymous with Easter all over the world. You won’t find any mass-produced chocolate that doesn’t contain some UPF. However there are some delicious minimally processed chocolates out there. Most flavours and colourings will come from UPF, so going for dark, plain options will likely mean fewer UPF.
Mass produced chocolate often contains an emulsifier known as lecithin for that creamy, pleasing mouthfeel, but you can make a better choice by avoiding soy lecithin and choosing sunflower instead, which should be cold-pressed from seeds with no added chemicals. Ethical craft chocolate makers are working hard to reform an industry rife with unfair practices including child labour and modern slavery. They make delicious and unique chocolate from cocoa beans, cocoa butter and cane sugar, using milk powder for their milk bars.Made from cocoa beans, cane sugar and cocoa butter. Compare and contrast these dark chocolate eggs in two distinct flavours. The green foiled 70 per cent Grenada has berry and herbal notes.
A gift tin of three kinds of dark chocolate napolitains from Chocolate & Love who use organic and fair trade ingredients and vanilla pods rather than extract. Including 80% Panama, 70% Madagascar, and 71% Rich Dark, a blend from Peru and the Dominican Republic. Make your own Easter chocolate eggs and shapes, with some silicon moulds and high quality ‘couverture’ .is a standout producer founded by a former WWF and UN conservationist, and plants a tree for each bar sold.find tasty ways to avoid UPF, using coconut sugar and the lucuma fruit, a superfood from Peru. Choose from 70 per cent or 50 per cent Dominican Republic chocolate, or the ‘natural blonde’ – you’ll see white chocolate differently once you’ve tasted this.
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