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Cocoa Questions

Cocoa

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by 5 · May 04, 2014 at 4:20 AM

I used to eat self prepared sweets with alkali processed low fat cocoa and it frequently gave me headaches, later (long time before I became strict paleo) I started to use alkali processed but higher fat cocoa and cocoa butter together and it... (more)

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pone 0 · May 04, 2014 at 4:20 AM

moors, you make a really interesting point. Is 100% cacao baking chocolate made by combining the cacao solids with additional amounts of cacao butter? Since the nibs already contain the butter, how is the actual chocolate making process changing... (more)

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by 0 · April 20, 2014 at 12:30 PM

I'm interested in dark chocolate. I like it. And have had the fancy stuff like green&black and dark chocolate brands, but where I'm at they only have up to 85%... I want darker. The only reason I haven't gotten something like a Baker's... (more)

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by 30 · March 13, 2014 at 8:48 PM

I'm starting to incorporate some dark chocolate into my diet and just became curious about the cocoa treated with alkali. The only knowledge I have of alkali treated foods is traditional hominy grits: they were traditionally treated with... (more)

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TheGastronomer 0 · March 11, 2014 at 4:08 PM

Cacao "beans" are not legumes (seeds from plants in the family Fabaceae or Leguminosae), they are the seeds of a fruit (just like pumpkin seeds or almonds). So they are perfectly Paleo. They are called "beans" simply out of custom. All... (more)

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by 0 · November 06, 2013 at 11:24 AM

Briefly, how can I tell if the chocolate or coca I'm using has been treated with an alkalizing agent or not? My favorite chocolate is Lindt Excellence 85% and the cocoa I often drink is DecoMorreno (a Polish brand) - none of which provides... (more)

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by 0 · August 28, 2013 at 7:53 PM

Do you think that Hintz dark cocoa powder (unsweetened) is Paleo?? i mixed it with coconut oil and 1 tsp honey to make it taste better, is that ok? please help i am new to Paleo. Thanks P.S this brand is made in Germany

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Beth_15 0 · August 28, 2013 at 7:53 PM

I think it sounds fabulous...go for it!

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by 4232 · August 14, 2013 at 1:30 PM

Is all cocoa powder alkalinized? I think this process removes the fat. Does pure natural cocoa powder exist with full fat or is this an oxymoron?

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Tamandu 0 · August 14, 2013 at 1:30 PM

The cacão powder I use (Tísano) is non-alkalized. The label says "Our natural cacao powder contains 10-12% fat." The nutrition label shows 4g(35 cal.) of fat per 28g(120 cal.) serving.

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by 122 · July 25, 2013 at 4:13 AM

Hi there! I read earlier in http://paleohacks.com/questions/86005/caffeine-in-100-cocoa-powder#axzz2ZycX9713 that cocoa powder can wreck havoc with your adrenals. Has anyone else experienced this? Any knowledge on the amount of caffeine that... (more)

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Knarf 0 · July 25, 2013 at 4:13 AM

Usually jittery is a sign that you've reached some sort of limit for the short term. Go past that limit, and eventually desensitization will probably occur; you're probably better off treating coffee and chocolate as occasional indulgences (in... (more)

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by 5 · March 12, 2014 at 7:16 PM

I'm looking to maximize the health benefits of dark chocolate with an organic chocolate bar that is 90% or higher and NOT alkalized (e.g. does not use the dutch process). Any suggestions appreciated. Jeffrey

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raydawg 0 · July 01, 2013 at 10:18 AM

Sure, you lose some of the antioxidants with alkalized chocolate, but, you also get rid of a lot of phytates, I'm not so sure that raw is all that wonderful.

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by 3277 · April 14, 2013 at 4:30 PM

I purchased an 8oz box of Cocoa: ingredients cocoa powder dutch processed with alkakli. I got it to add to my raw milk. I've never much liked plain milk but wanted to experience the pro-ported health benefits raw milk and cocoa. The clerk... (more)

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Crowbar_1 0 · April 12, 2013 at 3:06 PM

Well, the main difference between chocolate and cocoa powder is that the powder has the cocoa butter removed. As far as I'm concerned, the cocoa butter is the good part of the cocoa, as a matter of fact, good chocolate, called couverture, is... (more)

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by 5 · January 03, 2013 at 11:00 AM

please tell me procedure of making choclate which is soft and taste exactly like Cadbury Dairymilk from oils available in indian kitchen

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Michael_17 0 · January 02, 2013 at 2:46 PM

melt ghee with cocoa and sweetener to taste. Solidify. Better, melt cocoa butter, or mix some creamed coconut or oil with it for solidity. Not too much though. You might try with butter too as ghee might get too hard... [edited to fix typing] (more)

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by 1009 · November 03, 2012 at 12:46 PM

the only way I like drinking milk is in the form of chocolate milk. but cocoa apparently contains a lot of phytic acid.

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Ashley_Roze_ 0 · November 03, 2012 at 10:52 AM

The fermentation heats the beans too hot for them to sprout later on. You'd have to find unfermented beans, which are extremely high in phytates... even more so than most nuts or seeds. Dutch processing removes more phytates but it also removes... (more)

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by 1662 · April 10, 2012 at 5:58 AM

Hershey's Unsweetened Cocoa makes me anxious. Raw Cacao does not make me anxious. Or so it seems. Does one have caffeine and the other not, or do they both contain caffeine?

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David_Moss 0 · April 10, 2012 at 5:58 AM

The figures I've seen are 78mg/100g for cocoa (an espresso is about 100g). I strongly suspect that there's the same amount of caffeine in both (certainly not less caffeine in the raw product). (more)

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by 6218 · April 28, 2012 at 6:29 PM

I'm a bit confused. I walked into the Lindt store to get dark chocolate. Usually I go for the 70 to 85% but now I want 90%. The label on the 85% says: chocolate, cocoa powder, cocoa butter, demerara sugar, bourbon vanilla beans 90%: chocolate,... (more)

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confused 0 · April 28, 2012 at 6:29 PM

I just bought two Lindt Excellence dark chocolate bars. One is 85% and the other is 90%. I thought I was getting some good healthy chocolate but when I got them home I noticed that they BOTH have "cocoa poder processed with alkali" as the main... (more)

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by 3608 · October 24, 2012 at 9:27 AM

I've tried some hershey's all natural cocoa powder in hot water (plain, or add grass fed butter), and each time, it's given me some nasty watery bowel movements. Is this due to a magnesium effect or dosage effect, and if it is, does utilizing... (more)

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Hemming 0 · October 24, 2012 at 6:59 AM

I've never had that problem using raw cocoa powder and water. Have you tried raw cocoa powder and then using a smaller amount? I'm thinking that it could be some of the same issues as some people have with coffee causing digestive issues. At least... (more)

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by 20 · August 25, 2013 at 12:03 AM

I've been craving this like crazy lately, eating it plain by the spoonful, but sometimes stirred into water or with a banana in the blender. I've probably eaten 1.5 cups in two days. I'm in the process of trying to kill off my (suspected) sugar... (more)

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Eric_36 0 · August 25, 2013 at 12:03 AM

Cocoa powder is not going to cause you to "torch you adrenals". After working in medical research for almost a decade I had to create an account to help dispel this myth. Modern research appears to show that adrenal fatigue is a myth. You can... (more)

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by 15380 · February 24, 2012 at 8:28 PM

Hi, yesterday I bought chocolate bar that had 100% cocoa mass listed as the only ingredient. I ate it and for the first time in many days my fatigue is gone. I don't get it - what does cocoa mass have that other foods don't? Could you please... (more)

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Wcc_Kamal_Stabby_fan 0 · February 24, 2012 at 8:28 PM

Here is a bunch of info on cocoa nutrition you might find informative: http://www.worldcocoafoundation.org/scientific-research/research-library/Cacao_HumanNutrition.asp (more)

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by 575 · February 14, 2012 at 10:18 PM

I'd like ideas for using cocoa butter besides for making chocolate. Is it good to use as just a cooking fat? Any particular foods it goes well with?

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Laina 0 · February 14, 2012 at 10:18 PM

Rub it on pregnant women! Or just use it as lotion/body oil.

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by 2368 · January 11, 2012 at 9:37 PM

Hi there, when I looked at the fatty acid profile of cocoa butter I was quite surprised. PUFA 3% MUFA 32% SFA 65% Low in PUFA and lots of saturated fatty acids - actually quite similar to coconut oil (which however comprises more MCTs) But... (more)

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James_3 0 · January 11, 2012 at 8:43 PM

I've seen some concerns over aflatoxins/molds in cocoa beans getting through to the cocoa butter. But I don't know how much credence I give to sensitivity to that stuff.

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by 270 · February 25, 2014 at 2:40 AM

I'm trying to quit coffee and finding a hot chocolate made with 100% cocoa powder, hot water and coconut milk/whole milk is an excellent substitute, but now I'm concerned I'm still having caffeine because there is probably some caffeine in the... (more)

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EnglishRose 0 · February 23, 2014 at 8:58 AM

As Drael says there are all sorts in there. The Mayans used it for special occasions as a stimulant. It has a dreadful effect on it. It is like taking a drug which I have never done. It will keep me up almost all night. It really has an... (more)

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by 660 · September 17, 2012 at 12:33 AM

i am recovering from a magnesium deficiency from this summer. my levels were .5 (1.5-2.5 range). my RBC magnesium test is still on the low end 4.6 (4.2-6.8 range). i am supplementing just fine though, my serum mag is always at the top of the... (more)

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Rhubarb 0 · December 16, 2011 at 9:24 PM

Sounds yum! And that's may well be why you're craving the chocolate :) Just keep in mind that cocoa is very high is phytic acid, so you may want to avoid eating it around other meals, as the phytic acid will have an effect on you absorbing some... (more)

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by 1662 · October 04, 2012 at 6:55 AM

These two seem to differ. http://www.morethanalive.com/Cacao-Organic-Raw-Powder?s=cacao http://www.cheftalk.com/t/19794/whats-difference-between-cacao-powder-and-cocoa-powder (more)

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gifford 0 · October 04, 2012 at 6:55 AM

They taste very different in my experience. At least, I've had roasted cocao beans and then raw cocoa beans and the roasted ones were very different, they were fragile and the taste had a bitterness reminiscent of coffee beans. As for cocoa powder... (more)

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by 453 · April 04, 2013 at 6:54 AM

I was thinking about making my own chocolate and was looking into cocoa butter. It looks ok, and it smells delicious. Why don't people eat more of it/cook with it? Here's a comparison vs coconut of differences I could find (from... (more)

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ben61820 0 · August 05, 2011 at 11:58 AM

I think the main reason is that it's simply not widely available. I got my hands on some years ago and I had to order it through amazon. It came in a solid block that remains solid at room temperature year round. So, it's difficult to use,... (more)

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by 817 · December 29, 2013 at 5:24 AM

I eat at least a TBSP of cocoa every day. I mix it with coffee and have been making shakes with it since the summer hit. I'm partial to Hershey's Special Dark but it's not organic and I'm sure the bean-to-package process is questionable... (more)

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luayinyang 0 · December 29, 2013 at 5:24 AM

We use Bergenfield Natural Cocoa Powder. It is single origin and 100% cocoa (no fillers, additives, mixes, etc). It is non-alkalized, so it has all the polyphenols.

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by 3512 · May 16, 2011 at 5:01 PM

A relative sent us a big block of what appears to be white chocolate. I did a quick google search and identified it as cocoa butter. The thing is, I am not quite sure if it's pure cocoa butter, it tastes a bit too sweet in my opinion, but I have... (more)

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UncleLongHair 0 · May 16, 2011 at 5:01 PM

If it has a smooth, sweet taste, it is probably white chocolate, which technically isn't really chocolate, but cocoa butter (the fats from chocolate extracted from the cocoa) mixed with sugar, milk solids, and other... (more)

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by 5619 · February 24, 2012 at 10:00 PM

I put it all in a bowl and mixed it with the back of a spoon. It was nice and bitter, a little sweet and creamy and salty. My girlfriend thinks I'm nuts. But it was SO good! How do I tell her that I'm not killing myself with the butter? Other... (more)

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bittykitty 0 · March 15, 2011 at 12:20 PM

I make that for a work snack on third shift(we don't get real breaks or lunches,and sometimes you just have to quickly eat something in between customers).Melt it all together,freeze on wax paper.Sometimes I put tahini on it, too.