Comments on: Cocoa Powder’s Processing, Origin Play Key Roles in Taste http://www.montblancgourmet.com/blog/archive/cocoa-powders-processing-origin-play-key-roles-in-taste/ Good Chocolate is Serious Business. Tue, 31 Aug 2010 12:25:54 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: KrisBelucci http://www.montblancgourmet.com/blog/archive/cocoa-powders-processing-origin-play-key-roles-in-taste/comment-page-1/#comment-1581 KrisBelucci Mon, 01 Jun 2009 23:54:38 +0000 http://montblancgourmet.com/blog/?p=27#comment-1581 Great post! Just wanted to let you know you have a new subscriber- me! Great post! Just wanted to let you know you have a new subscriber- me!

]]> By: ArianaRacy http://www.montblancgourmet.com/blog/archive/cocoa-powders-processing-origin-play-key-roles-in-taste/comment-page-1/#comment-1513 ArianaRacy Wed, 13 May 2009 14:55:38 +0000 http://montblancgourmet.com/blog/?p=27#comment-1513 Very nice blog. I totally agree with your thoughts. Very nice blog. I totally agree with your thoughts.

]]> By: Michael http://www.montblancgourmet.com/blog/archive/cocoa-powders-processing-origin-play-key-roles-in-taste/comment-page-1/#comment-1272 Michael Tue, 03 Mar 2009 23:56:37 +0000 http://montblancgourmet.com/blog/?p=27#comment-1272 The antioxidants are in the chocolate part of the cocoa bean, not in the cocoa butter. Natural cocoa powder has a higher amount of antioxidants than those that have been Dutch processed, or treated with an alkali. So the darker the cocoa powder, the fewer antioxidants. For chocolate, the opposite is true—the darker the chocolate, the more flavonoids it contains. But the bottom line is always--Enjoy the chocolate! Michael The antioxidants are in the chocolate part of the cocoa bean, not in the cocoa butter. Natural cocoa powder has a higher amount of antioxidants than those that have been Dutch processed, or treated with an alkali. So the darker the cocoa powder, the fewer antioxidants. For chocolate, the opposite is true—the darker the chocolate, the more flavonoids it contains. But the bottom line is always–Enjoy the chocolate!

Michael

]]> By: Cat http://www.montblancgourmet.com/blog/archive/cocoa-powders-processing-origin-play-key-roles-in-taste/comment-page-1/#comment-1271 Cat Sun, 01 Mar 2009 16:52:15 +0000 http://montblancgourmet.com/blog/?p=27#comment-1271 Hello, Was wondering if unsweetened cocoa powder has the same health properties as unsweetened chocolate? Is the majority of antioxidants in the solids or the fat? I have a large can unsweetened and undutched cocoa powder which I use to make hot chocolate and might add a teaspoon or so to smoothies if it has the antioxidant properties. Thank you in advance, Cat Hello,

Was wondering if unsweetened cocoa powder has the same health properties as unsweetened chocolate?

Is the majority of antioxidants in the solids or the fat? I have a large can unsweetened and undutched cocoa powder which I use to make hot chocolate and might add a teaspoon or so to smoothies if it has the antioxidant properties.

Thank you in advance,

Cat

]]>