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Chocolate Origins

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Asked on April 20, 2014
Created 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 bar or something (other than non-fair trade) is that I'm concerned with the processing methods that gets this product on the shelf. They say nothing on the package other than 100% cacao and I'm just curious if there are some bad or unfavorable processing practices (besides the worker exploitation :| ) that reduce the cacao/cocoa to something worse than say another processing practice that retains nutrients/quality, etc.

I know cocoa is processed, I'm concerned with processing methods. And alkalized chocolate has been stripped of beneficial compounds, but the Baker's bar doesn't say it's been dutch processed like that.

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