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 warned me that it's very bitter, and to make sure to add plenty of sugar.
If I add sugar, am I un-doing the benefits? (I supposed a little won't be terrible, but just don't add a lot)
Once I open the package, how quickly must I finish it? (Should I put it in an air-tight container? Should I store it in the fridge, or will moisture be bad?)
I saw a thread here asking if raw Cocoa is toxic, making the argument that animals won't eat it, therefore it is bad. Firstly, is is considered raw if it's dutch processed? Is this a good thing to eat or a bad thing to eat?
As a side note, I enjoy 72% dark choc bar so I'm not one who only likes chocolate if it's 10% and smothered in milk and sugar.
Any tips and advice for this newbie cocoa paleo peep would be very much appreciated.
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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 graded according to it's high cocoa butter content.
Milk is already sweet, and so you shouldn't have to add much sugar. The cocoa powder just isn't sweet like sicky sweet standard milk chocolate. Try adding a bit of cinnamon or chili powder to it (actual chilis, not chili seasoning). Adding sugar, though, won't "undo" the health benefits of cocoa, as it doesn't affect the flavonoids or other nutrients.
As long as you keep the cocoa dry and cool in a cupboard, it should last for a couple of years.
I am currently adding cocoa to my morning coffee. Along with grass-fed butter, MCT oil and Coconut Cream (unsweetened) It doesn't seem to need sweetening in context.
I also occasionally make hot chocolate: 1 oz baker's chocolate (no sugar) 2oz coconut cream and boiling water. I zap the chocolate in the microwave as the water comes to a boil and blend it all in the blender.
Chocolate, and cocoa, without sugar ARE quite nice, but VERY different.
This doesn't really answer any of your questions, but I'd persevere without sweetening it. Your tastebuds adjust dramatically when you stop sweetening things.
I use unsweetened cocoa when I feel like something chocolatey and I never sweeten it. I think it's delicious as it is - if you have it with something creamy like coconut milk (or raw milk like you're going to), it's a real treat. Rich and comforting. Add cinnamon, ginger and ground cloves for something warming and spicy :)
Personally, I've come to view 'sweet' and 'chocolatey' as different things. I eat cocoa often because I love it, but if I'm craving something 'sweet' I know it's because I haven't slept enough.
Cocoa powder that you buy at the store is not raw. It is roasted in the process of making it into powder. Raw chocolate and cocoa powder are available, but they're very expensive specialty foods.