Natural cocoa powder has more antioxidants than any other type of chocolate according to a study.
Isn't that reason enough to use it? No?
Well, it's also easy to use and tasty. This powerful powder puts you in control of the flavor intensity of the chocolate.
You can use it to slowly acquire a taste for really dark chocolate. Or just savor it's flavor.
It's so healthy and versatile you just might forget about other types of chocolate.
It could happen.
What's in it? It's 100% pure cocoa. Nothing is added and no preservatives are needed.
Where does this healthy powder come from? It comes from cocoa beans.
They are first processed into liquid chocolate. Then most of the cocoa butter is pressed out leaving a cake of cocoa which is ground into a fine powder.
This fine powder is the best source of antioxidants out of all the types of chocolate.
Plus it has more antioxidant action than the super fruits, according to a study by Hershey Center for Health and Nutrition.
That's pretty impressive! But it has to be natural.
Dutch cocoa powder has been treated with an alkali that destroys flavonoids reducing its antioxidant content.
So ditch the Dutch and go natural.
Learn about the potential benefits of the dark chocolate antioxidants in cocoa powder. Surely, you can use more in your diet.
Consume cocoa. Let its chocolate antioxidant power help preserve your health!
Use the following tip to shield the antioxidants so more survive to help you thrive.
Unfortunately, antioxidants are susceptible to damage. The Hershey Center For Health And Nutrition tested chocolate to find out how baking and cooking would affect the flavanol antioxidant levels.
Turns out it wasn't the heat that destroys antioxidants. It's the baking soda.
So consider choosing a recipe that doesn't call for baking soda. Like these:
Chocolate cheesecake recipe,
dark chocolate brownie recipe,
or flourless chocolate cake.
See, it's not hard to do! There are plenty of delicious recipes that don't require flavanol destroying baking soda!
Or for recipes that need leavening agents, like chocolate cake recipes, use a combination of baking powder and baking soda.
Hershey research found that combining the two preserved more flavanol antioxidants.
It not only tastes good, it's a good source of magnesium, iron, and fiber.
Check the nutrition facts because levels can vary between brands.
Powdered chocolate is also...
Because it's unsweetened it only tastes good when added to something else. Don't try it by itself. You won't like it!
Go to the cocoa recipes page to learn a few tasty ways to use it.
You can use it in just about any recipe. Desserts, beverages or meat dishes, it's up to you and your taste buds.
Since you control the amount of cocoa, you control the flavor intensity.
If you're trying to learn to like really dark chocolate, slowly increase the amount of cocoa. Try a dark chocolate bar with 35% cacao. After you adjust, try a darker bar.
When baking add just a teaspoon more powder to your recipe.
Before you know it you'll have developed a taste for it. Then you can enjoy all the really dark candy. It's everywhere.
Need to know a little bit more about cocoa and its uses? Visit my
dark chocolate cocoa page.
It's so delicious you'll want to use it. It's such a great source of chocolate antioxidants you should use it. So what are you waiting for, an invitation? Consider yourself invited. Try it.