Deconstructing Cocoa Content
Posted in: Tech Help, Tips, Tricks, & Techniques
Yes.... but....a layperson wouldn't really have access to that info... are there any manufacturers known to minimally process their products? Thanks 
Forum Activity for @LK
Deconstructing Cocoa Content
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks, Sebastian. You touch on something I had suspected, and that is how the process affects the flavanols. Do you have any guidelines to share for the lay person that might help a consumer in determining a product with higher flavanol content?
Deconstructing Cocoa Content
Posted in: Tech Help, Tips, Tricks, & Techniques
Great info, Clay. Many thanks. For me it's having my health benefits and enjoying them, too And I have found plenty of bars that I enjoy. And truth be told, there are other things that hold far greater health benefits... they just don't taste quite like chocolate So this is a nice two-fer.
Thanks again for sharing your insight.
Deconstructing Cocoa Content
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks so much, Clay. Another question... has there been any research into varying polyphenol content between varieties of beans, or processing methods? Are there more polyphenols available from some beans than others? And do some processes preserve more polyphenols than others? Not sure if that kind of study has been (or ever will be) performed, but it would be nice to know for those who want to maximize the health benefits.
Deconstructing Cocoa Content
Posted in: Tech Help, Tips, Tricks, & Techniques
Forgive the question of a newbie here, but I am finding conflicting and unclear information elsewhere.... when a bar says 70%.. is that referring to only the cocoa content of the cocoa mass, or of the total volume of that particular bar?... In other words, would a 70% bar without nuts be, say, a 60% bar with nuts? Thanks.