Description
Deep, smooth chocolate flavor with less bitterness, in everything you bake or stir.
- Milder and smoother. Dutching gently neutralizes cocoa’s natural acidity, so the flavor is rounder and less bitter.
- Richer color. A light to medium reddish-brown that makes baked goods and drinks look as good as they taste.
- Mixes in easily. Dutched cocoa disperses well in hot milk, coffee and batters.
- 20–22% cocoa butter for depth and a smooth mouthfeel.
- Bakes right. A good fit for recipes that call for baking powder rather than baking soda.
Why it fits bioenergetic, low-toxin living. Cocoa brings its own stable saturated fat (cocoa butter) and naturally contains magnesium. This is organic cocoa with nothing added, dutched with potassium carbonate, made in a facility free of the 9 major allergens (shellfish, fish, wheat, tree nuts, soy, milk, eggs, peanuts, sesame).
Organic, non-GMO, food grade. 1 lb. 60-day no hassle returns.
Cocoa powder is what's left of the cocoa bean after most of the butter is pressed out. It still carries fat, minerals and flavanols; dutching changes its flavor, color and flavanol content.
What dutching does to cocoa
Miller KB, Hurst WJ, Payne MJ, et al. (2008). Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J Agric Food Chem 56(18):8527-33. PMID 18710243. Dutching lowered flavanol content, more so with heavier alkalization. Natural cocoa keeps more; Dutch cocoa is chosen for flavor and color.
Processing and cocoa flavanols
Andres-Lacueva C, Monagas M, Khan N, et al. (2008). Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process. J Agric Food Chem 56(9):3111-7. PMID 18412367.
What's in cocoa
Torres-Moreno M, Torrescasana E, Salas-Salvadó J, et al. (2015). Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chem 166:125-132. PMID 25053037.
Cocoa flavanols and the brain
Francis ST, Head K, Morris PG, et al. (2006). The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people. J Cardiovasc Pharmacol 47 Suppl 2:S215-20. PMID 16794461.
Cocoa flavanols and memory
Brickman AM, Khan UA, Provenzano FA, et al. (2014). Enhancing dentate gyrus function with dietary flavanols improves cognition in older adults. Nat Neurosci 17(12):1798-803. PMID 25344629. Used a specially prepared high-flavanol cocoa extract, not Dutch cocoa.
Stearic acid, cocoa's main saturated fat
Bonanome A, Grundy SM (1988). Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels. N Engl J Med 318(19):1244-8. PMID 3362176.
Bioenergetic & low-toxin perspective
Ray Peat wrote favorably about chocolate.
"The saturated fats in chocolate have been found to block the toxicity of oils rich in linoleic acid, and its odd proteins seem to have an anabolic action." — Ray Peat (https://raypeat.com/articles/articles/alzheimers2.shtml)
A related study, not one Peat cited: Miller 2008 (above), on how dutching changes cocoa.
Note: These studies are about cocoa in general, not this exact product. This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.
Deep, smooth chocolate flavor with less bitterness, from organic Dutch cocoa.
- Dutched with potassium carbonate for a milder taste, richer color and easier mixing.
- 20–22% cocoa butter for depth.
- Organic, non-GMO, food grade.
- Made in a facility free of the 9 major allergens.
- A family-owned shop for bioenergetic, low-toxin living.
- 60-day no hassle returns.
