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Post by antonia on Jan 27, 2017 16:45:06 GMT -5
Is it ever safe? Would Dutch cocoa contain less fructose due to processing?
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Post by colormist on Jan 30, 2017 9:20:19 GMT -5
I think I read that baking chocolate (the unsweetened type) was safe. I bought a huge bar and ate a little periodically. It's much too bitter to eat as is.
Is cocoa the same as baking chocolate?
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Post by ukbill on Jan 30, 2017 10:28:00 GMT -5
I have a bar of 100% pure chocolate and was really looking forward to eating it.. I have had the thing for 4 years now and only scraped off a little on one corner. OK I know I am a man so I am missing the total Chocolate addict gene, but I believe its the mix of sugar, fat and salt with the chocolate bitterness (which hides the terrible sweetness a lot) that is what makes it so addictive. The Chocolate having the same effect as Phosphoric acid has in Coke a Cola which is to mask the sweetness. No one could possibly drink anything so sweet without an acid of some sort to mask the sweetness. It's typical of an American fast food (make a fast buck and hang the consequences) manufacturer to use a rust removing chemical / plant fertiliser instead of something far safer (but more expensive) like citric acid. In short without the fat and sugar, chocolate is really not nice stuff. I do not think any chocolate is actually going to be 100% safe anyway  |
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Post by antonia on Jan 30, 2017 17:48:21 GMT -5
I'm one of those strange people who has never really cared for chocolate myself. But my daughter hears and sees her friends going crazy for it so of course she wishes she could have it too.
I was thinking more in terms of puddings, custards, icecream, maybe bread pudding. Milk based recipes where lactose provides some sweetness. Dutch cocoa goes through an alkali wash, so I was thinking this extra processing step could remove some of the fructose. Seems like coffee beans are tolerated by most HFIers and I believe coffee beans also go through some kind of wash? Anyway, the wash to produce Dutch cocoa makes it darker in color and more mellow in flavor, less astringent and bitter. May be mellow enough that you could add a little to a recipe without added sugar?
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Post by antonia on Jan 30, 2017 18:23:12 GMT -5
I just checked data between instant coffee powder and Dutch cocoa powder and cocoa powder does contain sugars, coffee does not. So, I guess that debunks my theory. Weird though that coffee does have some carbohydrate, but no sugar or fiber, so those carbs must be in the form of starch (for which there is no data for). |
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Post by ukbill on Jan 31, 2017 10:02:20 GMT -5
Well if you get some of the 100% pure chocolate bars you can scrape off enough to flavour foods and if there is any Fructose in it the amount will be unlikely to cause any problems. If you make normal puddings for example Rice, Semolina, etc but just leave out all the sugar and scrape some of the chocolate off the block and sprinkle it into or on top of the pudding it will give her the flavour at least and it will be her "special" version  |
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Post by antonia on Jan 31, 2017 16:22:12 GMT -5
Yes, if I use Dutch cocoa it is darker. Even if it doesn't taste very chocolate-y, if it looks the part, they may be enough to make her happy.
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