robmhill: I buy natural and Dutched cocoa and heat it with milk and only some sugar so it is thick and a little bitter like breakfast chocolate in France. I have to be careful because cocoa has a lot of oxalic acid, hence Dutched cocoa which is buffered with potassium carbonate. Cooking it with milk locks the oxalic acid in as calcium oxalate which is not soluble and is not absorbed.
It is so good isn't it?
A lot of the health properties and the nature of its fat are because it grows in foetid swampy jungle. These things protect it from rotting.

comment left Oct 13