Cocoa powder

Recently I've enjoyed putting a couple squares of Lindt dark chocolate into my morning bullteproof coffee. the other day I ran out and substituted some high quality baking cocoa instead. It tasted just as good, and the powder is much cheaper than buying bars of chocolate. I would keep doing this, but I wonder as to weather being in powder form would make the cocoa more susceptible to mold. I would like to save some money, but I want to make sure i'm not getting a daily dose of mycotoxins in the coffee that's supposed to make me feel bulletproof. Does anyone know if cocoa powder often contains mold? Is it all cocoa powder? If not all, what's a good source?

Comments

  • Im pretty sure the porn add isnt going to help anyone make a better coffee..... :x
  • I don't think its an issue of whether or not the cocoa is in powder form or bar form, it is more an issue of the company producing it. I believe Dave recommends Lindt chocolate because production standards for mold in chocolate are more strict in Europe.



    Personally, there are a couple things I don't go cheap on:

    -butter

    -beef

    -chocolate

    -MCT oil

    and....

    -toilet paper
  • I've found it very hard to add cocoa powder or cinnamon to coffee without it clumping. You might find it best to add cocoa, cinnamon, or chocolate very slowly with constant stirring after adding coconut oil, butter or MCT oil. The fats seem to make the powders go into the liquid more easily. (The same holds true for spirulina and chlorella, by the way.) I don't use a blender when making coffee. That mechanical aid might make a difference.



    As for Lindt, well...I think it has a greasy mouth feel compared to cheaper alternatives. I have no experience or evidence that it has lower mycotoxins than those other chocolates.
    Sometimes the delete key serves best.
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