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Scientific Proof?

Scientific Proof?
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2:16 pm
March 12, 2009

Dazeal

Ashland, USA
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posts 46

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Is there any Scientific Proof that shows that at a certain point of heat (to the cocoa bean) it starts to remove certain chemicals or compounds that are in the bean that are good for you?

At the fermentation of the bean 45-50C, does it lose any of it’s ‘good stuff’?

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9:38 pm
March 12, 2009

Sebastian
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posts 430

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yes, plenty of it.

the very act of fermentation, not so much the heat of fermentation, reduces polyphenols. the heat of roasting also destroys them.

11:27 pm
March 12, 2009

Dazeal

Ashland, USA
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Ty sir. :)

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