You Ask, I Answer: Cocoa

I always buy Hershey's Cocoa (natural unsweetened) in the 8 oz. container.

When I asked my husband to get some more, he came home with a package that was more expensive looking and said on the front: Hershey's Cocoa (100% cacao) and in a pretty section, red background, gold letters: "SPECIAL DARK [trademark symbol] A BLEND OF NATURAL AND DUTCHED COCOAS."

The ingredients list for the former product reads: cocoa (there is a U in a circle, no idea what that means).

The new product list reads: cocoa, cocoa processed with alkali.

They do include in the fine print on the side of the package the statement that "...HERSHEY'S SPECIAL DARK Cocoa provides fewer antioxidants than HERSHEY'S Natural Unsweetened Cocoa.)

What is going on?

-- Maria (last name withheld)
(city withheld), AZ

The first distinction that needs to be made here is between cocoa powder and chocolate; too many people get them confused!

In order to make cocoa powder, cocoa beans are first fermented, roasted, and shelled.

Inside that shell are cacao nibs, which undergo a heated grinding process to be converted into a liquid known as chocolate liquor (a misnomer, since it contains no alcohol.)

Chocolate liquor is then divided into cocoa butter and cocoa solids via compression.

The grinding of cocoa solids results in cocoa powder, which is naturally fat-free (as a result of being separated from cocoa butter) and sugar-free.

This is all very different from chocolate -- which, at its most basic, is a combination of cocoa liquor, cocoa butter, milk, and sugar.

Let's now talk about the difference in the two products you mention.

The standard 8-ounce container of cocoa you buy is pure cocoa powder.

The special variety your husband bought is a mixture of the cocoa powder sold in the 8-ounce container and some Dutched cocoa (cocoa powder that is mixed with an alkali in order to remove some of its acidity and bitterness.)

Since the processing of Dutch cocoa results in a loss of antioxidants and flavonoids, the fine print on the "Special Dark" product makes perfect sense.

In order to get the most benefit from the antioxidants and flavonoids in cocoa powder, have it in its natural form.

One suggestion? Make a smoothie with your milk of choice (dairy, soy, nut, etc.), one ripe medium banana, and a tablespoon of cocoa powder.

Or plug in your food processor and try my no-bake "brownie" recipe!

As for that U symbol -- it simply means the product is certified kosher.

Quick & Healthy Recipe: No-Bake Brownie Truffle Bites

I can't think of an easier, quicker recipe.

My favorite part of serving these is telling people the rich dessert they are enjoying takes no more than five minutes to prepare!

Added bonus: each bite is a good source of vitamins, minerals, and phytonutrients!

YIELDS: 12 bites/balls

INGREDIENTS:

1/2 cup walnuts
1/2 cup raisins
5 tablespoons cacao powder or unsweetened cocoa powder (pictured at left)
2 tablespoons unsweetened shredded coconut
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

OPTIONAL ADD-ONS:

1 1/2 tablespoons ground flaxseed/oat bran/wheat germ
1 1/2 teaspoons coconut extract
1 teaspoon cinnamon

INSTRUCTIONS:

Grind walnuts in food processor.

Add raisins and blend.

Add remaining ingredients and process again.

Scoop out mixture, in the shape of small truffle-like balls, onto baking sheet.

Refrigerate for at least 2 hours.

Enjoy!

NUTRITION INFORMATION (for 3 "bites" without add-ons):

205 calories
3 grams saturated fat
5 grams fiber
5 grams protein

Excellent source of: copper, iron, magnesium, manganese, phosphorus, potassium

Good source of: fiber, folate, monounsaturated fat, thiamin, vitamin B6, vitamin C

You Ask, I Answer: Carob

Can you tell me what, exactly, carob is?

I bought the wrong bag of trail mix by accident today and it has almonds, raisins, cashews, and carob.

The taste is okay. I just don't know what I'm eating!

-- Ray Amila

New York, NY

Although carob is a popular vegan substitute for milk chocolate, it is actually a legume!

It is made from the pulp of the pods of an evergreen tree indigenous to the Mediterranean Sea region (although it is now grown in many parts of the world.)

In some countries, like Israel, it is common to dunk the pods in hot water for about thirty seconds (just enough to soften them) and chew on them as a snack.

In the United States, carob pods are usually roasted, ground into powder, and then used to make things like carob chips (which can then go into vegan cookies, or used as toppings for vegan ice cream.)

I should note, though, that not ALL carob products are vegan. Some carob manufacturers add milk solids to them, so always be sure to read the ingredient label.

Some people seek out carob because it is naturally caffeine-free.

Others like it because it is a cocoa powder substitute that offers a good dose of calcium.

Two tablespoons of carob powder, for instance, provides almost a tenth of the mineral's daily recommended intake (that same amount of cocoa powder only provides one percent.)

So don't worry, you're not eating some sort of Frankenfood!