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  1. #1
    TheFastCat's Avatar
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    Experimental Coconut Chocolate Buttermilk

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    Tonight I am going to try a modified version of my cocococoa milk (chocolate and coconut milk)

    7 oz of Silk Coconut Milk (original)
    2.5 tablespoons Hershey's natural cocoa (un-dutched, lots of antioxidants)
    3 oz of buttermilk
    1/2 teaspoon of cinnamon
    (ejoy chilled)

    The buttermilk will be a new addition to help cut the bitterness and make it even more creamy. It has about half the fat and calories as heavy whipping cream.

    Predictions? I am craving the fat from the buttermilk in tandem with the chocolately cocoa powder right now!

    We'll see how it goes!
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  2. #2
    Dr. Bork Bork's Avatar
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    you lost me at buttermilk. I remember buttermilk being kind of sour.

    what's wrong with dutched? I thought Mark encouraged it?
    --Trish (Bork)
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  3. #3
    TheFastCat's Avatar
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    Dutched is extra processing - a lot of the antioxidants are removed during dutching which kind of removes the whole justification of dark chocolate as a "health food." But dutching eliminates the bitterness. I don't mind the bitterness so much - just tastes even chocolatier to me.

    Yeah buttermilk is a little... different. Could be nasty! XD

    an alternative would be heavy whipping cream - that's a ton of fat and calories though - this is meant to be a yummy snack not a meal. Hopefully edible!

    you can buy Hershey's cocoa as "special dark cocoa" - it's a mix of dutched and natural cocoa - on the side of the box though it explicitly states something to the effect of "fewer antioxidants than Hershey's all natural cocoa". Which is pretty cool for a company to admit to.
    Last edited by TheFastCat; 04-11-2011 at 02:57 PM.
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  4. #4
    Dr. Bork Bork's Avatar
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    Awesome. Will keep that in mind once I finish my SaCo Dutch
    --Trish (Bork)
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  5. #5
    Elspeth's Avatar
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    Quote Originally Posted by TheFastCat View Post
    Dutched is extra processing - a lot of the antioxidants are removed during dutching which kind of removes the whole justification of dark chocolate as a "health food." But dutching eliminates the bitterness. I don't mind the bitterness so much - just tastes even chocolatier to me.
    'tis true, unfortunately.... it's alkalized which reduces the antioxidants

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