Experimental Coconut Chocolate Buttermilk page

[TheFastCat]

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!

[Dr. Bork Bork]

you lost me at buttermilk. I remember buttermilk being kind of sour.

what's wrong with dutched? I thought Mark encouraged it?

[TheFastCat]

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.

[Dr. Bork Bork]

Awesome. Will keep that in mind once I finish my SaCo Dutch

[Elspeth]

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