Protein & Nutrition Blog – Marmels

Somewhere between 70 and 85 percent, chocolate stops being a treat for alot of people and starts being a test. The bitterness is not a flaw in thebar, though. It is a fairly precise readout of the cocoa bean's chemistry:polyphenols at 12 to 18 percent of dry weight, plus theobromine andcaffeine. Here is what each compound contributes, and why a more bitter baris not automatically a more antioxidant-rich one.