Protein & Nutrition Blog – Marmels

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