Is Milk Chocolate an Antioxidant?
I’m a bit of a dark chocolate snob. I believe milk chocolate dulls the cocoa taste and just adds sugar. But now I may have legitimate reason to turn my nose up at milk chocolate…
Recently dark chocolate has become more popular due to it’s antioxidant properties. I’ve even heard argument that the dark chocolate made from the pure cocoa of certain Bolivian beans may be the best antioxidant out there. Well, apparently, all the antioxidant power of cocoa is negated by addition of milk into chocolate. Check out this report about the powers of dark chocolate compared to milk chocolate.
Regardless, taste comes first for most people in all matters of chocolate, and some people just like milk more than dark. I will admit that a well refined milk, especially if the manufacturers leave cocoa nubs in the mix, can be a wonderful thing. BTW, a nub has the texture of a coffee bean. It’s the actual unprocessed cocoa bean before any cocoa butter has been extracted. They are potent and unsweet and wonderful. Scharfenberger makes an excellent 60%dark chocolate nub bar.
