{"product_id":"dr-oetker-schwarzer-kakao-fettarm-odtluszczone-czarne-kakao-az-31g-blonnika","title":"Dr. Oetker Schwarzer Kakao Fettarm - defatted black cocoa with up to 31g of fiber","description":"\u003cp style=\"text-align: justify;\"\u003eBlack as pitch defatted black cocoa with no sugar and no colorings, perfect for homemade versions of Oreo cookies! 100% cocoa, only 11% fat, zero additives.\u003c\/p\u003e\r\n\u003ch3 style=\"text-align: justify;\"\u003eWhy is black cocoa black?\u003c\/h3\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eBlack cocoa is not dyed - it is its natural color.\u003c\/p\u003e\r\n\u003cblockquote\u003e\r\n\u003cp\u003eOf course, the \u003cstrong\u003eblack color of Oreo cookies is also due to black\u003c\/strong\u003e cocoa!\u003c\/p\u003e\r\n\u003c\/blockquote\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eThe dark color of cocoa is the result of the alkalization process - the alkalization process, in addition to neutralizing the acidity of cocoa, gives it a darker color, is also responsible for the milder taste of European cocoa compared to that of American cocoa, and\u003cstrong\u003eblack\u003c\/strong\u003e cocoa is nothing more than ultra-highly alkalized cocoa with a pH of 8.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eMost of the cocoa available in Europe is\u003cb\u003e alkalized\u003c\/b\u003e cocoa, or\u003cb\u003e \u003cem\u003eDutch processed coc\u003c\/em\u003e\u003c\/b\u003e oa in English - unlike the U.S. cocoa superbrands, because brands like Hershey's and Nestlé in the U.S. make unalkalized cocoa boasting that the beans they use do not need to be deacidified. \u003cem\u003eDutch cocoa\u003c\/em\u003e is not Dutch cocoa, but just alkalized cocoa, which is cocoa with a pH of 7.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eThe alk(l)ization or Dutch-process involves rinsing the cocoa beans with a potassium solution, as a result of which their natural acid reaction is neutralized - unlike cocoa processed in this way, which is slightly darker in color and has a milder taste devoid of bitterness and acidity, natural cocoa is made from powdered previously roasted cocoa beans, without a potassium bath.\u003c\/p\u003e\r\n\u003ch3 style=\"text-align: justify;\"\u003eDoes black cocoa taste like 'normal' cocoa?\u003c\/h3\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eIf you think about it, traditional cocoa is a bit sour - \u003cstrong\u003eblack coc\u003c\/strong\u003eoa, that is, that which has undergone a strong alkalization process, does not have this hint of sourness, instead it is intensely bitter and more cocoa-like than the cocoa flavor we traditionally associate with it - you could say that the cocoa bitterness covers itself and somehow dominates the flavor we usually describe as cocoa-like.\u003c\/p\u003e\r\n\u003ch3 style=\"text-align: justify;\"\u003eIs black cocoa less caloric?\u003c\/h3\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eThe process of alkalizing or 'blackening' cocoa does not affect its caloric or nutritional profile - \u003cstrong\u003eit has the same amount of calories, fat, protein, fiber and carbohydrates as traditional brown coc\u003c\/strong\u003eoa. The average cocoa has about 20% fat, while defatted cocoa contains 10%-12% fat, My Body Genious black cocoa has 11% fat.\u003c\/p\u003e","brand":"dr Oetker","offers":[{"title":"Default Title","offer_id":56289742553474,"sku":"4000521037031","price":3.09,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/63695.jpg?v=1769732454","url":"https:\/\/guiltfree-pl.myshopify.com\/en\/products\/dr-oetker-schwarzer-cocoa-fettarm-defatted-black-cocoa-az-31g-blond","provider":"Guiltfree","version":"1.0","type":"link"}