Caffeine and Healthy Chocolate

Caffeine and Healthy Dark Chocolate

CAFFEINE in the cacao fruit is found mainly in the shell or membrane which encloses the cacao beans.

Most suppliers of cheaper cocoa powder grind up this outer membrane along with the beans, which helps to increase the yield and lower their cost of producing cocoa mass.

When the membrane is removed before shipping the raw cacao beans or grinding them into cocoa powder, the chocolate made from those more expensive beans will be of higher quality and essentially free of caffeine.

Cocoa made from cacao beans in which the surrounding membrane is removed before processing will contain almost no caffeine because most of it is found in this membrane. A 50 gram bar of dark chocolate will yield between 10 and 60 milligrams while an average 5-ounce cup of coffee can yield up to 175 mil. (According to the Chocolate Information Center.)

An interesting experiment in the medical field of Homeopathy showed that a decoction of ground, roasted cocoa beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, and an excited state of circulation, demonstrated by an accelerated pulse. Yet when the same decoction was made with unroasted cocoa beans, neither effect was noticeable.

To know more about the effects of caffeine, Health Canada offers this good information. Please follow the link.

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