Many people don't realize that cocoa and therefore chocolate products deliver many naturally occurring compounds similar to other foods in a healthy, plant-based diet. Some of these beneficial compounds are minerals such as calcium, potassium, magnesium and copper. Much of the current research is focused on another group of compounds called flavanols. Because of their molecular structure, many compounds in the flavanol family can act as antioxidants.

Yes. This substitution can also be found on each HERSHEY'S Cocoa can. 3 level tablespoons of cocoa plus 1 tablespoon shortening equals 1 ounce of unsweetened baking chocolate.

Good question! It's not that the non-organically-grown is not vegan, but there are ethical issues around the production of chocolate and cocoa. For more about this, see the article by John Robbins here. Organic is not necessarily fair-trade (see the article), but, if you can't find fair-trade chocolate and cocoa, organic at least does not endanger the workers with pesticides. Alot of us use chocolate chips for for cooking and baking. Cocoa butter is vegan.

Chocolate contains caffeine and theobromine, between 0.3% (milk chocolate) and 0.7% (bittersweet), mainly in the form of caffein. Caffeine, theobromine, and theophylline (in tea) are chemical compounds with closely related structures and similar pharmacological properties. They are all members of the class of compounds known as methylxanthines. They occur in many common food plants, such as coffee, tea, cocoa, mate (a South American drink), and cola.

Cocoa is finely pulverised de-fatted, roasted CACAO kernels, to which natural and artificial spices and flavours may be added. It is commercially manufactured by pumping hot CHOCOLATE liquor (semi-liquid ground cacao kernels) into hydraulic cage presses where, under extreme pressure, part of the fat, or cocoa butter, is removed. The fat content of cocoa varies from less than 10% to 22% or more for breakfast or high fat cocoa.

Milk chocolate is definitely out. Dairy-free (dark) chocolate is best avoided due to the high saturated fat and sugar content. However, since cocoa beans are NOT a legume, some members treat themselves to a nibble of dark chocolate (Green & Black's organic Maya Gold for one) in moderation! Use your discretion, and check labels carefully. Top

Cocoa is available two ways: 1) "natural"; and 2) "alkalized" which is also known as "dutched" or "dutch process." Natural cocoa has nothing added to it and retains its rich, slightly bitter taste. Alkalized or dutched cocoa uses hydroxide to neutralize the acids in the cocoa, producing a less bitter and smoother taste. Both taste profiles are useful and recipes will often specify one type or the other, especially for baked items. For AH!LASKA products, we use only natural cocoa. Back to top

I'm not surprised that you love chocolate. I've never met anyone who doesn't love chocolate. Frankly, I love chocolate. The Latin name for chocolate is "Theobroma," which means "food of the gods." Apparently, even the gods love chocolate. We love chocolate, because it helps us to love and feel loved. This is why chocolate is synonymous with Valentine's Day, the holiday of love.

No. Dutch processed cocoa has an alkalizing agent similar to baking soda added to neutralize the natural acidity of cocoa. It has a more mellow flavor and a darker color.

Our cocoa goes through a special process called "Dutching". This is an alkaline treatment of the cocoa bean center prior to grinding, which neutralizes the bitter, acid flavor found in natural cocoa. We prefer this smoother chocolate taste in our products. TOP

Cocoa butter is the natural, cream-colored vegetable fat extracted from cocoa beans during the process of making chocolate and cocoa powder. Even though the word "butter" is in its name, it does not contain dairy ingredients of any kind. Back to Top

The small amount of caffeine present in chocolate occurs naturally in the cocoa bean, unlike the caffeine in soft drinks which is added during the manufacturing process. The amounts of caffeine in specific HERSHEY'S chocolate products are listed on the Chocolate Products Caffeine page.

The amount of theobromine in specific HERSHEY'S chocolate products are list on the Chocolate Products Theobromine page.

Most confectionery products are at their best flavor for one year after manufacture. Ingredients such as nuts will shorten the shelf life. Products kept beyond recommended "best before" date may have flavor loss or texture changes. Keep in mind, however, that storage conditions greatly affect the quality of our products.

Solid chocolate products will maintain their quality if well wrapped and stored in a cool, dry place (55-60°F). While refrigerated chocolate is certainly safe to use, we don't recommend it. Chocolate kept in the refrigerator may "sweat" when brought to room temperature and may not melt properly. Cocoa is considered a non-perishable item which should maintain quality if stored at room temperature in a tightly sealed container.

You can eat the Cacao Beans or Nibs straight up or you can grind them into a powder and mix with dried fruit, agave nectar or raw almond butter (divine!). You can purchase raw chocolate powder and cacao nibs here. There is so much you can do with raw chocolate, which is why I teach an entire class dedicated to raw chocolate called Raw Chocoholics Anonymous.