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New study shows that cocoa flavanols can be preserved during cooking and baking In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies. In chocolate cakes, antioxidant activity and cocoa flavanols could be largely retained by using a combination of baking powder and baking soda.
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