February 8, 2013
The purple color found within most raw cocoa beans comes from anthocyanins. These compounds are largely tasteless, but give an astringent sensation on the tongue.
Oxidation of these compounds turn the beans from purple to brown. The brown color is an indication that the anthocyanins have been largely eliminated, but some remain. Dark chocolate owes its antioxidant benefits to these flavonols that persist.
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