Tag: Chocolate acidity

According to food science, natural cocoa powder is inherently acidic, with a pH typically ranging between 5 and 6. But does chocolate are acidic as a finished product? The answer is nuanced, depending on ingredients and processing methods, which affect its overall acidity and how it interacts with the human body.

Cacao beans are naturally acidic, with raw cocoa powder typically exhibiting a pH between 5.0 and 6.0. This inherent acidity is a foundational factor in determining which chocolate is acidic, significantly influencing its final flavor profile and how it may affect digestion.