Like us, are you a lover of chocolate flavor but want to avoid excess fat? Chocolate whey is the ideal solution to satisfy your cravings while maintaining a healthy diet.
Not only does it provide the protein you need for muscle recovery, it can also replace the added flour and sugar in many recipes.
From breakfast to snacks, from desserts to post-workouts, discover in this article the 8 best recipes based on whey with cocoa that will delight the taste buds of the greediest athletes. If that's not enough for you, check out our protein shakes for weight gain on this page.
Ready to indulge in these delicious protein foods? Let's get started!
Can I replace Protéalpes chocolate whey with another brand in recipes?
It really depends! All proteins behave very differently when cooked.
Almost all types and brands have different sugar levels and absorb liquids differently.
Whey-based chocolate whey like ProtéAlpes are much less absorbent than plant-based protein powders. Don't replace whey with a plant-based alternative, as the ingredients may not hold together.
The only exception where whey protein could be used instead of vegetable powder would be in a smoothie! You'll probably have to adjust the amount of frozen fruit, ice or liquid ingredients, but the result should be just right.
As for other whey-based brands like ProtéAlpes, it all depends on the other ingredients they contain.
Can chocolate whey containing succralose be used for cooking?
Over the last few decades, various independent studies have shown that sucralose breaks down at high temperatures, for example when cooked.
This decomposition is thought to be associated with the formation of potentially toxic chlorinated compounds, such as dioxins and chloropropanols.
In short, toxic elements, probably carcinogenic and unsuitable for the body.
In a 2020 PubMed study, the literature on sucralose thermal stability and the generation of potentially toxic compounds was assessed.
The study concludes that sucralose can be degraded at high temperatures, for example during cooking or baking of sucralose-containing foods (some whey, for example).
It is therefore highly recommended to avoid all products containing sucralose, especially if you wish to cook with your whey.
How does whey with choclat affect cooking?
Cocoa whey is often used in cooking recipes to boost protein content without adding a lot of calories or fat.
However, whey, regardless of taste, can have a slight impact on food cooking.
Whey contains proteins that can coagulate when exposed to high temperatures.
This can affect the texture of baked foods such as cakes and muffins, making them hard and rubbery.
To avoid this, it's important to mix whey with wet ingredients such as egg yolks, applesauce or mashed bananas before adding it to the dry ingredients.
It's also important not to overmix the paste once the whey has been added, as this can also cause texture problems.
Using these techniques, you can easily use whey in your cooking recipes to increase the nutritional value without sacrificing the texture or taste of your food.
However, note that whey is not suitable for every recipe, so it's important to go through trial and error to find the best recipes for you.
