Ingredients


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    Cocoa Powder

    Cocoa solids are the low-fat component of chocolate. When sold as an end product, it may also be called cocoa powder, cocoa, and cacao. Cocoa powder is extracted from roasted, cleaned, de-shelled cocoa beans and grinded into a paste, called chocolate liquor. Pressing and milling the pressed chocolate liquor separates the cocoa powder from the fat.

    Cocoa powder is rich in flavonoids, a type of polyphenolic. The amount of flavonoids depends on the amount of processing and manufacturing the cocoa powder undergoes, but cocoa powder can contain up to 10% its weight in flavonoids. Flavanols are one of six compounds further classified as flavenoids. Flavanols, which are also found in fruits and vegetables, are linked to certain health benefits linked to coronary heart disease and stroke. The topic of how flavanols benefit cardiovascular health is still under debate. It has been suggested that the flavanols may take part in mechanisms such as nitric oxide and antioxidant, anti-inflammatory, and antiplatelet effects. Benefiting these mechanisms may improve endothelial function, lipid levels, blood pressure and insulin resistance.

    Accordingly, health professionals recommend consuming chocolate in forms that are high in cocoa solids while low in cocoa butter, such as hot cocoa.