Dark Cocoa Extract Powder (200g / Can) – Unsweetened Chocolate For Dessert/Beverages

RM 39.90

● Pure 20:1 Theobroma cacao Dark Cocoa

● Ultrasonic solvent extraction

● Rich in phytonutrient

● High in antioxidant

● May reduce high blood pressure

● May improve mood

● May reduce cholesterol

● Promote skin health

● Vegan

● Non-GMO

● No Fillers

● No Flavors

● No Additives

● No Preservatives

● No Artificial Colors

● Soy and Gluten-Free

● Lab Tested for Authentic & Active Compound


Our dark cocoa powder has natural dark color, neutral pH and strong cocoa aroma so it is suitable to use as natural flavouring or colouring in any pastry or baking recipes. The powder may taste slightly bitter but it is always adjustable with the addition of sugar.

Categories: ,

The cocoa bean or simply cocoa is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate. The production of cocoa begins in the tropical regions around the Equator, where the hot and humid climate is well suited for growing cocoa trees. 70% of the world’s cocoa beans come from four West African countries: Ivory Coast, Ghana, Nigeria and Cameroon. Other cocoa producing countries are Indonesia, Nigeria, Cameroon, Brazil and Ecuador.

The processing of raw cocoa beans into cocoa mass implies a number of stages. Before arriving at the factory, the raw cocoa beans have been fermented and dried. Thereafter they are cleaned, stripped of their husks to remain the ‘nib’. The nibs are heat-treated to eliminate possible bacteria and subsequently roasted and ground into a liquid cocoa mass. The nibs are alkalized before, during or after the roasting process in order to modify the colour and taste of the cocoa mass. The liquor can be pressed to produce cocoa butter and cocoa cakes. Cocoa cakes are then broken up and ground into a fine cocoa powder. The cocoa powder contains the aroma, taste and colour of cocoa.

Cocoa is one of the richest sources of polyphenols. It is especially abundant in flavanols, which have potent antioxidant and anti-inflammatory effects. Cocoa may be able to help lower blood pressure, where the flavanols are thought to improve nitric oxide levels in the blood, which relaxes and dilates the arteries and blood vessels and improves blood flow. There is roughly 30–1,218 mg of flavanols present in 1.4–105 g of cocoa products.

Cocoa has been found to reduce “bad” LDL cholesterol, have a blood thinning effect similar to aspirin, improve blood sugars and reduce inflammation. These properties have been linked to a lower risk of heart attack, heart failure and stroke.

Daily intake of cocoa can improve mental performance in people with and without mental impairments. In addition to cocoa’s positive impact on age-related mental degeneration, its effect on the brain may also improve mood and symptoms of depression. This may be due to the conversion of tryptophan to the natural mood stabilizer serotonin by flavanols and caffeine content.

Consumption of cocoa can slow down carbohydrate digestion and absorption in the gut, improve insulin secretion, reduce inflammation and stimulate the uptake of sugar out of the blood into the muscle. Compared to other white chocolate and milk chocolate, dark chocolate due to the presence of high percentage of dark cocoa powder. Cocoa can be good for asthmatic people because it contains anti-asthmatic compounds such as theobromine. Theobromine is similar to caffeine and may help with persistent coughing. Cocoa powder contains about 2% of theobromine. Cocoa powder can be added to numerous food products such as biscuits, puddings, desserts, creams, filled chocolates, ice cream, cakes etc. After mixing with sugar and diluted with milk, it turns into a mild chocolate drink. It also provides the finishing touch for confectionary, truffles and cappuccino coffee. Chocolate is made from cocoa powder, with sugar, cocoa butter and, optionally, milk added.


*Direction of Use*

Add 1-5 tablespoons or 2-6% of total weight or as needed. Mix, top or blend in water, smoothies, beverages, ice-cream, kuih-muih, cake, jam, jelly, pudding, snacks, biscuits, desserts, dressing & recipes. Encapsulated aroma will release once dissolve in warm water. For Baking: Means need to add 20g-60g of the extract to make a 1kg cake. (Depends on personal preferences)

*Storage Method: Extract Powder*

● Store in a cool dry place. Reseal after opening.

● It’s recommended to keep it inside sealed container or store at the refrigerator to avoid powder caking problem

● After the expiry date, must store in the fridge then can be last 3 months more(unopened & opened).

*Powder Disclaimers* Please note & consider when purchasing Powders:

● Due to the nature of plant/herbal powders that have no additives or preservatives, our products may clump when the pouch is exposed to heat or moisture. Always store in a cool, dry place.

● Powder texture may vary. Some powder is very fine, while some powder is more coarse. Please take this into consideration when ordering.

● If you are pregnant, lactating, or taking medications, please consult a physician before taking any nutritional products. Food supplements should not be used as a substitute for a varied and balanced diet.

● Colour, taste, texture may vary from batch to batch, and sediment might occur as the ingredients used are natural.

● Stop using this product if an allergy occurred.

 

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.