Description
Unsweetened Chocolate Additive For Drink, Dessert & Beverages
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 many stages. Before arriving at the factory, the raw cocoa beans have been fermented and dried. Thereafter they are cleaned, and 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 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.
Chocolate powder 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 is due to the presence of a 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.
Our dark cocoa powder has a natural dark colour, neutral pH and strong cocoa aroma so it is suitable to use as natural flavouring or colouring in any pastry or baking recipe. The powder may taste slightly bitter but it is always adjustable with the addition of sugar.
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. The encapsulated aroma will be released once dissolved in warm water. (Depends on personal preferences)
No harm/chemicals/preservatives, just harmony, manufactured naturally
- Vegan
- Non-GMO
- No Fillers
- No Flavors
- No Additives
- No Preservatives
- No Artificial Colours
- Soy and Gluten Free
Storage
- Keep in a cool & dry place. Avoid sunlight. Fridge would be best.
- Keep away from children.
- Has a shelf life of 24 months, in the original sealed packaging below 25°C, relative humidity below 65% and odour-free conditions.
- Packages should not be in direct contact with walls or floors.
Precaution
- Powder texture may vary. Some powder is fine, while some powder is coarser. Please consider this when ordering.
- Due to the nature of plant / herbal extract, powder may clump due to heat or moisture.
- Food supplements should not be used as a substitute for a varied and balanced diet.
- If you are pregnant, lactating or taking medications, please consult a physician before taking any nutritional products.
- Colour, taste, and texture may vary from batch to batch.
- Stop using this product if an allergy occurs.
