Introduction:
Cocoa is made from the fermented and roasted beans of the cocoa fruit. The roasted cocoa serves as the basic substance of cocoa powder and chocolate and is found in many foods.
Use/Preparation:
Cocoa liquor is the base product for everything made from cocoa. Cocoa powder, which is made by pressing the cocoa butter, is prepared as a drink and can be used in cakes, desserts, sauces and confectionery. Adding various ingredients (including sugar, cocoa butter, emulsifier) to the cocoa liquor creates a plethora of chocolate varieties.
Health:
The alkaloids contained in cocoa and chocolate increase concentration and performance, have a stimulating and slightly euphoric effect and reduce tiredness. In addition, serotonin, the "happiness hormone", is released through consumption. The unsaturated fatty acids contained have a cholesterol-reducing effect. In addition, cocoa/chocolate is rich in polyphenols, which have antioxidant and anticarcinogenic properties and can reduce the risk of cardiovascular diseases, as they have a blood pressure-lowering effect, reduce inflammation markers in the blood and increase the blood flow rate. Common cocoa powders and milk chocolates have a lot of added sugar. To benefit from the health-promoting properties, resort to sugar-free cocoa powder and dark chocolate (>50%).
Alternatives:
Carob powder, obtained from the dried fruit of the carob tree, is often used as an alternative to cocoa and is found in many cocoa and chocolate products. In terms of taste, however, the powder is not comparable to cocoa.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 643/2689 |
| Fat | 53 g |
| Healthy fatty acids | 32 g |
| Carbohydrates | 2 g |
| Sugar | 2 g |
| Protein | 12 g |
| Salt | 0 g |
