Processing of cocoa beans always produces cocoa liquor (cocoa mass), cocoa butter and cocoa powder. Cocoa beans and derivatives thereof is a source of polyphenol antioxidants – compounds that can reduce your risk of heart disease by preventing oxidation of Low Density Lipoproteins (LDL) or often called bad fats, which can prevent the blockage of blood vessel walls of arteries. Antioxidant content varies in each chocolate, depending on various factors including cocoa content and processing. In general, cocoa powder and dark chocolate contain antioxidants in quantities higher than milk chocolate. Here’s an antioxidant polyphenol content in some products:

• Milk chocolate (50g) – 100 mg of polyphenols
• Dark chocolate (50g) – 300 mg polyphenols
• Red wine (140mL) – 170 mg of polyphenols
• Tea (240mL) – 400 mg polyphenols
• Cocoa powder (16g) – 200 mg polyphenols

Cocoa Powder
• In manufacturing there are 7 different variations of the process. One variation of this process is often used is: fry dry, alkalization nib, nib Drying, Milling nib, compression, Milling copra Read this article »