Dried Cocoa Beans
POWER
COCOA
INSIDE THE COCOA
THE POWER IN THE POWDER
The cocoa bean is comprised of about 50% cocoa butter, give or take. About another 10% is made up of assorted proteins with Theobromine and caffeine making up another 1 to 2%. The rest comprises a whole heap of goodness. Hundreds of compounds, most of which have not even been explored for their health benefits.
Cocoa has been shown to be chock full of bioflavonoids, a class of enzymes that help regulate all the functions of the body. Cocoa is rich in polyphenols; flavonoids, flavones and other elements necessary for optimum body function.
Ironically, the health benefits of cacao are only now being acknowledged by the scientific community, something that has always been known by our ancestors, as far back as the Mayan civilization.
In fact the latest scientific evidence points to raw cocoa from un-roasted and even un-fermented beans as being even healthier than cocoa or chocolate made from roasted beans.
Stands to reason: cooked vegetables with few exceptions lose some of their vital aspects when subjected to the heat of cooking.
Cocoa is no different.
Chocolate Baking Base aka Cocoa Flour
Cocoa had always been seen as both medicinal and life sustaining and (at times) of course, there has always been a spiritual aspect attributed to it.
It was generally served to kings and noblemen and out of the reach of the commoners. For those who could afford it, consumption was virtually compulsory, with warnings of course, against over indulgence.
GOOD IN THE MOUTH; GREAT FOR THE BODY
The ability to help with skin problems has long been acknowledged for cocoa butter and cosmetic and skin care products made with cocoa butter, are prized for their efficacy in relieving a host of skin problems, whilst keeping the skin feeling silky smooth.
By and large, the main products from the cacao plant are cocoa butter, cocoa powder and chocolate made from them. From these three basic ingredients come hundreds of products with varying quantities of the basic ingredients.
Cocoa butter is pressed from the beans of roasted or raw cocoa and the resulting cake left behind is milled to a fine powder which, when added to sugar, gives the ubiquitous chocolate, to be added to a host of other ingredients to make the most delicious desserts, cakes, beverages, bonbons, chocolate bars, candy and other delights.
In addition, the health benefits of cocoa, once realized, has led to several medicinal products being created from the precious bean.
Cocoa beverages are used to calm the emotions and relieve stress in those who tend to become anxious or depressed for whatever reason. Combined with the Vitex plant, it helps to regulate the hormonal balance to relieve PMS and other hormone related problems.
It also helps to balance the sugar levels in the blood, so it is beneficial for diabetics. The flavones in cocoa help in the production of nitric acid, which aids circulation by relaxing the blood vessels, reducing the incidence of high blood pressure and heart attacks.
Its effect on the brain also seems to enhance learning and memory which has implications for Alzheimer's sufferers.
BENEFITS OF COCOA
Cocoa Nibs
Cocoa Butter
Cocoa Powder
Couverture Blooming
UBIQUITOUS COCOA
After salt and sugar, chocolate and cocoa powder are the most ubiquitous ingredients in the culinary industry. The flavour and taste of cocoa is so intense that even as little as 10% proportion in any product, produces the traditional chocolate taste.
So precious is cocoa that there was a time when the beans were used as a form of currency and even now chocolate is still given the respect as a super food and a mood enhancer, countering the stresses of life in general, leaving a feel good, almost psychotropic effect after consumption of just one ounce of the precious substance.
Ironically the way most chocolate is consumed is in the form of chocolate bars or bonbons that contain sugar, oftentimes too much, and milk, which suppresses the health benefits of the cacao.
The recent upsurge in health consciousness has led to a re-examination of the role of cocoa and chocolate in diet with the understanding that chocolate is not just good to eat, but good for the body as well. This has led to a greater awareness of the benefits of consuming dark chocolate, minus the milk, emulsifiers, preservatives and of course sugar.
Pure cocoa does not have any of the deleterious effects of products made with cocoa but adulterated with additives and preservatives, such as Soy lecithin, to which many persons are allergic, giving pure chocolate a bad reputation.
