Cocoa is obtained from the cocoa plant. This is a valuable tropical plant native to South America. It is believed that it dates back to 1900 BC, and it did not reach Europe until the 16th century.
Cocoa grows best in tropical areas with plenty of moisture and no direct sunlight. The harvest takes place twice a year, the first time after the end of the rainy season, and the second time before the start of the new rainy season.
Within Africa, the Ivory Coast is the largest producer in the world, followed by Ghana. Cocoa from Ghana is of such high quality that most of the production of this product was taken over by Nestle.
We offer two types of cocoa powder – natural and alkalized.
The process of obtaining cocoa:
Cocoa beans – roasting – cooling – shelling – grinding – pressing – grinding into cocoa powder.
Cocoa is obtained when the dry remains of cocoa beans that have been pressed to extract the oil are ground into a fine powder. The cocoa powder thus obtained has a low fat level and an intense chocolate flavor. This is natural cocoa powder.
The process of alkalizing cocoa beans began in the mid-1800s in the Netherlands as an attempt to control the quality of cocoa bean production. Alkalinization occurs before or after grinding to reduce acidity and thereby remove sour flavors. It is often darker brown in color and tastes better because some of the acids have been removed. But this does not spoil the taste of chocolate.
Cocoa powder is a powerful antioxidant, antidepressant and aphrodisiac. It is tasty, has a pleasant smell, instantly gives energy, improves mood, normalizes metabolism, lowers blood sugar, helps to lose weight. Due to its mineral composition, it is one of the most complex foods known to man. This is one of the best sources of magnesium.