101 complete cocoa powder guide and easy methods on how it is made and many more
What is cocoa powder?
Cocoa is a delicious result of fermentation and roasting of cocoa beans, which are basically the seeds of the cocoa tree.
These seeds are native to Americans and have even been used as money (this is my society).
Today, 70% of the world’s cocoa beans are grown in West Africa and then shipped out to make chocolate
How is chocolate made?
Cocoa seeds are fermented for about a week, dried, and then roasted.
After roasting, we call it cocoa! Cocoa seeds or cocoa nibs are then ground into a paste, similar to nut butter, consisting of butter and solids.
The solids are used to make chocolate with milk, sugar and a bit of cocoa butter
Chocolate varieties
Cocoa beans and powder: This is the raw cocoa seed without roasting. It is much more bitter than roasted cocoa, but retains more nutrients.
Good
Cocoa powder and powder: Cocoa powder is equivalent to cocoa powder. It’s less bitter and closer to what you use to eat and cook.
Dutch cocoa powder: This is an alkaline cocoa powder, which means that its pH is more neutral than neutral cocoa powder, and it is more bitter than regular cocoa powder.
It dissolves easily and is perfect for making hot cocoa!
Dark chocolate: cocoa + cocoa butter + sugar
Milk chocolate: cocoa + cocoa butter + sugar + milk
White chocolate: cocoa butter + sugar + milk
How to store chocolate
Chocolate bars should be stored at about 65 degrees Fahrenheit. Milk chocolate will last for about one year and dark chocolate will last for two years.
If you are refrigerating (for example, your house is too hot), keep it in a sealed container or bag.
Cocoa powder can be used for about 1 year after opening. Although this is indeed the best date, it has not deteriorated.
Cocoa nutrition information
1 cup (86g) unsweetened cocoa powder
Calories: 196
Carbohydrates: 50 grams
Fiber: 29 grams, 114% of daily value (DV)
Protein: 17 grams
Fat: 12 grams
66% iron DV: The main component of hemoglobin is the protein that makes up red blood cells and carries oxygen in the body.
This is a non-heme source, meaning it is not from an animal. It does not absorb as much as heme iron.
Riboflavin (vitamin B2) has a DV of 12%: a water-soluble vitamin that can be used as a component of FAD to help your body break down a large number of nutrients in the electron transport chain to produce usable energy.
11% DV of calcium: 1% of your body’s calcium plays a vital role in vasoconstriction / dilation as well as nerve transmission and signaling.
The other 99% support the structure and function of teeth and bones.
