Cocoa: Description, Properties, Benefits

Cocoa, a partner of the heart and mind, is a rich food with cell reinforcement and stimulant activity. We should find out together! Today Cocoa is well known and boundless, most notably for its job in the development of chocolate, yet, as well as being exceptionally delectable and valued even by the little ones, Cocoa is wealthy in supplements and helpful properties for well-being.

Cocoa, Origins, And History

Cocoa ( Theobroma cacao ) is an evergreen tree belonging to the Malvaceae family and native to America. The Maya already cultivated the cocoa tree in 1000 BC and used the seeds to make a drink called “xocoatl,” often flavored with vanilla, pepper, or chili pepper, and in some cases, corn flour and honey were also added. Cocoa also arrived in Europe in the sixteenth century but came to India only in the 1600s. To date, the leading cocoa producers are:

• Brazil
• Ecuador
• Colombia
• Indonesia
• Ghana

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Cocoa Beans

Cocoa beans are also called cocoa beans; the cocoa powder we find on the market is obtained from them. The processing of cocoa beans involves three main processes, which are divided into:

• Fermentation
• Drying
• Toasting

Following roasting, the cocoa beans (after being decorticated) can thus be marketed and consumed, or they can be shredded and the fat component removed, thus obtaining cocoa powder.

Variety Of Cocoa

There are different varieties of Cocoa, among which we find:

• Criollo Cocoa: one of the least common and most valuable varieties of Cocoa, whose seeds have a white internal color and a slightly bitter taste;
• Forastero Cocoa is one of the most widespread cocoa varieties; we find it in over 90% of the chocolate on the market. It has a less aromatic, more acidic, and astringent taste;
• Trinitario Cocoa is a hybridization of the two previous varieties, quite valuable and not very common on the market.

Cocoa, Nutritional Values ​​, And Calories

100 g of unsweetened cocoa powder provides:

• 355 calories
• Protein 20.4 g
• Lipids 25.6 g
• Carbohydrates 11 g

Properties Of Cocoa

In addition to being very tasty, Cocoa has remarkable nutritional properties. Here are the benefits of Cocoa.

Cocoa flavonoids give it a decisive antioxidant action;

• Reduces blood pressure ;
• Diminishes the gamble of coronary failure and stroke ;
• It promotes mental well-being; in fact, it is one of the nerve foods ;
• Has antitumor activity ;
• There is an indirect correlation between Cocoa and serotonin; Cocoa is an antidepressant food: it relieves symptoms of depression thanks to the presence of tryptophan, a precursor of serotonin, a good mood hormone.

Besides, a few investigations have shown that Cocoa causes you to get in shape. Nonetheless, the outcomes were then denied by resulting logical examinations, in which inverse information arose. Accordingly, the point is still being talked about. To exploit the advantages of Cocoa, EFSA proposes the utilization of 2.5 g of severe Cocoa each day or 10 g of dull chocolate each day. Nonetheless, we might want to help you that the part to remember Cocoa or chocolate should be changed by your wholesome necessities and condition of well-being, additionally taking into account a few expected contraindications of Cocoa, which, for instance, isn’t suggested in the event of gastroesophageal reflux, causticity, and gastritis.

Uses

Cocoa is mainly used in the kitchen for producing chocolate and making recipes with cocoa powder. Furthermore, Cocoa is also used in cosmetics, for example, for producing cocoa butter, a product based on cocoa butter, that is, the fat component of Cocoa, valuable as an emollient for lips.

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Cocoa And Chocolate

What is the difference between Cocoa and chocolate?

It’s straightforward: Cocoa is a pure food that derives from the cocoa tree, while chocolate derives from the processing of cocoa beans and is made up of various ingredients, including Cocoa and sugar and, if some milk chocolate, even condensed milk. Even on a nutritional level, the two products are very different. While bitter cocoa powder has no fat component and no added sugars, chocolate also has the fat component of Cocoa, namely:

• cocoa butter
• sugar
• Possibly milk

Cocoa In The Kitchen

Cocoa is mainly used in the kitchen to make sweet recipes, including biscuits, cakes, pancakes, puddings, frozen desserts, ice creams, cakes, mousses, spreadable creams, and tarts. However, bitter cocoa powder can also help flavor dishes to reduce the consumption of added sugars; for example, it can be sprinkled on plain yogurt without sugar, in porridge at breakfast, on ricotta, all Inside a fruit and milk-based smoothie, inside milk and cereals or, by mixing Cocoa with water, you can quickly make a cream to spread on bread or rusks. Carob flour is sometimes used instead of Cocoa to make lighter sweet recipes, as its flavor is similar to chocolates.

Recipes With Cocoa

There are numerous recipes with Cocoa, mainly sweet, in particular, with this precious ingredient, you can prepare:

• Tiramisù: one of the most loved and widespread Italian spoon desserts, sprinkled on the surface with an abundant layer of bitter Cocoa;
• Cocoa cake: one of the most loved even by children, with a bit of attention to the ingredients, it can be eaten occasionally for an exquisite breakfast to be combined with a hot drink;
• Chocolate cake: often made with a warm heart of chocolate, but for a lighter version, you can opt for a cake made with egg whites, vanilla, bitter Cocoa, and dark chocolate. This results in a nutritious and complete breakfast;
• Cocoa biscuits: in addition to Cocoa, dark chocolate chips can be added to the dough to make them even more delicious! For a balanced breakfast, remember that a standard portion of baked goods is 30 g and can be accompanied by a glass of milk and dried fruit.

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