Faq

If chocolate and cocoa drinks contain a lot of sugar, most of the sugar in them is refined carbohydrates such as white granulated sugar and fructose syrup. Various evidences show that eating too much refined carbohydrates can easily lead to excessive oil production from the skin, which is beneficial to the growth of acne bacteria, aggravate skin inflammation, and is indeed detrimental to acne skin.
 
However, natural cocoa powder is completely different. It will not only cause acne, but also have the effect of resisting excessive inflammation, improving skin texture and reducing ultraviolet damage. So it is beneficial and harmless for acne skin.

Hot milk is the best match of cocoa powder, which can easily balance the taste and health. The method is simple. Simply heat the pure milk to 80-90 degrees, add the right amount of cocoa powder and stir it. If you want lower fat skim milk and low fat milk, you can have a slightly worse taste.
 
Soybean milk can also be added, but it is not as special as milk.
 
Dissolving with water is a typical thankless dark food. If it is really for health, it is better to dig two spoons and swallow it directly.
 
If you can bake, don't you need to teach? Good natural cocoa powder is produced for baking.

Cocoa butter is fat. It is a kind of vegetable oil. Of course, it has a lot of calories, especially those chocolate made with more than 50% cocoa butter and contains a lot of sugar and dairy products.
 
In order to balance its bitter taste, many chocolate drinks use a large amount of sugar to cover up, which is naturally the typical composition of sugar drinks.
 
As mentioned before, the fat content in pure natural cocoa powder is only 10%, which is 1.5g fat based on the intake of about 15g each time, which is no more than two cookies.
 
If you eat chocolate and popular snack brand cocoa drinks, pay more attention to the composition table, look at the calories, sugar and fat content, and be careful of falling short. But the pure natural cocoa powder is really not high in calories.

The process of alkalization is called alkaline (processed with alkaline), also called dutch.
 
Similar to the ripening process of tea, the alkalized cocoa powder significantly improves the flavor and taste, and also changes the business
 
The composition of breeding. The flavanol in cocoa powder has different degrees of loss due to the alkalization intensity. Heavy dutched means that after heavy alkalization, the content of flavanol is about less than 10%. Mild alkalization can also retain 40-50% of polyphenols.
 
For the modern food industry, "taste" and "taste" take precedence over "health" and "nature"
 
So for popular brands, there is no blame for using alkalized cocoa powder.
 
Mars, also known as Mars Group, has made a lot of efforts in this regard, using special processes to improve the flavor and retain polyphenols. At least in domestic Duff chocolate products, many of them have marked the content of flavanol.
 
Foreign cocoa powder products generally mark whether they have been alkalized or not, or it can be said that popular snack manufacturers generally have to undergo alkalization to varying degrees, while the cocoa powder of health product manufacturers is mostly natural non-alkalized.
 
If it is still hard to distinguish, then the appearance and taste of the non-alkalized cocoa powder will also help us to distinguish. The appearance of the natural cocoa powder is brown, which is difficult to dissolve, and needs the help of high-temperature liquid. The taste is mainly sour, and the cocoa flavor is not strong, while the alkalized cocoa powder is dark brown to black, especially the heavily alkalized products are generally dark black, which is easy to dissolve, and the taste is only light bitter, but the flavor is strong.

Antioxidation, prevention of cardiovascular disease, improvement of blood lipid metabolism, and improvement of brain decline can be said to be tea polyphenols
 
It is the flavanols mainly composed of EGCG that are the most popular research objects in nutrition research at present. The specific principle is too dry and complicated, so I don't want to expand it here. Generally speaking, green tea and cocoa, unless there are obvious taboos, can be added into the daily diet by anyone. Personally, as long as the amount of pure natural cocoa powder is controlled, children and teenagers will have no problem. However, don't let them eat chocolate with a lot of sugar to please their taste, Or a caloric beverage such as Merio Avatar.

Chocolate is the most classic representative, but many chocolates are made of a large amount of cocoa butter/cocoa butter substitute, a large amount of sugar and syrup, and milk powder. The content of cocoa powder with nutritional value is not high. At the same time, the use of alkalization technology further reduces the nutritional composition. Such blank calorie products have many disadvantages to health. Remember to read the composition table and nutrition table carefully.
 
Cocoa beverage: products such as Miss Switzerland and Starbucks also contain a lot of sugar and alkalized cocoa powder.
 
Chocolate sauce: syrup+caramel color+fatty ingredients+a small amount of cocoa powder, a small amount of seasoning can be used less.

Pure natural cocoa powder contains a large amount of flavanol-3-alcohol, namely flavanol, tea polyphenol antioxidant various trace elements, flavanol is one of the dietary polyphenols, and the well-known tea polyphenol is the star representative of flavanol. Yes, it is a large quantity. The order of magnitude can be matched with green tea. Green tea can only brew half of the polyphenols, while cocoa powder can be swallowed completely. Therefore, pure natural cocoa powder products have the same health care effect as green tea. It is natural to become a healthy food. Compared with cocoa butter, cocoa powder contains only about 10% fat, and many carbohydrates are fiber, So its nutritional composition is good.
 
However, natural cocoa powder has unpleasant sour and bitter taste, which is similar to or worse than black coffee. However, since after the alkalization process was born, the sour taste was transformed into the unique mellow aroma of cocoa, with deeper color and high solubility, so eating chocolate and drinking cocoa drinks became a wonderful feeling that no men, women, old or young could resist.
 
Cocoa butter, which gives smooth texture and fragrance, is solid in normal state, so most of it is saturated Fat but saturated fat are not so popular nutrients in today's society, which is also the controversial point of many chocolates, while dark chocolate, which retains the most nutrients, is considered as a healthy snack.

According to its fat content - high, middle and low fat
 
High fat content: : 22-24%
Medium fat content: 10-12%
Low fat content: 4-8%
 
The fat content of cocoa powder is not specifically cocoa butter.
 
It can be divided into natural powder and alkalized powder according to production process
 
The most popular product is natural cocoa powder whose fat content is between PH5-5.7
 
Alkalized cocoa powder is also called Dutched cocoa powder. After being alkalized, the color gets darker.
 
The PH of cocoa powder after alkalized is generally around 7, which is generally used in the food industry such as baking coffee and confectionery manufacturing
 
The smell of alkalized powder is stronger