Cocoa powder- energizer, mood enhancer and a star of good taste
Our favorite alternative to the morning cup of coffee!
Cocoa is the only richest source of theobromine in the world. Theobromine is a naturally occurring stimulant in the same chemical family as caffeine, but it lasts longer than caffeine and makes us less nervous.
Cocoa has been a popular food for centuries, and the Mayas and Aztecs have already enjoyed the taste and effects of cocoa. But while they still brewed a bitter, hot drink from the cocoa beans, cocoa developed into a popular luxury drink in Europe only when mixed with sugar.
When consuming cocoa powder, however, it should be noted that there are often cocoa mixtures that are loaded with sugar. Natural cocoa, on the other hand, contains only about one percent sugar.
Our unsweetened cocoa powder is made from the aromatic cocoa Nacional and comes from our partner in Ecuador (Hacienda Limon): they concentrates especially on this aroma of the beans.
It can be used hot and cold and is suitable for refreshing drinks as well as for baking. We prefer to drink our cocoa pure, in water and unsweetened. As a sweetening alternative we use birch sugar or coconut blossom sugar.
The tasty powder is good for our soul and even makes everyday life a little better. We owe this to certain active ingredients in cocoa, which have a mood-enhancing effect on us humans.
How is cocoa powder produced?
Cocoa is the most important raw material for the production of chocolate. However, the cocoa beans contained in the fruits of the cocoa tree do not yet have the typically sweet taste that we know from cocoa-containing foods. This is due to the fact that the fruits still have a relatively high content of bitter substances.
The path from the cocoa bean to the finished cocoa powder is a long one.
- The harvested cocoa fruits are opened and the pulp begins to ferment. The resulting alcohol stops the germination of the seeds and they lose part of their bitter substances. In total, this process takes about ten days.
- The cocoa beans are then dried and transported to chocolate producing countries.
- Here the beans are first processed into cocoa mass and later into cocoa butter and cocoa powder. When cocoa powder is produced, the fat is first removed from the cocoa mass. The cocoa beans contain up to 54 percent cocoa butter. The cocoa mass is pressed against stainless steel sieves with microscopically fine holes. With increasing pressure of up to 900 bar (1 bar = 1 Kp/cm2 ) the golden yellow, clear cocoa butter flows out. The pressing time depends on the fat content which should remain in the pressing residue and thus also in the cocoa powder.
- Depending on the fat content, a distinction is made between strongly deoiled cocoa powder (with less than 20 % cocoa butter in the dry mass) from strongly deoiled press cake and cocoa powder from slightly deoiled press cake.
- After pressing off the cocoa butter, a residue of solid cocoa components remains in the press chambers of the cocoa press: the cocoa press cake. Machines first crush the hard cakes into hazelnut-sized pieces before they reach the pulverization plant where they are transformed into wonderful, fine cocoa powder.
We at La Flor have dared to exchange coffee for cocoa and drink it unsweetened with hot water instead of milk. Totally simple but simply sooo good!