It’s the stuff of chocolate. The cacao tree creates cacao beans that are manufactured in such a way as to create a plethora of byproducts known as cocoa, and we reap the benefits in all manner of chocolatey delicious recipes.
The bean is processed, from which cacao solids and some of its cacao butter are extracted. And what’s left is ground into either natural or Dutched cocoa powder, the latter made alkaline by treatment with potassium carbonate.
This gives it a darker color and a stronger flavor. When it comes to flavor of cacao beans, it can be dependent on the variety, the soil, temperature, sunshine and rainfall. Just like wine, you can buy chocolates made with cacao beans from one single region and thus compare the aromas. Commercial cocoa powders are generally made with a cheap blend.
It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.
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