Cocoa

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What is cocoa powder

Cocoa is a powder made from the beans of the cocoa tree (Theobroma cacao, which in Greek means “food of the gods”). It grows in tropical regions within 20° north and south of the equator, in particular in the countries of Central and South America (Ecuador, Colombia), West Africa (Côte d’Ivoire, Ghana) and on some islands of the Caribbean. West Africa supplies about 70% of the world’s cocoa. The fruits of the tree are up to 30 cm in size and contain from 20 to 40 beans.

The cocoa powder production process includes several stages: fermentation and drying of freshly harvested cocoa beans, roasting, grinding to cocoa liquor (cocoa mass), pressing to extract cocoa butter, and grinding the remaining cocoa cake to a powder state. The fat content of the finished cocoa powder depends on the degree of oil extraction and can range from 10-12% (skimmed) to 20-22% (medium fat).


Cocoa has a high content of nutrients, a pronounced taste and aroma.

Types

There are two main types of cocoa: light and dark.
Light is obtained by minimal processing of beans. In this way, most of the beneficial properties are preserved, and it has a mild taste.

Dark undergoes additional alkalization (a Dutch process developed by Conrad Van Houten in 1828) – treatment with alkaline substances to reduce acidity and improve taste. Such a powder has a richer, bitter taste and a darker color, and does not require boiling.

Cocoa vs hot chocolate

It is important to distinguish between cocoa and hot chocolate. Cocoa is made from cocoa powder with a low fat content (10-22%), has a less saturated texture and a more tart taste. Hot chocolate is made from melted chocolate or cocoa powder with the addition of a significant amount of cocoa butter, has a thicker, creamier consistency and a sweeter, richer taste.

Beneficial properties

Cocoa powder contains important microelements for health, in particular magnesium, which helps strengthen bones and improves heart function, iron, calcium and vitamins. Almost 10% are flavonoids. Theobromine is an alkaloid similar to caffeine, but with a milder and longer-lasting effect. Unlike coffee, cocoa contains less caffeine, but more theobromine, which provides a mild tonic effect without a sharp stimulation of the nervous system. The content of caffeine and theobromine provides stimulation of the nervous system. The product is rich in antioxidants that help fight free radicals, reduce the risk of cardiovascular diseases and improve overall health.
Children are advised to introduce the product from the age of 2. From four, the norm will be 2-3 servings per week. The daily intake for adults is 2-3 tablespoons of powder per day. This amount is enough to get the most out of the product.

How to choose quality cocoa

The composition of real natural cocoa powder cannot contain impurities and preservatives. It has a natural color and a pronounced aroma.
Pay attention to:

  • labeling and quality certificates
  • packaging, it is important that it is airtight
  • appearance
  • degree of grinding. When rubbed, it should remain on the skin.
  • Aroma
  • Taste
  • Price. It cannot be too low.

Organic cocoa and products with Fair Trade or Rainforest Alliance certificates guarantee environmentally friendly production and fair working conditions for farmers. High-quality alkalized cocoa has a uniform dark color and dissolves even in cold water or milk.

High-quality cocoa cannot have a specific smell or taste. Lumps can also indicate poor quality or improper storage of the product.

Uses

This product is widely used in cooking, confectionery and cosmetology. It can be the basis or one of the ingredients of drinks, desserts, cosmetics.

In cooking

Cocoa powder is the basis for making cocoa, hot chocolate and other drinks. It is also actively used in baking, adding a chocolate flavor to cakes, cookies and other desserts. It is also successfully used as a natural dye, for example, for pasta.
We offer you a simple recipe for hot chocolate

  • Cocoa powder – 5 tsp.
  • Sugar – 1 tbsp. l.
  • Milk 3% – 150 ml.

Preparation tips:

To prepare classic cocoa, it is recommended to first dissolve the powder in a small amount of warm water or milk until a homogeneous paste, and then add the remaining liquid. This will help avoid lumps.

The optimal temperature for preparation is 80-90°C. Do not bring to a boil to preserve maximum beneficial properties.
For accurate dosing, use a coffee scale – a standard portion is 15-20 grams of cocoa powder per 200 ml of liquid.

Alkalized (dark) cocoa dissolves more easily and does not require prolonged mixing, while natural (light) may require more thorough stirring.

Add sugar and a small amount of milk to the cocoa powder. Grind until smooth. Bring the remaining milk to a boil and add the previously prepared mixture. If desired, you can add butter and spices (cinnamon, vanilla, marshmallow).

In confectionery production

In confectionery, cocoa is used to make glazes, cookie fillings, pralines, chocolate paste, and various chocolate products.

In cosmetology

Cocoa is an ingredient in masks and wraps that help moisturize the skin.
Making a mask at home is simple: mix 30 g of powder and 90 g of room temperature water, apply to face for 20 minutes.

Buy cocoa at Kyiv City Roastery

Kyiv City Roastery offers high-quality natural alkalized cocoa with a fat content of 20-22%, which indicates the preserved cocoa butter in the composition. This is a premium medium-fat cocoa powder, which is ideal for making drinks, baking and desserts.

Our cocoa is a 100% natural product without impurities, sugar and preservatives. We carefully check the quality of raw materials and offer only the best.

In addition to cocoa, in our assortment you will find everything you need to prepare the perfect drink: milk pitchers for creating velvety foam, scales for precise dosing of ingredients, as well as a wide selection of coffee for true gourmets.


You can buy online and offline at a price of 90-650 UAH, depending on the weight of the pack.

Popular questions about cocoa

  • What is the difference between cocoa and coffee?

Cocoa and coffee are completely different plants and products. Coffee is made from the beans of the coffee tree (Coffea arabica or Coffea canephora), while cocoa is made from the beans of the cocoa tree (Theobroma cacao). Coffee contains significantly more caffeine, while cocoa contains more theobromine. The flavor profiles are also dramatically different.

  • How to store cocoa powder?

Store cocoa in an airtight container in a cool, dry, dark place at 18-20°C. Avoid contact with moisture and strong-smelling foods. If stored properly, cocoa powder retains its properties for up to 2 years.

  • Can you drink cocoa every day?

Yes, moderate consumption of cocoa (2-3 cups per day) is safe for health and even beneficial due to its high antioxidant content. However, it is worth considering individual tolerance and the sugar content of the finished drink.

  • What is the difference between alkalized and natural cocoa?

Natural (light) cocoa has a more acidic taste and lighter color, retains a maximum of beneficial properties. Alkalized (dark) cocoa is treated with alkali, has a neutral pH, a milder taste, a darker color, and dissolves better in water and milk.