1. Cocoa powder is the cocoa beans (seeds) taken from the pods (fruits) of the cocoa tree. The cocoa beans are obtained through fermentation, coarse crushing, peeling and other processes (commonly known as cocoa cake). ), the powder obtained by defatting and crushing cocoa cake is cocoa powder. Cocoa powder is divided into high, medium and low-fat cocoa powder according to its fat content; it is divided into natural powder and alkalized powder according to different processing methods. Cocoa powder has a strong cocoa aroma and can be used in high-end chocolate, drinks, milk, ice cream, candies, pastries and other cocoa-containing foods.

2. Cocoa powder is also a cocoa product obtained by directly processing cocoa beans. The cocoa cake is obtained by pressing and removing part of the cocoa butter from the cocoa liquid. The cocoa cake is crushed and screened to obtain a brownish-red color. The powder is cocoa powder. Cocoa powder is divided into high, medium and low-fat cocoa powder according to its fat content; it is divided into natural powder and alkalized powder according to different processing methods. Cocoa powder in various sizes, ranging in color from light brown to dark red. Cocoa powder has a strong cocoa aroma and is directly used in the production of chocolate and beverages.

3. The necessary material for making chocolate cake is pure cocoa powder without adding other materials. Generally, what is sold in supermarkets is a beverage powder with sugar and milk powder added, which is not suitable for making chocolate cake. Generally, 30 grams of cocoa powder is added to an ordinary two-pound cake. Since cocoa powder is acidic, when used in large quantities, the cake will have a sour taste. Therefore, a small amount of baking soda can be used as a neutralizing agent to neutralize its acidity. It also deepens the color of the chocolate cake.

4. Cocoa powder is the charm of chocolate. Researchers have found that cocoa powder, which is rich in chocolate, can reduce the impact of high cholesterol on arteries. They looked at low-fat cocoa powder extract, not regular high-fat chocolate bars or chocolate hot drinks.