Natural cocoa powder is brown powder made by grinding cocoa beans, with bitter taste and rich fragrance. It contains protein, various amino acids, high-calorie fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, vitamin D, vitamin E, vitamin B 1, vitamin B2, vitamin B6 and alkaloids with various biological activities. Mainly used for color matching or fragrance enhancement.

Scientists say that more and more research results show that the chemical components in cocoa powder can effectively treat heart disease, diabetes, hypertension and vascular diseases. Cocoa powder is a phytochemical component called flavanol, which is also found in red wine and black tea.

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Function of cocoa powder: Cocoa powder is also a cocoa product obtained by direct processing of cocoa beans. Cocoa cake is obtained after part of cocoa butter is removed from cocoa liquid block by pressing, and the brownish red powder obtained after crushing and screening is cocoa powder.

Cocoa powder is divided into high, medium and low fat cocoa powder according to its fat content; According to different processing methods, it can be divided into natural powder and alkaline powder. Cocoa powder of various specifications, ranging in color from light brown to deep red. Cocoa powder has a strong cocoa aroma and is directly used in the production of chocolate and beverages.

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