The Top 10 Cocoa Powders in 2022

Things to Consider Before Buying Cocoa Powder

Cacao and Cocoa

Cacao is derived from the Theobroma cacao plant. The tree produces huge pod fruits with up to 60 beans inside a pulp. Cocoa is commonly referred to after the beans have been collected, ground, and the fat removed from the ground beans.

The distinction between cacao and cocoa is not often evident, and even specialists dispute on when cacao becomes cocoa.

Some producers of unroasted or less processed cacao beans may call it cacao to attract attention to its more natural condition, but others will alter the name from cacao to cocoa once fermented.

Difference Between Natural and Dutch Processed Cocoa

After fermenting, drying, and roasting cacao beans, they are split into nibs and mashed into a paste. This paste is composed of cocoa solids suspended in a nearly flavorless non-alcoholic liquid containing about 50% cocoa butter fat.

The solids are crushed into a fine powder after the cocoa butter is removed from the liquid. This cocoa powder has no milk, added fats, or sweeteners. This is natural cocoa powder at this stage, and following this procedure, the powder may be sweetened or flavored, otherwise packed and sold.

Natural cocoa powder ranges in color from pale red-brown to dark brown and has an acidic pH of 5 to 6. It will often be astringent with some bitterness, however the taste may vary depending on the cocoa bean used and how it is processed.

The pH of Dutch processed or Dutched cocoa powder is altered or alkalized to pH 7 or neutral by washing it with a potassium carbonate solution. Dutch process cocoa powder is often darker in color than natural cocoa powder and has a smoother, more mellow taste.

There is a distinction between the two, so when baking, use the type of cocoa powder specified in the recipe, especially if it includes chemical leaveners. Dutch process cocoa recipes are usually leavened with baking powder, whereas natural cocoa powder recipes are usually leavened with baking soda. Because the recipe will be balancing acid and alkaline ingredients, you must always use the correct cocoa when using powder and soda.

You may normally use whatever you choose for sweets, sauces, puddings, and ice creams. Raw cocoa is generally lighter in color, while Dutch processed cocoa has a stronger chocolate taste. Some chefs combine the two to contrast taste with color depth.

Hot Cocoa, Hot Chocolate and Drinking Chocolate

Cocoa powder is perfect for creating hot chocolate in addition to baking and sweets. This is created by combining heated milk or water with either sweetened or unsweetened cocoa powder. If the drink is unsweetened, adding additional sugar or sweetener to the completed product will alleviate some of the bitterness.

Traditional hot chocolate is created with tiny chocolate pellets that are melted before being combined with milk, water, or cream. This European kind of hot chocolate is often more richer than hot cocoa and may not be as well-liked by non-Europeans.

The majority of hot chocolate on the market is really a hot cocoa mix combining cocoa powder, dried milk, and sugar. Other tastes, such as vanilla or cinnamon, may be added.

Storing Cocoa Powder

To keep cocoa powder fresh, store it in an airtight container in a cold area. This should keep it for up to two years. Keep it out of the refrigerator since the humidity will cause it to deteriorate quicker.

Health Benefits of Cocoa

While it was initially used by the Mayans, cocoa was brought to Europe in the sixteenth century by Spanish conquerors, and it immediately became famous as a health tonic.

Polyphenols are antioxidants found in chocolate, fruits and vegetables, wine, and tea. Cocoa is high in them, as well as certain forms of polyphenols known as flavanols. These flavanols have been related to health advantages such as decreased blood pressure and improved cholesterol levels. While the ability of flavanols to reduce blood sugar levels may assist relieve symptoms of type 2 diabetes, overall intake of chocolate products has a detrimental influence on blood sugar management.

Polyphenols have also been related to better brain functioning, which may help lessen the risk of neurodegenerative disorders like Parkinson’s.

Several laboratory research have also shown that flavanols may induce cancer cell death and aid in the prevention of cancer cell spread; animal studies in this area have also yielded encouraging findings. The data linking cocoa intake to a lower risk of cancer in people is still inconsistent, therefore much more study is required before conclusions can be reached.

It is important to note that when cocoa is processed or heated, part of its antioxidant value is lost, and Dutch processing of cocoa may result in a 60% loss in flavanols.

Heavy Metal Contamination of Cocoa Powder and Chocolate

The concentration of heavy metals such as lead, cadmium, nickel, and chromium in cocoa and chocolate has recently been studied.

Scientists in Indonesia discovered all of these heavy metals in beans from South Sulawesi, Indonesia, however the amounts were below the European Food Safety Authority’s maximum critical threshold (EFSA). A study of metals in food studies concluded that industry standards and excellent agricultural practices were required to prevent food contamination during processing.

Since children are more exposed to cocoa products than adults, they are at a larger risk of absorbing metals. Some studies have found that adult cocoa drinkers have a higher risk of certain health problems.

It is important to note that these heavy metals are present in our environment and that we are exposed to them all of our lives. Since they are in the ground, any crops grown in these soils will have some pollutants, notably lead, and the quantity of lead in the ground may be significantly greater in areas where leaded pesticides have previously been used. Cocoa and other foods may potentially be contaminated with lead or other metals while being kept or processed.

The FDA has been monitoring lead in food for decades, and initially offered recommendations to producers, importers, and distributors stating that if candies had more than 0.5 parts per million of lead, the FDA would take regulatory action. The advice was updated in 2006 to propose a maximum lead level of 0.1 ppm.

A consumer advocacy organization located in California (As You Sow) had a variety of cocoa products independently examined and discovered that more than half of the samples contained cadmium and lead levels that exceeded California’s state guidelines, which are harsher than federal limits. As a result, the organization launched a lawsuit against many chocolate producers.

As You Sow filed a lawsuit to determine if lead and cadmium content labels should be posted on chocolate bars under California’s Proposition 65.

A California Superior Court judge allowed a settlement of the dispute in 2018. The agreement states that chocolate makers would commit to and pay a collaborative study to explore and report on lead and cadmium sources in chocolate within three years. The results will be publicized, and the agreement will establish a threshold for deciding whether a Prop 65 warning is required for chocolate goods.

Major chocolate makers such as Hershey and Nestl are engaged, while other smaller firms selling chocolate in California will be allowed to opt in.

Conclusion

This article discussed when cacao becomes cocoa and, perhaps more crucially, some of the worries about heavy metal pollution. These issues will be addressed in the near future, particularly in relation to Proposition 65. It is also crucial to remember that cocoa has certain health advantages, especially for chronic diseases such as heart disease and type 2 diabetes.

Whether you prefer a darker Dutch processed cocoa powder or a lighter natural cocoa powder, we hope our reviews have assisted you in selecting the best cocoa powder for your chocolate cakes and hot cocoa.