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We’re Crazy for Cocoa!

Posted by James Bhasme on

We’re Crazy for Cocoa!

When Cocoa+ first started we were under the impression that chocolate was bad for you. Rejoice! It turns out we were wrong…

“A lot of research has gone in to cocoa and is now widely recognised for its health benefits”

Cocoa is produced from cacao beans, released from the pods of the cacao fruit tree. These beans are roasted to bring out the flavour we all know and love, and ground down in to a powder. A lot of research has gone in to cocoa and is now widely recognised for its health benefits, as well as its great taste. It is rich in antioxidants, which have powerfully positive effects on the heart. A bit of cocoa on the diet can in fact reduce the risks of cardiovascular disease, heart attacks, strokes and high blood pressure!

Cocoa- The Bad Stuff

Cocoa+ is proud to say we use zero milk fat or vegetable oils—key ingredients in most chocolate brands—to produce our chocolate bars. Instead we use cocoa solids with reduced sugar. Cocoa Solids consist mainly of stearic and oleic acids, which have been shown to decrease the risk of heart disease.

By increasing the protein in our chocolate we have been able to increase the cocoa to 55% and reduce the sugar to 20%. Most milk chocolate contains 25% cocoa and 55% sugar which is the largest ingredient. 

With cocoa being 10 times more expensive than sugar it is no surprise that large chocolate companies are using more sugar than cocoa. We feel you deserve better chocolate with better ingredients.  

Combining cocoa with reduced sugar, cocoa solids and infusing whey protein, we produced the luxury treat that is Cocoa+. Indulge in our chocolate and revel in the many health benefits that cocoa can bring. 


 

 References.

  1. Kozlowska A, Szostak-Wegierek D. Flavonoids–food sources and health benefits. Rocz Panstw Zakl Hig. 2014;65(2):79-85.
  2. Schewe T, Steffen Y, Sies H. How do dietary flavanols improve vascular function? A position paper. Arch Biochem Biophys. 2008; 476: 102–106.
  3. Ding EL, Hutfless SM, Ding X, Girotra S. Chocolate and prevention of cardiovascular disease: a systematic review. Nutr Metab (Lond). 2006; 3: 2.
  4. Schroeter H, Heiss C, Balzer J, Kleinbongard P, Keen CL, Hollenberg NK, Sies H, Kwik-Uribe C, Schmitz HH, Kelm M. (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans. Proc Natl Acad Sci U S A. 2006; 103: 1024–1029
  5. Steinberg FM, Bearden MM, Keen CL Cocoa and chocolate flavonoids: implications for cardiovascular. Health.J Am Diet Assoc. 2003 Feb;103(2):215-23.

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