Much more than just being the basis of chocolate, cocoa , extracted from forests, not only offers health benefits , but also plays a role in environmental preservation and ecosystem regeneration!
Learn about the differences between cocoa and chocolate!
What is cocoa?
Cocoa is the fruit of the cocoa tree ( Theobroma cacao ).
In addition to being consumed worldwide, cocoa is rich in health benefits, with anti-inflammatory, antioxidant and cardioprotective properties.
It also has economic importance, being used in the following industries:
- Food
- Pharmaceutical
- Cosmetics
What is chocolate?
Chocolate is a food derived from cocoa, made by mixing cocoa paste with some other ingredients.
Its composition varies greatly depending on the amount of cocoa used, which reflects the flavor, texture, and benefits. The higher the cocoa content, the more intense the chocolate will be!
What is the difference between cocoa and chocolate?
- Cocoa : is the pure and natural ingredient, extracted directly from the seeds of the cocoa tree.
- Chocolate : is a food produced from cocoa, but with the addition of other ingredients, such as sugar, cocoa butter, fats and, often, milk.
The higher the cocoa content in chocolate, the closer it will be to its natural profile, preserving some of its benefits. Chocolates with a lower cocoa content, on the other hand, tend to be higher in sugar and fat, making them less beneficial for health!
Is there chocolate in the cocoa?
No , but all real chocolate contains cocoa! It's cocoa that gives it the flavor and aroma we associate with chocolate.
How much cocoa does it need to have to be considered chocolate?
To be called chocolate, according to regulations such as those of Anvisa (National Health Surveillance Agency), the product must contain at least 25% cocoa solids in its composition.
However, the higher the cocoa content, the purer the chocolate. Chocolates with 70% or more cocoa are considered the best for health, as they preserve a greater amount of antioxidants, flavonoids, and other bioactive compounds, while reducing the proportion of added sugar and fat.
Author
Larissa Ayumi
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