Cocoa bean

The cocoa bean is the seed of the Theobroma cacao tree, native to the Americas. After harvesting, the beans undergo fermentation, drying, roasting, and grinding to produce cocoa liquor, which is the basis for chocolate.

Cocoa bean derivatives, such as cocoa powder and cocoa butter, are fundamental ingredients in chocolate production, providing its characteristic flavour and colour. They are used in a wide variety of confectionery, baked goods, desserts, and beverages.

Cocoa bean derivatives are not classified as food additives in the UK and do not have an E-number. They are naturally occurring components of food. Cocoa products contain flavanols, which are antioxidants. Some research suggests potential cardiovascular benefits from consuming flavanol-rich cocoa, but evidence is mixed and more high-quality studies are needed. The World Health Organization's International Agency for Research on Cancer (IARC) has classified coffee and tea, which contain similar compounds, but not cocoa itself, as Group 3 carcinogens ('not classifiable as to its carcinogenicity to humans').