Cocoa powder

Cocoa powder is made from dried and ground cocoa beans, the seeds of the cacao tree (Theobroma cacao). The beans are fermented, dried, roasted, and then ground into a paste, which is pressed to remove most of its fat (cocoa butter). The remaining solid material is pulverised into a fine powder.

Cocoa powder is primarily used to impart a chocolate flavour and colour to foods. It is a key ingredient in baking, confectionery, and dairy products, providing the characteristic taste of chocolate in items like cakes, biscuits, ice cream, and chocolate bars. It can also be used in savoury dishes, such as chilli con carne, to add depth of flavour.

Cocoa powder is not classified as a food additive and does not have an E-number. It is a source of various compounds, including flavonoids, which are antioxidants. Some research suggests potential cardiovascular benefits associated with the consumption of flavonoid-rich cocoa products, though evidence is mixed and further high-quality studies are needed. The World Health Organization's International Agency for Research on Cancer (IARC) has classified coffee and tea, which also contain naturally occurring compounds, but not cocoa powder itself. Typical intakes within a balanced diet are not associated with adverse health effects.