See: Chocolate Liquor. Cocoa powder, an extract from the Theobroma cacao tree, is a dark, rich powder used in making chocolate-flavoured foods, beverages and confections. It is created by splitting the pods of the Theobroma cacao tree and exposing the beans to allow them to ferment. Once fermented the beans are roasted and hulled, leaving the cacao nibs which are used to make chocolate liquor. This chocolate liquor is then pressed, removing the cocoa butter and leaving the solid cocoa (soon to be) powder.
Cocoa is rich in flavanols, and via this chemical it has shown to decrease insulin resistance, enhance insulin sensitivity, decrease blood pressure, decrease risk of cardiovascular disease and alleviate other cardiovascular disease-associated ailments. Cocoa is a source of fiber and iron, magnesium, zinc, copper, and manganese. Fat content varies.
Many of the foods containing high levels of cocoa are often heavy laden with sugar, making excessive cocoa consumption a concern.
Chocolate, chocolate-flavoured foods and beverages, mexican cuisine