Description:

The cocoa bean, also known as cacao, is the dried and fully fermented seed of the Theobroma cacao tree, which is native to the Amazon rainforest. Cocoa is the fundamental ingredient in chocolate and is also used in traditional Mesoamerican foods, such as tejate, an indigenous Mexican drink. From cocoa beans, two key components are extracted: cocoa solids (nonfat substances) and cocoa butter (the fat). Cocoa is rich in beneficial phytochemicals, including flavanols, procyanidins, and other flavonoids. These compounds may offer health benefits, such as a mild reduction in blood pressure, particularly in flavanol-rich chocolate and cocoa products. The beans also contain theobromine, a stimulant similar to caffeine, though in smaller amounts, as well as a trace of caffeine. The cocoa beans undergo a meticulous process: they are handpicked, fermented, roasted, and then crafted into a rich and complex cocoa extract. This extract is used to enhance the chocolaty flavors in desserts like cakes and ice creams, beverages such as milk, espresso, and cola, or as a substitute for cocoa in recipes like cookies and custards. As a natural ingredient, cocoa extract may experience sedimentation over time, which is a common occurrence. To ensure a smooth consistency, simply shake the bottle well before use to dissolve any settled particles. USES COCOA EXTRACT FOR SWEETS: Add depth and richness to cakes, brownies, cookies, ice-creams, gelatos, pudding, mousses, custards, frosting and more. COCOA EXTRACT FOR SAVOURY DISHES: Lend complex and delicious flavours to sauces, moles, marinades, chili and stews. COCOA EXTRACT FOR BEVERAGES: Add robust chocolate taste to milk, lattes, shakes, mocktails and cocktails. 1 Tbsp. cocoa extract is equivalent to 2.5Tbsp. Cocoa powder. Usage: 1% to 2 % of total product 100% natural, alcohol free, vegan and does not contain added flavours, colours or sugar. Best before 12 months from the date of manufacture.