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  2. Cacao Powder Benefits: 5 Products We Love

    www.aol.com/entertainment/cacao-powder-benefits...

    Here’s a quick overview of the most prominent benefits of taking cacao powder that make it an even more enjoyable experience. It’s a win-win for your wellness and your taste buds.

  3. Regenerative cacao - Wikipedia

    en.wikipedia.org/wiki/Regenerative_cacao

    Regenerative cacao is defined as cacao (also known as "cocoa") that is produced on a farm that employs regenerative agriculture and agroforestry methods. It is most closely associated with the Ecuadorian chocolate company To’ak, the organic food supplier Navitas, the rainforest conservation organization TMA (Third Millennium Alliance), and the social-agricultural enterprise Terra Genesis.

  4. Cocoa vs. Cacao: What's the Difference? Chocolate Experts ...

    www.aol.com/lifestyle/cocoa-vs-cacao-whats...

    Whether you’re shopping for hot chocolate mixes or browsing the candy aisle for a sweet treat, you’re almost guaranteed to see "cocoa" or "cacao" on a few product labels. Perhaps curiosity got ...

  5. Cocoa solids - Wikipedia

    en.wikipedia.org/wiki/Cocoa_solids

    Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1]

  6. Theobromine - Wikipedia

    en.wikipedia.org/wiki/Theobromine

    Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cacao (cacao plant). [4] Theobromine is slightly water- soluble (330 mg/L) with a bitter taste. [ 5 ] In industry, theobromine is used as an additive and precursor to some cosmetics . [ 4 ]

  7. Dutch process cocoa - Wikipedia

    en.wikipedia.org/wiki/Dutch_process_cocoa

    The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of cocoa, and ...