Chocolate Powder

Chocolate powder is made from dried, ground cocoa beans. The beans are fermented, roasted, and then ground into a paste called chocolate liquor. This liquor is then pressed to remove most of the cocoa butter, and the remaining solid material is pulverized into a powder.

Manufacturers use chocolate powder primarily to add a chocolate flavor and color to foods. It is a key ingredient in many baked goods, desserts, and beverages, including cakes, cookies, puddings, and hot chocolate mixes.

Chocolate powder is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It contains flavanols, which are plant compounds that may have antioxidant properties. However, some studies suggest potential benefits are linked to high cocoa content, and typical consumption in processed foods may not provide significant health advantages. JECFA has evaluated cocoa and cocoa products.