Dark Chocolate: Cocoa

Cocoa is the solid component of the cacao bean, which is the seed of the cacao tree, native to Central and South America. The beans are fermented, dried, roasted, and then ground into a paste called chocolate liquor. This liquor is then processed to separate the cocoa solids from cocoa butter, and the solids are often ground into a powder.

Cocoa powder is primarily used for its rich, chocolate flavor in a wide variety of foods, including baked goods like cakes and cookies, beverages, and confectionery. It can also contribute to the dark color of products. In some cases, it may be used as a flavor enhancer or to add depth to savory dishes.

Cocoa is generally recognized as safe (GRAS) by the FDA for use in food. It contains flavanols, which are plant compounds that have been studied for potential antioxidant effects. Research on the health impacts of cocoa consumption is ongoing, with some studies suggesting benefits related to cardiovascular health, while others show mixed results. JECFA has evaluated cocoa and cocoa products, establishing standards for identity and quality.