Dark Chocolate Powder

Dark chocolate powder is made from dried, ground cocoa solids, which are the non-fat component of the cocoa bean. After cocoa beans are roasted and shelled, they are ground into a paste called chocolate liquor. This liquor is then pressed to remove most of the cocoa butter, and the remaining solids are dried and ground into a powder.

Manufacturers use dark chocolate powder primarily to add a rich chocolate flavor and color to foods. It is a key ingredient in baked goods like cookies, cakes, and brownies, as well as in beverages, ice cream, and other desserts.

Dark chocolate powder is generally recognized as safe (GRAS) by the FDA for use in food. It contains flavonoids, which are antioxidants that have been studied for potential health benefits. However, the health effects of chocolate powder are often linked to the overall composition of the food it's in, including added sugars and fats. JECFA and EFSA have evaluated cocoa and cocoa products, but specific evaluations for dark chocolate powder as a distinct ingredient with established limits are not typically cited.