Selected Cocoas
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What it is
Selected cocoas are cocoa beans that have been processed to achieve specific flavor and color profiles. The process typically involves fermentation, drying, roasting, and grinding the beans into cocoa liquor, which is then further processed into cocoa powder or cocoa butter. Different varieties and processing methods result in a range of flavors, from mild and fruity to intense and bitter.
Why it's used
Cocoa is primarily used to impart a chocolate flavor and brown color to foods. It is a key ingredient in baked goods like cakes, cookies, and brownies, as well as in confectionery, ice cream, and beverages. Manufacturers use it for its rich taste and aroma, which are highly desirable in many sweet products.
Health notes
Cocoa and its derivatives are generally recognized as safe (GRAS) by the FDA for use in food. Cocoa contains flavanols, which are antioxidants. Some peer-reviewed research suggests potential cardiovascular benefits from flavanol consumption, but more research is needed. JECFA has evaluated cocoa and cocoa products, establishing acceptable daily intakes for certain components. Evidence regarding the health effects of cocoa is generally positive at typical consumption levels, but high intakes of chocolate products can contribute to excess calorie and sugar intake.
Allergen info
Cocoa itself is not one of the 9 FDA major allergens. However, cross-contamination with allergens like milk, soy, or nuts can occur during processing, especially in chocolate products. Not a gluten source.