Cocoa 100% Instand Powder (PCR)

Cocoa 100% Instand Powder (PCR)

Product Name: Какао 100% порошок, Theobroma cacao, Cocoa 100% Instant Powder, Kakaopulver 100%, Poudre de cacao 100%, Cacao en polvo 100%, ผงโกโก้ 100%

Synonyms: cocoa, natural cocoa, cocoa for beverages, cocoa for baking

Parts Used: cocoa bean seeds (roasted, ground) — main part

Product Nutritional Value: proteins, fats, carbohydrates, fiber, flavanols, theobromine, caffeine, magnesium, iron, zinc, potassium, calcium, phosphorus, copper, manganese

Main Beneficial Properties of the Product: antioxidant action, support for the cardiovascular system, stimulation of brain activity, mood improvement, increased concentration, immune system strengthening, anti-inflammatory action

Beneficial for Diseases: anemia (D50), hypertensive disease (I10), ischemic heart disease (I20), chronic fatigue (R53), depressive disorders (F32), mild cognitive impairment (F06.7)

Contraindicated for Diseases: cocoa allergy (T78.4), migraine (G43), gastritis with high acidity (K29.6), gastroesophageal reflux disease (K21), chronic renal failure (N18)

Culinary Use: preparation of hot and cold cocoa, mocha, chocolate drinks, smoothies, milkshakes, confectionery, baked goods, sauces, ice cream, dessert decoration

Forms and Processing Products: powder, cocoa butter, cocoa mass, chocolate, cocoa paste, cocoa liqueur

Geography of Use and Dietary Traditions: Cocoa has an ancient history of use in the Maya and Aztec cultures of Central America, where it was considered a sacred drink that brought strength and energy. In Europe, cocoa became popular in the 16th century after being brought by the Spanish and soon spread throughout the continent as a drink of the nobility. Over time, the powdered form of cocoa became available to the general population and entered everyday cuisine. In the modern world, cocoa is actively used in confectionery production, bakeries, and coffee shops. In Thailand and Southeast Asian countries, cocoa is used to prepare cold drinks and desserts, as well as for blends adapted to local tastes with tea and coffee.

Toxicity and Food Safety: Cocoa is considered a safe product when consumed in moderation. Allergic reactions are possible, and excessive consumption can cause insomnia and palpitations due to the content of theobromine and caffeine. For people with migraines and gastrointestinal diseases, limited use is recommended.

Product Composition: cocoa powder 100%

Culinary Recipes with the Product Cocoa 100% Powder

Recipe 1. Hot Cocoa

Ingredients: milk — 250 ml, cocoa powder — 14 g, sugar — 10 g.
Preparation method: heat milk to 70 °C, add cocoa and sugar, stir thoroughly with a whisk until dissolved, bring to a light boil, remove from heat and pour into cups.
Dish nutritional value: 180 kcal, proteins — 8 g, fats — 9 g, carbohydrates — 18 g.
Culinary features: traditional European drink, especially popular in cold weather, used in children's and family nutrition.

Recipe 2. Chocolate Sponge Cake

Ingredients: flour — 120 g, cocoa powder — 40 g, sugar — 150 g, eggs — 3 pcs., butter — 60 g, baking powder — 5 g, milk — 100 ml.
Preparation method: beat eggs with sugar until fluffy, add melted butter and milk, mix. Add sifted flour, cocoa, and baking powder, combine carefully. Bake at 180 °C for about 35 minutes until done. Cool and serve with cream or fruit.
Dish nutritional value: 320 kcal, proteins — 6 g, fats — 12 g, carbohydrates — 45 g (per 100 g of finished product).
Culinary features: classic European dessert, used in festive baking, popular in Germany, France, and Russia.

Recipe 3. Hot Chocolate

Ingredients: milk — 200 ml, 20% cream — 50 ml, cocoa powder — 20 g, dark chocolate — 30 g, sugar — 15 g, cinnamon — 1 g, pinch of salt.
Preparation method: heat milk and cream to 80 °C, add cocoa, sugar, salt, and cinnamon, stir. Add chopped chocolate, melt with constant stirring until homogeneous. Remove from heat and serve hot.
Dish nutritional value: 250 kcal, proteins — 7 g, fats — 14 g, carbohydrates — 22 g.
Culinary features: traditional drink of Spain and France, served thick, sometimes with churros or croissants.

Recipe 4. Homemade Chocolate Bars

Ingredients: cocoa powder — 80 g, cocoa butter — 60 g, powdered sugar — 50 g, vanilla extract — 2 ml, pinch of salt.
Preparation method: melt cocoa butter in a water bath at 50 °C, add cocoa powder and mix thoroughly until homogeneous. Add powdered sugar, salt, and vanilla, mix. Pour the mixture into silicone molds and chill in the refrigerator for 2-3 hours until set.
Dish nutritional value: 540 kcal, proteins — 8 g, fats — 36 g, carbohydrates — 46 g (per 100 g of finished product).
Culinary features: homemade version of classic chocolate, traditionally made in Latin America and Europe, used as a standalone dessert and a base for confectionery.