Cocoa revival: Rediscovering the benefits of a classic brew

Cocoa is a drink that children particularly enjoy. We often choose instant versions, wanting to savour the sweet taste and quick preparation. However, it's worth opting for dark cocoa, which used to be a staple in kitchen cupboards. It works not only as an addition to cakes but also as a delicious drink that will comprehensively support the body.

Cocoa is made from powdered cacao beans, most commonly grown in Central and South America. The process begins with harvesting ripe fruits, inside which are beans surrounded by white pulp. Once extracted, the beans undergo fermentation. This process turns them brown and develops their full flavour profile. The fermented beans are dried and then roasted. Following this, they are crushed, cleaned, ground, and pressed under high pressure. Cocoa butter is separated from the dry mass. The result is a fine powder, which is later boxed and ends up on the shop shelf.

Instant cocoa, on the other hand, is not just pure cacao powder, but a mixture with powdered milk, sugar, and thickeners. It has a milder, milky-chocolate flavour but a higher sugar content. Consequently, it contains less actual cocoa, meaning it has fewer concentrated nutrients. It's a tasty drink but less healthy than pure cocoa.

Cocoa is one of the richest sources of flavonoids and polyphenols, which are powerful antioxidants. They help neutralise free radicals in the body, protecting cells from damage and reducing the risk of chronic diseases, including heart disease and some cancers. Flavonoids improve blood vessel elasticity, support blood flow, and can help lower blood pressure. They may also affect cholesterol levels, increasing "good" HDL cholesterol and lowering "bad" LDL cholesterol.

Cocoa contains theobromine, a mild stimulant similar to caffeine but with longer-lasting and milder effects, as well as tryptophan, which is a precursor to serotonin, known as the happiness hormone. Thanks to this, it can contribute to mood improvement, stress reduction, increased concentration, and enhanced memory function. It is also a rich source of magnesium, necessary for the nervous system and muscles, iron (important for red blood cell production), as well as potassium, zinc, copper, and manganese.

Dark cocoa may seem bitter, but when prepared properly, it is a true delicacy. Add a teaspoon to coffee or brew it with milk and sweeten to taste with honey, maple syrup, or sugar. If you're a fan of thick drinks, you can add a bit of cornflour (half a teaspoon dissolved in cold milk) at the beginning of cooking.