Ingredient

Cocoa Powder

Theobroma cacao

Containing cocoa butter residues, the fragrant cocoa powder has a silky texture and softens the skin. But most importantly, it smells really yummy!

The cacao tree (Theobroma cacao) grows in warm, humid forests near the equator. It yields large dark red or yellow pods containing up to 50 seeds each, coated by a soft, edible flesh. The seeds, also called cocoa beans, are covered to ferment and then dried. During this process, they lose their acidic taste and develop their familiar chocolate scent. 

To obtain cocoa butter and powder, the prepared beans are cleaned, dried and roasted and then ground into a thick, oily paste called chocolate liquor. The liquor can be used as such for chocolate-making or subjected to high pressure to separate cocoa powder from the butter. 

Cocoa powder is rich in flavonoids which are antioxidant components found in many fruits and vegetables. They are made by plants to prevent premature cell breakdowns caused by exposure to atmospheric agents such as pollution, heat and sunlight. Thought to be good for the skin as well, they keep it firm and bright.

Finally, cocoa powder has a rich aroma, good for the mind. It contains more than 300 different compounds and many of which are believed to increase our endorphins and serotonin production when inhaled, so do not be afraid to have a sniff!