Tag: Chocolate processing

Mars Inc., the maker of Dove chocolate, trademarked a special process called CocoaPro decades ago to preserve the naturally occurring flavonoids found in cocoa beans. While the presence of flavonoids in any dark chocolate can be beneficial, the amount varies significantly, which is a key factor when considering if Dove dark chocolate has flavonoids.

According to research published by Harvard Health, flavanols found in cocoa can help lower blood pressure, improve blood flow, and benefit brain function. However, the amount of these beneficial compounds can vary dramatically between chocolate products, making it crucial to know what to look for when choosing your treat.

According to a study published in the journal *Nutrients*, darker chocolate with 70% cocoa or higher can contain significantly more flavonoids than milk chocolate. The flavonoid content in chocolate varies widely, making it crucial to know what to look for when seeking a treat high in these powerful antioxidants.

Research shows that dark chocolate is a source of flavonoids, but contrary to popular belief, not all dark chocolate is equally rich in these beneficial antioxidants. The flavonoid content can vary dramatically based on several factors, including the cocoa percentage, processing methods, and even the origin of the cocoa beans.

The first chocolate drinks were made by the Mayan people thousands of years ago, but modern-day drinking chocolate is a vastly different beverage. Many people wonder: is cacao the same as drinking chocolate? While both share the cacao bean as a base, the preparation and final product differ significantly in taste, texture, and nutritional value.

Records show the seeds of the *Theobroma cacao* tree were used as a food source over 5,300 years ago in Ecuador, long before the modern confection we know today. But does cacao count as chocolate? The short answer is no, but it is the raw foundation from which all true chocolate is made.

According to a 2024 study in *The BMJ*, a higher intake of ultra-processed foods (UPFs) is associated with an increased risk of 32 adverse health outcomes. So, is chocolate considered ultra-processed, and should you be concerned about your consumption?

According to a ConsumerLab evaluation, Ghirardelli 72% dark chocolate contains a high concentration of flavanols, a type of flavonoid, making it a viable source for those seeking the associated health benefits. However, the flavonoid content in any brand can vary significantly depending on the cocoa percentage and manufacturing processes. This article explores the factors influencing flavonoid levels and answers the question: does Ghirardelli dark chocolate have flavonoids?

According to Lindt's official statement, its EXCELLENCE 85% Cocoa Dark Chocolate bar is not processed with alkali. This distinguishes it from some of their higher-cocoa percentage offerings and affects its flavor profile, color, and antioxidant content.

According to the NOVA food classification system, many mass-produced food items, including commercial confectionery, are classified as ultra-processed foods. However, when it comes to the question, **is chocolate considered highly processed?** the answer is not a simple yes or no, but depends entirely on the type and manufacturing process.