Cocoa comeback: The forgotten superfood in your cupboard

Cocoa is a drink especially favored by children. We often choose instant versions for their sweet taste and convenience. However, it's worth considering dark cocoa, which was once a staple in kitchen cupboards. It serves not only as a flavorful addition to pastries but also as a delicious drink that provides comprehensive support for the body.

Cocoa is made from powdered cacao beans, primarily grown in Central and South America. The process begins with harvesting ripe fruits, inside of which are beans surrounded by white pulp. After extraction, the beans undergo fermentation, which turns them brown and enhances their full flavor profile. The fermented beans are then dried and roasted. Afterward, they are crushed, cleaned, ground, and pressed under high pressure. Cocoa butter is extracted from the dry mass, resulting in a fine powder, which is later packaged and sold in stores.

Instant cocoa, in contrast, is not just pure cacao powder but a mixture that includes powdered milk, sugar, and thickeners. It has a milder, milk-chocolate flavor but contains more sugar. As a result, it has less actual cocoa and fewer concentrated nutrients. While it's a tasty drink, it is less healthy than pure cocoa.

Cocoa is one of the richest sources of flavonoids and polyphenols, which are powerful antioxidants. These compounds help neutralize 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 may help lower blood pressure. They may also influence 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, and tryptophan, a precursor to serotonin, known as the happiness hormone. Thanks to these components, cocoa can contribute to mood improvement, stress reduction, increased concentration, and enhanced memory function. It is also a rich source of magnesium, essential for the nervous system and muscles, as well as iron (important for red blood cell production), potassium, zinc, copper, and manganese.

Dark cocoa may taste bitter to some, but when prepared correctly, it is a true delicacy. Add a teaspoon to coffee or brew it with milk, sweetening to taste with honey, maple syrup, or sugar. If you prefer thick drinks, you can add a bit of cornstarch (half a teaspoon dissolved in cold milk) at the beginning of the cooking process.