Cocoa butter is a fat part extracted from cocoa bean chips, which has characteristic fatty acid composition, high proportion of saturated fat and special solidification characteristics, which is related to the smooth taste and fragrance of chocolate. Generally, the higher the cocoa butter content, the better the taste of chocolate. Cocoa powder is ground into powder by defatting cocoa bean fragments.
Cocoa powder concentrates the antioxidant components in cocoa, so it has the strongest health care effect. Medical research has proved that unsweetened cocoa powder helps to control blood pressure, reduce blood coagulation and reduce the risk of heart disease.
Therefore, cocoa powder is good for the heart. I suggest you eat more chocolate truffles containing cocoa powder. In fact, the more raw materials of cocoa beans (including cocoa liquor, cocoa pulp, cocoa powder and cocoa butter), the higher the contents of polyphenols and potassium in chocolate which are beneficial to cardiovascular diseases. Unfortunately, there are too few products with cocoa content over 60% on the market. Most of them belong to the category of candy.
Real chocolate, the main raw material comes from cocoa beans. Cocoa paste made of cocoa beans contains a lot of polyphenols, and it is these bitter ingredients that give chocolate a unique taste and heart-healthy characteristics.
In addition, the rich potassium and magnesium in cocoa puree are also good for the heart. Cocoa butter is the fat part of cocoa beans, which does not contain a lot of healthy components beneficial to the cardiovascular system, and the proportion of saturated fat is higher than that of butter (so chocolate is solid at room temperature, and the higher the fat saturation, the easier it is to solidify).