Unsweetened dark cocoa

Unsweetened dark cocoa is the powder obtained from grinding roasted cocoa beans, from which the cocoa butter has been removed and which contains no additives or added sugars. This ingredient is essential in baking and the production of artisanal chocolates, providing an intense and characteristic bitter flavor that enhances the profile of desserts, smoothies, and hot beverages.

Cocoa originates from the tropical regions of Central and South America, where pre-Columbian cultures such as the Mayans and Aztecs valued it for both its energetic properties and its ceremonial use. Today, the main producing countries are Côte d'Ivoire, Ghana, Indonesia, and some Latin American countries such as Ecuador and Colombia.

Among its properties, its high content of antioxidants, such as flavonoids, stands out; these contribute to cardiovascular health and have anti-inflammatory effects. Furthermore, it is a natural source of essential minerals like magnesium, iron, and potassium. Being unsweetened, it is ideal for those looking to control their caloric intake or who prefer to sweeten their preparations naturally or in a customized way.

In different regions of Latin America, unsweetened dark cocoa may also be known as bitter cocoa, pure cocoa, natural cocoa powder, or simply unsweetened cocoa. It is important to distinguish it from alkalized or "Dutch-processed" cocoa, which has a milder flavor and a darker color due to its treatment with alkaline agents.