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Cocoa mass is a primary ingredient in chocolate, providing rich flavor and texture. It is minimally processed and retains many of the natural antioxidants found in cocoa beans. The presence of flavonoids in cocoa mass may support cardiovascular health.

Natural traditional fat pressed from cacao.

Cocoa powder is made by grinding cocoa beans and removing the cocoa butter, resulting in a concentrated source of cocoa solids. It is rich in antioxidants and flavonoids, which may have health benefits. The processing of cocoa powder retains many of the beneficial compounds found in cocoa beans.

Concentrated butter is a form of butter with reduced water content, enhancing its flavor and shelf life. It is a source of saturated fats, which should be consumed in moderation. The concentration process involves removing water and milk solids to increase fat content.

Soy lecithin is used as an emulsifier to improve texture and consistency in chocolate products. It is derived from soybeans and is generally recognized as safe. The extraction process involves degumming soy oil to isolate lecithin.

Natural vanilla flavor is used to enhance the taste of chocolate products. It is derived from vanilla beans and is considered a natural flavoring agent. The extraction process involves soaking vanilla beans in alcohol to extract the flavor compounds.

Skimmed milk powder is made by removing water from pasteurized skim milk, providing a source of protein and calcium. It is used in chocolate to add creaminess and nutritional value. The drying process helps extend shelf life and reduce storage requirements.

Sugar is a refined carbohydrate that provides sweetness but lacks nutritional value. Excessive consumption of sugar can lead to health issues such as obesity, diabetes, and dental problems. It is often used in processed foods to enhance flavor.