Novibloc 70% cacao

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 can contribute to cardiovascular health.

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 and texture.

Cocoa butter is a natural fat extracted from cocoa beans, used to give chocolate its smooth texture. It is a stable fat that contains a mix of saturated and monounsaturated fats. While it provides a creamy texture, it does not offer significant health benefits.

Low-fat cocoa is processed to remove some of the fat content, retaining the flavor and antioxidants of cocoa. It is often used to enhance the chocolate flavor without adding extra fat. The processing may reduce some beneficial compounds, but it still provides flavor and some antioxidants.

Natural flavor is used to enhance the taste of food products, derived from natural sources. It is often added in small amounts to improve the sensory profile of the product. The exact composition can vary, and it may not provide significant nutritional benefits.