The Acticoa™ process
The secret behind delicious chocolate with health benefits
Apart from the critical sourcing of cocoa beans with the highest naturally occurring flavanol content, Barry Callebaut has perfected a process to retain a maximum amount of these flavanols during cocoa production. Standard processing retains only 9% of cocoa flavanols on average, whereas Acticoa™’s mild processing retains approximately 50%. Consequently, traditional cocoa powder has a cocoa flavanol content of approximately 1% while Acticoa™ cocoa has about 8% or more.
Cocoa and chocolate products that not only indulge the senses, but offer appealing health benefits as well.