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Cocoa 20-22% Fat Solaris is a PREMIUM product
It has a more intense color, a stronger and purer taste compared to the lower fat versions.
It is preferred by chefs and pastry chefs.

How to use:
It can be used in the preparation of cakes, creams, truffles, ice cream, etc.
Add the powder to the cakes, to the cocoa drink, practically wherever you need a taste and color of chocolate.

Mode of action:
Epicatechin, a compound made from cocoa, in fact a flavonol, which is also found in red wine, green tea and grapefruit juice, all of which are recommended to prevent heart disease and keep cholesterol levels under control, helps increase relaxation. of blood vessels.
Antioxidants that fight free radicals have the quality of keeping the skin young and radiant, despite the passing of the years, thus strengthening the immune system and increasing the body's resistance from mild diseases to cancer.
Studies have found that water-soluble antioxidants improve blood circulation to the brain, thus preventing brain congestion or mental illness.
The composition of the powder called cocoa also contains anti-inflammatory drugs that help relieve inflammation, gout and rheumatism.
Cocoa, however, is not only the basic ingredient from which chocolate is produced but also a source of health always at hand.
Cocoa prevents cardiovascular disease and cancer.
Cocoa also contains caffeine, a fairly strong stimulant, especially when the product containing it is consumed in excess.
That is why it is recommended to consume with caution and not in the evening, because it can cause insomnia.

The cocoa tree produces some seeds that, after drying, are ground in the form of powder, raw material for making chocolate and more.
The name cocoa, taken from the Spanish, comes from the Aztec language.
Archaeological discoveries have found that the Aztecs have known the cocoa tree since about 1100.
From fermented cocoa fruits, mixed with water, corn, vanilla and pepper, the Aztecs then prepared an alcoholic beverage.
Cocoa is the name of the seeds produced by the cocoa tree (Theobroma cacao) which, after drying, is ground into a powder, being the main ingredient in the production of chocolate.

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