CHOCOCRU® Extraordinary Flavanol Cocoa is an exceptional, special cocoa powder that is functionally high in natural flavanols, authorised and approved by EU and EFSA for cardiovascular health claims. CHOCOCRU® is 100% pure, with a uniquely wonderful taste, which taken daily and can help you feel and look great.
CHOCOCRU® Extraordinary Flavanol Cocoa is exceptionally high in powerful flavanols. This is due to the special, natural and careful processing of the cocoa bean. CHOCOCRU® Extraordinary Flavanol Cocoa is 100% pure and fat reduced (11% vs 24% for most cocoas). Importantly it is non – alkalised (chemical processing used in the production of regular cocoa powders). The careful, special method of production maintains 80% of flavanols of the freshly harvested cocoa bean. In regular cocoa and chocolate manufacturing processess, virtually all the flavanols are lost.
CHOCOCRU® Extraordinary Flavanol Cocoa contains a guaranteed minimum level of 415mg powerful flavanols per 5g teaspoon. These levels make CHOCOCRU® one of the richest, functional sources of flavanols in the world, far exceeding the flavanols found in either standard or raw cocoa.
CHOCOCRU® Extraordinary Flavanol Cocoa Contains 415mg powerful cocoa flavanols per 5g teaspoon or 10,000 ORAC
Standard Cocoa powder contains an average of 25mg cocoa flavanols per teaspoon or 600 ORAC
‘Raw Cocoa’ powder contains 58mg cocoa flavanols per teaspoon or 1,400 ORAC
Benefits of CHOCOCRU® Extraordinary Flavanol Cocoa
- Reduced fat
CHOCOCRU® cocoa is reduced in fat. It contains only 11% cocoa butter, compared to an average 24% cocoa butter found typically in standard cocoa or raw cocoa
- Non- Alkalised
CHOCOCRU® cocoa is NON-ALKALISED. This means that the chemical processing typical of standard cocoa powders does not take place. As virtually all standard cocoa powders are alkalized this chemical process further contributes to the reduction of flavanols.
- Low Carbohydrate
CHOCOCRU® cocoa contains only 0.7g carbohydrate and a trace 0.02g of sugars per teaspoon. This makes CHOCOCRU® cocoa ideal for those following a low carbohydrate/ low GI/GL diet and individuals who prefer no added sugar to their cocoa.
- Low Calorie
CHOCOCRU® cocoa contains only 13 calories per 5g teaspoon making this the ideal for those wishing to monitor their calorie intake. Adding semi skimmed milk /light soya milk contributes to a delicious, healthy diet, without the chocolate compromise.
note: Cocoa contains monamine oxidase enzyme inhibitors which is reputed to help suppress the appetite.
• No Additives
CHOCOCRU® Cocoa contains no additives. It is 100% Pure Cocoa Powder, which is fat reduced. There are no preservatives, no flavorings’, no colour, no stabilizers, no sugar, no dairy, and is non-alkalised.
- Gluten Free, Dairy Free and Vegen
CHOCOCRU® cocoa is free from any additional ingredients making this cocoa a deliciously versatile ingredient, full of flavour and flavanols, especially for those on exclusion diets.
- CHOCOCRU® is Delicious and Versatile to Use
CHOCOCRU® cocoa has a delicious distinct, chocolate, malty taste. As it contains no additives and is pure, it is a wonderful ingredient to use for sweet and savoury uses. CHOCOCRU® Cocoa is ideal for making:
•hot chocolate, coffee mochas
• ice cold smoothies
•sprinkle on yogurts, breakfast cereals
Flavanols in CHOCOCRU® Extraordinary Flavanol Cocoa
Flavanols and Polyphenols are found in cocoa. In carefully produced cocoa, such as CHOCOCRU ® polyphenols and flavanols are present in abundance – even more than in red wine, tea, and specific kinds of vegetables or fruit.
Flavanols naturally occur in substances found in foods that prevent or inhibit oxidation. Oxidation or oxidative stress is the negative effect oxidation in the body brought about by environmental pollution, second hand cigarette smoke, pesticides, or even ultra violet light from the sun, and creates free radicals. Free radicals are also created by the body as part of normal metabolism. Free radicals are harmful and cause damage to the body’s cells. Some of the richest sources can be found in the cocoa bean, acai berries, walnuts, almonds, cinnamon, pomegranates, black grapes, gogi berries and cinnamon.
CHOCOCRU® Extraordinary Flavanol Cocoa. Flavanol Levels
Please note that CHOCOCRU® Extraordinary Flavanol Cocoa can be used in conjunction with a healthy diet and lifestyle and is not intended to replace the beneficial nutrients found in fruit and vegetables.
CHOCOCRU® Extraordinary Flavanol Cocoa. Nutritional Information
CHOCOCRU® Extraordinary Flavanol Cocoa.
Nutritional data for 100g.
NB. Recommended minimum intake ½ – 1 teaspoon (5g) per day for flavanol and polyphenol effect.
ENERGY VALUE 312 kcal (13 calories/tsp) VITAMIN D CALCIFEROL 0.5 μg
ENERGY VALUE 1,304 kJ VITAMIN D RDA 10.0 %
TOTAL PROTEIN 22.5 g VITAMIN D (IU) 20.0
MILK PROTEIN 0.0 g VITAMIN E ALPHA-TOCOPHEROL 0.8 mg
Product Specification Per 100g
AVAILABLE CARBOHYDRATES 10.5 g VITAMIN E RDA 9.6 %
SUGARS (MONO+DISACCHARIDES) 0.5 g VITAMIN E (IU) 1.2
POLYOLS 0.0 g VITAMIN H BIOTIN 0.0 mg
STARCH 10.0 g VITAMIN H RDA 0.0 %
TOTAL FAT 11.0 g VITAMIN M FOLIC ACID 41.4 μg
SATURATED FAT 6.9 g VITAMIN M RDA 20.7 %
SATURATED FAT (DANISH FAT TAX) 0.0 g VITAMIN K – PHYLLOQUINONES 0.0 μg
– SAT. FAT FROM DAIRY 0.0 g VITAMIN K RDA 0 %
– SAT. FAT FROM VEG. FATS 0.0 g SODIUM 18.9 mg
MONO UNSATURATED FAT 3.7 g PHOSPHORUS 722.7 mg
POLY UNSATURATED FAT 0.3 g PHOSPHORUS RDA 90.3 %
TRANS FATTY ACID (TFA) TOTAL 0.0 g IRON 42.0 mg
TFA (PLANT ORIGIN) 0.0 g IRON RDA 300.0 %
CHOLESTEROL 0.0 mg MAGNESIUM 456.1 mg
ORGANIC ACIDS 2.90 g MAGNESIUM RDA 121.6 %
DIETARY FIBRE 36.0 g ZINC 6.4 mg
TOTAL ALKALOIDS 2.9 g ZINC RDA 64.0 %
POLY HYDROXYPHENOLS 5.7 g IODINE 0 μg
CAFFEINE 0.4 g IODINE RDA 0.0 %
THEOBROMINE 2.5 g CALCIUM 125.6 mg
ALCOHOL 0.0 g CALCIUM RDA 15.7 %
VITAMIN A RETINOL 4 μg CHLORIDE 35.2 mg
VITAMIN A RDA 0.5 % CHLORIDE RDA 4 %
VITAMIN A (IU) 14 POTASSIUM 1,500.0 mg
PROVITAMIN A BETA-CAROTENE 0 μg POTASSIUM RDA 75 %
VITAMIN B1 THIAMIN 0.4 mg COPPER 3.8 mg
VITAMIN B1 RDA 36.4 % COPPER RDA 381 %
VITAMIN B2 RIBOFLAVIN 0.4 mg MANGANESE 0.0 mg
VITAMIN B2 RDA 28.6 % MANGANESE RDA 0 %
VITAMIN B3/PP NIACIN/NICOTIN 2.9 mg FLUORIDE 0.1 mg
VITAMIN B3 RDA 18.1 % FLUORIDE RDA 3 %
VITAMIN B5 PANTOIC ACID 1.6 mg SELENIUM 4.6 μg
VITAMIN B5 RDA 26.7 % SELENIUM RDA 8 %
VITAMIN B6 PYRIDOXIN 0.2 mg CHROMIUM 60.0 μg
VITAMIN B6 RDA 14.3 % CHROMIUM RDA 150 %
VITAMIN B12 CYANO-COBALAMINE 0.0 μg MOLYBDENUM 73.0 μg
VITAMIN B12 RDA 0.0 % MOLYBDENUM RDA 146 %
VITAMIN C L-ASCORBIC ACID 0.0 mg ASH CONTENT 5.0 g
VITAMIN C RDA 0.0 %
Kosher certification : Kosher Pareve OK Kosher certificate available on request. www.chococru.com telephone: 0207 823 8116 e-mail: email@example.com
Not many people know that the WORLDS richest source of flavanols are found in the cocoa bean. However, almost all of these beneficial compounds are destroyed during conventional cocoa production.
Why does CHOCOCRU® contain higher levels of flavanols, compared to standard or ‘raw’cocoa’.
The preservation of cocoa flavanols needs to occur throughout all stages of production
Roasting- Duration and Temperature
If all stages of production are carefully controlled, the end result is a cocoa full of flavanols which is initially bitter to taste. The colour is more mauve than brown. Once combined in cooking and hot drinks, the flavour is deliciously chocolate, malty, pure clean taste, that delivers optimum functionality of flavanols.
This extraordinary level of cocoa flavanols in CHOCOCRU® cocoa is the outcome of years of extensive research into ways of preserving cocoa flavanols and flavour. The result is due to several factors including: the source of the cocoa bean, special mild and gentle processing techniques which use lower temperatures, control of fermentation and humidity and non- alkalisation.
The table above shows the areas in which a significant reduction of the amount of flavanols occurs in the conventional processing of cocoa. The second half of the table indicates the areas where careful processing maintains up to 80% of the cocoa flavanols. This high level is found in CHOCOCRU® Extraordinary Flavanol Cocoa.