“Food of the gods”, Linnaeus called it — and the skin agrees: polyphenols, magnesium, a butter that softens and a scent that calms.

What is cocoa?

Cocoa comes from the seeds of the Theobroma cacao tree, which grow inside large colourful pods straight on the trunk. The seeds are fermented, sun-dried, roasted and ground into cocoa mass. From this, under pressure, cocoa butter — the natural fat of the seed — is separated from the solids, which become cocoa powder.

What are the benefits of cocoa?

Cocoa powder is one of the richest natural sources of polyphenols, mainly flavanols (epicatechin, catechin, procyanidins). It also contains magnesium, potassium, iron, zinc and theobromine. On the skin it offers:

• Strong antioxidant activity against oxidative stress
• Gentle stimulation of surface circulation (theobromine)
• Nourishment and a velvety feel (cocoa butter)
• A protective film that holds moisture
• A natural deep brown colour and warm scent

Powder or butter?

The two products of the same seed do different jobs: the powder brings the polyphenols, colour and scent; the butter, with its fatty acids (stearic, oleic, palmitic), is one of the best-known emollients in cosmetics — it melts at exactly body temperature.

Where does it come from?

Cocoa originates in the Amazon basin and is grown today in tropical zones — West Africa (Ivory Coast, Ghana), Latin America (Ecuador, Peru, Brazil) and South-East Asia.