In this episode of Healthytarian Living, host Evita Ochel shares a tutorial for understanding cacao and chocolate, in order to use it and eat it in the healthiest of ways.

NOTE: Most of the images featured in the video have recipes that can be found on and here.

Video tutorial chapters:

  • Intro (0:00)
  • Cacao Basics (1:42)
  • Raw Cacao Nutrition (2:56)
  • Raw Cacao Health Benefits (5:27)
  • Problems with Common Chocolate (7:58)
  • What Cacao to Buy (11:48)
  • How to Use Raw Cacao (12:36)
  • Making Homemade Chocolate (14:58)

References & Further Reading

  1. Dark Chocolate Put to the Test for Peripheral Artery Disease

  2. Study clarifies the role of cocoa bean handling on flavanol levels
  3. Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

  4. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.

  5. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.

  6. Flavor Chemistry of Cocoa and Cocoa Products—An Overview

  7. Chocolate does not contain Caffeine

  8. Cacao vs. Cocoa: What’s the Difference?

  9. Processing Cocoa Steps

  10. Cacao Bean Nutrition

  11. Chocolate and Health: Chemistry, Nutrition, and Therapy

Questions, Feedback, Comments

To share any questions, feedback, or comments, please visit this video page on YouTube.