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2. Hot chocolate - Wikipedia

   en.wikipedia.org/wiki/Hot_chocolate

   Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less ...

3. Cocoa may protect against negative effects of fatty foods ...

   www.aol.com/cocoa-may-protect-against-negative...

   For the study, researchers gave 23 healthy adults two butter croissants with 10g salted butter, 1.5 slices of cheddar cheese and 250ml whole milk for breakfast, and either a high-flavanol cocoa or ...

4. Hot toddy. Green tea. Cocoa. Warm drinks offer comfort in ...

   www.aol.com/lifestyle/hot-toddy-green-tea-cocoa...

   Mulled wine. Mulled wine ingredients vary from recipe to recipe but often include red wine, sugar or honey, spices such as cinnamon sticks and cloves, orange slices and brandy.

5. Cacao Powder Benefits: 5 Products We Love

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   With cacao powder, junkies everywhere get the magical flavor of chocolate with the wide health benefits of the cacao bean. It’s anti-inflammatory, brain-protecting, energy-boosting love in every ...

6. Milo (drink) - Wikipedia

   en.wikipedia.org/wiki/Milo_(drink)

   Standard Milo consists of four main ingredients: malted barley, milk powder, sugar and cocoa. [19] It contains 1,680 kJ (402 kilocalories) in every 100 g of the powder, mostly from carbohydrates. Carbohydrates can be used for energy by the body, which is the basis of Milo being marketed as an energy drink. Most of the carbohydrate content is sugar.

7. Cocoa solids - Wikipedia

   en.wikipedia.org/wiki/Cocoa_solids

   Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1]