The process used to make dark and light ACTICOA cocoa from Barry Callebaut retains three times more flavonols than do normal chocolate manufacturing methods. Per 40-g serving, the dark chocolate contains 880 mg cocoa flavonols and is 65% cocoa solids, while the milk chocolate style carries 280 mg cocoa flavonols and is 40% cocoa solids. According to the company, cocoa flavonols work to prevent cell damage from daily stressors such as sun exposure and air pollution, and they also help maintain cardiovascular health and skin elasticity and hydration. The chocolates come in easy melting and pearl forms.
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