Cocoa comes from the cocoa tree 4 to 8 meters high. Native to Central America, this tree grows naturally in the tropics where it is cultivated. Some of the flowers give pods that contain cocoa beans. Several manufacturing steps are necessary to reduce them to powder. The beans are generally roasted before being crushed and then pressed to obtain the cocoa butter on one side and a solid cake on the other side. This cake is sieved to obtain the cocoa powder. Cocoa is naturally rich in antioxidants: polyphenols, and vitamin E which fight against oxidative stress and cellular aging. 50 times richer in polyphenol than grape seed, cocoa helps fight free radicals and slows down skin aging. Cocoa has slimming virtues thanks to its theobromine and caffeine content, which attack adipose cells and facilitate fat loss. Then, cocoa is well-known for promoting well-being by reducing stress and acting as a natural anti-depressant. The mere smell of cocoa is enough to put our brains into ecstasy, secreting endorphins and serotonin, the pleasure hormones.