Cocoa mass

Natural cocoa provides antioxidants and minimal processing benefits.

Provides flavor and small amounts of antioxidants (flavanols). The cocoa content in milk chocolate is low, so benefits are limited.

Source of flavanols, antioxidants, and minerals like magnesium and iron. Milk chocolate has a lower cocoa content (~20-25%) than dark chocolate, so benefits are limited.

Ground cocoa beans that provide flavour and small amounts of antioxidants (flavanols). The amount is low and diluted by the sugar.