Flavanols are naturally abundant in the cocoa bean. When processed by traditional methods, this leads to the destruction and lessening of the potency of the cocoa flavanols. Normal processing, especially with an Alkali, changes the natural composition of cocoa.Because Cocoa Elite products do not follow this traditional method, our powder sometimes has a gray or bluish tint. Our method further preserves and protects the flavanols and provides a distinctive, natural, extraordinary chocolate tasting beverage.