The finest chocolate from organic plantation, high quality ingredients.
Chocolate is a European product with exotic origins. The Organicity network includes the finest chocolate from organic plantation, with high quality ingredients.
Theobroma cacao seeds are roasted and ground and often differently flavored. They are then made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other sweet foods. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Chocolate is particularly interesting for its antioxidants, since it is particularly rich in polyphenols (flavonoids and tannins), known for their effectiveness in fighting free radicals, with important repercussions on the oxidation of cells linked to the aging process. Reportedly, the antioxidant capacity of cocoa is 4-5 times higher than that of black tea and 2-3 times higher than that of green tea and wine.
Also, chocolate is to all effects the best anti-fatigue food. Rich in magnesium, phosphorus, iron, vitamins E, B1 and B2,, it is the most suitable food for those who perform strenuous physical activity. It’s also an excellent source of calories: a bar of dark chocolate (25g) provides 130 kcal, while white and milk chocolate provide 140 kcal and 130 kcal respectively.