Chocolate is one of those products that enjoys enduring popularity. Sweet and aromatic, it works perfectly as an addition to many dishes, as well as a delicacy on its own. The origins of chocolate date back over 4,000 years ago in Central America. Local peoples discovered a beverage made from cacao beans, which eventually became the drink of the gods.
Properties of organic chocolate
Chocolate, made from natural cocoa, is a true treasure trove of health-promoting substances, though we value it primarily for its incredible flavor and the support it provides during times of energy slumps. The minerals and vitamins contained in chocolate provide comprehensive support to the body. This is thanks to the primary ingredient in chocolate: cocoa.
In addition to energy from carbohydrates, natural chocolate provides a significant amount of magnesium, which is essential for the nervous system, circulatory system, and muscles. Cocoa also provides other nutrients, including iron, potassium, zinc, copper, antioxidants, B vitamins, and vitamins A and E.
Our organic chocolate regulates blood pressure and cholesterol levels, preventing blood clots, heart attacks, and atherosclerosis. It supports brain function (similar to whole wheat bread made with organic flour ), making us more focused and productive at work. During times of intense activity, it's good to enjoy a piece of chocolate. It provides an extra boost of energy during an intense workout, a mountain hike, or even during demanding work or travel. The ingredients in organic chocolate increase serotonin levels, the happiness hormone, thereby improving your mood.
One of the most valued ingredients in chocolate is polyphenols (including flavonoids) , which exhibit antioxidant properties . They combat free radicals, which contribute to accelerated aging and the development of cardiovascular diseases and cancer. They have a positive impact on the circulatory system, preventing blockages and clots that block blood flow and neutralizing the negative effects of bad cholesterol. Regularly consuming a small portion of dark chocolate can significantly reduce the risk of developing heart disease.
It is also worth noting that among other sweets, chocolate is the least harmful to teeth and may even prevent the development of tooth decay.
Despite all the benefits, organic chocolate should be consumed in moderation. It's a high-calorie product that can contribute to exceeding your daily calorie needs and lead to weight gain. Side effects of too much chocolate include headaches and digestive problems. It's not recommended for diabetics.
Types of chocolate
Dark chocolate has a high cocoa solids content, between 70% and 100%. It contains the most valuable nutrients from cocoa, making it considered the healthiest type. It typically contains little added sugar.
Milk chocolate contains less than 50% cocoa solids due to the addition of milk. Milk chocolate is often enriched with various ingredients, such as nuts, almonds, or dried fruit.
White chocolate is considered the least nutritious, but not unhealthy. It contains no cocoa solids, only cocoa butter or cocoa butter. It tastes good, but it doesn't contain as many valuable nutrients as chocolates made with higher amounts of cocoa.
Raw chocolate is dark chocolate, but it differs in that the unroasted cocoa beans are ground cold (below 45°C). This allows raw chocolate to retain as many of the cocoa beans' nutrients as possible.
How is natural chocolate made?
Chocolate requires its basic ingredient, cocoa. The cocoa tree grows in areas with a hot and humid climate. Therefore, most cocoa is produced in countries with equatorial climates in Africa and South America. Countries such as Côte d'Ivoire, Ghana, Nigeria, Brazil, and Mexico are among the leading producers. When the cocoa cherries are ripe, they are harvested and the beans are shelled. They then undergo a process of drying, fermentation, and roasting. The beans are then crushed into cocoa mass.
Selected, top-quality beans are sent to the chocolate maker. The next stage involves hours of conching, mixing the cocoa mass with other ingredients such as sugar, milk, and cocoa butter. The mixed mass is tempered at alternating high and low temperatures to establish the chocolate's structure. This causes the chocolate to crackle when broken. The final stage of production involves forming the bars and packaging them.
Organic chocolates at the Żywioł Zdrowia store
In our health food store, we offer a variety of organic chocolates . Dark chocolates with varying cocoa contents are available, including raw cocoa chocolates .
Fans of milk chocolate with additions like nuts, almonds, or caramel will also find something for themselves. We also offer white chocolate. Fair Trade certified products are fair trade. The production of Oxfam Fair Trade chocolates , available from us, takes into account the fair treatment of all cocoa farmers, intermediaries, and local communities.
We also offer seasonal Christmas chocolates , perfect as gifts for loved ones. Check out our full selection now!
