Description
Ceremonial Cacao Bar BIO 125 g - Islaverde
Organic ceremonial cacao bar is made from cryogenically ground raw cacao beans of the Acriollado variety. It is used to prepare a rich cacao drink, the consumption of which can be treated as a truly relaxing ceremony.
This cacao bar is the most primordial, nutritious form of natural chocolate and a product for connoisseurs. Thanks to the unique cryogenic grinding process, it is possible to preserve over 40% of cocoa butter and grind the husk, which is a source of fiber. By forming the cacao mass into a bar, the product stays fresh and flavorful longer.
Benefits of the ancient Mayan drink
Islaverde cacao is a treasure trove of valuable nutrients and health-promoting properties:
- provides a large dose of magnesium, necessary for the proper functioning of the nervous and muscular systems (including the heart), as well as potassium, copper, and polyphenols,
- slows down the aging process of the body and the development of diseases,
- elasticizes blood vessels, improving blood flow,
- regulates blood pressure and cholesterol levels,
- prevents atherosclerosis, heart attack, and stroke,
- supports brain function, improves concentration, memory, and thinking abilities,
- stimulates kidney function and cleansing,
- adds energy, improves mood, and alleviates stress.
Note: Ceremonial cacao is hand-poured, without tempering (crystallization of cocoa butter). The appearance of bloom, discoloration, and various surface textures of the cacao is a natural phenomenon and does not affect the taste or aroma of the product.
Ingredients
100% organic raw cacao beans of the Acriollado variety, cryogenically ground
Nutritional value of the product per 100 g
| Energy value: | 2301 kJ / 550 kcal |
|
Fat: of which saturated fatty acids: |
50.9 g 30.3 g |
|
Carbohydrates: of which sugars: |
33 g 1 g |
| Fiber: | 27 g |
| Protein: | 13 g |
| Salt: | 0 g |
Preparation method
Method 1: To prepare with 1 liter of water - add 30 g (approx. 6 tablespoons grated) of cacao to boiling water and boil for 35 minutes, covered.
Method 2: Break off about 10 g of cacao, add it to 300 ml of water at 60-80°C, and blend with an immersion blender.
It's worth experimenting with the proportions of cacao and water to tailor the drink to your preferences. A larger amount of cacao with less water will result in a stronger and thicker drink.
Optionally, you can add extras, e.g., cinnamon, chili, or other spices.
Recommended storage conditions
Store in a dry and cool place.
Additional information