Organic chocolate

Chocolate  is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is 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.

How to use and nutritional properties:

The chocolate is among the foods most interested from the point of view of the antioxidants. And particularly rich in polyphenols (flavonoids and tannins) known for their effectiveness in fighting free radicals with important repercussions on the oxidation cell linked to the aging process. The antioxidant capacity of cocoa would be 4-5 times higher than that of black tea and 2-3 times higher than that of green tea and wine.

The chocolate is to all effects the best food anti-fatigue and anti-fatigue. Rich in magnesium, phosphorus, iron, vitamins E, B1 and B2 is the food most suitable for those who perform strenuous physical activity. It is also an excellent source of calories: a bar of dark chocolate (25g) provides 130 kcal, 140 kcal 130 kcal white chocolate and milk chocolate.