Healthy Chocolate

Our chocolate is healthy

(in moderation of course)

cacao nibs

Everyone seems to have their own idea of what is and isn’t healthy these days. However, this is a quick look at why we believe our chocolate is healthy (in moderation of course).

The cacao bean is a mysterious and complex seed that is high in fiber, minerals, vitamins and antioxidants. It may also lower blood pressure, improve brain function and protect against heart disease. (See below for more info).

We DO NOT use refined sugar, which has a high glycemic index (GI), high fructose content and no nutrients. We DO use Palmyra tree blossom that has a low GI, low fructose content and lots of nutrients including vitamin B12. (See below for more info).

We DO NOT use dairy, gluten, soya, emulsifiers or anything unnatural. We DO use organic whole foods such as coconuts, hazelnuts, dates and almonds.

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The Cacao Bean

The cacao bean, from which all chocolate is made, is not a bean or a legume, but a seed from the fruit that grows on the Theobroma Cacao Tree native to the deep tropical regions of South America.

Theobroma means “food of the gods”, which is an indication of the value attributed to this seed. They were once traded as currency among the Mayans and other ancient South American civilisations because they were believed to have medicinal and aphrodisiacal properties.

To this day, the cacao bean has been labeled a “super fruit” as result of its high nutritional value. It is rich in fiber and contains minerals such as iron, magnesium, copper and manganese. It is high in organic compounds such as polyphenols, flavanols and catechins making it one of the richest sources of antioxidants on the planet. The flavanols also stimulate the lining of the arteries to produce a gas called Nitric Oxide. This gas sends signals to the arteries to relax which increases blood flow.

Consequently, this can lower blood pressure, improve short-term brain function and protect the skin against the sun.

Aztecs called the cacao bean “yollotl eztli”, which means “heart blood”. This is particularly appropriate, as many observational studies have recorded a significant reduction in heart disease amongst groups of people who eat dark chocolate regularly. This may be because the cacao bean has been shown to lower unhealthy cholesterol (LDL), and to increase healthy cholesterol (HDL).

However, if you want to enjoy the full health benefits of this seed then you should eat it without dairy because this can inhibit the body’s ability to absorb antioxidants.

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cardamom and chilli

Palmyra Tree Blossom

cacao nibs

Palmyra tree blossom is the crystallised nectar from the flower of the Palmyra palm tree (Borassus Flabellifer), which is grown organically in South East India. It is a delicious and highly nutritious ingredient with a completely natural caramel-like taste.

Palmyra tree blossom is widely used in Ayurvedic medicine, and it is easy to see why considering it is alkaline and contains an abundance of numerous vitamins and minerals including iron, calcium, potassium, magnesium, vitamin C, B1, B2, B3, B6 and VITAMIN B12.

It also has a low GI and a fructose content of only 3%, which is minimal relative to coconut sugar that is 40% fructose.

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