Chocolate
Botanical name for chocolate — Theobroma Cacao — translates as “food of the gods”. Something so precious should be treated with care, and organic production treats chocolate with the care it so deserves.
Generally, the cocoa plant is one of the most chemically sprayed crops on our planet, as it is very susceptible to pests. However, organic cocoa plants are grown using no chemical pesticides or fertilisers, as they are grown within their natural ecosystem, rather than open plantations, so Mother Nature takes care of things in her own way.
The
cocoa beans are then organically processed to the highest standards and
techniques, as governed by the organic certifying body; providing the
rich, smooth texture quality chocolate is known for — without any
artificial interference.
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A few chocolate facts…
- Chocolate is a rich source of polyphenolic anti-oxidants (the same found in red wine and green tea), that may help prevent heart disease and cancer.
- Chocolate is rich in minerals the body needs to stay healthy such as magnesium, iron, phosphorus, zinc, copper and potassium.
- Chocolate contains natural chemicals that inhibit the bacteria that release the acids that attack teeth.
- Chocolate is a food that can be eaten regularly, but in appropriate quantities, as part of a healthy, balanced lifestyle.
- Chocolate contains endorphins that create a positive energy and feelings of happiness and euphoria.
