Why Fine Chocolate?
Not all chocolate is equal. Fine chocolate has the purest ingredients of cocoa “liquor” and cocoa butter which are directly extracted from the cacao beans of a cacao tree through a series of technique specific processes of harvesting, fermenting, drying, roasting, kibbling to nibs, grinding and pressing to extract every precious drop of the liquor and butter from the nibs. The rest of the ingredients are beet cane sugar and a natural emulsifier such as soy lecithin which acts to bind the cocoa liquor and butter together. These natural ingredients, perfection of the processes and the careful selection of quality cacao beans from the varied cacao trees give the finished chocolate its fineness and grade.
Normal chocolate which is usually used by most home makers and bakers in India do not contain these ingredients but use the cacao powder (left over chalky dry material from the extraction) mixed with milk powder, sugar and artificial vanilla. Its really important to know that this is not real chocolate and does not contain the health benefits attached to real chocolate and only a fraction of the flavor.
“Dark chocolate over 70 percent prevents and can reduce the rise of diabetes, BP, Blood Sugar, Cardiac diseases, depression and aging while increasing metabolism and overall wellness”
This pure chocolate made from the cacao liquor has huge health benefit-it contains antioxidants called flavanols and flavonoids (greater than red wine, green tea and goji berries) that fight free radicals that cause premature aging, delay repair. Flavonols also help keep platelets in blood from sticking preventing heart clots, and thickening of vessels that cause high blood pressure. Flavonols like Procyanidines reduce blood pressure, prevent Type 2 Diabetes and help increase body metabolism. The compound phenylethylamine in chocolate is the same chemical your brain creates when you feel like you’re falling in love and combats depression! It may sound crazy but real chocolate can actually help in preventing dental decay. Tannin and oxalic acid in cacao reduces the growth of plaque by lowering its acid production that erode dental surface in tooth decays!