Chocolate Dark Luxury Fino De Aroma 1kg

Chocolate Dark Luxury Fino De Aroma 1kg

Flavour: rich

Cacao beans of the rare variety Fino de Aroma (Ecuador National), which account for only 3-5% of the total world volume of cacao beans, used to produce cocoa, grow on natural, wild plantations in the province of Esmeraldas to the north west of Ecuador. The product is produced in the old manufacturing process without the use of high technologies – cacao beans are collected, processed and produced as a finished product by hand. Due to this, the product has a high content of natural cacao butter and does not contain flavoring additives and impurities.

Dark chocolate is rich in minerals, such as iron, magnesium, and zinc. The cocoa in dark chocolate also contains antioxidants called flavonoids, which may provide several health benefits.

• Antioxidants - Dark chocolate contains several compounds that possess antioxidant properties, such as flavanols and polyphenols. Antioxidants neutralize free radicals and prevent oxidative stress.


• Heart disease risk- Regularly eating dark chocolate may help reduce a person’s likelihood of developing heart disease. Some of the compounds in dark chocolate, specifically flavanols, affect two major risk factors for heart disease: high blood pressure and high cholesterol.


• Blood pressure -The flavanols in dark chocolate stimulate nitric oxide production in the body. Nitric oxide causes blood vessels to dilate, or widen, which improves blood flow and lowers blood pressure.


• Cholesterol -Dark chocolate also contains certain compounds, such as polyphenols and theobromine, that may lower levels of low-density lipoprotein (LDL) cholesterol in the body and increase levels of high-density lipoprotein (HDL) cholesterol. Doctors often refer to LDL cholesterol as “bad cholesterol” and HDL cholesterol as “good cholesterol.”


• Anti-inflammatory effects -Insulin resistance occurs when the body’s cells stop responding to the hormone insulin. Insulin resistance can cause abnormally high levels of blood glucose, which can lead to prediabetes and type 2 diabetes.


• A 6-month study from 2018 examined the relationship between regular dark chocolate consumption and blood glucose levels among Hispanic individuals. The research findings suggest that eating 48 g of 70-percent dark chocolate each day may help lower fasting glucose levels and reduce insulin resistance.


• Brain function -Eating dark chocolate may improve brain function and help prevent neurodegenerative conditions, such as Alzheimer’s disease and Parkinson’s disease.


• Eating dark chocolate may help reduce inflammation in the body. Inflammation is part of the body’s natural immune response to germs and other harmful substances. However, chronic inflammation can damage cells and tissues and may increase the risk of some health conditions, including type 2 diabetes, arthritis, and certain types of cancer.