Chocolate is a superfood!

You''d better have some fresh chocolate!

Is raw chocolate a new-fangled hit based on urban nutrition myths and promoted by modern nutrition gurus, or does it have real value? Fortunately, cocoa and chocolate are among the foods that have been the subject of a lot of research on their impact on human health, so we can confirm that they are more than recommended.

How is organic chocolate different from regular chocolate?

Raw chocolate, also known as raw chocolate abroad, is made from raw cocoa, both of which are processed at temperatures below 42 degrees Celsius. This is the upper limit at which all the antioxidants, enzymes, essential vitamins and minerals are retained in the food. This makes chocolate full of important micronutrients and not just a sugary snack that contributes to calorie intake.

You''d better have chocolate that''s made from raw chocolate!

Due to the low temperatures involved in the production process of cocoa and, furthermore, chocolate, pasteurisation is not taken care of. This means that even more care must be taken in terms of hygiene standards and it is best to use the chocolate as soon as possible. Many producers therefore do not stock chocolate, but only make it according to current orders. This keeps the chocolate fresh and healthy - unlike the traditional process, which allows for long storage times and an incomparably longer shelf life in shops, as the beans are already roasted at 130 to 400 degrees. Ask yourself: what can survive 400 degrees?

The ingredients themselves also makefresh chocolate much more natural. The only ingredients used are those that do not pose a health risk in their ''raw'' form, i.e. cocoa, cocoa butter, sweetener (usually healthy) and extras such as nuts and seeds. But in regular chocolate, we find everything that we often want to cut out of our diets when we eat a healthy diet or live a vegan lifestyle: milk, soya, fats from other sources, preservatives, flavour enhancers and artificial flavourings, plain sugar.

How does the body benefit from raw cacao and chocolate?

Raw chocolate and cocoa are classified as superfoods that are recommended for consumption. However, care should be taken not to consume too many calories, otherwise they can be used "for health". If it was once thought that healthy foods were mostly those that were bitter and astringent, then chocolate is an exception. It''s packed with amazing nutrients, but it''s still delicious!

What are its effects?

1. Chocolate and cocoa are rich in antioxidants, which prevent oxygen reactions or the effects of free radicals on cells.
2. They improve cardiovascular function and health and prevent the risk of stroke.
3. They improve blood circulation and lower blood pressure.
4. They speed up digestion by increasing the production of digestive enzymes.
5. They improve insulin response and are largely safe for diabetics.
6. They act as a mild diuretic, helping to eliminate toxins from the body.
7. They act as a natural cough suppressant.
8. They help to improve mood and focus, so they are also great for the mind.
9. They inhibit ageing!

Chocolate to 122 years

Want to live longer? There are many habits to give up, but eating chocolate is not one of them. Jeanne Louise Calment, a French woman who said goodbye in 1997 and is considered the person with the longest life expectancy (122 years), was known for eating a higher-than-average amount of chocolate. She loved hot chocolate from an early age and drank it every day as a little girl, but she never gave it up in her old age. According to the doctors who monitored her life because of her extreme age, she was said to consume more than a kilo of chocolate a week. This is surely proof that the positive effects of chocolate and cocoa can easily be trusted.

How is raw chocolate used?

The fresh chocolate has come to you without being exposed to high temperatures, so it has preserved important micro-nutrients. Make sure you consume it as such! Eat it on its own or in fresh desserts that are not heat-treated, i.e. not baked or cooked. Do not melt it in a water bath either, as the temperature there is usually 50 degrees.