Cocoa
Cacao contains a wide array of unique properties and minerals, including high levels of magnesium, It may increase your focus and alertness and contains nutrients to keep you happy. Chocolate and cacao are often associated with love. All this due to phenylethylamine contained in the cacao. Anandamide can be produced in the brain when we are feeling great, cacao makes anandamide stick around longer.
Natural Cacao Nibs are the real “Nature’s cacao chips” suitable for vegetarian, vegan and halal diets. Cacao Nibs provides pure chocolate flavour and they’re rich source of antioxidants, vitamins, minerals, and fibre. Consume as snack, used in bakery, smoothies, and ice creams.
EASY TO INCORPORATE
Cocoa can be used in Drinks, Cookies, for Desserts and Pastries, and many more with creativity.
POLYUNSATURATED FATTY ACIDS
The high polyphenolic content in cocoa actually has a salutary effect in combination with several polyunsaturated fatty acids, mostly arachidonic and linolinic acids (5-10 %). In humans fed cocoa, plasma LDL cholesterol, oxidized LDL (so-called bad cholesterol componenets) are decreased, while plasma HDL cholesterol (so-called good cholesterol) is increased.
HIGH PROTEINS
Cocoa beans contain 10-15% protein, and the four predominant fractions, representing 95% (w/w) of total bean proteins are albumins, globulins, prolamins and glutelins. Protein: 14.8g/100g dry cocoa beans origin in Peru
HIGH MINERALS
Cocoa in an excellent source of most essential minerals, especially calcium, copper, iron, manganese, magnesium, phosphorus, potassium and zinc. Calcium: 100-180 mg/ 100g (polvo seco) Copper: 4-6 mg/100g (polvo seco) Iron: 10-15mg Potassium: 1500-2000 mg Magnesium: 500-600 mg
SOME VITAMINS
Noteworthy, cacao shells has been reported to contain 20 -30 I.U. of vitamin D2 (ergocalciferol) per gram or 300 I.U. per gram of extractable fat.
LOWER-CALORIE SNACK
Cacao nibs helps you maintain a healthy weight, consuming them instead of chocolate candy. While 1 oz. of nibs contains about 130 cal, the same-size serving of dark chocolate or milk one contains 155 cal. Cacao nibs are also sugar-free and contain 11g of fiber per oz., compared to just 2g of fiber in the dark chocolate and 1g in the milk chocolate.
Presentations
CACAO
Cacao nibs are small pieces of crushed cacao beans that have been roasted and separated from their husks. They are the raw form of chocolate and have a bitter, slightly nutty flavor.
Raw cocoa beans are the unprocessed seeds of the cacao tree, which are harvested from the fruit of the tree and dried. They are the purest form of chocolate and have a bitter, slightly fruity taste.
Roasted cocoa beans are the cocoa beans that have been heat-treated to develop a deeper, richer flavor and aroma. Roasting the cocoa beans also helps to remove any residual moisture, making them easier to grind and process. The roasting process can vary in intensity and duration, and different roasting methods can result in different flavors and textures
Cocoa mass, also known as cocoa liquor, is the semisolid form that is produced by grinding roasted cocoa nibs into a smooth paste. It is made up of cocoa nibs. Cocoa mass is used as the base ingredient for chocolate products, including chocolate bars, chocolate coatings, and chocolate fillings
Cocoa powder is a dry, powdery substance that is made from cocoa solids, which are the non-fat component of cocoa beans. The cocoa solids are separated from the cocoa butter (the fatty component) and then ground into a fine powder. Cocoa powder is used as a key ingredient in the production of chocolate products, as well as in a variety of baked goods, desserts, and beverages
Origin of our Cocoa
Our Cacao is planted and harvested in the departments of Huanuco, Junin, San Martin and Ucayali, being cared for throughout the whole process. Farmers receive a fair income for their produce and are trained to always ensure the best product.
Our cocoa is available all year round.
