Why raw chocolate?
It contains more than 300 health properties!
Raw chocolate, unlike traditional chocolates, is made from unroasted cocoa beans. Since we do not roast cocoa beans, we first obtain a chocolate with much less bitterness, but which retain its health properties; and if it is flavored with healthy ingredients, such as goji berries; this maximizes beneficial food synergy.
A raw chocolate with 90% cocoa will therefore be much sweeter and more pleasant on the palate than a traditional 90% chocolate. The process of making raw chocolate also gives it a creamier texture than roasted chocolate.
Since cocoa beans are not subjected to high temperature heat treatment, they retain more of their antioxidant properties, which are beneficial for your health. You could say that raw chocolate, with its many advantages, has nothing to envy traditional chocolate.
Some benefits:
Concentration aid
Chocolate acts on the brain via three substances: theobromine, stimulator of the nervous system; caffeine and phenylethylamine which are psychostimulants and therefore positive for attention and concentration.
Makes you happy
The taste of chocolate can also promote the production of endorphins, the hormone of happiness.
Good for cholesterol
Thanks to their flavonoids with antioxidant properties, they lower the concentration of bad cholesterol and promote the production of good cholesterol. The vitamin B3 contained in chocolate also helps reduce clogging of the arteries.
Excellent antioxidant
The antioxidant capacity of cocoa would be 4 to 5 times higher than that of black tea, 2 to 3 times higher than that of green tea and wine.
Decreases blood pressure
Consuming about two squares of dark chocolates would lower your blood pressure. This effect is linked to the strong presence of the antioxidant polyphenol, especially present in dark chocolate.
Anti stress
To combat stress and anxiety, nothing better than increasing your intake of magnesium. Dark chocolates contain respectively 112 mg and 60 mg of magnesium per 100 g.
