This is our exiting new product its an organic ‘bean to bar’ chocolate that I have called ORIGIN.I produce the chocolate from cacao beans from around the world,and highlight the uniqueness of the different flavours of cacao.
ORIGIN CHOCOLATE MAKERS source the finest cacao beans from around the world to create a natural,organic,real chocolate that tastes as unique as the region of the cacao's ORIGIN.Chocolate that has an individuality with a complex flavour that varies between fruity notes,sweet rich caramels and a nuttiness with no two chocolates tasting the same.ORIGIN has a creaminess like no other that will keep you wanting more.
THIS IS TRULY ONE OF NATURES GIFTS,ENJOY.
This is our exiting new product its an organic ‘bean to bar’ chocolate that I have called ORIGIN.I produce the chocolate from cacao beans from around the world,and highlight the uniqueness of the different flavours of cacao.I use beans from Peru to Belize and from Samoa to Ghana,anywhere in fact that I can source cacao from.This is a full ‘bean to bar’ process with my chocolate being free from preservatives and artificial additives.The chocolate has a complexity and depth to it that is just not found within commercial brands.
Lets not forget the health properties of Dark Chocolate:
ANTIOXIDANT IN CHOCOLATE
Chocolate contains a high level of antioxidants in the form of flavonols. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants have the effect of slowing or preventing this oxidation, reducing cell damage. Specific antioxidant levels in chocolate can vary widely based on many factors. The standard measure of antioxidants in food is called ORAC, or oxygen radical absorption capacity. Our 75% Dark Bar has 41800 μ mol TE/100g. This is VERY high for a chocolate bar – for example, Himalayan Goji Berries, famed for being a “superfood”, have an ORAC value of 25300 μ mol TE/100g.
CAFFIENE AND THEOBROMINE IN CHOCOLATE
Caffeine is the world's most widely consumed psychoactive substance – a plant-derived alkaloid that stimulates the central nervous system. There is a great deal of misinformation on the Internet regarding the presence of caffeine in chocolate. For the record, there IS a small amount caffeine in chocolate. More importantly, chocolate contains another psychoactive alkaloid called theobromine, in quantities anywhere from 2 to 5 times greater than its caffeine content. Theobromine, while chemically similar to caffeine, has a “longer, gentler high” in comparison, and is believed to be non-addictive. Theobromine reduces blood pressure by stimulating the heart and dilating blood vessels. The alkaloid has also been shown to reduce cough more effectively than codeine, and to help in the treatment of asthma (by relaxing smooth muscle tissue).
CHOCOLATE AND YOUR CARDIOVASCULAR HEALTH
ORIGIN Chocolate is made from cacao, a plant product, and contains no dairy. As such, all ORIGIN products are cholesterol free. On paper, chocolate, because of its cocoa butter, is high in saturated fat (about 2/3 of the total fat). However, the saturated fat in chocolate is about one part stearic acid to one part palmitic acid. Stearic acid has been shown to be cholesterol neutral, meaning it does not affect levels of either HDL (“good”) or LDL (“bad”) cholesterol. The remaining fat (about 1/3 of the total) is oleic acid, which is a healthy monounsaturated fat also found in high concentrations in olive oil.In addition, semisweet chocolate has been shown to suppress platelet activation thereby increasing blood flow. And studies have indicated that chocolate may relax vascular tissue and blood vessel walls, also aiding in general cardiovascular health.
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Adam Adz Davey, Zac Anania, Angus Fahey and 3 others like this.
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