Dark chocolate is full of energy! Ideal for sportsman!
Origin
In the heat and humidity of the tropical rainforest, there’s a treasure hidden inside a fruit that’s been revered by ancient and modern people alike – cacao beans. Their literal translation is ‘food of the gods’ from the Theobroma tree that they come from. Cacao has long been an important product for trade and barter due to its valuable curative properties, which are what especially intrigued Columbus. Many doctors actually gave up their own local practices to experiment with cures based on cocoa. This product is created when cacao beans go through the long process from the harvesting to being ground up to make powder, liquor or cocoa butter. Cacao is mainly grown in Brazil, the Ivory Coast in Africa, and in Latin America. It’s harvested a couple times a year and exported around the world.
Cook It
There are many varieties of chocolate like dark, milk and white. Dark cocoa is obtained from the fat part of the seed, this butter is then grinded and this gives cocoa powder. Perfect to be sprinkled on sweets as tiramisu or chocolate truffle but also tasty in plates as pappardelle, tagliatelle and gnocchi. For this reason is typical ingredient of the italian cusine.
Did You Know That?
Chocolate is one of the few substances that melts at 34 degrees, right below the temperature of human bodies. That’s why it melts as soon as it touches your tongue.
