The COCOA chocolate is made by cold-pressing unroasted cacao beans through a diligent, over 60 hours long, process of grinding and conching the beans in low temperatures (<45º C). This method keeps the living enzymes in the cacao and removes the fat (cacao butter). It also ensures an optimal preservation of all cacao's valuable antioxidants and polyphenols.
The classic bitter bar surprises with its mildness but at the same time it is not deprived of its intense character. Cacao demonstrates significant benefits for the cardiovascular system; helping to reduce the risks of a heart attack or stroke. Furthermore, cacao consumption is associated with reduced cognitive decline in old age.
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