Cocoa Beans

The cocoa bean, is the dried and fully fermented fatty seed of Theobroma tree, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce.

BENEFITS:
1) Rich in soluble fiber, minerals and antioxidants
2) Could improve brain function
3) May improve blood flow and lower blood pressure
4) Raises HDL and protects LDL from oxidation
5) May reduce heart disease risk

The “beans” of the cocoa plant are actually seeds that contain an abundance of healthy nutrients. Unfortunately, the health benefits of cocoa are usually counteracted by how we consume it: in chocolate with high quantities of added sugar.

Cocoa beans are not merely seeds; they embody a rich, multifaceted world of flavour and texture, a symbol of culinary artistry and tradition. The cocoa bean’s journey from a blossoming tree to a piece of luxurious chocolate is a meticulous process marked by passion, precision, and a relentless pursuit of quality. The facts surrounding cocoa beans unravel the depth of their significance, highlighting their nutritional richness, their diverse applications, and their socio-economic impact.

These beans are not just the foundation of the delectable array of chocolate and cocoa products that grace our palates, but they also bear nutritional and therapeutic values, making them a revered ingredient in various domains.