Criollo Cocoa Beans

NOBLE COCOA BEANS "CRIOLLO"

Approximately eighty-five percent of all cocoa bean production is Forastero variety. These are regular cocoa beans. But the "Criollo" variety belongs to the elite cocoa beans. It accounts for only one to three percent of production.

Chocolate made with the addition of "Criollo" beans will surprise even the most sophisticated cocoa connoisseur. It retains all the beneficial properties of cocoa beans. It has a high content of cocoa butter.

Criollo cocoa beans are very recognizable in their appearance and taste. The pod of a plant of this variety is slightly longish and, when ripe, has a rich red color. If in other cheaper varieties the bitterness characteristic of cocoa is well traced together with a sour aftertaste, then Criollo gives a rich, but at the same time very soft, pleasant chocolate taste.

It should also be noted that it is "Criollo" that is the progenitor of all subsequently bred cocoa varieties. It was the locals who proposed it to the Europeans, who first set foot on American soil. Criollo is quite capricious to grow and prone to infections, but it's worth it.

These cocoa beans are, without exaggeration, the tastiest and healthiest. They are a real storehouse of vitamins and antioxidants (over 230!). Regular consumption of "Criollo" beans has a pronounced rejuvenating effect.

IT’S INTERESTING TO KNOW:

This plant began to grow more than 3500 years ago, even though cocoa became widespread only in the 16th century.
The ancient Aztecs used the fruit as money.
For a long time, cocoa drink was strictly banned in Europe. Representatives of the Catholic Church believed that he spoils, pollutes the blood of people.
In Central America, alcoholic beverages were made from the fermented fruits of the chocolate tree.
To make only 1 kg of cocoa powder, you will need to use 40 fruits of the chocolate tree. In this case, the total number of beans can be 1200 pieces.
Since the cocoa tree does not tolerate exposure to direct sunlight, it is always grown in forests surrounded by coconut and banana palms.

Properties of cocoa beans:

Cocoa has a unique and seemingly mutually exclusive effect - on the one hand, it increases the activity of the brain, on the other hand, it helps the body relax and improves sleep. This is due to theobromine - a substance that is similar in chemical structure to caffeine but is devoid of its main drawback - almost narcotic addiction. Caffeine, by the way, is also present in cocoa beans, albeit in insignificant quantities.

The ability of cocoa beans to increase vitality and improve mood, stimulating the production of "hormones of joy" - endorphins, has long been noted.

The presence of polyphenols in cocoa helps stabilize blood pressure, and the procyanidins present in it effectively relieve stress and have a remarkable property - to rejuvenate the skin of the face, increasing its elasticity.

It turns out that cocoa is useful for both people suffering from hypertension and those who are actively involved in sports.

Of the useful elements that enter into the composition of cocoa, we single out:

Flavonoids. These substances reduce the risk of developing diabetes mellitus, normalize the work of the cardiovascular system. But note that when making chocolate, the bulk of this element is removed. This is due to the fact that the flavonoid gives the product bitterness.
Epicatechin. Improves cerebral circulation, has a beneficial effect on memory. A significant decrease in blood pressure is also noticeable.
Chrome. Maintains normal blood glucose levels.
Iron. Helps fight anemia.
Anandamide. Has a positive effect on the functioning of the brain. Improves blood circulation, memory, and thought processes. Causes a feeling of euphoria. Increases endorphin levels. There are simply no analogs of ANANDAMIDE in nature.
Cocoa beans are an ideal source of antioxidants. They prevent an increase in the number of free radicals in the body. What is more, they fight the harmful effects on the body of the environment.

And despite the fact that the "Criollo" cocoa beans themselves are quite rare, we decided to opt for them. After all, chocolate made with the addition of "Criollo" beans will surprise even the most sophisticated chocolate connoisseur!