cabosse cacao

Chocolate derived from cocoa seeds, naturally contained in cabosse, fruit cedar-shaped which are harvested when are yellow. The cocoa is then subjected to various treatments to become chocolate, including fermentation, drying, roasting, decortication, shredding. The areas of greatest cultivation are Central and South America and tropical Africa. Christopher Columbus brought some seeds in Spain in 1502, making known to Europe this extraordinary product. A recent study attributes the amazing quality cocoa beneficial not only on the spirit, but also for the body. The consumption of 20 grams of dark chocolate every day contribute, in fact, to reduce overweight, hypertension and cholesterol. It is no coincidence then that Maya called chocolate “the food of the gods” and reserved its consumption only to restricted classes of the population.

Commentaires (0)

Offrir une carte cadeau

  
Produit ajouté à la liste de souhaits
Product added to compare.