Origin Organic Chocolate 3.26

ORIGIN CHOCOLATE would like to take your tastebuds on a journey around the world,to experience chocolate that is as exotic as its ORIGIN.We are 'bean to bar' chocolate makers and use only the finest ethically sourced cacao beans from around the world to create a chocolate that tastes as amazing as the cacao's origin. Chocolate that has an individuality with a complex flavour profile that varies between sweet rich caramels,exotic fruits,nuts and spice with no two chocolates tasting the same.We source only certified cacao beans and only use cacao that is ORGANIC,FAIR TRADE CERTIFIED or has RAIN FOREST ALLIANCE CERTIFICATION in order to give you the ultimate experience in GUILT FREE PLEASURE, this is truly one of natures gifts.

This is our exiting new product its an organic ‘bean to bar’ chocolate that I have called ORIGIN.I produce the chocolate from cacao beans from around the world,and highlight the uniqueness of the different flavours of cacao.I use beans from Peru to Belize and from Samoa to Ghana,anywhere in fact that I can source cacao from.This is a full ‘bean to bar’ process with my chocolate being free from preservatives and artificial additives.The chocolate has a complexity and depth to it that is just not found within commercial brands.

Lets not forget the health properties of Dark Chocolate:

ANTIOXIDANT IN CHOCOLATE

Chocolate contains a high level of antioxidants in the form of flavonols. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants have the effect of slowing or preventing this oxidation, reducing cell damage. Specific antioxidant levels in chocolate can vary widely based on many factors. The standard measure of antioxidants in food is called ORAC, or oxygen radical absorption capacity. Our 75% Dark Bar has 41800 μ mol TE/100g. This is VERY high for a chocolate bar – for example, Himalayan Goji Berries, famed for being a “superfood”, have an ORAC value of 25300 μ mol TE/100g.

CAFFIENE AND THEOBROMINE IN CHOCOLATE

Caffeine is the world's most widely consumed psychoactive substance – a plant-derived alkaloid that stimulates the central nervous system. There is a great deal of misinformation on the Internet regarding the presence of caffeine in chocolate. For the record, there IS a small amount caffeine in chocolate. More importantly, chocolate contains another psychoactive alkaloid called theobromine, in quantities anywhere from 2 to 5 times greater than its caffeine content. Theobromine, while chemically similar to caffeine, has a “longer, gentler high” in comparison, and is believed to be non-addictive. Theobromine reduces blood pressure by stimulating the heart and dilating blood vessels. The alkaloid has also been shown to reduce cough more effectively than codeine, and to help in the treatment of asthma (by relaxing smooth muscle tissue).

CHOCOLATE AND YOUR CARDIOVASCULAR HEALTH

ORIGIN Chocolate is made from cacao, a plant product, and contains no dairy. As such, all ORIGIN products are cholesterol free. On paper, chocolate, because of its cocoa butter, is high in saturated fat (about 2/3 of the total fat). However, the saturated fat in chocolate is about one part stearic acid to one part palmitic acid. Stearic acid has been shown to be cholesterol neutral, meaning it does not affect levels of either HDL (“good”) or LDL (“bad”) cholesterol. The remaining fat (about 1/3 of the total) is oleic acid, which is a healthy monounsaturated fat also found in high concentrations in olive oil.In addition, semisweet chocolate has been shown to suppress platelet activation thereby increasing blood flow. And studies have indicated that chocolate may relax vascular tissue and blood vessel walls, also aiding in general cardiovascular health.
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