Trinitario cocoa beans

Trinitario cocoa beans

Trinitario cocoa beans - a variety with a rich, complex aroma and fine, sophisticated taste. Raw cacao nibs are a superfood – one of the healthiest foods known to mankind – a powerful antioxidant and anti-depressant. They are suitable both for direct consumption and for putting into baked goods, cereal snacks, biscuits, etc.

There are three main types of cocoa beans – criolo, forastero and trinitario. Criollo is the highest quality and rarest variety. Cocoa trees of this variety are difficult to grow, unstable and pretentious to climate and soils. Therefore, they provide only about 3 percent of the world's cocoa production. Forastero is the most common variety, resistant, adaptable and high yielding and therefore grown for the mass production of chocolate. It has a strong and pungent aroma and a bitter taste.

The trinitario variety is a hybrid between the first two. It combines the durability and productivity of forastero and the refined taste of criollo.

The difference between the fine varieties of cacao /criolo and trinitario/ and the mass variety /forastero/ is in the aroma, not in other quality factors. The exquisite complex aroma of criollo and trinitario includes fruit, herbal and woody notes, a caramel nuance and a rich, balanced chocolate base.

Cocoa beans are rich in magnesium, calcium, iron, vitamins, fiber, proteins. According to many studies, they contain more magnesium and antioxidants than any other food. They recommend them for depression, kidney and liver diseases, asthma. They are said to reduce bad cholesterol, strengthen bones, reduce the risk of heart attacks, support the functioning of the pancreas and help maintain normal blood sugar.

Ingredients: Whole cocoa beans of the Trinitario variety

Raw cacao nibs are a superfood – one of the healthiest foods known to mankind – a powerful antioxidant and anti-depressant. They are suitable both for direct consumption and for putting into baked goods, cereal snacks, biscuits, etc.
Raw crushed cocoa beans are a natural chocolate "chip" with a remarkable nutritional composition. Cocoa beans are in the fruiting cocoa palm. They are about 3-5 cm large, deep brown with a characteristic cocoa taste, naturally bitter. Favorite of connoisseurs of natural chocolate.

Mineral ingredients
Cocoa beans have a large number of important minerals. Raw cocoa beans contain magnesium, copper, iron, phosphorus, calcium and potassium. Magnesium is needed for muscle function and especially associated with the proper function of the heart muscle. Phosphorus and calcium help stretch and maintain bones, while the mineral copper is important in many biomechanical reactions. Potassium also plays a role in heart muscle and is an important part of proper cell function. Cocoa beans improve the health of our skin, hair and nail growth, which is due to its sulfur content.

Polyphenols
These substances can greatly help our health and the cardiorespiratory system. However, cocoa is still not used in medicine for people with blood pressure and heart rate problems.

Anandamide
It's a chemical found in the brain, released when neurons (brain cells) transmit information about incoming substances called endocannabinoids, and they work on the same principle as cannabis. This means that cacao works in a completely safe way just like cannabis. It makes us feel more energized, more focused and clear minded, and much happier.

Phenylethylamine
Another substance that, in the same way as the nerve transmitter cells (synapses - neurons), are activated, this substance is released, which in itself is a monoamine. It is responsible for our mood. Biochemically, it raises blood pressure and blood sugar and leads us to a feeling of pleasure. It is also called "the drug of love".

Origin: Bolivia