COCOA
Cocoa is not just an ingredient but also a super food for himself as one of the best antioxidants for its high content of polyphenols (epicatechin). It has a high mineral content and is known as an antidepressant and increases libido.
Cocoa beans are one of the most powerful antioxidant nutrients in nature. The grains are worked from the field by controlling the fermentation and drying in the sun and worked unroasted.
A cocoa bean is fermented dried seed of Theobroma cacao, which cocoa solids and cocoa butter are extracted. Grains are the basis of chocolate, as well as various meals Mesoamerican mole sauce and tejate.
Cocoa fruit, cross section. Observed seeds inside.
A cocoa pod (fruit) has a rough bark of about 3 centimeters (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba cacao' in South America).
Cocoa plant, seed chocolate is removed.
While the seeds are usually white, violet or reddish brown made during the drying process. The exception is rare varieties of white cacao, in which the seeds are kept blancas.1 2 Historically, white cacao was cultivated by the Rama people in Nicaragua and now also grown in Peru.
