Discover all the Qualities of Extrafondent Chocolate

The high percentage of vitamins, flavonoids and tannins make bitter cocoa, an extra-dark chocolate base, a mine of antioxidants

For too long, demonized as food harmful to health, chocolate has returned to deserve its nickname of "food of the gods". In its natural and bitter version there are indeed extraordinary beneficial properties for our body.

How is extra-dark chocolate born?

To "be born", chocolate requires a long process. First the cocoa beans are ground and toasted at about 120 ° -140 ° C. To the liquid paste thus obtained, cocoa butter, sugar and possibly other ingredients are added. This raw dough is then refined by pressing and, through a process called conching, it is purified of the granules and acids formed during the preparation. After a final phase of slow cooling and internal crystallization, the final liquid can be poured into the molds.

A bitter touch to sweeten life

It is the dark chocolate, and even more the extrafondent one, contains the vital dose of antioxidants, polyphenols and proanthocyanidins (molecules that hinder the growth of cancer cells) that make it so beneficial for the body. A bar of 100 grams of 70% dark chocolate contains 6 grams of fiber, almost 40% of the recommended dose of iron, 45% of copper, and almost 50% of manganese recommended daily.

Useful for preventing high blood pressure

The antioxidant capacities of cocoa extracts are even higher than those contained in fruit, vegetables and red wine, with protective effects on the heart. The flavonols stimulate the endothelium to produce nitric oxide, causing a relaxation of the arteries and a natural lowering of the pressure: this means less risk of heart attack and better spraying of the whole organism.

A sweet that acts like a drug

But that is not all. Chocolate helps prevent premature cellular aging and some serious diseases, thanks to the high content of flavonoids. In particular, epicatechin improves insulin response by removing the risk of diabetes. According to a study by Brown University, 600 mg of natural dark chocolate a day is enough to reduce the increase in triglycerides, insulin resistance and inflammation, the main risk factors of the metabolic syndrome.

Do not overdo it, just a little square is enough

Chocolate is still a highly caloric food. For this reason, taking no more than 6-7 grams of chocolate a day will allow you to draw on its beneficial properties while safeguarding body weight.