Cocoa

Conventional cocoa the benefits and harms of hot beverage

What hides cocoa? The study of harmful and beneficial properties

What do You associate with cocoa? Probably with something warm and cozy, fluffy blanket with rustling rain on the Windows, with a good book or conversation in souls. This is the taste of childhood, familiar to each of us. However, few people think about the fact that this product can bring both benefit and harm.

In cocoa the benefits and harms? – this question for many years, scientists around the world. Hard to say with certainty outweighs whether one scales with the arguments “for” and “against”. About the pros and cons of flavored drink can be judged on the basis of active substances in its composition, and the quantity that can be consumed at a time. Simply put, if you abuse

this product, all the nutrient properties would be extremely dangerous to health.

Content:

Product properties

Cocoa includes more than three hundred active minerals, which have different influence on the human Continue reading

Cocoa and hot chocolate in the vending

Did You know that vending machines use of soluble cocoa” instead of “hot chocolate”?

Hot chocolate is nothing like cooked with cream or milk solid, molten chocolate. This drink is very rich and thick, so its preparation technology cannot be used in torus machine.

If you still want to enjoy the taste of this hot chocolate, then we will share with you a simple recipe:

Banana hot chocolate

Ingredients for 4 servings:

100 g chocolate,

900 ml of milk,

2 banana,

a sprinkle of cinnamon.

Preparation:

Bananas peel and cut into slices, chocolate break. In a saucepan, pour the milk, put the bananas and chocolate and put on a slow fire. Stirring constantly, bring almost to the boil. Once the chocolate has melted, remove from heat. Blender, whisk the mixture until the foam. Pour into glasses and sprinkle with cinnamon. Continue reading

The shortage of cocoa how to distinguish natural drink

Familiar and favorite flavored drink cocoa not enough at all. With such a forecast made by experts of the International cocoa organization.

For the second season in a row of dry weather in côte d’’ivoire and Ghana, the main suppliers of cocoa beans, causing substantial damage to the crop. Because of this, the cost of chocolate and other food products will

increase in price.

And while the analysts are just beginning to come true, Aifa take a look at how useful the cocoa beans and how they are best used.

Drink and eat

The cocoa bean contains large amounts of valuable substances (a total of about 300 different substances). The most important are: anandamide, arginine, dopamine (a neurotransmitter), epicatechin (antioxidant), histamine, magnesium, serotonin (neurotransmitter), tryptophan, phenylethylamine, a polyphenol (antioxidant), tyramine and salsolinol.

The approximate Continue reading

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