Orange Cocoa Beans 200g
The fragrance Orange Cacao Beans combines the bitterness of cocoa and orange with the sweetness and suppleness of the banana. Moderately thick and with cocoa bean outbreaks, it is ideal for red meat, game, duck, liver fat and especially as an ingredient for desserts to replace pasta or cocoa or orange creams.
HistoryI love the mix of dark chocolate and orange. So I tried to reproduce this taste in a dough without adding sugar. I had originally planned to use only the orange juice BIO Azahar from Spain, but when production started, I decided to use all the fruit. So there were 135 kg of oranges to peel! But the result was worth it! The cocoa beans belong as usual to the variety Criollo. They contain more cocoa butter than the new hybrid varieties, and their flavors are much more developed. These are fair trade organic beans from Peru. They are gently dried in the sun to preserve all their qualities and benefits. It's an unfermented bean with a subtle taste that comes from a village in the Amazon, 12 hours from Pirogue, then trucks from Pangoa, torn between drug dealers and the police: the two groups accuse the Indians of being part of the other camp
For my preparations, I do not peel the cocoa beans, so they keep their high fiber content.
As usual, bananas were organic and fair trade.
Orange cocoa beans are also organically labeled.
Orange is rich in flavonoids, antioxidant components that can fight free radicals, responsible for aging skin and many diseases. It also contains carbohydrates, which are assimilated with sugars that quickly provide energy to the body. Its soluble fiber content makes it a good ally in limiting cholesterol levels in the blood, gently stimulates digestion and reduces indigestion. Eating oranges helps to prevent cardiovascular disease and reduce the risk of arteriosclerosis. With carotenoids that stimulate the production of bone cells and stimulate calcium absorption, orange is excellent for bone.
The cocoa bean is rich in components with extraordinary effects and is a food of very high quality. The Mayans and the Aztecs called it "food of the gods". Linnaeus gave the cacao tree the botanical name "Theobroma cacao" (from "Theo", which means "god" and "broma" food).
The composition depends on the varieties and growing conditions. However, we can assume that the average is 50% cocoa butter, 20% proteins, 7% starch, 6% minerals, 4% cellulose, 2% cocoa butter, theobromine, the rest is residual moisture.
Cocoa bean ingredients have a great dietetic interest and can have a positive effect on health ... in particular a preventive role. These are:
★ Minerals: magnesium, iron, zinc, potassium, copper, selenium, etc.
★ Vitamins: A, B, C, D, E
★ The different amino acids, tannins, alkaloids ...
Alone or in combination, these elements look cheap.
Raw cocoa beans have the following properties on their side:
Psychostimulants and Tonics: Coconut is a natural antidepressant because of its theobromine content. Magnesium source is also a very good anti-stress activity and a recognized anti-fatigue.
Antioxidant effect: Cocoa is rich in flavonoids and prevents cell aging. It helps fight inflammatory diseases and treats immune function disorders.
Vasodilator effects: Raw cocoa promotes blood circulation in the brain, protects the cardiovascular system and lowers blood pressure.
Lipolytic effects: Raw cocoa helps to burn fat and contributes to weight loss.
of it saturated
of which sugars
431kJ / 102kcal