Whole cocoa beans Trinitario, Theobroma cacao

Cocoa beans - Natural cocoa

Raw cocoa beans of the Trinitario variety

If you love chocolate, like most of us, choose natural cocoa!

Cacao nibs are the best choice for human health because they are raw cacao that contain many popular antioxidants (especially anti-aging) that make raw cacao a superfood.

If you like strong, subtle bitter flavors, you can eat cacao nibs raw as you would eat nuts. They retain all their nutrients this way because they are raw and unprocessed.

Professionals are using more and more cocoa beans in their recipes. They give desserts a unique texture. They also have a very intense cocoa flavor. Their bitter notes are highly sought after for the unique flavor they provide.

What makes Trinitario cocoa beans superior to other cocoa varieties

Trinitario was created on the island of Trinidad in the 16th century when the native Criollo cacao beans were threatened by pests and drought, so farmers introduced Alamenado cacao from the Brazilian Amazon to help save cacao farms. This resulted in a hybrid type of cacao that received enough fortifying properties from Alamenado to save the farms, but still retained much of the incredible flavors that Criollo is known for, and due to its Trinidadian origin, this hybrid cacao variety became known as Trinitarian.

Today, Trinitario is the most common fine-flavor cocoa in the world, and its production is often estimated at around 5-10% of global cocoa production, with bulk cocoa making up most of the remaining 90%. This group of cacao trees is found mainly in Brazil, Mexico, Cameroon, Venezuela, the West Indies and Madagascar.

The shape of the pods, the color of the grains and the size of the plants vary according to the Trinitario subspecies. With pods that are red and turn orange when ripe, the Trinitario cacao tree seduces large growers for its resilience and unparalleled flavor. 150 pods from the Trinitario tree are harvested in one year of production, which equates to an average of 6 kg of cocoa.

Today, Trinitario cocoa beans are used in chocolate recipes, as well as confectionery (with Trinitario cocoa powder) and milk drinks.

Composition of cocoa beans

Cacao is extracted from the beans of Theobroma Cacao, which literally means "food of the gods". Cacao contains over 300 compounds including: protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium and magnesium.

Magnesium helps build strong bones and muscles and has a calming effect. Cacao is also high in sulfur, which helps with healthy nails and hair. Also contains phenylethylamine (PEA) and anandamide. Phenylethylamine (PEA) is a chemical element directly related to the adrenal gland. It is known as the love molecule, which is released in men and women when they are in love.

Another "blissful" chemical element found in cocoa is the lipid anandamide. It is produced in our brain when we feel great. Anandamide is called a psychosomimetic because it causes changes in blood pressure and blood sugar levels, leading to feelings of excitement and alertness.

Anandamide increases mood and reduces depression, but it is not as addictive as caffeine.

Raw cocoa also contains theobromine - stimulates the nervous system and oxalic acid - inhibits calcium absorption.

How to use Cocoa beans

Add a few cacao nibs to raw desserts, cereals, shakes, cakes, ganache, ice cream and even chocolate bars.

You can use the beans to make dark or milk chocolate.

Crushed or ground, it is ideal for a healthy tonic drink combined with milk and, if desired, a little cinnamon.

You can also consume cocoa beans on their own. Be aware, however, that too much cocoa taken at one time can cause overstimulation of the central nervous system, as well as the heart and brain. This can make you feel hyperactive. 1 teaspoon of crushed cacao nibs chewed in the morning is quite potent and is enough for your morning boost.

Contraindications and side effects
Cocoa is a valuable food product, but there are some contraindications for its use. Cocoa can harm children under 3 years old, people suffering from diabetes mellitus, atherosclerosis, diarrhea, obesity. Cocoa will not bring benefits in the presence of diseases of the nervous system, stress and depression. People prone to obesity should be careful when consuming cocoa and products based on it, since the calorie content of cocoa is 374 kcal per 100 g of product. During pregnancy, cocoa is also better not to drink, because this product prevents the active absorption of calcium, which has a very negative effect on the development of the child.