Blog

HEALTH BENEFITS OF COCOA

A 100-gram bar of dark chocolate with 70-85% cocoa contains (RDA-Recommended Dietary.

67% of the RDA for Iron.
58% of the RDA for Magnesium.
89% of the RDA for Copper.
98% of the RDA for Manganese

The graph below shows an ORAC comparison of cacao nibs alongside with fresh fruits.

Researchers in Finland have also found that chocolate consumption lowers the risk of suffering a stroke - by a staggering 17 percent average in the group of men they tested (Baker, 2016).

This research was also presented at the annual meeting of the American Association for the Advancement of Science (AAAS) (Anon., n.d.).

It should be no surprise that beer and Ambriona chocolate actually have abundant commonalities; they are both fermented foods and they are subjected to significant flavour developments during fermentation. It also takes a great amount of skill and craftsmanship to produce them.

When you are serving multiple beers, it is recommended that you start with the lightest one and then gradually move up to the stronger ones.

There are basically two types of pairings:

Now, when you are trying out the matching of chocolate with beer, it is recommended that you first take a sip of the beverage of your choice and swirl it around inside your mouth. Next, take a bite of the chocolate, let it melt inside your mouth, and consequently, allow its flavours to fully coat the innards of your mouth. Do remember to keep breathing, for this will help the air inside your mouth to bring out all the flavours.

A bit of valuable advice: when you are pairing beer with chocolate, you would want to look out for flavours that complement each. Flavours that overpower each other will defeat the entire purpose.

Our patrons are also encouraged to experiment and find out what suits their inclination best. One way to do so would be by inviting friends and family. You could then intermingle different flavour notes of the chocolates with their beer counterparts and find out the combinations you like the most.

For example, say you tried a piece of dark chocolate and followed it up with a particular beer, and it left a bad taste in your mouth. You would not be wrong in inferring that that was not a right match for you. You will know when it is the right match, for the flavour will blend smoothly in your mouth and leave a wonderful trail of taste that you cannot help but relish.

Most of the recommended pairings are as per the Congruent method.

CRIOLLO: The Rare bean
The Criollo beans are the finest & of cocoa beans. 

Character
These beans are fruit-forward & are highly aromatic. They lack bitterness and have rich secondary notes. 

Availability
It accounts for only 2% of the global cocoa produced as they are extremely vulnerable to environmental threats & have a low yield as the trees produce very limited pods.

Farmers find this crop extremely difficult to produce, which is due to both low yield and high susceptibility to pest attacks as the beans are naturally sweet in taste. This leads to the constantly diminishing availability of this bean. 

Appearance: 
The pods are usually red or purple in & have a grainy uneven surface. The of the beans from white to pale pink, depending on whether it is derived from a freshly opened pod or otherwise.

Native Region:
The Criollo tree is native to Central & Southern America, the Caribbean islands & Sri Lanka.

FORASTERO: The Robust bean
The Forastero beans are commonly referred to as bulk cocoa. They are the most widely produced cocoa variety in the world, contributing to almost 80 -85% of the world’s total cocoa produce.

Character
They are bitter in taste and don’t have a secondary supporting it like the Criollo.  The exterior surface of the cocoa pod is relatively smooth & harder in comparison to the pod.   The profile is strong and earthy and needs to be mixed with superior quality cocoa for added taste.

Availability
These beans are available in abundance and account for about 80-85% of the world’s cocoa. Unlike the Criollo beans, the Forastaro beans are not susceptible to diseases and have a much higher yield, making them the chosen variety of cocoa producers due to their robustness.

Appearance:
When freshly cut open, the of the beans is purple and that of the pod is yellow.

Native Region:
Generally produced in Ghana, Nigeria ivory coast New Malaysia & Indonesia

TRINITARIO: The Hybrid bean

The Trinitario beans are a natural hybrid resulting in the cross-pollination between the Criollo and beans. 

Character
High yield of beans along with the sublime taste of Criollo beans. However, the grade of this cocoa varies from average to superior. 

Availability
They account for 10%-13% of global cocoa production.  

Appearance:
The of Trintario pods shape & as it is a hybrid The beans are white to in 

Native Region:
It first came into existence on the island of Trinidad after the local crops were destroyed by a hurricane & new crops were replanted This gave birth to natural hybrids as an outcome of natural cross-pollination between the old Criollo crop  & newly planted crops a bean to fight against diseases the taste of a Criollo bean.

They are also found in the Caribbean and Colombia and also in some parts of Asia.

Disclaimer:
It is advisable you make sure you have washed your hands with a scent-free soap or hand-wash. This not only ensures better hygiene for your well-being but also prevents the flavour of the chocolate from being altered or tampered with, thus keeping it up to the highest standards of authenticity.

Before you start this experiment, it is also recommended that you make sure your palate is clean. Any lingering taste in your palate can contaminate the taste of the chocolate and thus, give you a dissatisfactory and unauthentic experience. 

Neutralise your palate by having a sip of water and then by eating a crystal of sea salt before biting into an AMBRIONA or DAARZEL chocolate. 

Ensure your chocolate is at room temperature ( between 22-26 degree Celsius )  before consuming it. The right temperature will ensure that the integrity of the aromas of the chocolate is intact and that the intended texture of the chocolate is experienced at its most delectable.

We sincerely hope you enjoyed this experience…