Dunkle Schokolade (gehackt) mit Erythrit 5kg
Mit 70% Kakao-Anteil gesüßte Schokolade. Leider kennzeichnen viele Schokoladen fälschlicherweise mit diesem Titel, obwohl echte Bitterschokolade nur etwa 60-70% Kakao enthält. Daher ist sie noch nicht bitter, aber die besonderen Aromen kommen gut zur Geltung. Wenn ein höherer Kakaoanteil gegessen wird, spricht man bereits von dunkler Schokolade, die nur wenige mögen.
Ingredients: cocoa mass, sweetener: erythritol, cocoa butter, emulsifier: sunflower lecithin, flavor, sweetener: steviol glycosides. Cocoa solids minimum 70%.
Package: 5000g
The positive physiological effects of cocoa:
- It contains more than 300 different valuable compounds.
- It is a rich source of minerals and vitamins, containing phosphorus, magnesium, copper, potassium, as well as vitamins A, B1, B2, B6, B12, D, and E.
- It also has strong antioxidant properties thanks to its flavonoids and polyphenols. Therefore, it is an effective ingredient in the prevention of cardiovascular, and cancerous diseases.
- Thanks to its theobromine and low caffeine content, it has a stimulating effect, boosting mental activity. Therefore, it can be effective in demanding mental tasks or during exam periods.
- Few people know, but cocoa contains about 20% dietary fiber, which can help with digestion.
What is Erythritol?
Erythritol is a sweet-tasting natural substance found in vegetables and fruits, which is obtained in large quantities through the fermentation of plants, purification, and crystallization to make it usable for sweetening, similar to regular sugar.
However, its properties are different:
- Glycemic index: 0
- Virtually calorie-free (just 20kcal/100g);
- It does not raise either blood sugar or insulin levels;
- Unlike other sweeteners, it has no aftertaste and does not cause diarrhea
- Helps prevent tooth decay and the formation of tartar.
- Food made with it spoils more slowly, as it does not provide nutrients for fungi and bacteria to thrive;
- People with diabetes, those on a diet, and individuals struggling with candida can all use it abundantly.
- It can also be used for baking, as it does not lose its sweet taste and does not become bitter at high temperatures.