October 31, 2017

8. The shadow of the Ochratoxins

There is a growing threat in the chocolate world: the Ochratoxins.

What are Ochratoxins?

In simple words, Ochratoxins are fungal toxins that remain even after many processes such as roasting, irradiation, and the Dutch process (alkalizatio...

October 31, 2017

8. Il fantasma delle ocratossine.

C’è una grande ombra che incombe sul mondo del cioccolato: le ocratossine. Precisamente queste sono i resti di alcune muffe che permangono sul cioccolato anche dopo le varie tostature, irraggiamenti, potassature e sanificazioni varie....

October 23, 2017

4. Ma è buono?

Mentre continuiamo a raccontare felici di come il cacao crudo sia una delle maggiori fonti di magnesio, il minerale che così tanto manca al corpo dell’uomo contemporaneo, - così utile a favorire il mantenimento di un Ph equilibrato nel sangue, a regolare...

October 23, 2017

4. Is it good?

While we carry on highlighting that raw chocolate is one of the main sources of magnesium, the mineral so often lacking in the body of contemporary human beings, that helps maintain a balanced blood pH and regulates the heart rate with its important vas...

October 13, 2017

Crudo è buono

October 13, 2017

Raw is good.

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