The cocoa is one of the strongest antioxidants. It contains a number of minerals (magnesium, zinc, calcium, iron, copped, potassium, manganese) and vitamins (A, B1, B2, B3, B5, C, E). Besides the fact that it is often claimed to be the food of happiness, it improves brain circulation, decreases blood pressure, alleviates the symptoms of depression and is an invaluable source for the production of serotonin. More and more academic research put it alongside wine and olive oil, products that both boast health benefits and long life.
Chocolate flavoured ice cream is the second most popular in the whole world, which is why we spent extra attention to the selection of cocoa for our ice cream. The beans we selected have a high content of cocoa butter, an alkaloid similar to the caffeine (theobromine) and lots of antioxidants. After being separated from the fruit, the beans are left wrapped in banana leaves for a few days in order to ferment, after which they are left to dry out in the sun. Through that process any excess acidity is removed from the seeds. A slow roasting follows, which is the most delicate process – it has to boost the flavour to make it more palpable, same as with coffee, but if overdone, the fine beans get easily burned. After that, the beans are dehusked and smashed. We then separate the cocoa butter and powder. After this, it is very important how we store the butter and powder and the speed of insertion of the cocoa in the ice cream, in order to preserve at most its strong flavour and to achieve the real feeling of a cool chocolate, melting in your mouth.