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Chocolate with 100% cocoa content, although it contains carbohydrates (sugars), in addition to having (naturally) a very intense cocoa flavor, is also characterized by a notable bitterness, which is why we wrote that it is a product for enthusiasts.

In addition to being chocolate purists, another possible reason to prefer a bar made only of cocoa paste is that the beneficial properties attributed to chocolate increase as the percentage of cocoa increases and that of the other ingredients decreases. Furthermore, 100% cocoa chocolate has a very low glycemic index, if you consider that 85% dark chocolate has a glycemic index of only 20, while 100% chocolate is almost zero and is therefore suitable for diabetics.

Among other things, it would also seem (scientific studies have yet to confirm this with certainty) that the flavonoids present in chocolate have a positive effect on diabetes, but obviously this characteristic also increases with the percentage of cocoa. In other words, if a diabetic wants to indulge in a piece of chocolate, he or she will certainly have to choose at least an extra dark one, and the higher the percentage of cocoa and the lower the percentage of added sugars that he or she can tolerate, the better.

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Data sheet

Carboidrati di cui zuccheri
Carboidrati
Grassi
Sale
Proteine
Saturi
Valore energetico (calorie)
Allergeni
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