Dark Chocolate: Succulent, Decadent, Luxurious….Healthy? You Bet!
Our culture craves chocolate. It’s a symbol of love and also of spoiling someone; it’s regarded as a classy and thoughtful gift, and is a central player in many of our nation’s celebrations, not least Valentine’s Day.

Ever wondered why? Because we all know it’s about more than the taste, right? What is it about chocolate that makes it so prevalent, so addicting, so attractive to us?

The surprising truth of the matter is, that if it’s made right, chocolate has a lot to offer us nutritionally!

It improves mental performance- Professor Ian MacDonald at Nottingham University used an MRI to determine improved brain function after patients consumed cocoa.

It is a natural anti-depressant- Studies have shown that dark chocolate contains serotonin and increases endorphin production, improving mood. In women, it increases feelings of affection and well-being. In men, it noticeably reduces depression. For both, it relieves stress. For all of these reasons, and others, it has also been shown to ease PMS symptoms.

Enhances glucose metabolism- Dark chocolate inhibits blood-sugar problems to prevent diabetes and obesity.

Contains healthy oils- chocolate contains the same types of fatty acids as olive oil, which prevents heart disease and promotes antioxidant activity.

Our Chocolate is all obtained through Fair Trade.

Did you know that much of the commercial chocolate sold is produced with the use of slave labor and child labor? The conditions are heart-wrenching. That’s why the Fair Trade organization strictly prohibits slave labor and child labor in the production of any of the chocolate they certify, as well as ensuring that farmers are paid a fair price so that they can further invest in techniques that bring out of the flavors of the region.

Phony vs. For Real:
We all know there are fake ingredients in most commercial foods, right? Not only are those fillers unhealthy and detrimental, they are just not as yummy! The quality and experience of the chocolate goes down. But, to elevate the melting point, PGPR is used in commercial chocolate; which will result in losing its natural attribute and quality. PGPR is an engineered glycerin molecular substance that chocolate factories switched to in order to cut costs in their chocolate production. Fake stuff from a tube in a lab somewhere? Or real, succulent, rich cocoa butter, which has been shown to lower the risk of heart disease? I think it’s pretty much a no-brainer.

You can order chocolate HERE for local pickup, or HERE to have it shipped to you.

Go real. Go natural. Go healthy. Go dark.