Learn about Chocolate
SINGLE ORIGIN CHOCOLATE | ORGANIC CHOCOLATE | FAIRTRADE CHOCOLATE |
HEALTH BENEFITS |
Single Origin Chocolate
As with all quality foods, chocolate is constantly evolving. As too are consumer tastes and demands.
In this era of more discerning needs, we at Colefax have developed a range of chocolate bars made from “SINGLE ORIGIN” bean harvests, with a limited volume of production, that together represents 2% of the world’s cocoa production.
Cocoa Beans are grown in specific regions within the “Cocoa Belt”, a 15 degree zone north and south of the equator in which cocoa trees thrive due to the high temperature and levels and humidity.
As with coffee beans, varietal grapes and olives, the Cocoa Bean can vary depending on the region in which it is grown.
Each region has specific and unique characteristics based on rainfall, temperature, soil type and harvesting techniques. These characteristics will determine the ultimate taste and subtleties of all chocolate made from beans of the region.
For those looking for more in their chocolate, our Origin Bars are a great starting point and an excellent way to hone your chocolate appreciation skills. When sought after, the differences are apparent and there is no better way in discovering these other than tasting.
Organic Chocolate
In organic agriculture, the use of artificial pesticides and fertilizers is strictly forbidden. The results of this cultivation method are so-called organic raw materials.
Colefax Chocolates have developed a range of chocolate bars based on these organic raw materials. Control procedures and standards are governed by EC and UN regulations, and the permanent control procedure is embodied in an accredited certification organisation known as ECOCERT.
Colefax have both a 34% cocoa mass Milk, and a 55% cocoa mass Dark couverture chocolate in the Eco range. All have been produced using sugar cane, cocoa beans and milk powder from organically certified suppliers, while the production process complies with all international requirements regarding organic certification
The cocoa, cane sugar and vanilla are cultivated without fertilizers or chemical products. Only milk from animals fed with organic food & treated with homeopathy, phytotherapy or aromatherapy is used.
The flavours in our Organic range are therefore exquisite thanks to the carefully selected ingredients and their specific production process.
Fairtrade Chocolate
The FAIRTRADE Mark is an independent consumer label which appears on products as a guarantee that disadvantaged producers in the developing world are getting a better deal.
For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards which are governed by the international certification body Fairtrade Labelling Organisations International (FLO).
Trading standards stipulate that traders must:
- pay a price to producers that covers the costs of sustainable production and living;
- pay a 'premium' that producers can invest in development;
- make partial advance payments when requested by producers;
- sign contracts that allow for long-term planning and sustainable production practices.
The problems experienced by poor producers and workers in developing countries differ greatly from product to product. The majority of coffee and cocoa, for example, is grown by independent small farmers, working their own land and marketing their produce through a local co-operative. For these producers, receiving a fair price for their beans is more important than any other aspect of a fair trade. Most tea, however, is grown on estates. The concern for workers employed on tea plantations is fair wages and decent working conditions.
Colefax Chocolates believe in the notion of global equality and now offer a Fairtrade Chocolate that meets the strict criteria of the FLO.
The Colefax Chocolate Fairtrade product is a dark chocolate bar with a cocoa content of 64%.
Health Benefits
Chocolate is a natural product and contains many valuable ingredients. Consumed in moderation, it has its place in a balanced diet.
Source of energy for an active lifestyle
Because of the high concentration of calories in a relatively small volume and thanks to the positive relationship between sugars and fats, chocolate is an important source of direct energy. Chocolate also compensates very rapidly for the energy that the body expends during heavy physical or mental exertion. That's why chocolate is extremely popular with athletes, students and anyone who wants to restore their energy quickly after strenuous activity. In short, chocolate goes hand in hand with an active lifestyle.
Polyphenols believed to counteract free radicals
Polyphenols are natural components found in healthy plants such as fruit and vegetables, and also in the cocoa plant. The polyphenols found in cocoa belong to the category of flavanoids, in particular the flavanols. Flavanols are particularly abundant in cocoa beans, even more than in red wine or green tea. Cocoa also contains unusually large amounts of more complex flavanols called procyanidins. These are powerful antioxidants protecting body cells against the effect of free radicals. According to research, free radicals accelerate the ageing process and are responsible for the degeneration of certain body functions, such as the ability to see or the nervous system. In addition, flavonoids appear to have positive cardiovascular effects, to strengthen the immune system, to lead to lower cholesterol/blood pressure and to improve the function of blood vessels.
Low levels of cholesterol
In cocoa and chocolate, we also find a unique saturated fat which, according to recent research, has a neutral effect on the production of bad cholesterol and could possibly promote the creation of good cholesterol. Cocoa and dark chocolate are naturally cholesterol-free, and milk and white chocolate only contain a minimal amount of cholesterol, which comes from the milk used in these products.
Sugar absorbed slowly by body, resulting in low Glycaemic Index
Before being turned into chocolate, cocoa beans contain very few natural sugars. The added sugar only causes the blood sugar to rise by a very slight degree, which results in a low Glycaemic Index. Thanks to the unique composition of chocolate, the sugar present is absorbed very slowly by the human body. Chocolate does not harm teeth. Eating chocolate can lead to a feeling of well-being and have a calming effect on one’s state of mind.