Hi, chocolate lovers. I am the doctor in the Doctor’s Chocolate. I’ve been an internationally recognized expert for nearly 30 years in the field of alternative medicine, especially diet and nutrition. I’d like to talk to you about the Doctor’s Chocolate and why it is so special and why it is really a fine and tasty functional food and not just an expensive candy or gimmick. I’m sure you are aware that there are a lot of products out there cashing in on the recent boom in scientific studies surrounding chocolate. But you may not be aware of the real science and why almost all of these other products are just a fraud and do not have, cannot have the health qualities that are being claimed. In any case, we’re not just chocolate. We’re a nutriseutical of the highest caliber, as we shall see.
First, I’m going to transform your understanding of chocolate and maybe shatter all your myths and misconceptions that it’s naughty, fattening and bad for your health. Nothing, in fact, could be further from the truth. Chocolate is a very remarkable substance and enormously beneficial health properties. Now, when I say chocolate can be good for you, it’s important to understand I’m not talking about Hershey bars or other chocolate you buy at the supermarket, but natural chocolate kept unrefined and unaltered. That’s what the science is all about and is the number one reason why you have the only really healthy chocolate product in your catalogue and the rest are mainly fakes.
To help you understand why this is so, I’m going to tell you a little bit about the chocolate manufacturing process. Chocolate, if you didn’t know, is made from the beans of cacao tree, Theobroma Cacao. Mind the spelling, it’s cacao, c-a-c-a-o and not cocoa. Theobroma, by the way, means ‘food of the gods’. We all know why, don’t we? This tree is very particular about warmth and only grows in or near the tropics. After harvesting, the pods are opened, the beans are hulled, then fermented and roasted to bring out the unique flavor. At this stage, they’re called nibs.
When these are ground up, the result is a thick, brown sludge we call cacao liqueur and it tastes very bitter. This liqueur contains 55 percent fats or what is called cocoa butter. Of course, that’s just a romantic name. It isn’t butter. It contains oleic acids, steoric acids and palmitic acids which together make up 95 percent of the fats. If you didn’t know, these are common ingredients in soap. From cacao liqueur, the processing goes in two main directions. Some of it has the butter squeezed out and just turned into a fine powder, like dust called cocoa. This has most of the flavor properties of chocolate, as you know. All the liqueur can be processed directly into chocolate bars. For this, it needs to have sugar added. It’s important to understand that natural chocolate, which is what we have after grinding the nibs, is totally and edible without some kind of sweetener.
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