[Epidemic Prevention Good Mood Set/Functional Chocolate/24pcs/Free Shipping] 72% Dark Chocolate+Functional Elements

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Exclusively for adults In a moment of elegant tasting of black chocolate Body and mind are also released GOODMOOD functional chocolate series Adopted Cargill, the global agricultural giant (Cargill, Incorporated) Selected high-quality cocoa beans, High-quality cocoa beans sourced from West African countries Ivory Coast and Ghana, Through the global agricultural giant Cargill, Incorporated After baking-grinding into 72% cocoa powder After tens of hours carefully adjust the temperature-into the mold forming The aroma of the front, middle and back segments is elegantly released in the mouth [Shiny shine-72% dark chocolate] Lipofer microcapsule iron supplement Contribute to oxygen transportation and utilization Feel the meticulousness and create a rosy complexion Be the most natural yourself-the most shining star [Ralax Relax-72% Dark Chocolate] ksm-66® Ashwagandha extract added Regulate physiological functions Taste rich and enjoy stress relief at the same time Learn to relax-life is easy [Beauty-72% dark chocolate] Coated whole dried cranberry fruit Also add vitamin E Helps reduce free muscle production Temperament-is eternal beauty [Balanced-72% dark chocolate] Use whole raisins to add Also add Lactobacillus brevis probiotic Enjoy smoothness while creating a relaxed balance Balance-learn to choose Commodity Encyclopedia "Chocolate": 1. Why develop functional chocolate: Modern people live a busy life, and the nutritional imbalance is caused by eating too much. However, for general products such as powder/capsules, they often stay at "that is because the body has a problem to eat / feel like taking medicine." Dark chocolate itself has a lot of nutritional value. Based on different demands, it incorporates functional raw materials into dark chocolate, and uses hand-made chocolate to insist on tens of hours of tempering. It has been developed to taste delicious dark chocolate elegantly and at the same time. Supplement nutritional function. 2. What is the difference between dark chocolate, white chocolate, and milk chocolate? Take the US Food Administration (FDA) standards as an example: Dark Chocolate has a relatively high hardness, and the cocoa butter content of its ingredients must be at least 18% or more. With the addition of non-fat cocoa solids, the total cocoa solids must be at least 35% or more. Tasty and wholesome. White Chocolate is different from ordinary chocolate in that it does not contain cocoa solids (the source of chocolate flavor), but is made of cocoa butter. As long as the content of cocoa butter exceeds 20% and the added sugar content is less than 55%, it is fine. It is called white chocolate. Milk chocolate is generally light brown and contains non-fat cocoa solids, such as cocoa powder, cocoa paste, etc. The content of milk or milk powder is more than 12%, but because of the addition of milk, the color is lighter than dark chocolate! 3. What is the nutritional value of chocolate? A. Can avoid overeating: Dark chocolate can reduce the secretion of the appetite-stimulating hormone "ghrelin" (ghrelin), making people feel full. B. Protect the cardiovascular system: The underlying mechanism may be related to the blood pressure improvement, blood lipid regulation, anti-inflammatory, and promotion of vascular endothelial cells in chocolate. Function related. C. Improve athletic ability or physical fitness: The underlying mechanism is believed to be related to the flavonoids in chocolate that can promote cell metabolism, improve mitochondrial function, and reduce oxidative stress D. Strengthen anti-stress, keep a happy and stable mood The polyphenols in chocolate can reduce stress hormones and have a stress relief effect. Other studies speculate that the reason for stress relief may be related to the antioxidant effect and the promotion of serotonin production. 4. What is the percentage of chocolate? "%" means the proportion of cocoa solids in the chocolate. For example: "72% chocolate" means that the cocoa content in chocolate accounts for 72%, and the other 28% is sugar, vanilla, emulsifiers and other ingredients. Chocolates with the same percentage have different tastes because the ratios of sugar, vanilla and emulsifier are different. 5. Why is the price difference of the 72% dark chocolate that is also advertised so large? Even if it is the same percentage of chocolate, different brands have different formulas and different manufacturing processes. The key to whether it is delicious is not only the formula ratio, but also the origin of cocoa beans and the chocolate manufacturing process (especially whether it is tempered). 6. What is Temper? Tempering is the biggest key to the smooth taste of chocolate. Cocoa butter will form different crystalline states at different temperatures. The step of "tempering" is to make the cocoa butter produce a stable good crystal at a specific temperature, making the chocolate show beautiful gloss and brittleness; while other crystals are It will separate the sugar, fat and other substances in the chocolate. The generation or disappearance of these crystals will be caused by temperature changes. Temperature adjustment is to control the temperature to stabilize the crystal state inside the chocolate. Described by the concept of food cooking, it is like a delicious chicken soup that is directly mixed and cooked and the delicate flavor of slow simmering is completely different. 7. Is chocolate high in caffeine? Generally, "delicious" chocolates on the market have high sugar content and artificial additives such as various colors and spices, which can cause obesity, allergies and other adverse effects. According to the calculation standard of the United States Department of Agriculture (USDA) for 72% dark chocolate, the caffeine content per 100 grams of dark chocolate is 40 mg, but a cup of Starbucks small cup (240ml) of today’s selected coffee contains 100 caffeine per cup. -200 mg. It is several times as much as dark chocolate. 8. Isn't it suitable for children to eat chocolate? Generally, "delicious" chocolates on the market have high sugar content and various artificial additives such as colorings and spices, which can cause obesity, allergies and other adverse effects. It is also the reason why children are not suitable for eating chocolate, but it is dark. In addition to the high content of cocoa, chocolate has a very low sugar content and does not cause obesity. But it should be paid special attention to because it still contains caffeine, although the content is not high, but for children before the age of three, all aspects are not mature enough. Keli's substances will affect his development. Chocolate may cause allergies. Chocolate contains caffeine, which will affect the development of young children The brain nerves make him excited, not easy to be quiet, and it is easy to cause hyperactivity and even Tourette's disease in the future. 9. Why is the name limited to adults? The name is limited to adults because 72% dark chocolate is used, which is not very sweet and has a slight bitterness and is not popular with children. However, if children over three years old can accept the slight bitterness, eating in moderation is good for health. 10. What is the difference between whole cranberries and sliced cranberries? The whole cranberry not only retains its taste intact, but also retains its nutritional value in the process of unintentionally squeezed and juiced. It also does not have to add a lot of oil and sugar to the body due to the poor taste of sliced and squeezed juice.