Our vintage picture "Chocolate" is made on the bark of cork oak. In the manufacture of the product, the "Decoupage" technique with painting elements was used acrilics.
Cocoa was invented in Jamaica in the early 1700s. Cocoa fruits were used by the Indians of pre-Columbian America, and the scientific name Theobroma cacao,
in translation from Latin - "food of the gods", the tree received in the middle of the XVIII century from the Swedish naturalist Karl Linnaeus. Until the 19th century, chocolate was
extremely liquid, and was consumed only as a drink. Comfortable conditions for the growth of the cocoa tree - high humidity, hot climate,
lack of direct sunlight. In the second year of life, flowers appear on cocoa trees, from which fruits ripen in 2-3 years. After that
the tree bears fruit for another 20-25 years, producing an average of 2500 fruits during this time. Cocoa trees live up to 200 years. Absolute leadership in volume
production and export of cocoa belongs to the West African Republic of Côte d'Ivoire. Other major producers are Ghana, Nigeria,
Cameroon, Indonesia and Brazil. The cocoa fruit consists of a shell and pulp, in which there are 30-50 small (about 2.5 centimeters in length)
almond seed beans. The ripe fruits are manually removed from the trees, carefully chopped up and the precious seeds covered with white pulp are taken out.
Then they are put in wooden boxes, covered with banana leaves and left for 5-6 days. During this time during fermentation (fermentation)
the natural bitterness of the cocoa beans is eliminated and a characteristic chocolate flavor is formed. After fermentation, the beans are dried in the sun, folded in
jute bags and sent to factories. There they are used to make cocoa liquor, cocoa butter and cocoa powder.
Regular consumption of natural chocolate cleanses blood vessels and improves the functioning of the circulatory system in general. Theobromine,
contained in chocolate, is a strong toxin for many animals, up to and including death. 10-15 grams of chocolate can be dangerous
per 1 kg of weight. Chocolate, unlike other foods containing sugar, does not cause tooth decay and practically does not affect the teeth. Every year people spend
for chocolate about seven billion dollars. Maya Indians used chocolate at festivals and weddings, and sometimes instead of blood during
religious ceremonies. More than 3.8 million tons of cocoa beans are produced every year. Chocolate helps you recover faster after exercise
sports due to the high content of protein and carbohydrates in the drink. In Mexico, traditional healers still use chocolate in the treatment of some
diseases, such as bronchitis. Chocolate is good for the heart. People who regularly consume chocolate have a 37% reduction in heart disease risk.
Italian scientists have shown that people who eat a lot of chocolate are less likely to suffer from dementia in old age. Did you know that chocolate is healthier?
kisses, health benefits and was once a currency? Chocolate contains phenamine, a substance that makes you feel in love. The more
stress in a person's life, the more he wants chocolate. He buys chocolates on average twice as often as the one who is calm in his soul.
For true gourmets, there is no other chocolate than black. It contains from 30 to 70% cocoa liquor. July 11 is World Day
chocolate. The largest bar of chocolate weighed 4.41 tons, it was entered in the Guinness Book of Records.
Material: Cork bark, varnish-and-paint materials.
Size: 24x20x2 cm.
weight: 372 g.
Manufacturer: Handmade, own production. Albufeira, Algarve, Portugal.
