The history and origins of cacao date back more than 3,000 years to Mesoamerica. The Mayans and Aztecs considered it a sacred food, called XOCOATH, bitter water. The god Quetzalcoatl gave it as a divine gift for ritual and medicinal use.
In the 16th century, cacao traveled to Europe and was transformed by mixing it with sugar and cinnamon, called chocolate.
Benefits of dark chocolate, especially organic and with a high percentage of cacao, include a powerful antioxidant rich in flavonoids and polyphenols that protect against cellular aging, improve circulation, reduce
blood pressure, and support cardiovascular health.
It contains theobromine and small doses of caffeine that stimulate without producing intense anxiety, essential minerals, and a source of iron, magnesium, zinc, and potassium.
On a mental and emotional level, it stimulates endorphins and serotonin, improves mood, and helps reduce stress and mild depression. It promotes concentration and memory thanks to theobromine and flavonoids. It is associated with feelings of love and happiness.
On a spiritual level, it is a bridge to the sacred, vital energy, and connection to the heart. It is also used in cosmetics and skin health.