Although ancient civilisations recognised the cocoa bean as a health-promoting raw ingredient, it is only recently that cocoa-derived products have gained recognition for their use as an important source of beneficial ingredients in foods.
Ingredients:
10 g gluten-free sourdough starter
30 g cocoa
30 g water
Instructions:
These beneficial properties are mainly attributed to the presence of a large number of bioactive compounds. Due to the presence of polyphenols, cocoa beans show various biological activities such as antioxidant, anti-radical, antimicrobial, anti-inflammatory, antithrombotic, antihypertensive, anti-carcinogenic, anti-allergenic, immunomodulatory and cardioprotective, resulting in protection against diseases such as cardiovascular diseases, cancer or neurodegenerative disorders, among others, which is also confirmed by scientific studies*.
In addition, the processing of cocoa beans, including fermentation, drying and roasting, results in a significant change in the content of phenolic compounds and thus in the biological activity of cocoa-derived products.
Preparation: Chocolate yeast is prepared by using gluten-free rice or buckwheat sourdough starter as a base.
10 g gluten-free sourdough starter
30 g cocoa
30 g water
Mix well, put in a jar and leave to activate.
They are suitable for making sweet chocolate cakes. They are perfect for making brownies. This will make our fermented pastries a truly functional food that will also have protective effects on our bodies.
