Am ales ”Chocolat” nu numai in virtutea rezonantei unui nume asociat cu conceptele de rafinament, delicatesa si pasiune, ci si datorita virtutilor curative multiple ale acestui ingredient.
Daca la origine arborele de cacao era numit ”arborele vietii” si de-a lungul timpului cacaoa a fost utilizata ca tonifiant general sau afrodisiac, astazi industria de beauty redescopera calitatile si intrebuintarile terapeutice ale ciocolatei.
Asadar, dincolo de popularitatea sa ca aliment, va invitam sa descoperiti beneficiile tamaduitoare ale ciocolatei.
Datorita componentelor sale – acizi grasi, proteine, lipide, glucide si minerale – ciocolata neagra este considerata un aliment complet. Dintre mineralele esentiale, calciul si fosforul faciliteaza dezvoltarea si protejarea sistemului osos si coagularea sangelui, magneziul duce la buna functionare a inimii, a sistemului nervos si a celui muscular, iar potasiul optimizeaza in permanenta cantitatea de apa din corp.
Pe de alta parte, acidul stearic actioneaza asupra metabolizarii hepatice a colesterolului si a acidului palmitic, iar acidul oleic esential este vasoprotector. Astfel, compozitia acizilor grasi din ciocolata (70% acizi grasi saturati, 30% acizi grasi nesaturati) face ca aceasta sa fie un inamic al oxidantilor – responsabili de imbatranire sau de declansarea cancerului – si îi confera proprietati hipocolesterolemiante.
Substantele antioxidante, fierul si vitamina E detin roluri importante in stimularea cardiaca si musculara, in protejarea celulelor si a sistemului imunitar. Tot datorita continutului ridicat de antioxidanti, ciocolata cu un procent mare de cacao face ca pielea sa fie mai rezistenta in timpul expunerii solare.
Dintre psihostimulantele majore, ciocolata contine teobromina si cafeina. Prima detine proprietati bronho-dilatatoare, stimuleaza sistemul nervos central si amelioreaza performantele musculare, in timp ce cea de-a doua are rolul sau de tonic cardiac, sporind atentia si intarziind aparitia oboselii. Nu in ultimul rand, ciocolata are efecte euforizante si anxiolitice, fiind considerata de multi medici drept un usor antidepresiv natural. Cea neagra este foarte bogata in feniletilamina, un precursor al serotoninei, substanta supranumita si ”hormonul fericirii”.
In ceea ce priveste beneficiile sale in modelarea siluetei si ingrijirea corporala, ciocolata este deosebit de eficienta in tratamentele de tipul impachetarilor.
Acestea accelereaza catabolismul grasimilor si au rezultate anticelulitice notabile, dar si relaxeaza, conferind o stare generala de bine, ca remediu impotriva stresului.
La nivelul epidermului, tratamentele corporale pe baza de ciocolata echilibreaza nivelul natural de hidratare si elasticitate al pielii, indeparteaza celulele moarte, catifeland si prevenind imbatranirea prematura.
Cu o istorie veche de mai bine de 2000 de ani, ciocolata este printre cele mai populare alimente de pe intreg globul. Arborele de cacao creste in padurile tropicale din zona ecuatoriala, iar primele utilizari ale boabelor sale dateaza din anii 1100 in Puerto Escondido, Honduras. Se pare ca bautura ”xocoatl” (apa amara) a fost inventata de catre mayasi si preluata ulterior de indienii azteci care au adaugat vanilie, miere sau condimente. Acestia obisnuiau sa o bea in cinstea zeitei fertilitatii, dar si pentru a vindeca durerile din timpul sarcinii, tusea si febra. Fiind importata din teritoriile cucerite, cacaoa era deosebit de valoroasapentru indieni, astfel incat boabele sale erau folosite nu numai in ceremoniile religioase ci si ca moneda de schimb sau ca plata a tributului!
Asadar, pana in jurul anilor 1500 bautura n-a fost cunoscuta de Lumea Noua, insa o data adusa in Europa de spanioli ea a devenit populara in randul nobilimii si al preotilor, iar consumul sau a fost considerat un simbol al distinctiei de-a lungul secolelor urmatoare. In timp ce plantatiile din America Centrala furnizau mult ravnitele boabe catre Occident, in anul 1657 Londra gazduia deschiderea primei ciocolaterii.
Bautura de cacao se serveste acum calda, cu zahar, vanilie sau scortisoara; ulterior Sir Hans Sloane, doctorul personal al reginei Anne ii adauga si lapte. Un alt pas urias catre ciocolata zilelor noastre este facut in 1828 de catre olandezul Coenraad Johannes Van Houten care patenteaza presa de extragere si separare a untului si prafului de cacao. Revolutia Industriala face astfel ciocolata accesibila unui public din ce in ce mai larg, iar perioada ce-i urmeaza va extinde si mai mult utilizarile ciocolatei, diversificand sortimentele.
Cacaoa este crescuta astazi in ferme din insulele Caraibe, Papua Noua Guinee, Africa, Asia si Indonesia ecuatoriala, iar producerea si procesarea ei a ajuns sa fie considerata o arta, de la retetele secrete si pana la creatiile artizanale ce se produc de Valentine’s Day. Printre cei mai cunoscuti si de traditie producatori de ciocolata se numara Lindt & Sprüngli, Nestle, Ghirardelli, Cadbury, Hershey, Wanders, Baker’s Chocolate, Frey, Leonidas, Kraft si altii. Ciocolata si-a pastrat si in zilele noastre semnificatiile simbolice asociate cu distinctia, luxul si pasiunea si este considerata in general un aliment ce creeaza ”dependenta psihica” fata de starea de bine! Lasam la latitudinea dvs aceasta ”adictie”.
Experiența Chocolat oferă un ambient stylish cu atenție la detalii, muzică, cărți, arome de ceai și cafea selectate. Curtea interioară de la nr. 19 are o terasă semi-închisă pentru a savura cafeaua. Salonul combină profesionalismul echipei și calitatea produselor cu un concept boutique, oferind un spațiu intim și confortabil.
Chocolat Salon & SPA | © Copyright 2024. All rights reserved. Developed by Pasul Următor.
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