Cocoa beans. Their name was given by the Swedish botanist, Linnaeus and is translated from the ancient Greek and the combination of the words “God” and “eating” which means “Food of the Gods”.
Cocoa reached the Old World in 1544, when the seeds were presented to the future King of Spain, Philip II. The Spanish aristocracy was so enchanted that they kept cocoa a secret from people who did not come from their circle for almost a hundred years.
Their taste is slightly bitter, but intensely chocolatey and depends on how much the cocoa beans are roasted. Most importantly, however, cocoa beans are rich in minerals, antioxidants and low in fat. It is one of the richest foods in magnesium. The 30gr. Cocoa beans contain 64mg of magnesium, a metal that is essential for over 300 biochemical reactions in the body and important for proper muscle and nerve function, for controlling blood glucose and for regulating blood pressure.