The antioxidants found in cocoa prove to be valuable to the cardiovascular system. They help combat cell ageing and molecular damage to blood lipids and DNA.

Several studies have shown the beneficial effects of chocolate on the heart and blood circulation. Firstly, cocoa polyphenols reduce the oxidation of bad cholesterol. Secondly, they increase blood flow. Lastly, they increase blood vessel dilation. The amount of flavonoids in chocolate depends on its cocoa content. Dark chocolate, therefore, has greater nutritional benefits than milk chocolate. Remember also that chocolate has stronger antioxidant powers than a lot of the vegetables that are usually consumed.


Note that balanced proportions of the three basic nutriments, carbohydrates, lipids and proteins, are found in chocolate. Moreover, it contains many vitamins and minerals : calcium, iron, magnesium, potassium, zinc and phosphorous, vitamin D, vitamin E, vitamin H and vitamin B12.


Tohi chocolate is made from purely organic ingredients: organic cocoa beans, organic sugar cane and other ingredients specific to each of the Tohi recipes.


The conversion processes optimally preserve the nutritional quality of the raw materials.


However, chocolate cannot in any way replace fruits and vegetables whose other nutritional benefits are in no way comparable. Chocolate, even sold in pharmacies, cannot fight disease. Nevertheless, when eaten in conjunction with the proper amount of fruits, vegetables, cereals, etc., it fully proves its worth.