In the journal of the Norwegian Medical Association, Karin Ronge has interviewed the Swedish Pediatric surgeon Claude Kollin.
Kollin founded five years ago Chocolate Academy, whose aim is to increase knowledge and awareness of the chocolate products that are worth buying and of good quality. It will say that the chocolate must contain between 64 and 72 percent cocoa, which must not be added extra fat in addition to that found naturally in cocoa beans and chocolate should not contain any synthetic vanilla.
What cocoa plant and the soil, it has grown in, as well as the additives used to determine whether chocolate is to good for your health or not.
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