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Chocolate made with extra virgin olive oil ‘reduces the risk of heart disease’

Stylus Original

So says K+M Extravirgin Chocolate, whose new range of treats – which use olive oil instead of cocoa butter – are high in antioxidants that combat the illness.

US Michelin-starred chef Thomas Keller has launched a range of chocolate made using antioxidant-rich extra virgin olive oil instead of cocoa butter. K+M Extravirgin Chocolate is the result of a collaboration between Keller, Italian luxury olive oil producer Armando Manni, and New York chocolatier Chi Bui.

The cocoa beans are first assessed by Bui for quality and flavour, and then by the University of Florence – which also assisted in the product development process – to ensure they have the highest possible level of antioxidants. Each chocolate bar is rich in flavonoids and polyphenols – antioxidants that help fight high blood pressure and reduce the risk of heart disease. The inclusion of premium-quality extra virgin olive oil, which leaves no residual taste, also gives the chocolate a creamy, velvety texture.

The chocolate is available in three varieties, each made with cocoa beans from three of the world's most prominent cocoa-producing regions: Madagascar, Peru and Ecuador. Bars cost $15 each or can be purchased from the website as a box of eight for $120.

For further examples of brands using health-boosting ingredients in the confectionery space, see Cannabis-infused confectionery has arrived.

Originally published on Stylus.com