Organic Cocoa Rice Drink

Water, Italian brown rice 6%, whole cane sugar 5%, cocoa powder 2% and a pinch of sea salt

Ready-made chocolate from childhood in a vegan and organic version: natural sweetness, intense cocoa aroma, authenticity

Sage's Organic Cocoa Rice Drink

La Organic Cocoa Rice Drink of Salvia (Materviva brand) is the sweet and delicious drink of the Salvia line — theunique with a small addition of whole cane sugar and cocoa powder, designed for those looking for avegan, organic and authentic alternative to classic industrial cocoa drinks. composition It is essential and transparent: water, Italian brown rice (6%), whole cane sugar (5%), cocoa powder (2%) and a pinch of whole sea salt. Nothing else: no added oil, no additives (no preservatives, no emulsifiers, no thickeners, no artificial flavors, no synthetic sweeteners), no colorants. whole cane sugar — unrefined — retains the natural molasses of the cane juice and with it vitamins, minerals e trace elements which common refined white sugar loses completely during processing; its deep, caramelized flavor it goes perfectly with the organic cocoa powdered, creating a drink authentically “chocolatey”. In line with the Salvia philosophy, the raw materials come from traced and controlled supply chainsThe brown rice is Italian, the whole cane sugar and the organic cocoa come from EU and non-EU agriculture (the cocoa, of course, can only come from the tropical areas where it is grown). A drink vegan (VeganOk certified) particularly suitable for those who love the taste of chocolate without compromising on the supply chain.
 
 
 

The roots of cocoa lie in pre-Columbian Mesoamerican civilizations

Il cocoa (Theobroma cacao - literally "food of the gods” in Greek) is one of the oldest ingredients and culturally dense of world gastronomy. Its historical roots are rooted in pre-Columbian Mesoamerican civilizations: i Olmecs (About 3.000 BC) were probably the first to use the seeds of Theobroma cacao, followed by Maya and by Aztecs, who made one sacred drink call “xocolātl” in the Nahuatl language — etymology of our “chocolate”. The Aztecs considered cocoa a divine gift di Quetzalcoatl (the “feathered serpent”), they used it as exchange currency, they drank it bitter and spicy with chili pepper and vanilla. lover brought the cocoa in Spain in 1528, where it was initially preserved as royal secret for over a century; it was the Spanish who added the sugar to bitter cocoa, creating the sweet chocolate as we know it today. In early seventeenth century chocolate spread to all European courts — France thanks to Anna of Austria (1615), Italy thanks to the court of Florence, England in the “chocolate houses” Londoners, Vienna and Prague. TheItaly has developed great chocolate-making traditions — Turin gianduiotto (1865) Modica cold chocolate of Aztec tradition, Perugia, AlbaToday cocoa is grown mainly in tropical areas — Ivory Coast e Ghana (approx 70% of world production), followed by Ecuador, Peru, Indonesia, Brazil. Salvia selects organic cocoa powder from ethical and sustainable supply chains, guaranteeing product quality and respect for working conditions on the plantations.
 
 
 

Choosing Cocoa Rice Drink means choosing authentic sweetness

The Sage Cocoa Rice Drink offers a balanced nutritional profile: With 55 kcal per 100g is a a delicious but not excessively caloric drink, a smart alternative to industrial hot chocolates rich in hydrogenated fats, refined vegetable oils, synthetic flavors and chemical sweeteners. cocoa powder It is one of the most popular foods rich in antioxidants in the world: contains polyphenols (in particular flavanols) known for their cardiovascular benefits recognized by theEFSA for maintaining normal blood circulation, theobromine (mild stimulant with vasodilatory effect + delicate tonic, gentler than caffeine), Magnesium in large quantities (ally of the nervous and muscular system), Iron, Zinc, Manganese, B vitaminsthat whole cane sugar (unrefined) provides — in addition to the natural sweetness — traces of molasses with mineral salts (potassium, calcium, magnesium, iron) and B vitamins absent in white sugar. brown rice provides B vitamins and minerals; whole sea salt trace minerals (salt content is particularly low, <0,01g per 100 g, the smallest of the Salvia line). Vegan VeganOk certified, lactose-free, gluten free, cholesterol-freeA drink authentically “food”, not just a drink: nourishes, satisfies, warms.
 
 
 

How to Best Use: Cocoa Rice Drink

• DELICIOUS BREAKFAST FOR ADULTS AND CHILDREN
  The most used natural and loved of the Cocoa Rice Drink is the children's delicious breakfast (and adults who love the flavors of childhood): it represents a authentically natural alternative to industrial cocoa drinks rich in additives and to soluble cocoa drinks based on glucose syrup. Tasty fresh from the refrigerator (ideal in summer) or heated over low heat for the classic hot chocolate for a winter breakfast. Gorgeous when paired with Spelt, Cocoa, and Hazelnut Vegan Biscuits for an entirely plant-based “cocoa” breakfast, Cocoa, Hazelnut and Pistachio Cantuccino, Organic Mugello Biscuit. For a plumcake breakfast homemade, accompany it with a cube of homemade cocoa plumcake. Even in the porridge morning oatmeal, just pour it on as a “sauce” for a naturally chocolatey porridge. Practical for packed lunches: in a thermal bottle, it accompanies sandwiches and fruit at lunches at school or work.
• VEGAN HOT CHOCOLATE AND GOURMET DRINKS
  Cocoa Rice Drink is the ideal starting point for signature vegan hot chocolates. Base: heat it over low heat at 60-70°C without boiling. For a extra-dark hot chocolate, heat 250 ml of drink with 20 g of 71% Organic Dark Chocolate finely grated + a teaspoon of bitter cocoa to intensify the flavour. For a vegan “Modica chocolate” inspired by Sicilian tradition, heat it with a piece of Dark Chocolate 100%, a cinnamon stick and a pinch of chili pepper — deep and spicy flavor like the original Aztec chocolate. Gorgeous in aromatic teas: try it added in small quantities to the chai Indian, to matcha for a natural “mocha” variant, coffee for a chocolatey vegan coffee. For the evening dinners, heat it with a pinch of cardamom and a few drops of vanilla extract for a “goodnight chocolate” traditional.
• COCOA PASTRY, PUDDINGS, ICE CREAM, AND VEGAN DESSERTS
  In pastry making, Cocoa Rice Drink is ingredient of excellence for vegan sweets and desserts. Its natural sweetness (5,1 g/100 g of total sugars) and the intense cocoa scent reduce the need to add sugar or cocoa to recipes. vegan cocoa puddings: 500 ml drink + 30 g corn starch + 30 g brown sugar + 10 g extra bitter cocoa, cook for 10 minutes on low heat, cool in molds. For vegan chocolate ice creams in an ice cream maker: 500 ml drink + 50 g sugar + 30 g bitter cocoa + 50 g melted dark chocolate. For vegan cocoa panna cotta: 500 ml drink + 4 g agar agar + 20 g sugar, boil for 2 minutes, cool. Excellent for vegan chocolate mousse with aquafaba (chickpea water), for cocoa plum cake, to vegan brownies, to vegan tiramisu (instead of cow's milk in sponge cake). Even in delicious smoothies with banana and peanut butter for natural protein desserts.

The Producer: Salvia (Materviva)

Salvia is the brand of Materviva, Benefit Company based in Tolentino (MC) in the Marche, with over 30 years of history in authentic organic. Production philosophy inspired by millenary principles of macrobiotics, raw materials from farmers who practice polyculture, quality controls extended to the entire supply chain, motto "Fewer ingredients, more value"And Transparent Label as a distinctive trademark. Materviva does not tolerate synthetic chemical treatments and personally supervises every stage of production.
 
 
 

Ingredients

Water, brown rice* 6%, whole cane sugar* 5%, cocoa powder* 2%, whole sea salt.

*From certified organic farming. Italian brown rice; cocoa and whole cane sugar from EU/non-EU agriculture. IT BIO 006 certification. VeganOk certified vegan. Lactose-free. Gluten-free. No added oils. No additives (no preservatives, no emulsifiers, no thickeners, no synthetic sweeteners, no colorings, no artificial flavors).
 
 
 

Storage and Instructions for Use

Store in cool and dry place, away from sources of light and heat, until the expiry date shown on the package. Once opened, keep in refrigerator (4-6°C) and consume by 5 days. A possible installation on the bottom of the package is product naturalness index: cocoa powder, brown rice and cane sugar naturally tend to settle in the absence of chemical thickeners and emulsifiers. It is recommended to shake well before use. For heat the drink, use low heat and do not bring to the boil to preserve the nutritional properties of the cocoa (flavanols are sensitive to high temperatures). Serve cold at 4-6°C for summer breakfasts and smoothies, heated at 60-70°C for the classic winter hot chocolate. To obtain a creamy foam In the hot chocolate version, it can be frothed with an electric milk frother after heating it to 60°C.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 232 kJ / 55 kcal
• Fat: 0,6 g (of which saturated fatty acids: <0,1 g)
• Carbohydrates: 11,0 g (of which sugars: 5,1 g)
• Fiber: <0,5 g
• Protein: 1,0 g
• Salt: <0,01 g

Sugars present both naturally (derived from the enzymatic degradation of brown rice starches) and from the addition of organic whole cane sugar (5%). No synthetic sweeteners.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp