Organic Criollo cocoa beans

Organic Criollo cocoa beans are oval, dark brown seeds, otherwise known as chocolate nuts, which grow on the chocolate tree, or Theobroma cacao.
The cocoa bean produces the cocoa solids, which are made up of low-fat components and cocoa butter.
Originating in the Amazon rainforest, these beans are a key ingredient in chocolate production and find their way into a variety of delicacies, including the traditional Mexican drink tejate. But their value is not limited to gourmet pleasure. This humble bean offers many benefits and a wide range of uses, not only culinary, but also medicinal and even ceremonial purposes.
Ceremonial and cultural uses - in some cultures, cocoa has been used in religious ceremonies and rituals and in traditional medicinal practices. The cacao tree was considered a sacred plant.

Criollo cocoa beans are a rare group of cocoa. It accounts for only 1% of world production. Originating in Venezuela and Colombia, it is now also grown in Mexico, Peru, Madagascar, Sri Lanka and the Caribbean. Criollo cacao was considered by the Mayans to be the food of the gods. It is difficult to get a good yield from this variety because the trees are very susceptible to unfavourable external factors.

Cocoa contains serotonin precursors and phenylethylamine, which can have mood-lifting effects. It is often associated with feelings of love, happiness and relaxation.
Regular consumption of cocoa improves cardiovascular health.
It may seem strange, but cocoa can be a useful ally for weight management. It is relatively low in sugar and can help satisfy chocolate cravings without extra calories.

Caution
Cocoa beans naturally contain caffeine, which can cause anxiety and insomnia if consumed in excess.
Rarely, however, people may be allergic to cocoa and experience symptoms such as skin rashes or itching.

Uses of cocoa beans
Cocoa beans are known to be used in chocolate production. The beans are harvested, fermented, dried, roasted and ground to produce cocoa mass, cocoa butter and cocoa powder, which are the building blocks of chocolate products.

Cocoa beans are crunchy and soft at the same time, so you can just chew them. They can also be crushed or ground to make a powder that can be used in culinary preparations. Roasted cocoa beans are less bitter.
Cocoa beans can be used to make cocoa powder, which can be used to make hot cocoa and a variety of chocolate-flavoured beverages.
In baking, you can use cocoa powder in addition to cocoa nibs to add a rich, chocolatey flavour to cookies or cakes.

Sources
https://www.onegreenplanet.org
https://www.webmd.com