Real chocolate. Raw chocolate.
What makes chocolate real? What makes it raw?
Real chocolate, in our opinion, is chocolate that has not been mixed with wax, milk, lethicins and modifiers and other stuff that is unnecessary. Real chocolate is chocolate that is actually…chocolate. We make it from cacao butter, cacao powder, and other delectable, delightful, and delicious things you can pronounce.
Raw chocolate has not been cooked or heated above 108 degrees Fahrenheit. It is considered to be a super-food because it maintains its antioxidants and minerals which are lost in ‘normal’/cooked chocolate. Raw chocolate contains Theobromine. Theobromine is a stimulant that does not have the negative side effects that caffeine may have (such as dehydration) – unless you consider having energy and inspiration a negative side effect (and some people just might…at 3 am). One of the benefits of raw chocolate is that it takes significantly less chocolate to satisfy a craving. Where someone might eat a whole 100 – 200 gram ‘normal’/cooked chocolate bar to satisfy themself, a 20 gram serving of raw chocolate is often more than enough to inspire and satiate.
Current flavours:
Naked (cacao butter, agave, cacao powder)
Yum (coconut oil, honey, cacao powder, coconut, pink Himalayan sea salt)
Valentine’s Day special flavour: Amrita
Amrita: nectar of the goddess. Okay a wee bit cheesy, but hey, it’s Valentine’s Day and if ever there were a time for el cheese, this would be it.
Perhaps I should describe it this way: raw pistachios, roses, chocolate, and honey…all in the shape of a kiss. Sigh, so sweet!
Your honey will love it.
