Chocolate is one of the worlds most well-loved foods. Yet very few have ever had the raw food that all chocolate comes from - cacao beans! All chocolate comes from cacao beans - the seeds of the cacao fruit - which grows on a jungle tree. Botanically, cacao is truly a nut. Cacao beans (Theobroma cacao) taste like dark chocolate, because they are dark chocolate!
Truly Raw drinking chocolate is a great tasting, highly nutritious energy drink. While many people think of 'hot chocolate'as a decadent drink only for cold winter afternoons, our drinking chocolate can be enjoyed any day of the year, any time of the day.
It's a perfect altenative to your morning cup of coffee, as it wakes you up without the jitters. It's also a great mid-afternoon pick-me-up drink or pre-workout energy drink. We use our low glycemic and high nutrient coconut sugar to sweeten our drinking chocolate. This makes it perfect for the entire family, any age.
The Health of it All
- Cacao is PACKED with natural compounds called antioxidants. More than blueberries, pomegranate, cranberries and even red wine. Yet, all these fruits and drinks are great for a healthy diet and lifestyle.
- Promotes good cardiovascular health. Cacao is one of the best sources of natural magnesium, which is critical for a happy and healthy heart. Perhaps this is why its such a lovers food.
- Promotes good blood circulation. Theobromine is a superior vascodilator, which means more oxygen gets pumped into your bloodstream, making it a great food for exercise.
- Lowers blood pressure.
- Rich in minerals. Cacao is a seed which contains many vital minerals our body needs to function optimally.
Food of the Gods from the Island of the Gods
We work directly with almost 2,000 farmers farmers on the islands of Bali and Sumatra to procure our fine cacao.
The history of the Bali and Lombok Cacao is linked to the history of the legendary Java Criollo, which is linked to the Philippines, which is directly linked to the cacao the Spanish brought there from the legendary Aztec cacao orchards of Soconusco, Mexico.
These genetics that made their way into Indonesia were dominantly planted on old Dutch plantations found on East Java. These same genetics that were so highly regarded were also planted on the next island over, Bali. As the chocolate industry become more industrialized in the mid 1900’s and production output replaced quality of flavor, the plantations started to replace the Java Criollo with hybrids that increased the volume of cacao per hectare.
Fortunately, the island of Bali was mostly ignored during the hybridization period. This is probably due to the fact that villages and small family farms populated these smaller islands, not plantations. In the mid 1900’s, Bali was nothing like it is today; it was still quite forgotten and remote. Today, many of Bali’s farms still remain as they were. The cacao is grown interspersed with other food crops such as, vanilla, exotic peppercorns, passion fruit, banana, jackfruit, palm trees and mangosteen.
Ingredients: 100% cacao powder bio, coconut palm nectar, Bali sea salt
in 100 g
1838 kJ/ 439 kcal
** Occurs only in natural sodium form
Store in a cool, dark and dry place.
|Weight including packaging||250 g|
|Country of Origin:||Indonésie|
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