Cacao is generally known as a very potent source of e.g. theobromine, anandamide, minerals, vitamins and flavanols (which have anti-oxidant qualities). Each of these can have their own health benefits and effects are different for each individual. Research shows that most of these properties are destroyed during the roasting, alkalising, sterilising and milling of the cacao to make conventional chocolate. Additionally, the cacao content especially in milk or white chocolate is usually too low to deliver much benefit.
We like to keep our products as pure and natural as possible and select only the best organic original cacao species with authentic flavours from Ecuador and Peru which allows us to minimise our processing and keep it RAW.