The Chocolate Conspiracy

Our new chocolate factory is now open! Just in time for the holidays.  Come have a tasty cup of hot chocolate.

OUR CACAO

We source Cacao from many different regions of the earth.  This way we have a variety of flavor profiles to choose from when creating our products.  Most of the Cacao we use is of the Forastero variety.  It is very common around the world and what most people are familiar with from a taste perspective.  The cacao is non-GMO, non-hybridized, and cultivated from a combination of old growth cacao trees and new trees that have been planted to help maintain not only the forests but the livelihoods of the farmers and harvesters.

CHARACTERISTICS OF OUR CACAO

All Cacao products we source are 100% raw, Certified Organic, Certified Fair Trade & Certified Kosher.

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Low Microbe Count
Because of the exceptional quality and standards under which our Beans are processed, any foreign microbe/bacteria activity is virtually nonexistent. This is an extraordinary feat considering that cacao beans come from a moist and juicy fruit grown in the hot jungle.

Pleasant & Tasty
The unique drying process our farmers use for the Cacao Nibs and Beans retains the purity, fine aroma, fairly uniform large size, purplish-brown color, easy peeling (of the beans), and the nutritional impact that nature intended.

High Flavor | No Roasting
Because of the quality of the bean and of our processing, you get to enjoy a rich, raw chocolate flavor and aroma without roasting.

Low Acidity
Our Cacao Beans have extremely low acid levels. Many other varieties have much higher levels of acidity.

No to Low Fermentation
Cacao is the seed of a fruit. Once the fruit is opened the fruit pulp surrounding each Cacao Bean eventually begins to ferment. This allows microbes to grow on the skin of the Cacao Bean and adversely alters the flavor of the raw Cacao Beans.  We use beans that have a low time frame for fermentation.  Some beans we source are completely non-fermented and have gone through a controlled dehydration, and contain bits of dried fruit on the skin.


CACAO: A NUTRIENT-DENSE NATURAL FOOD SOURCE

Our cacao contains an incredible amount of nutrients. Read below to learn more. 

Magnesium - Cacao seems to be the #1 source of magnesium of any food. Magnesium is one of the great alkaline minerals. It helps to support the heart, brain, and digestive system (it fights constipation). Magnesium is also important for building strong bones. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium!

Iron - Cacao contains 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron is a critical mineral in nutrition. Iron is part of the oxygen carrying protein called hemoglobin that keeps our blood healthy.

Chromium - Chromium is an important trace mineral that helps balance blood sugar. Nearly 80% of Americans are deficient in this trace mineral.

Anandamide - Anandamide (The Bliss Chemical) is an endorphin that the human body naturally produces after exercise. Anandamide has only been found in one plant — Cacao. Anandamide is known as "The Bliss Chemical" because it is released while we are feeling great.

Theobromine - Cacao usually contains about 1% theobromine. Theobromine is an effective anti- bacterial substance and kills streptococci mutans (the primary organism that causes cavities).

Antioxidants - Cacao contains the highest concentration of antioxidants of any food in the world. These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, COMBINED.

Cacao Also Contains the Following Important Unique Nutrients

Manganese - Manganese is an essential trace mineral. Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin. Interestingly, manganese is also concentrated in tears.

Zinc - Zinc is an essential trace mineral. Zinc plays a critical role in the immune system, liver, pancreas, and skin. Additionally, zinc is involved in thousands of enzymatic reactions throughout the human body.

Copper - Copper is an essential trace mineral. Copper is found naturally in plants with vitamin C. In the human body, copper helps to build healthy blood.

Vitamin C - Cacao must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Nibs supplies 21% of the U.S. RDA of Vitamin C.

Omega 6 Fatty Acids - Cacao contains essential omega 6 fatty acids. All cooked and processed chocolate contains rancid omega 6 fatty acids (trans-fat) that can cause an inflammatory reaction when one eats cooked chocolate.

Phenethylamine (PEA) - PEA is found in abundance in cacao. Because PEA is heat sensitive, much of the PEA in conventional cooked and processed chocolate is missing. PEA is the chemical that we produce in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.

Tryptophan - Tryptophan is an essential amino acid that is transformed into important stress- protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is “cooked out” in many high protein foods and in conventional processed chocolate.

Serotonin - Serotonin is the primary neurotransmitter in the human body. Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our “stress defense shield.”


Does Cacao Contain Caffeine?

Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee).

In February 2008, Dr. Gabriel Cousens discovered in clinical tests on healthy people that Cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr. Cousens’ found that cacao has less of an effect on blood sugar than nearly any other food. 


Allergies?

A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products. Some people can be allergic to cooked and processed chocolate but are not allergic to Cacao.
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