NOTE: WE ARE CURRENTLY RELOCATING TO HOUSTON, TEXAS and WILL REOPEN IN THE FALL. HAVE A WONDERFUL SUMMER VACATION!
Raw cacao is one of the most, if not THE most, nutrient rich and complex foods known to man. All chocolate starts out as raw cacao “beans” or nuts - the seed of the cacao fruit which grows on a tropical tree. The usual roasting/processing of chocolate destroys a significant amount of its valuable health supporting properties. Much of the mood elevating, antidepressant and antioxidant qualities are eliminated with heating. High speed processing, cooking and roasting, destroy sensitive nutrients, create rancid fats, and corrupt the delicate, complex flavor of the cacao nib (bean without the skin). One of the main differences between raw cacao and the chocolate typically available on the open market (cocoa, a processed substance) is that raw cacao has all the original healthy cacao butter containing all the original essential fatty acids and amazing taste originally found in the bean. Raw cacao or chocolate should not be confused with other substances such as coco (coconut), kola (a nut whose flavor is used in soft drinks), or coca (the leaf of the plant from which cocaine is derived). Cocoa and cocoa butter are cooked, processed substances derived from raw cacao nibs (or “beans”/nuts).