The cacao beans are fermented, then dehydrated and ground at a low temperature to create the rich cacao liquer that is the base of our chocolate.

From there we add a little cacao butter from the same heirloom strain.

Then a small amount of raw, organic agave or coconut sugar. We use these sweeteners because the Glycemic Index is 11 and 36, respectively (compared to a GI of 60 for cane sugar), making it safe for diabetics and easier on the body.

We add any final flavorings, such as vanilla or essential oils.

This mixture is then taken through the alchemical process of tempering, which gives the final chocolate it's smooth texture and high melting point. Tempering is a process of very delicate and precise temperature changes, requiring full attention and a knowledge of your specific bean's needs.

Because care is taken to keep every step of the process at a low temperature, this raw chocolate retains much more of it's antioxidant and nutritional value than regular chocolate.

Some of our flavors include:

Madagascar Dark	raw cacao liqueur, raw cacao butter, raw agave, Madagascar vanilla bean
Mint	raw cacao liquer, raw cacao butter, raw agave, peppermint essential oil
Espresso	raw cacao liquer, raw cacao butter, raw agave, light-roasted ecuadorian coffee beans, vanilla bean
Mayan	raw cacao liquer, raw cacao butter, raw agave, chipotle, cinnamon
Carmelized Pecan	raw cacao liquer, carmelized pecans (raw, sprouted pecans & maple syrup), raw cacao butter, raw agave, vanilla bean
Coco-Nut	raw cacao liquer, raw cacao butter, raw shredded coconut, raw sprouted macadamia nuts, raw agave, vanilla bean
Ginger-Rose	raw cacao liquer, raw cacao butter, candied ginger (ginger & evaporated cane juice), raw agave, rose essential oil

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