When you need Verified RAW ingredients, accept only this artisanal
Balinese cacao powder. Sun-dried and pressed using cutting-edge
low-temperature technology, it’s the world’s first Verified RAW cacao
No one else can prove they have a genuine RAW cacao powder. We
traveled to Bali to film every phase of production, from farm to
extraction point, and verified process temperatures at each stage for
This stimulating, nutritious powder is perfect in all your recipes: hot chocolate, fudge, cookies, cakes, and raw desserts!
- The world's first TRULY RAW cacao powder
- Totally Unique Flavor Profile, due to source material and
processing: Astringent, Chocolate-y, Grassy, with fruity hints of
vanilla, nutmeg, banana, and clove.
- Unique Variety: Made from Single origin organic wild Balinese cacao, descended from the prized Criollo variety.
- A noticeably RAW-tasting product that gives you amazing energy.
- Most Transparent Cacao: Traceable, transparent supply chain from
farm to processing to you ensures purity, RAW status, and social
- Possibly one of the world’s most powerful health foods, incredibly rich in antioxidants.
- Beyond Fair Trade: Empowering 3,000+ sustainable organic cacao
farmers in Bali with a ground-breaking organic, beyond fair trade
cooperative facility for value-added processing, increasing farmers'
incomes over 30%!
- Beyond Sustainable: Wild-harvested in the truly sustainable, bio-diverse food-forests of Bali. The purchase of this product preserves rain-forest and protects the soil
Food of the Gods
Revered by ancient cultures as the food of
the gods, Cacao was once traded as currency. Today, science is catching
up with the ancients: these sugarless treats provide more
cell-protecting antioxidants than any food on earth! Plus they contain
mood-boosting phytochemicals (including theobromine and anandamide) and
they provide some of the same molecules your brain produces when you're
happy or in love.
Cacao Powder is made by cold-pressing cacao butter from the beans,
cutting down on fat calories while still giving you all of cacao's
vitamins, minerals, phytochemicals, and antioxidants.
When we first pioneered RAW cacao and chocolate 10 years ago, our
primary concern was microbial purity. Traditionally, since the cacao
destined for chocolate production is cooked and heavily processed, fresh
cacao beans were fermented in the open jungle, with little concern for
purity. For this reason, when we pioneered RAW cacao, we had to develop
pristine fermentation techniques and facilities. The explosive
popularity of RAW cacao led to many copycats selling cacao that was
contaminated with mold, yeast, and bacteria. As always, we use careful
processing and lab testing to guarantee that our cacao is 100% free of
pathogens like E. coli, staph, and salmonella.
fresh cacao beans
Other suppliers CLAIM their product is RAW, but we have actually
verified the temperatures of our process with video evidence. Every
single cacao bean used to produce this powder is grown by a cooperative
of over 3,000 small farmers in Bali, who wild-harvest cacao pods from
their own certified Organic food-forests. Produced with safety in mind
at every step, cacao beans from freshly split pods are fermented under
control at 104 F and then washed in potable water before being
solar-dried and pressed in custom equipment that never exceeds 118 F.
fair trade cacao
Cacao beans from freshly split pods are
fermented under control at 40°C / 104°F and then washed in potable water
before being solar-dried.
The beans are machine "cracked" into nibs, and the papery skins are separated from the nibs simply by fan power.
nibs are then fed into a hydraulic press that squeezes them, pressing
out the buttery golden oil. After pressing the butter from the nibs, the
concentrated cake left behind is low in fat (about 22%, while our
Peruvian cacao powder is about 11%).
The cacao cake is then cold-milled to a powder and then fine sieved for use as cacao powder.
contaminated by clarifying chemicals or solvents, it retains high
levels of nutrients and antioxidants. Prior to final packing, every lot
of cacao is tested at an independent lab for a full microbial analysis.