Cacao

☀️ The cacao, whose botanical name "Theobroma cacao" literally means "food of the gods," comes from a long and slender underbrush tree that ideally grows in the shade. Its height can reach up to 15 meters, but in plantations, it is limited to 2 to 4 meters to facilitate harvesting…
The main cultivation areas have gradually shifted from Latin America to West Africa and Southeast Asia. The cacao flowers have the peculiarity of growing directly on the trunk and the thickest branches. Depending on the age of the tree, it can bear up to 100,000 flowers per year! The fruits, called "pods," contain 25 to 50 whitish (and violet inside) bean-shaped seeds: the famous cacao beans.

Fresh, the beans are surrounded by a thin, white, and sticky pulp, which is also edible. Their taste is slightly lemony, and the raw beans are comparable to soft and bitter nuts.

☀️ The cacao tree is thus a tree native to the Amazon, an ecotype known for its taste, aromatic, and nutritional qualities. According to the Aztecs, it was Quetzalcóatl, the god of vegetation and the moon, who taught humans how to cultivate the Criollo variety (which today accounts for about 1% of global production).
Around 1100 BC, cacao was introduced by the Maya to the state of Yucatán in Mexico and gained both monetary and religious value. Much later, around the year 1519, the Aztec emperor Moctezuma offered the famous Spanish conquistador Cortez a drink made from cacao beans called "Xocolatl" (from which the name chocolate is derived), and around the year 1528, he brought the cacao bean to the European continent.

This exotic and bitter drink initially found great favor at the Spanish court and then at the French court, but with the decline of the nobility in the 19th century, drinking chocolate lost importance in favor of coffee and tea. In contrast, solid chocolate gained popularity at the same time and gradually developed in Europe, mainly in Italy and Switzerland, where a certain François Louis Cailler opened the first chocolate factory in 1819. Other pioneers followed him, including Philippe Suchard, Rodolphe Lindt, Jean Tobler, Henri Nestlé…

☀️ The raw cacao is the cacao bean that has not been roasted. In fact, the cacao bean is usually roasted at very high temperatures, which destroys its molecular structure and thus reduces its health benefits. In the case of raw cacao, however, the beans are simply dried in the air under the sun and fermented at room temperature, preserving all the health-promoting nutrients.

☀️ In our shop, we offer you raw cacao of this quality, meaning beans that have been dried at low temperatures and not roasted, raw cacao in various forms (whole, unroasted beans, raw cacao paste and raw cacao nibs):

> Good to know: Raw cacao has a very bitter and astringent taste, which is why it is often processed into cocoa powder or chocolate through a roasting, grinding, and mixing process with other ingredients.

> In these 2 videos, Sébastien, former production manager of Rrraw chocolates, explains everything you need to know about raw cacao:

☀️ In our Ebook Raw Cocoa and on our blog, you will find various recipes that use cocoa:

> Yogurt with Raw Cocoa
> Vegan Chocolate Mousse
> Brownie with Raw Cocoa and Barley Grass
> Energy Truffles with Pollen and Raw Cocoa

☀️ The raw cocoa we offer can be consumed in various ways:

> in the form of raw cocoa powder, which you can easily prepare at home by blending our raw cocoa nibs or grating our raw cocoa mass. This way, you get your raw cocoa powder ready to be used in your raw cocoa recipes.

> the raw cocoa beans can be enjoyed pure, as a snack that is a good appetite suppressant; or by mixing them with nuts and seeds to create a nutritious mix.

> the raw cocoa nibs, which are made by coarsely grinding the cocoa beans. These pieces can be used in baked goods, energy balls, yogurts, smoothie bowls ... and even in vegetable dishes!

> in the form of raw chocolate bars, which you can enjoy as a healthy snack at any time of the day. Simply melt our raw cocoa mass in a water bath with some coconut oil and coat your homemade energy bars.

> the raw cocoa mass we offer is also suitable for the cocoa ceremony.

Here you will find a video on this topic:

☀️ Raw cacao contains many more nutrients than roasted cacao, making it a very powerful superfood. However, it should be consumed in moderation, as it affects certain neurotransmitters in our brain, allowing the release of molecules like phenylethylamine. For this reason, it is also very popular to have parties and seek euphoric states by using raw cacao instead of consuming other, less known substances…! In fact, one should especially avoid consuming it after a certain time of day to prevent difficulties falling asleep, and it should be avoided giving it to small children to prevent excessive aggressiveness or excitement.
As the saying goes: "Every excess is dangerous". In general, a moderate consumption of raw cacao corresponds to about 1 to 2 tablespoons of raw cacao powder per day or a similar amount of whole cacao beans or cacao nibs.

☀️ We have been working for several years with the Rrraw Cacao Factory, an expert in the art of raw, organic, and gluten-free chocolate, offering raw Nacional cocoa beans with floral notes of jasmine and orange blossom, which are purchased directly from a cooperative in Ecuador with the SPP label (Symbol of Small Producers).

The beans are ethically grown with the organization Cœur de Forêt, which is dedicated to protecting the primary forest and the indigenous population living there. The cocoa trees grow quietly in the shade of the forests, far from the opacity of the industrial chocolate industry.

☀️ The beans undergo 3 fermentations, then a rinsing and sun drying under 42°C. A very precise process that allows forgoing roasting to keep the bean intact during transport. This way, all the primary aromas of the cocoa and the original benefits of the plant are revealed.

For all other products, the Rrraw Cacao Factory uses only natural products (dried fruits, spices), no allergens (such as milk, soy, nuts), and has even replaced coconut sugar with date powder to further improve the nutritional profile of the chocolates.

The founder of Rrraw explains the history of his raw cocoa products in this video:

☀️ The nutrient richness of raw cocoa is significantly higher than that of roasted cocoa. Raw cocoa is known for its numerous health benefits due to its nutrient-rich composition.

Here are some examples:

> Antioxidants: It is known as one of the foods with the highest content of flavonoids, which are natural boosters for the immune system. Thanks to this high content, it could reduce bad cholesterol, chronic diseases, and certain types of cancer.

> Mood enhancement: Raw cocoa contains theobromine ("the happiness molecule"), which acts as a neurotransmitter in the brain and not only induces euphoria but also significantly activates alertness and mental concentration. This molecule derives its name from the Greek roots Theo ("God") and broma ("food"), meaning "food of the gods." It also contains anandamide, which has a calming and mood-regulating effect.

> Aphrodisiac: It also contains phenylethylamine, another "love molecule" that can induce feelings of well-being and euphoria. For this reason, chocolates are often given on Valentine's Day.

> Anti-inflammatory effects: It can help reduce inflammation in the body, which is often associated with various chronic diseases, thanks to certain tannins in raw cocoa like catechin and epicatechin, which are very strong antioxidants that fight free radicals and limit cell oxidation. They are also responsible for the astringent taste of cocoa (the more bitter the chocolate, the more antioxidants it contains...)

> Beauty food: It is considered an excellent beauty ally thanks to its richness in polyphenols and sulfur, which help improve the elasticity of our skin and give it a glow, protect our nails, and make our hair shine.

☀️ For more information, also read our blog articles:

> The Cocoa, Superfood of Happiness?

> Discover the Benefits and Virtues of Raw Cocoa