Our current editions cannot qualify as “raw” because they were roasted, albeit at the relatively low temperature range of 80-100° C (176-212° F). Compare this to conventional roasting temperatures, which reach a whopping 160° C (320° F). Read on for full details.
Bigtime. According to the USDA, the average ORAC value of pure dark chocolate is 49,944, which is 10x greater than the ORAC value of raw blueberries (4,669) and 13x greater than red wine (3,607) - both of which are also considered antioxidant powerhouses. Read on for full details.
Apparently some people in Europe have started snorting cacao powder at dance parties. The writer of this answer has tried that, twice, and decided that he vastly prefers to consume cacao the old-fashioned way–by eating or drinking it. It’s tastier that way, and less messy.
Yes, we consider fermentation to be one of the single most important steps in the chocolate-making process, in terms of flavor profile.
Only 5% of the global cacao supply is designated as “fine flavour” (aka “fine flavor” or “fino y de aroma”), the majority of which comes from only one country: Ecuador. Read on for more details.
Thanks for thinking of us, and we’re curious to learn more. Please contact us and let us know what you’re thinking. We’ll get back to you as soon as we can.
We recommend that you NEVER store dark chocolate in a freezer.
For orders within the USA only, we are able to offer FedEx Overnight express courier service for $30. Cut off time is 8am Mountain Time but if you miss this by a small window please give us a call or send us a message and sometimes we can still dispatch the same day.
Our Art Series, Origin bars and Signature bars each weigh 50 grams (1.76 ounces). Our mini bars are packaged in sets of either 9 bars or 18 bars, and each mini bar weighs 3 - 4 grams (0.10 - 0.14 ounces).