Raw Cacao
HIGH-FLAVANOL, NO ALKALI
Most commercial chocolate is "Dutched" — treated with alkali to mellow flavor and darken color. The trade-off is that alkalizing destroys much of the cacao's natural flavanols, the plant compounds most associated with cacao's benefits. We never alkalize. Our 80%+ raw cacao keeps those flavanols intact, delivering a deeper chocolate flavor and the antioxidant-rich profile real cacao is prized for.