"The cocoa bean is a phenomenon, for nowhere else has nature concentrated such a wealth of valuable nourishment in such a small space.” — Alexander von Humboldt, German scientist



  • Cacao is the most complex food on Earth.

  • It contains a number of ingredients that have a positive effect on the mind and body.

  • Raw Cacao is nature's most magical superfood due to its mineral content and nutrients, formed of some 600-1200 individual chemical components.

  • Like all superfoods, cacao blurs the line between food and medicine.


Cacao first appeared for its use around 2000 - 1500 B.C. in Central America.

The Aztecs and Mayans cherished the bean and pulp that could be made into food or drink.

Cacao was so highly valued that they used it as currency.

It was not just a food or beverage but a pillar to their economies, religions, rituals, ceremonies such as weddings, births, deaths and sacrifices.

Cacao has a long shelf life which made it more popular. They could store it and use it as a currency for 3 years and at the end eat or drink it.

Hernan Cortes seized Mexico in 1519 which started the globalisation and new era for the Cacao bean. Cortes wrote about cacao: "The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits a full day without food."

As it was distributed around the world Europeans added sugar and the locals preferred it bitter.

In 1815 Van Houten, a now popular drinking chocolate brand, found a way to de-fat the cacao by roughly half and alkalise it, called “dutching”. Ever heard of dutch chocolate? This started the large scale of chocolate produced known as “cheap chocolate.”

Nestle, the massive corporation, found a way to pulverise milk in 1867 and succeeded in making the first milk chocolate in 1879.

This marked the end of the protected “SACRED MEDICINE” value of cacao. Including a loss of health, spiritual and ceremonial purposes of this treasurable beverage.

However, since around 2000 - 2012 the world has rejuvenated the much needed value of cacao, the sacredness and the ceremony back to communities for spiritual, ritual, healing and bonding purposes.

People are now benefitting all around the world becoming more connected with themselves, others and appreciation for the treasurable cacao beverage.

We are truly blessed to be involved in this ritualistic human experience.

What is in Cacao?

Raw cacao has been claimed to be the most complex food known to man.

The bean in its natural ceremonial grade state is the only form which has all the benefits.

No Cadbury or Nestle chocolate will have even a fraction of the nutrients or benefits ceremonial cacao has. They are essentially just pulverises milk, sugar and cacao flavouring.

Raw Cacao contains:

  • The highest concentrations of antioxidants and magnesium of any food in the world

  • Zinc

  • Chromium

  • Theobromine

  • Vitamin C

  • Iron

  • Copper

  • Potassium

  • Tryptophan

  • Manganese

  • Healthy omega-6 fatty acids

  • Serotonin

  • Monoamine oxidase (MAO)

  • PEA aka phenylethylamine

  • Caffeine

  • Anandamide

  • Calcium

  • Phosphorus

  • Fibre

  • Oxytocin (the love chemical)

  • Other minerals and vitamins

Common Macro Micro:

Average Cacao Bean Chemistry

per 100 grams:

  • 456 calories

  • 3.6 g H2O

  • 12.0 g protein

  • 46.3 g fat (typically 40 to 50 grams, but sometimes as low as 12 grams)

  • 34.7 g total carbohydrate

  • 8.6 g fiber

  • 106 mg calcium

  • 537 mg phosphorus

  • 3.6 mg Fe (iron)

  • 0.17-0.24 mg thiamine

  • 0.14-0.41 mg riboflavin

*Credit David Wolfe Naked Chocolate

Mood, Bliss & Love

Cacao naturally is an energy and mood enhancer enjoyed by foodists, superfood lovers and spiritual communities.

Cacao also contains PEA aka phenylethylamine. This is the chemical that gets produced when we fall in love which promotes increasing focus and alertness.

Anandamide is what is known as the bliss chemical. This is an endorphin that the body usually produces after exercise which makes us feel joy and reduces pain. Anandamide is only found in one substance - cacao.