Use this Cacao Powder to add healthy minerals, vitamins and antioxidants to your milkshakes, smoothies, hot chocolate, muffin batters or a substitute for cocoa powder in desserts. Cacao beans are derived from an Amazonian fruiting tree and is the base for manufacturing cocoa and chocolate products.
Cocoa powder is normally processed using the “Dutch Method”, involving heat extraction of up to 150°C. Sometimes solvents are also used. This method destroys important antioxidants and nutrients and can potentially contaminate the final product. On the other hand, through a Pulverising process, raw Cacao nibs are separated into creamy rich Cacao Butter and Cacao Powder. Throughout the process, the temperature does not exceed 40°C and is considered a raw food which retains the value of minerals, vitamins, antioxidants which are digested and absorbed in the body.
Cacao Powder has an antioxidant (ORAC) score of 95,500 which means it has 14 times the level of antioxidant flavonoids compared to red wine, 21 times that of green tea and 7 times more than dark chocolate. In fact the Cacao Powder has in excess of 360% more antioxidants than regular cocoa.