These cocoa beans from San Martín in Peru are raw, preserving vitamins, minerals and precious antioxidants.
For comparison, raw cacao contains 14 times more antioxidants than red wine, 21 times more antioxidants than green tea and 7 times more than dark chocolate.
You can enjoy them by removing the skin, drop them into a blender with your favorite smoothie, or sprinkle them on top of ice cream or yogurt. Raw cacao beans can be used in a variety of dessert recipes, snacks and treats.
To make 1 kg (2.2 lb) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content.
* Cacao Nibs
* Cacao Liquor
* Cacao Powder
* Cacao Butter
You should not eat raw cocoa if you are allergic to caffeine or other substances contained in cocoa.
Harvesting (ripe fruits) and processing techniques (homogeneous fermentation and especially drying) are important in harnessing the fine qualities of fine flavor cocoa beans. These beans fetch higher prices than bulk cocoa beans because of their more pronounced organoleptic properties, intrinsic quality, more niche marketing, richer stories and more transparency.