Cacao powder is prized for its high antioxidant content, especially for its high content of polyphenols.
To make cacao powder, the cacao beans are first selected, then washed and disinfected. They are air-dried, then ground into a paste. This paste is pressed: the fat that is removed is the cacao butter, and the solids are the cacao powder. The powder is tested for heavy metals before packing.
Cacao powder is the easiest form of raw chocolate to use: just add a spoonful to sweets, desserts, mylks, or smoothies.
Please note: Due to the turbulence in the cacao market, and the significant increase in prices across the board, we are not able to guarantee holding our prices. However, if possible, we plan to bring our prices back down as soon as possible (provided the supply issues subside).
Ingredients
Organic Theobroma Cacao
Nutritional Information
Nutritional Information
per 100g
Energy
410 Kcal 1710 kj
Fat
10.2 g
- of which saturates
6.6 g
Carbohydrate
26.7 g
- of which sugars
0.24 g
Dietary Fiber
29.3 g
Protein
26 g
Salt
2.4 mg
Further Information
At the end of 2018, the EU lowered the limit of permitted cadmium levels in the soil. Cadmium is a natural trace mineral, present in most soils, and as the Peruvian mountain soil in which our cacao was grown is very high in minerals, the truly raw cacao powder we had worked so hard to source is now no longer allowed to be sold.
There is currently a worldwide shortage of raw cacao powder because of this change in regulations (note: the cadmium concentrates in the powder when it is separated from the butter. Our cacao butter, liquor and nibs remain from the same source and are truly raw).
There is no Peruvian unroasted cacao powder available at all (if anyone else claims to have some, question their sources). For now, we are trying to source cacao powder from other regions, but it has so far been impossible to find the high standard that we would like to offer you. Currently, our supply may change batch by batch (every few months), and may be a mix from different parts of the world. If it is important to you to know exactly where your cacao is from, please email hello@rawliving.eu for up to date information.
Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money; for example, one fish was worth three cacao beans, or one avocado was worth one cacao bean! The Mayans used cacao during betrothal and marriage ceremonies, providing one of the first known links between chocolate and romance.
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree, Theobroma Cacao, which literally means "cacao, the food of the gods". It was the Spanish who introduced the crop to Asia and Africa to satisfy growing demand in Europe.
Podcast
Raw Living was founded in Sep 2002. As a celebration of 20 years in business, we talked to some of our oldest and best customers about why they love Raw Living: the products, the service, and the ethos. Click here to play the episode.
