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In fact these are not varieties at all, but merely groupings. However, as leading cacao experts agree, the adoption of these inaccurate terms has likely been the single biggest mistake in the history of cacao. Commonly it's said that there are 3 varieties of cacao: Criollo, Forastero and Trinitario. Therefore, we have decided to completely avoid using the word “raw” to prevent confusing and misleading anyone.įirst we must understand what “Criollo” really is. Often alkaline treated cacao, also known as Dutch Processed, is subsequently referred to as “cocoa”.Īlso, our Cacao beans are not roasted as many others are. Our Cacao is not treated with any chemicals, such as alkaline solutions, to alter the taste or composition of the original cacao bean as these processes lead to the loss of beneficial compounds. During the pressing, heat to some extent will also be present simply by the nature of the process, albeit for a short amount of time. After this, they are gently ground and pressed to increase the concentration of active compounds by removing the oils. These fermented beans are then cleaned and heat treated to ensure no bacterial contamination. This fermentation will quickly reach temperatures of over 50 degrees Celcius (122 Fahrenheit) and is near impossible to control. Our cacao beans are fermented in special natural wooden crates designed for equal and effective fermentation through the entire batch of beans.
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If your definition of raw is that at no point during preparation the cacao is exposed to a temperature over 42 degrees Celcius (108 Fahrenheit), then there likely is no such thing as truly “raw” cacao powder in this sense.Ĭacao beans need to undergo a fermentation process once removed from the fruit. There are many variations in the creation process of cacao powder that could be used as a reason to call the end product “raw”. Others to say that their ground cacao beans are not pressed to remove the butter. Some to imply their powder is not processed with alkaline solutions to alter the taste. So it all depends on the definition of “raw”.įor example, some use the word raw to signify that their cacao beans are not roasted. In the world of cacao and chocolate, there is no standard definition for what is “raw” and often means completely different things from product to product. Is Your Cacao Contaminated With Cadmium & Lead? Is Your Cacao Raw?
ORGANIC BURST SKIN
The researchers suggested that the cacao flavanols could be used to prevent the progression of aging from UV rays.Īnother study found significant protection of skin from harmful UV effects in those regularly consuming flavanol-rich chocolate, but not in those eating regular chocolate (Letters of Applied Microbiology, 2009). High levels of cacao flavanols were found to have positive effects on facial wrinkles and elasticity in ‘moderately photo-aged women’ in a study published in the Journal of Nutrition (2015). The beneficial bacteria in our gut have been shown to significantly increase in participants who had a daily high-flavanol cacao drink for 4 weeks in a 2011 study from the American Journal of Clinical Nutrition.įlavanols in the cacao were concluded to be effective prebiotics to help the growth of Lactobacillus and Bifidobacterium, which support the immune system, digestion and absorption of nutrients – among other benefits! Smoother, Youthful Skin