Chocolate is one of the world's greatest pleasures when made from single-origin regions, handcrafted to perfection, and produced in small batches from exquisite bean to bar chocolatiers.
Making delicate high-quality chocolate begins with the farmers that cultivate the most exceptional quality beans. Then, apply a unique sorting process, roasting, winnowing, grinding, conching, and tempering, to produce super smooth and creamy fine flavor cacao, nuances of each distinct cacao variety.
With a wide range of high-quality chocolate styles (dark, milk, white, blends, confections, and flavored inclusions), one has many options to explore and indulge in enhancing your flavor experience.
Pure cacao has many health benefits, potent antioxidants, and organic compounds that enhance your senses and provide stimulating chemical responses. The primary organic compounds and stimulants in chocolate are:
Phenylethylamine (PEA): the "love drug" is a natural antidepressant that stimulates endorphins release. It also activates neurotransmitters "happy feelings" like dopamine and serotonin.
Anandamide: is the "bliss molecule," a lipid neurotransmitter that boosts dopamine production and increases euphoric feelings.
Theobromine: a natural stimulant similar to caffeine with positive health benefits, including lower blood pressure, performance, and mood enhancer.
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