Organic & Fair Trade raw cocoa nibs

What is “raw cocoa”? Usually, cocoa beans are roasted to develop the flavors of the chocolate with which it is made. In doing so, part of its nutritional wealth is destroyed. However, it is now accepted that the cocoa bean is one of the “superfoods” highly recommended for its richness in anti-oxidants, magnesium and other essential minerals. Consuming these unroasted beans, only fermented and dried, therefore allows you to obtain all their virtues. Our cocoa beans come from the Amazon rainforests of Ecuador. They are ready to be consumed raw, thanks to a controlled fermentation process specific to our supplier (several days in barrels with specific know-how), followed by drying in the sun to contain only 8% humidity. This process preserves the properties of the bean and allows them to be consumed as is as well as subsequently transformed into chocolate. They are very easy to snack on and their taste is reminiscent of bitter chocolate, which you get used to very quickly! Scientific knowledge The cocoa bean is strictly speaking an exceptional source of magnesium (272mg per 100g, more than 55% of the Recommended Daily Allowance). The cocoa bean has exceptional antioxidant power thanks to its polyphenols, which places it in the first places in the ORAC (Oxygen Radical Absorption Capacity) table. The flavonols it contains improve blood circulation and vasorelaxation. Its theobromine content (a mild stimulant whose positive effect on alertness and mood has been proven) improves intellectual faculties and the feeling of well-being. Sector Our cocoa beans come from equatorial forests and are harvested from trees growing in wild regions by small growers organized in cooperatives, plunging their roots into ancient and deep humus, without artificial irrigation. Our product brings you the best of preserved nature!