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Simply put, raw chocolate is dark chocolate that is made from the nutrition-rich cacao plant. It goes beyond that. It is truly decadent, creamy, authentic and for any chocoholic - like no other!

Among its many health benefits such as being high in antioxidants, cacao contains both magnesium and sulfur, both of which are essential to the body's proper functioning. It also naturally contains enzymes that preserve anandamide. So what's anandamide? It's a natural chemical that promotes happiness, good mood and loving feelings often attributed to chocolate. No need for dairy, refined sugar or fake stuff. In it's purest form and in the raw, no wonder it's one of the greatest SUPERFOODS!

CHOCOLATE GOOD FOR YOU?

When made the right way, yes! For those skeptics, please read on...

What's so good about it? Unfortunately with most chocolates, once the chocolate from the cacao plant goes through the standard roasting process, the majority of its nutrients dissipate. In some cases, roasting increases the negative effects of some substances such as caffeine. While raw chocolate naturally promotes alertness, the caffeine present in roasted chocolate causes insomnia, irritability and anxiety. That's why when it's kept in it's natural state meaning not processed, you get all the good stuff!

Oh and we also add great things to it such as goji berries, vanilla beans and much more!

Is Dark Chocolate Really Healthy? YES! Read It Here

What About the Caffeine? There is a persistent urban legend that Chocolate contains caffeine. It would seem that this rumor is based primarily on a confusion between two similar alkaloids: caffeine and theobromine. Theobromine is the active ingredient in chocolate and it occurs only in Cacao. The two stimulants are related and have a similar structures, but are very different chemicals with different properties, effects and origins. There are of course, some Chocolate products that have added caffeine, but it does not occur naturally in Chocolate.
Read more here

• In general, one serving of coffee ranges from 40 milligrams of caffeine, for a single shot (30 milliliters) of espresso, to about 100 milligrams of caffeine for a cup (120 milliliters) of drip coffee. Chocolate derived from cacao contains a small amount of caffeine. The weak stimulant effect of chocolate may be due to a combination of theobromine and theophylline as well as caffeine. Chocolate contains too little of these compounds for a reasonable serving to create effects in humans that are on par with coffee. Read more here

A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee).

• Theobromine has a similar effect than caffeine, but about 10 times weaker. Theobromine has diuretic, stimulant and relaxing effects. Theobromine can lower the blood pressure because it can to dilate blood vessels.
• Theobromine has stimulant properties, similar to caffeine. Unlike caffeine theobromine does not affect the central nervous system.
• Theobromine can also relax bronchi muscles in the lungs. Theobromine can be used as cough medicine. Studies indicate that theobromine acts on the vagus nerve, which runs from the lungs to the brain.

What is Cacao anyway?

It's actually a fruit! Cacao refers to the name of the plant. The seeds from the Cacao bean is used to make chocolate - (chocolate in its natural and pure unprocessed form using all ingredients). It includes all the ingredients derived from the cacao bean. Cocoa refers only to the cocoa powder, according to U.S. cacao standards. The product is made by removing part of the fat (i.e., cocoa butter) from the cocoa bean and grinding the remaining material to a powder. Some products in the U.S. use the terms "cacao" (pronounced Ka-Kow) and "cocoa" interchangeably. This may create some confusion for consumers.

What do the percentages of cacao mean?

Simply put, a higher % Cacao means more cacao bean-derived ingredients; therefore, less added sugar.

Is your chocolate organic?

Yes! All of the ingredients are USDA organic.

What is Agave Nectar?

The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavor foods and drinks. Now, due to increasing awareness of agave nectar's many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike!

Reasons Being:

1. Has a low-glycemic index which means it's DIABETIC FRIENDLY!

2. It is unprocessed. Goodbye processed sweeteners...hello vitamins and minerals!

3. Absorbs slowly into the bloodstream, decreasing the highs and lows associated with sugar intake!

What makes your truffles so different?

Are you a Man? Woman? Mom? Got Kids? Kokolicious dark chocolate truffles are specifically designed to suit your needs, be it for pleasure or health.

Let's face it. There's a lot of chocolate out there. Dark chocolate is good for you and very healthy. Why? Because any calories in our truffles are filled with nutrients, the good stuff - vitamins, minerals, and neurotransmitters....that's why it is classified as a super food. If you APPRECIATE and LOVE CHOCOLATE than you don’t need fillers, like refined sugar, processed things, etc. So go ahead, taste, enjoy and FEEL GOOD!

When the weather is warm...

We're happy to ship your chocolates in an eco-friendly way! This means no added cost to you or environmentally harmful insulators (styrofoam, etc). We want you to enjoy your chocolates and please remember to reuse the ice packs as well as all recyclable material that you possibly can!

How do I store your chocolates?

Chocolate should be kept wrapped tightly in a cool, dry place with a temperature ranging from 60-75°F. If the storage temperature exceeds 75°F, some of the cacao butter may appear on the surface, causing the chocolate to develop a whitish cast, known as "bloom." The chocolate will still, however, be fine to eat. In hot climates or during the summer, chocolate can be stored in the refrigerator, although this isn’t ideal as the chocolate may absorb odors from other foods. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60-65°F.