raw chocolate nibs

The vast majority of shop bought chololate is heated to a high temperature (around 120C) as part of its production (roasting and later heated again during conching). This means that the naturallly present psychoactive properties in chocolate are greatly reduced. However, chocolate made with minimal or zero heat treatment is fast becoming an underground revolution in chocolate making! 

Raw chocolate still contains many of the active ingredients present in the cacao bean in their original form. As well as tasting great, this means that you will experience a natural high that leaves you satisfied, alert and supresses hunger.

Caco beans can be eaten straight from the fruit or dried and then eaten. Either way they are delicious and stimulating (in a nice way) albeit with a stightly bitter taste. 

A bit of history on Cacao

Let's step back a bit. Apparently, humans have been consuming the cacao bean in some form or another since at least 5000 years ago - probably much longer. It seems the cacao bean is the most pharmacologically complex food source in what is known of the Amazon jungle, with approximately 1,200 individual chemical constituents. No wonder the Olmecs and Mayans used to use it in the shaman rituals. Cacao beans have also, untill very recently (1887) been used as a form of currency.

Cacao contains magnesium, antioxidants and more!

Students of nutrition know well that most poeple are deficient in magnesium. It turns out that cacao is a major source of it! Magnesium is good for brain metabolism - helping the brain make use of glucose, supports heart function, muscle relaxation (relieves cramping), and is of course a natual laxative.

Cacao also contains high levels of antioxidants, the effects of which are unfortunately reduced when mixed with dairy poducts as in milk chocolate.

Also present are Theobromine and Caffeine, which are stimualtory, but produce milder and more long lasting effects in the unheated bean. In addition are several mood enhancing chemicals such as Phenylethylamine, Anandamide and Tryptophan.