Close up of Cacao Beans without the skin

Back to the Heart of Chocolate

Did you know in ancient times when tribes in middle and South America would become strife ridden, they would gather cacao and have ceremony together and literally heal their rifts. Cacao, the great rememberer as we call it, literally helps us remember who we are: made in love from Love. Like the hard shell of the cacao bean sometimes we need to get cracked open of our hard surface into our soft sweet blessed center where we know that we are infinitely and incredibly loved and therefore can offer that always. 

The components of cacao literally rained down from heaven in such a magical way they could never be synthetically created and they could never be an accident. Theobromine dances in harmony with serotonin, oxytocin, and anandamide in a heartbeat of return; return to what's true, return to what's right, return to what's soft and needed for each of us individually. Cacao can respond to each one of us as we need; cloistering and going inward, energizing and lifting us up. Cacao can become a silky structure of beta crystals with mere temperature change. Cacao can melt just before the natural temperature of our tongue. The bitter cacao can help us build more neurological pathways.  Cacao can take medicines and turn them up in volume.  No other food on the planet does what cacao does. It can bring us community. It can bring us joy.  It can bring us silence and a sincere heart, all that our God wants from us.

Employee standing in front of retail shelves
Chocolate heart infused almonds and lavender sitting on top of a chocolate drink with dragonfruit and tumeric truffles near by
Dried apricots, almond brittle, with soft chocolate
four colorful truffles in the sunlight
stack of 3 layered chocolate hearts
woman holding a tray of pastel rectangle white chocolate bars
close up of cacao beans on chocolate bars
anise flower in front of chai truffles
truffles rolled in hazlenut brittle
warm chocolate pouring peanut butter taffy and peanuts
Peanut butter bars include a layer of Ecuador cacao, Belize cacao, and local honey topped with carob (carob, eco-friendly palm oil, inulin) and Valencia Peanut Butter for a creamy peanut- butter-cup reminiscent treat.
red cacao pod sitting on shop glass case
close up of peanut butter taffy and peanuts
carob bars with quinoa crisps in it
golden milk latte in pink cup
variety of chocolates and white chocolates
pistachio topped chocolate hearts
close up of peanuts in melted chocolate

Learn more about us...

Why Natural Sweeteners?

The foundation of Living Chocolate's passion is in removing the white sugar from our treats. We sweeten predominantly with raw Flagstaff honey and we love to explore other options such as maple, allulose, stevia, monk fruit, yacon syrup, carob, lucuma and agave inulin.

We are just having a blast. Why? When you remove the white sugar from chocolate your body can begin to interpret it as food again instead of a threat to our systems balance, no longer rich nourishment and micro nutrient dense but taboo, a food we knew we were gonna regret later. We have a dicotomous relationship with chocolate because our brains know it is good for us but our bellies tell us otherwise. Bringing chocolate back to the heart involves getting rid of the impediments to receiving the medicine in our hearts and the benefits in our bodies. Welcome back to chocolate. Now we can finally relax and feel and ponder the benefits and chemicals moving in our body as we enjoy a pure dark naturally, sweetened chocolate the way God intended in nature. This is a deeper journey. 

Why raw Cacao?

We see the raw cacao as getting back to the heart of chocolate. Why roast chocolate when the raw cacao maintains seventy five percent of the digestive enzymes and antioxidants, lost in the roasting process. Cacao is roasted for many reasons, one of them being to make the bar flavors more consistent. The raw cacao presents very different notes far more diverse than the roasted cacao ranging from tangy, sour and pungent, to bitter, creamy and earthy. It really is a wine tasting of the cacao world. Different degrees of fermentation also play on our palates when we eat the truly raw chocolate left to be developed on the tongue and fallen in love with each uniquely.

How do we source?

We know our friends! In Guatemala, Belize, Costa Rica we love and celebrate those close to the earth where the cacao flourishes. It allows us to understand things like heavy metal numbers, fermentation processes and the particular love of the people of each co-op, farm and community.

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