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Cacao Nutrition Information

The cacao beans are cooked between 120°C to 150°C (248°F to 302°F) during the caramelization process. The temperature at which cacao is no longer considered raw cacao is when it exceeds 48°C.

Concerning mold and fungi, there is a fungi/mold control process: The cacao is dried in the sun for 4 and 6 days and the moisture level of the cacao is reduced to less than 7%. The cacao is then roasted at 120°C (248°F) which guarantees no mold growth.

Cacao Nutritional Facts as stated on the packaging. There are about 20 beans in 1/4 cup. Usually 4-5 beans will satisfy your chocolate cravings.

Frequently Asked Questions

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Can we use sugar substitutes?
We asked the same thing when we discovered it. Those sugar substitutes do not caramelize like real sugar. We would have to process the cacao into a powder to be able to add those sugar substitutes and then it would just be sweetened cacao powder. However, we are still testing…
Your beans seem expensive, why is that?
This is a hand harvested, handmade product using the highest quality all organic ingredients. The price reflects our investment to bring you the best product possible while supporting the cacao co-op. I hope you will give it a try. We have thousands of satisfied customers.
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