If you start with raw certified organic items and don’t heat them above 108 degrees F, they will retain their nutrients. You will want to be certain that the cacao powder is not heat treated, as it often is. Sometimes certain nutrients are removed to make the powder a powder. However, you are likely to be miles ahead nutritionally of the chocolate bars that are sold commercially.

Joyfully,
Joy

Thanks for this great article. I wanted to ask, if making raw Cacao chocolates with Cacao powder, cacao butter, and honey still allows the cacao to retain its nutritious benefits?

Joyfully,
Joy

Yes, I consider that it is priority to start with raw, certified organic. Unfortunately many cacao growers use toxic chemicals, so the certified organic designation is important. I’m not sure exactly how all that works in Canada.

It’s great to experiment. At any given time, we usually have cacao in several forms — whole, nibs, and powdered. Because of the very high mineral content, we all eat cacao every day.

Joyfully,
Joy