Cacao that comes in a powder form is not “pure” cacao. In this case, either:

A. Some or all of the cacao butter (oil/fat) has been removed, or
B. Around 30% or more of sugar and other ingredients have been added. 

Both of the above make powdered cacao not Pure i.e. “nothing added, nothing removed.” Which is our motto. We love to add yummy & healthy ingredients later, into the mug, but what we provide to you is 100% pure, from bean to block.

Sidenote: When the cacao butter is removed, the most important part is lost. We know crazy right?! The butter delivers the most vital constituents to your body and the body of your drink- creating a creamier texture and more robust flavor. Cacao butter is also one of the most bio-available fats your body can absorb, so it’s good to keep that stuff around!

Shelf-life: Lucky for all of us, when kept in a cool & dry place, cacao will stay good for an average of 8-10 years! 

However, the key is the storage. Cool & dry.

Cool: It doesn’t have to be cooler than a polar bears toenails, just room temp cool, around 75 degrees or less.

Dry: Humidity will initially not be too bad, but will create a white layer on the outside of the cacao known as bloom- when the fat molecules on the surface of the cacao mix with air and water. But later, it will mold.

We shouldggest keeping it in a plastic container if needed, the fridge won’t hurt either. And if your home is cool and dry enough as is, it can just sit right on the counter- beckoning you to your morning ritual.

Cacao/Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the sugar.

Cacao that has “bloomed” is still safe/delicious to eat (as it is a non-perishable food due to its sugar content), but may have an unappetizing appearance and surface texture (but again, totally still good!)

Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the sugar or fat back into the solution.

Technically speaking: 12mg per 1tbsp of Cacao. By comparison, this is around 1/10th that is in the average coffee.

Read on in the next FAQ about what is Theobromine… The real secret to Cacao!

They don’t call cacao “Food of the Gods,” for no reason. 

Theobromine is derived from Theobroma, the name of the genus of the cacao tree- which itself is made up of the Greek roots theo (“god”) and broma (“food”), meaning “food of the gods”… with the suffix –ine given to alkaloids and other basic nitrogen-containing compounds.

But what does this mean for you?!

Theobromine, the most active ingredient in the experience of what you feel when you drink Cacao or eat chocolate, is responsible for the “holistic high” that opens the heart, activates the mind, and brings focus, clarity, emotional release and much more. 

Many people ask us, “Is your Cacao the same as cocoa?”
Others ask, “Is this the same as chocolate?”
The answer? It’s all of it.

We have the highest quality Cacao that you could possibly find, anywhere in the world.
In fact, the Alta Verapaz region where some of our Cacao beans are sourced from,
are known the world over for it’s lush Cacao Rainforest.

With Holy Wow Cacao, you can drink it (in ceremony or for morning coffee-replacement,) 
throw it in your smoothie or oatmeal, bake superfood treats, make amazing granola and trail mixes, 
or refine it into the best at-home-chocolate you never knew you could create… 😉