In adults, the consumption of max. 30 g cocoa (approx. 3 cups) a day is recommended. This corresponds to an approximately medium dose.

Depending on the body size and weight, I have to approach everyone myself from their own perfect mix.

Children should enjoy cocoa in moderation and initially consume smaller quantities.

Please dose slowly and carefully here. About 5g a day are recommended, approx. 1 tablespoon.

With a ceremonial occasion, up to 35 g are often consumed.

Attention: Please also make sure that pets do not come to your cocoa.

You can poison yourself if you lack an enzyme to digest cocoa.

Raw cocoa has the property of detoxifying the body. So if you don't consume enough water, headaches can quickly occur. So please make sure that you always take enough healthy water.

The right temperature is important if you want to enjoy the health benefits of pure raw cocoa.

We recommend a maximum temperature of 45 degrees, In order to maintain the valuable ingredients, antioxidants, vitamins, minerals, etc.

If vitamins are heated too much, it was unfortunately.

It has proven it best to slowly heat the cocoa and stir permanently so that the cocoa mass can dissolve nicely and develop into a creamy treat.

Above 65 ° C, sensitive and health -promoting compounds and secondary plant substances (antioxidants and enzymes) can be broken down.

This does not mean that the cocoa inevitably no longer tastes, but the effect is then gone.

Feel free!

Originally, the ritual cocoa was often served with water, some salt and chilli.

But it also tastes wonderfully with a little coconut blossom sugar, cinnamon and / or cardamom.

Try out, feel free and find your perfect mix.

Good water quality has a lasting impact on the taste and quality of a good cocoa. We ourselves only use filtered water to be able to determine what comes into our body.

Lt. Scientific studies have also shown that cow's milk blocks the antioxidants in cocoa.

For this reason, a vegetable alternative may be preferred when preparing in order to be able to record it perfectly.

Raw cocoa is full of important nutrients, vitamins, minerals, antioxidants and works cells.

In addition, raw cocoa, due to its ingredients, influences our mood and well -being.

A true gift of nature.

However, raw cocoa also contains theobromine and caffeine, both have a stimulating effect and increase our productivity. Depending on the type of cocoa, growing region and fermentation, the value of the caffeine content can fluctuate.

Since every pregnancy is to be considered individually, We therefore recommend consulting your family doctor if concerns. 

Raw cocoa, as a fermented product, is infinitely stored in its original countries. Like good wine.

According to European requirements of food law, we are likely to label it with a best -before date of 30 months.

However, we always limit ourselves to 24 months.

So far, however, we have never come into the situation that a cocoa mass has stored in our house for more than 4–6 months, as we were more sold out in advance.

Please store your cocoa cool, protected and dry, in a dark place (not in the refrigerator).

Personal:

I like to leave my cocoa longer after production, because I think that it is becoming increasingly intense and more precious, the more it can breathe and the fermentation process progresses.

Of course, this is not a advice, just a personal story; o)

If you are currently because of an illness
(Hearts, sugar, circulation) are treated, antidepressants or other medication consuming, being pregnant or still, please speak to a doctor before eating. Because cocoa can increase the heartbeat, lower blood pressure and have an impact on the circulation as well as health.

Clearly: yes!

However, it is easier to heat it to a maximum of 42 ° C and then let it cool so that the cocoa mass can connect nicely to your milk.

In summer it is also great to add a few ice cubes;)

Deports can occur on too hot days during transport.

Since our raw cocoa still contains a high proportion of cocoa butter, the product packaging can therefore remain a bit gluing.

This means no Loss of quality! NO WORRIES!

We use sustainable packaging and attach great importance not to produce more garbage than somehow necessary.

Our product packaging therefore consciously consist of natural
Materials that can be disposed of in the best case on the compost.

Our raw cocoa is mostly wrapped with wax paper or packed in paper bags with wax coating.

These packaging pull the raw cocoa butter in the heat and so there may be deposits on the product packaging.

Since our raw cocoa is minimalistically processed with the claim to the most natural ingredients, the individual components therefore dissolve faster from each other, but this is a sign of high raw food quality.

So that sometimes does not look nice, but still tastes just as great, is close to nature and does nothing to the cocoa mass 0.00!

Well, in a nutshell:

Welcome to harmony with nature :)

No, fun aside.

It was never our claim to design a mass product.

We obtain our cocoa exclusively from small farms and from family cooperatives, the focus of which is on natural products, in accordance with ecological agriculture.

Originally we only searched for our and our families and joy high -quality, energetically first -class cocoa.

At this point it has never been a matter of being economically profitable.

We just wanted to get more out of our ceremonies and enter into a deeper connection with Mama cocoa.

Bit by bit, through our own coaching, the interest and the need became more and more, which is why we often cannot cover current needs today.

Of course, we could simply buy more mass from other regions at this point.

But we consciously live with the decision not to do this!

We want to energetically first class products that match our work and our way of life.

Therefore, it is simply the case that a harvest was not big enough or the import is stuck and we do not have enough goods available.

We like to live with it!

Patience is a good thing here, as for every good farmer.

For this we have more great, high -energy, different varieties in the range and can therefore always offer a great alternative that corresponds to our way of life, in harmony with nature and its gifts.

My 8-year-old son likes to explain it as follows:

If, like me, you have a birthday in November, you have to ask your mother to bake a strawberry cake for you in summer if it should taste. ;O)