FAQs

Raw chocolate, also known as raw cacao, refers to chocolate that has not been heated or processed above 118°F (48°C). This is done to preserve the nutrients and enzymes present in the cacao bean, which are often destroyed during the roasting and processing of conventional chocolate.

Raw chocolate is made from cacao beans that have been fermented and then dried at low temperatures. The beans are then ground into a paste, which can be used to make chocolate bars, truffles, and other chocolate products.

In addition to preserving the nutrients and enzymes in the cacao bean, raw chocolate is often considered to have a more intense and complex flavor than conventional chocolate. It is also often marketed as a healthier alternative to traditional chocolate, due to its higher antioxidant content and lower sugar content.

In the context of chocolate, 70% refers to the percentage of cocoa solids present in the chocolate. Cocoa solids are the non-fat component of cocoa beans that are left after the cocoa butter has been extracted.

The higher the percentage of cocoa solids, the less sugar and other ingredients the chocolate will contain, and the more intense and bitter the chocolate will taste. Chocolate with a higher percentage of cocoa solids is also generally considered to be healthier, as it contains more antioxidants and less sugar than chocolate with a lower percentage of cocoa solids.

Our chocolates are Gluten Free, Soy Free and Dairy Free. However, we do use cashews, almonds, walnuts and peanut butter in our chocolates. Therefore they are not nut free.

Ilan & Merav developed a very unique hand tempering process that allows the cacao to stay in its raw form while creating a smooth and crisp texture. They were able to master an exquisite flavor while keeping the product organic, vegan, gluten-free, & keto. Although originally created and sold in Israel, we are honored to be apart of making and selling it in the United States since 2018.

We use only the Criollo variety. This is considered the rarest and highest-quality variety of cacao. It is grown in Central and South America and has a delicate, complex flavor with notes of fruit and spice.

This is important because we want our chocolates to reflect the highest quality of taste that cacao can offer.

While the common industry standard is to use cane sugar, we prefer maple syrup as a natural and unprocessed sweetener for our chocolate.

Maple syrup contains some vitamins and minerals, such as zinc, manganese, and calcium, which are not found in cane sugar. Maple syrup also has a lower glycemic index than cane sugar, meaning it is less likely to cause a spike in blood sugar levels.

Maple syrup has a distinctive flavor that can add complexity to dishes and baked goods.

Yes! We are certified by Cincinnati Kosher

Consume within two months from purchase if stored in a cool dry place.

Consume within four months from purchase if stored in refrigerator between 32 ˚F - 55 ˚F