Minimum possible processing is used, applying low fermentation and low temperature without roasting, by means of unique methods to maintain its natural purity and quality.
Cacao has the highest concentration of joy-enducing compounds (such as theobromine, serotonin, proanthocyanin, anandamine, and many others) out of all cacao bean strains. The minimal processing by traditional means produces a cacao paste that retains the majority of these compounds and generates the most powerful heart-opening sensation out of all natural cacao-based products.