That’s Right. Go Wild.
Don’t deny dessert; make it Bulletproof®. This unsweetened, raw cacao powder is more than delicious. It’s a superfood, stocked with iron and magnesium plus powerful antioxidants. Wild-harvested then sun-dried at high-altitudes, this cacao has been meticulously processed according to the Bulletproof Process™ to keep its natural goodness in and energy-sapping toxins out. Yes, you can have your cake and eat it too. Just make it Bulletproof.
We start with rare, wild, hand-harvested South American cacao beans from a single small region at high elevation with rich volcanic soil. High elevations reduce the amount of mold in the environment. The trees are watered with pollution-free mountain stream water. We selected a heritage cacao species in the Arriba family from decades-old trees, some as old as 75 years. At no time do we use aggregators or wholesalers so there is no chance of low-quality hybrid species of cacao entering our supply chain. Experienced craftsmen harvest the ripe cacao pods and bring them to the nearby, dedicated processing facility.
Unfermented cacao is not edible, so the cacao in Bulletproof Chocolate Powder undergoes a short fermentation process. Our high-altitude, state of the art closed facility and single-source beans allow a short fermentation process with far less exposure to the types of toxic mold found in more humid African chocolate processing methods. We maintain the delicate flavors and oils by quickly sun-drying the still-raw beans in mountain air. Then we grind the beans into a fine powder on custom artisan equipment dedicated exclusively to our chocolate. The beans are 100% organic, wild, kosher, vegan, and exceed fair trade standards.
Bulletproof chocolate products are processed without using alkalization, spray/gas drying, or harsh solvents. Harsh processing can decrease the beneficial compounds in chocolate by 86-89%.
By gently harvesting the pods, keeping them raw, and using artisan equipment to crush the beans, Bulletproof Chocolate Powder retains the antioxidant quality of chocolate all the way from the wilderness to your mouth.
The quality and flavor of chocolate is impacted by the fermentation and processing methods. Normally, there is very little control over what bacteria ferment the cocoa, which often produces unwanted flavors and bad batches.
Bulletproof Chocolate Powder avoids this problem by using a dedicated, closed, single-source facility at high altitude in South America with a short fermentation process. There are simply fewer opportunities for the bad molds to enter the process. We store the beans in a climate-controlled facility.
The way cocoa beans are stored has a large impact on the different kinds of mold and fungi present on the beans. Improper storage, which is common in commodity beans, increases fungi levels.
What's in Bulletproof® Chocolate Powder? Just organic and raw cacao powder sourced from the best cacao beans, processed to minimize toxins, and carefully stored to prevent contamination from heavy metals and fungi.
You have not truly lived until you’ve blended Chocolate Powder and Cacao Butter into your morning cup of Bulletproof® Coffee, making a full-fledged Bulletproof Mocha. It adds a delectable hint of satisfying chocolate taste.
Chocolate Powder + Cacao Butter = Delicious Chocolate
Mix Chocolate Powder and Cacao Butter together at very low heat to make your own Bulletproof Chocolate bars or even fudge (more Chocolate Powder makes bars, more Cacao Butter makes fudge).
Delicious Hot Chocolate
Blend Chocolate Powder and Cacao Butter in 1-2 cups hot water, or coconut cream with erythritol or raw honey and grass-fed butter or ghee.
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