Is our Cacao raw?

The idea of truly 'Raw Cacao' is debatable amongst Cacao enthusiasts. Technically, no Cacao on the market is truly raw due to the required fermentation and/or heating process that Cacao requires. In the world of chocolate, many companies intentionally roast their Cacao for easier processing and neutralizing flavors — we do not intentionally roast our Cacao for flavoring; we believe in the rich flavor and nutrients of minimally processed cacao. All Imlak'esh Cacao is fermented after the cacao beans are harvested. Our whole cacao beans go through a fermentation process that naturally produces heat (like a compost pile) that helps breakdown the bitter tannins inside Cacao. Unfermented Cacao is not digestible when fully raw, so this process allows it to become bioavailable to your body and brings out the glorious flavors we love. Imlak'esh Cacao Nibs are the closest to the raw Cacao Bean of any product we offer. After fermentation, the Cacao Nibs are dehydrated, husked, and size sorted — that's all. Imlak'esh Cacao Wafers are as raw as possible, given the fermentation and grinding process required. Our beans are tempered for about 24 hours to make a molten paste before molding it into wafers. The temperature does rise in this process due to friction. We intentionally keep the temperature under ~180°F to ensure maximum nutrient retention. Imlak'esh Cacao Powder is as raw as possible, given the fermentation and powder pressing process required. We cold-press our Cacao Nibs (like cold-pressed olive oil) in order to separate the solids (Cacao Powder) and the fats (Cacao Butter). This cold-pressing process is intentionally kept under ~160°F to ensure maximum nutrient retention. There are a lot of wonderful traditions and people behind the Cacao that you love, so we hope this explanation helps!

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Gelatinization

Heavy Metal Testing & Prop 65