::The Truth about Chocolate::

:::The cocoa bean is actually the seed found within the fruit pod of the cocoa tree. These miraculous gifts of the earth flourish deep within the rain-forests of South & Central America, Africa and Asia but are native to the Mexican gulf coast. They require the canopy of other, taller trees to grow which means the higher the demand the more natural conservation takes place! Proper trade of organic cocoa also supports villages and communities in these regions and educates on the importance of sustainable agriculture. Its interesting to note that most cocoa is grown within 15 degrees of the equator. Monkeys were believed to be the first to discover the cocoa seed after devouring the sweet and delicious pulp of the pod, then seemingly by design, spit the seeds out due to their bitterness thus ensuring plentiful growth of the tree throughout the Mesoamerican landscape:::

:::Ancient cultures such as the Mayan, Aztecs and Toltecs knew about the power of cocoa. The earliest known cultivation of the tree was probably around 1200bc by the Olmec who called it "kakawa" which means Cocoa in Mayan. Frothy drinks were regularly concocted along with plant medicines, spices and herbs and used in ceremony by Mayan Priests and in celebration. Tombs often appeared with clay drinking vessels for these special elixirs signifying important social stature. The Maya were truly the first alchemists of the cocoa bean and understood deeply its power to awaken all 3 bodies and transport information from the cosmos, honestly convinced it was a gift from the Gods. And not just any God, but Quetzalcoatl- the featured serpent himself! Who is possibly the most famous god in the New World Myth. One legend claims he was banished by other angered Gods for gifting the secret of cocoa to the Olmec. Quetzalcoatl swore he would return however, perhaps reincarnating himself into another God- like man or Messiah::

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::Cocoa became so valuable, both the Mayans and Aztecs were known to use it as currency in the market place and this continued long after the spanish conquest in 1519AD. The ritual and tradition around the Cocoa bean however was lost to the invasion of the Spanish. The Mesoamerican cultures had a deep awareness of its medicinal values and most often consumed it finely ground in drinks or corn dishes in its bitter, raw form along with sweetening fruits and earthy spices. They were known to calisfy and dry the beans out before grinding to ensure a certain texture. Drinks were made in large vessels and poured back and forth from one to another to make froth. This is an entirely different image from what we know to be a chocolate bar today. Most people, when trying raw cocoa for the first time, are disgusted and in disbelief that a chalky, bitter bean is where creamy, sweet chocolate comes from. This is why careful alchemy is required to transform the gift of the Gods into Gold. We have come along way from our 'cure-all cocoa super-food lattes' but lately, its seems, we are returning. Communities throughout the world are waking up to the importance of chocolate, its history and its role in the future. But most importantly, asking questions about its source and learning to distinguish true quality and integrity from a mars bar is key...:::

:::Conventional chocolate is first taken in the bean form and roasted at various high heats to attain a 'richer' flavor and eliminate the 'floral' notes of the cocoa. They are then processed to remove their shells and turned to nibs which are pressed into cocoa liquor. The liquor either goes straight to production as chocolate or is separated into cocoa butter and powder. In production the now de-natured cocoa is processed by machine with copious amounts of white sugar, refined milk products and preserving agents such as lecithin to create endless, exciting products. Even the most organic chocolate bar is processed in a similar manor. No matter what, when you consume chocolate like this it can not do its magic properly. Raw chocolate is actually proven to assist in weight-loss and provide sustainable energy and youth. This is not the case with conventional chocolate. Once you consume living chocolate and then return to a dogoba bar, you will know the truth for yourself:::