Plant-based chocolate makers have over the years created a method together with the growers to let the cacao beans dry and ferment in the open air and next the beans are heated in a clay tray oven at approx. 42 degrees Celsius. Then ice water is thrown over the beans which breaks the skin so it is easier to remove and the beans can be cracked into cocoa nibs or ground into cocoa mass, while the friction temperature is strictly controlled.

As a plant-based chocolatier I believe the best way to approach making chocolate is to try to keep the chocolate mass below 40 degrees Celsius. As a result chocolate contains much higher levels of antioxidants and tastes more round and whole than a chocolate mass that has been boiled with low fat milk and cacao powder with a low percentage of solids.

In plant-based, vegan and raw chocolate you find nutrients such as antioxidants, iron, zinc, magnesium, copper and vitamin C remain much better preserved.

Plant-based chocolate is a joy for our taste buds and our health. It is a natural stimulating and guilt free pleasure and does not only carry lots of nutritious ingredients and suitable for people with intolerances of wheat, gluten, yeast, dairy, lactose, alcohol, corn, soya and white sugar and plant-based chocolate fits into lifestyle diets like Vegan, Raw Vegan, Raw Food, Kosher, Vegetarian, Paleo, Candida, and FODMAP.

To make colored chocolate we use vegetables, herbs, fruits and flowers.

Plant-based chocolate is:

- organic- organic
- gluten free- dairy / lactose free
- trans-fat free
- pesticides free
- GMO free
- radiation free
- sodium poor
- no preservatives
- without artificial fragrances, colors and flavors
- prepared under 42 Celsius
- prepared with anti-angiogenesis nutrients