Is your chocolate raw?
The short answer: Mostly Yes.
The longer answer: We use the term unroasted. We feel this is more accurate. Like fine wine, good coffee, craft kombucha, chocolate is a fermented food. Cacao fermentation is an ancient and integral process that turns an extremely bitter seed into the magical flavor of chocolate we all love. During fermentation, the temperatures can naturally rise above 118° Fahrenheit. We prefer the term unroasted and feel it is more accurate than raw. Other "raw" chocolates on the market use fermented cacao beans as well, even though they may still choose to market it as raw. We may also occasionally blend in lightly roasted cacao from sustainable farms we adore, that don’t offer an unroasted option.
What’s the shelf life of your chocolate and how do I store it?
Chocolate is best stored cool and dry, the ideal temp being 65° Fahrenheit. You can also store chocolate in the fridge to prolong shelf life. All chocolate absorbs moisture and flavor. So make sure to store it in an airtight bag or container to avoid moisture damage and picking up other flavors from your fridge.
Our truffles have an average 3-month shelf life.
Our chocolate bars have an average 6-month shelf life.
Our Cacoco Drinking Chocolates have an average 1-year shelf life.
All packaged items will have a better by date of 3 - 9 months from the creation date.
If you have any questions about the sugar content or other ingredients of our chocolates please do not hesitate to call us at 510-984-4848 (M-F 9am-5pm PST) or email us at firstname.lastname@example.org. We are deeply passionate about health and would love to answer any questions.
For all shipping and order information, visit our shipping policy page.