A full, rich, velvety taste & mouth-feel that gives an incredibly satisfying chocolate experience in just a few pieces. The chocolate is made each week & served in glass airtight jars to both ensure maximum freshness & quality as well as reduce waste.
It contains pure raw cacao, no dairy, no hydrolysed vegetable oils, is low on the glycemic index and naturally gluten free. This means this chocolate supports weight loss, does not spike blood sugars and is truly nourishing.
Chocolate comes from the nutritious seed from the fruit of the Theobroma Cacao Tree (‘theo’ meaning God and ‘broma’ meaning Food). The seed is collected from the sweet citrusy fruit native to Central & South America. Cacao has been used by humans therapeutically for 5 - 10,000 years.
It was only during the colonisation of the “New World” and then the surge of capitalism & the industrial revolution that the cacao bean was roasted & combined with sugar & milk powder. These factors shifted this food from a revered panacea to a social treat. The consequence of this “progress” is that many of its potent nutritional properties were, and still are, significantly diminished.
Raw chocolate is made using cacao beans that have not been roasted & processed at high temperatures. This results in a chocolate that is significantly higher in numerous natural nutritional properties. Cacao is often processed at high temperatures and solvents are often used during the extraction process.
Raw chocolate contains four times the antioxidants of good dark chocolate. The specific antioxidants in cacao are Flavonoids. Primarily, this class of antioxidants both trap free radicals (corrupted oxidised cells) & reduce the risk of cells in the body, such as lipids (fats, and fats often lining the artery walls) from undergoing oxidation. The flavonoids also support the cardiovascular system (heart and blood vessels)
When you consume chocolate prepared in its pure form, using high quality raw cacao beans there is increased blood flow and nutrition to the brain, heart and skin, the whole body is nourished and awareness and focus are heightened.
Cacao has the highest magnesium content of any wholefood, one of the most utilised major minerals in the body. It is high in other major & trace minerals as well as essential amino acids. Some of the more volatile brain support molecules are heat sensitive (such as tryptophan, an amino acid used to make serotonin) & destroyed when cacao beans are roasted. Raw chocolate is more potent for supporting focus, resilience & the bliss producing ability chocolate is revered for!
Willow and Catherine Francis are back in business. The renowned chocolatiers and health workers started their first brand Roar Superfoods in 2009, offering the first gourmet raw chocolate in Perth, whilst educating the health-interested Perth population. Aligned through love and chocolate, the couples passion for cacao (the un-processed foundation of all chocolate) has seen them travel the world, from Hawaii to Indonesia to Guatemala, connecting with cacao farmers and fellow chocolatiers and teaching thousands of people around the world the magic and powerful health benefits of chocolate prepared properly.
After a three year hiatus, they have realised that their love and passion still lies in sharing delicious healthy chocolate. They are excited to have launched Reverence Chocolate in January 2018, a new range of luxurious bespoke chocolate. The pair are incredibly passionate about sharing their delicious raw chocolate and the health benefits of cacao.