“Western culture has fallen in love with this most amazing substance. Yet, for most of us, it has been a blind date all along. After all, what is chocolate? Where does it come from?
The key to chocolate’s super qualities seems to be eating it in its raw, natural state as a cacao bean! When cacao beans are excessively heated, melted, processed, chemicalised and added to dairy products, they lose key nutrient qualities of texture, psychoactive properties, brain nutrition and more. Other properties of the cacao bean are still present yet diminished by cooking, such as dark chocolate flavours, antioxidants, aphrodisiac qualities, mood elevation and others.” - David Wolfe