Category: (Grocery)
4 new, starting at $24.65
King of cacao. Raw chocolate - the new red wine. Cacao beans (theobroma cacao/raw chocolate) are the source for all chocolate and cocoa products. Our certified organic, raw cacao is the premium criollo variety. Theobroma literally means food of the goods
Chocolate in the RawReviewed by Amaranth, 2010-02-26
Navitas Natural Raw Cacao Nibs are EXCELLENT. On their own,they're
not snacks like chocolate chips. They're kicky due to cocoa liquor.
They're way too potent. However,they are delicious mixed in with
nut butters,yogurt,cereal,etc. They need to be paired WITH
SOMETHING. They're like unsweetened cocoa. I've used these raw
cacao nibs in halvah from Vegan Fusion World Cuisine: Healing
Recipes and Timeless Wisdom from our Hearts to Yours They're
superior to the melted chocolate chips called for in the
recipe.
Chocolate is best enjoyed in the raw! Marin County-based Navitas
Naturals calls these cacao nibs "Mayan Superfood." In that
case,they're best enjoyed with Emergence 2012 and 2012: The Return
of Quetzalcoatl Good chocolate is timeless... the Mayans
understood,as did the Aztecs.Aztec and Mayan Myths (Graphic Myths)
Enjoy it at Tenochitlan and Chichen Itza...
Simple way to enjoy quality product.Reviewed by AKArtlover, 2010-02-19
Just thought I would share a way I enjoy these.
I put about a tablespoon nibs in the magic bullet, grind them
up.
Put about a teaspoon of ghee (grassfed clarified butter) I get
organic from healthfood store and 1 teaspoon to a tablespoon raw
organic honey (unfiltered and unprocessed) in a custard cup.
I let the mixture melt a bit in toaster oven set at 105 degrees.
Yeah it's a raw foodist idea. (minus the ghee)
Stir it up into a little ball after the ghee and honey soften.
Enjoy slightly warm or for a different texture, throw in the fridge
to reharden.
Simple, quick, perfect little power food.
I'm not a calorie counter, but this is a small amount and I feel
great having it.
Quality calories count. :)
Not so much...............Reviewed by Penn, 2010-01-17
These nibs are not quite the equal of the higher price ones. I'll use them up, but..........won't buy this kind again. They don't have the intense flavor of Scharfenberger.
An Easy Way Eat HealthierReviewed by Michele Elliott, 2009-11-12
I usually add these to the chocolate smoothie we enjoy in the mornings. Raw milk, organic cocoa powder, banana, ice, peanut butter, some turbinado or stevia, and a handful of these nibs. My whole family enjoys it and we really miss the nibs when we run out. They are a little tasteless to eat alone, but a great addition to other things. This brand is very good.
The Truth About Vitamin C In Raw CacaoReviewed by J. Z. Adelman, 2009-10-02
Hello Raw Cacao Lovers!
Here is the real truth about vitamin C (ascorbic acid) content in
Raw Cacao:
Despite the trafficked reports circulating the internet, the honest
truth remains: even when processed at low temperatures (i.e.
"raw"), there is no vitamin C (ascorbic acid) present in
cacao.
Recently, highly trafficked websites such as [...] and [...] have
highlighted the misinformation of cacao's supposed vitamin C
content. Included in these reports are claims that raw cacao is
"extraordinarily high in vitamin C."
Back in 2004, our Navitas Naturals lab tests directly looked for
vitamin C content in raw cacao, but came up negative. Despite these
results, the current media blitz brought us back again for another
round of lab testing of our best-selling raw cacao products (beans,
nibs and powder) for vitamin C. This time, we used two different
laboratories instead of one, and utilized three different
analytical methods: High Performance Liquid Chromatography (HPLC),
Capilary Electrophoresis (CE) with UV detection, and
Titration.
Though all three methods have their place in the scientific
community, Titration is the most commonly used method in the food
industry when determining vitamin C (ascorbic acid) content.
However, there is a critical detail within the Titration method
many companies miss when testing raw cacao. The method of Titration
is unable to differentiate the vitamin C (ascorbic acid) from the
vitamin's analogs. The result is what is known as a "false
positive."
This is why, at Navitas Naturals, we use HPLC when testing raw
cacao's vitamin C content. The HPLC method looks directly for
vitamin C (ascorbic acid), and not just the analogs. Additionally,
after sending samples of our products to another lab to test using
the CE method, the reports returned consistent the HPLC
results.
We have now also tested one of the largest raw cacao brands in the
United States using the Titration and HPLC methods. And yet again
the results confirm our previous conclusion that raw cacao has no
vitamin C (ascorbic acid) present.
Cacao is a tremendously beneficial superfood, containing a wide
spectrum of minerals and phytonutrients. It is important to be
clear however, Vitamin C is not amongst these nutrients.
Sincerely,
Zach Adelman, President
Navitas Naturals
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