Most chocolate we eat is made from cacao beans which haven't been processed free of mold and mycotoxins, which is what keeps us awake, gives us the spike.. it's NOT the caffeine! It's the toxins in the cacao! 馃槵
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After years of making chocolate using so called raw organic brands, I never felt the benefits of cacao as the books speak of... 馃槯
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Then one day I was contacted by a friend who told me about one person who lives in Ecuador which has amazing heirloom cacao. I called him and we connected for two hours on the phone while he is in the middle of the jungles there 馃寢
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He told me the whole story about cacao. He also said he built his own machinery to process his cacao (which comes from 80 yr old trees out in the wild, never hyberdized, watered by spring water from the mountains), free of mold and free of mycotoxins 馃槂
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My chocolate making just went to the next level 馃挭馃徑
People who are allergic to chocolate can eat my chocolate and are more than fine 馃憡馃従
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If you want you can read more here: www.BerbersGold.com 馃崼 Because it's all about purity, integrity, and effectiveness of positive impact 馃槈馃崈
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From @ecomind