Raw Chocolate
This is as vibrant as it gets- all ingredients used in your Zimt chocolates are kept as whole and nutrient dense as possible, using pure, raw ingredients including cacao powder, cacao butter, coconut oil, coconut nectar. Nothing is refined in such a way as it would be unrecognizable by the body to process- these are meant to be chocolates that go beyond just being tasty.One aspect of making sure the quality remains so high is that the ingredients are heated only to temperatures that are very low. All ingredients used to craft Zimt chocolates, aside from the organic, fair-trade peppermint essential oil and roasted coffee beans in the Kaffee bar, are not heated above 49 degrees Celsius.
But not even all minimally processed chocolate is created equal. While most chocolatiers use conventional cane sugar, which is difficult for the body to process, Zimt chocolates are made with coconut nectar and coconut sugar. Most other companies that sell truly raw chocolates, using ingredients not processed above 49 degrees Celsius, use agave nectar to sweeten. While agave nectar can be processed below 49 degrees Celsius, it contains about 90% fructose. Zimt chocolates are made with sweet nectar from the coconut tree- it contains 17 amino acids, minerals, and vitamin C. It actually was developed to be used in snacks for those with blood sugar stability sensitivities, and has a warm and mild sweetness- perfect for some truly high quality chocolates.
But not even all minimally processed chocolate is created equal. While most chocolatiers use conventional cane sugar, which is difficult for the body to process, Zimt chocolates are made with coconut nectar and coconut sugar. Most other companies that sell truly raw chocolates, using ingredients not processed above 49 degrees Celsius, use agave nectar to sweeten. While agave nectar can be processed below 49 degrees Celsius, it contains about 90% fructose. Zimt chocolates are made with sweet nectar from the coconut tree- it contains 17 amino acids, minerals, and vitamin C. It actually was developed to be used in snacks for those with blood sugar stability sensitivities, and has a warm and mild sweetness- perfect for some truly high quality chocolates.