Cocoa Products

Cocoa beans Peru unpeeled (100% natural) Update:Due to the cocoa shortage, we are currently not receiving 100% Criollo beans from our supplier. The new batch contains 70% Criollo cocoa. The remaining 30% are Forastero, Trinitario and Nacional. They are also high quality, certified organic and from Peru. This is whyour cocoa beans are temporarily called "Peru cocoa beans". In comparison, they are slightly more intense in flavour and slightly bitter, but also very tasty. Our organic cocoa beans from Peru are unpeeled raw cocoa beans, i.e. they are fermented and dried, but not roasted. Why buy cocoa beans? Cocoa has all the benefits of chocolate, but without the unwanted high sugar content and additives. It has been determined that raw cocoa contains around 300 substances. Cocoa has the highest magnesium content of all foods. Magnesium is a component of bones and teeth, plays an important role in energy metabolism and is essential for normal muscle function and energy metabolism. Magnesium also plays a role in skeletal development and is important in the transmission of stimuli in the nervous system during muscle contraction. Cocoa beans contain a combination of substances that trigger feelings of well-being and pleasure in us. Incidentally, cocoa beans were regarded by the Aztecs as a gift from God - not only as an offering, but also used as a means of payment. What makes our cocoa beans special? Our cocoa beans are raw, i.e. they are only fermented and not roasted. The fermentation process allows the cocoa to develop its typical flavour. The beans come from the Criollo fine flavoured cocoa variety from Peru, which is one of the rarest and best varieties in the world. Fine flavoured cocoa varieties only account for 5-10% of global cocoa production. They grow under similar, often almost natural conditions, as they do not tolerate direct sunlight and thrive alongside other tall rainforest trees. Forastero industrial cocoa, on the other hand, is usually grown in monoculture plantations. Our fine flavoured cocoa is cultivated without the use of pesticides or synthetic fertilisers. As the name suggests, fine flavoured cocoa beans taste better, finer and less bitter than consumer cocoa beans. Criollo cocoa beans are slightly fermented and therefore develop more of their typical cocoa flavour. How to integrate them into your daily diet? On their own as a snack or sprinkled on muesli and fruit salad. Add to desserts and smoothies. Cocoa beans taste particularly good in combination with goji berries or nuts. Cocoa beans are practical for travelling and on the go, as they do not soften in the blazing sun like chocolate. Tip: If more sweetness is preferred, the beans can be dipped in agave syrup or honey. Our favourite is Medjool dates with 1-2 cocoa beans in them as an energy-rich, stimulating snack. Nutritional values of organic cocoa beans Criollo per 100g Energy value 1830 kJ/437 kcalProtein 13gCarbohydrates 23gof which sugar 1gFat 46gof which saturated fatty acids 29gDietary fibre 23gMagnesium 314mg (75% of the recommended daily intake). All information is subject to the usual fluctuations of natural products.

Organic Criollo Cocoa Butter Chips (100% natural) Why buy cocoa butter chips? Cocoa butter is the solid form of the pure oil extracted from the cocoa bean. The cocoa bean is a remarkable food given to us by Mother Nature. It was regarded by the Aztecs as a gift from God and was used not only as an offering but also as a form of currency. It is estimated that raw cocoa contains more than 300 substances and is one of the foods richest in antioxidants. It enriches many dishes with a wonderful, sensuous chocolate flavour and is also excellent for skincare. What makes our Criollo Cocoa Butter Chips so special? Our cocoa butter is 100% pure and of raw food quality. Grown in Peru. No chemicals are used either during cultivation or processing. This cocoa butter is the pure, golden oil of cocoa beans. Our cocoa butter is made from the particularly fine and rare Criollo variety of fine cocoa. Fine cocoa varieties account for only 5–10 per cent of global cocoa production. They grow under similar, often almost natural conditions, as they cannot tolerate direct sunlight and thrive alongside other tall rainforest trees. Industrial-grade Forastero cocoa, on the other hand, is usually grown on monoculture plantations. Unlike conventional products, our cocoa butter is never heated above 37°C and thus retains the quality of raw butter.  Using Criollo cocoa butter chips in dishes / for recipes As a high-quality fat, cocoa butter enriches smoothies, desserts and ice creams in particular with a wonderful, sensuous chocolate aroma. It is ideal when combined with cocoa paste or cocoa powder for exquisite chocolate creations. Raw cocoa butter has a delightful, delicate chocolate flavour, is highly versatile and melts at around 35°C in any type of recipe. Using Criollo Cocoa Butter Chips for skincare Cocoa butter is also suitable for external use as a valuable skincare product (e.g. for dry skin). Thanks to its high content of antioxidants and skin-protecting substances, cocoa butter is a natural ‘fountain of youth’ for the skin. With a melting point just below body temperature, you can simply let a piece of cocoa butter glide over the skin without the need for any additives. Cocoa butter nourishes, absorbs well and leaves dry skin feeling supple for a long time. And it has a sensual, aphrodisiac scent. A truly sensual oil with a soft, smooth texture and a mild, floral citrus aroma. Unfortunately, in most conventional cosmetic products, cocoa butter is barely able to unleash its precious benefits. This is due to the small quantity used, processing at excessively high temperatures, and the addition of chemical additives in skincare products. Unlike many cosmetic products – even expensive ones – that contain cocoa butter, our raw cocoa butter has not been processed or blended with any synthetic or harmful chemicals. This allows raw cocoa butter to fully unleash its precious benefits for the natural beauty of our skin. Note: Only chips now available Due to a shift in demand, we now only offer Criollo cocoa butter in the form of chips. These chips (also known as discs, coins or drops) are of the same quality as the broken pieces we previously offered and are also made from cocoa beans of the premium Criollo variety from Peru. As the chips are always the same size, they are easier to use and measure out.  Size options We offer Criollo cocoa butter chips as standard in 250g and 500g bags. Do you need larger quantities? We’re happy to fill 5kg or 10kg bags on request. Nutritional values for organic Criollo cocoa butter chips per 100g Energy  3766 kJ/900 kcal Fat 99.8g of which saturated fatty acids 65 g Carbohydrates 0 0g of which sugars 0g Fibre 0g Protein 0g All figures are subject to the variations typical of natural products.

Cocoa nibs Peru - 100% natural and unprocessed Update: Due to the cocoa shortage, we are currently not receiving 100% Criollo nibs from our supplier. The new batch contains 70% Criollo cocoa. The remaining 30% are Forastero, Trinitario and Nacional. They are also high quality, certified organic and from Peru. This is whyour cocoa nibs are temporarily called "Cocoa Nibs Peru". In comparison, they have a slightly more intense flavour and are slightly bitter, but are also very tasty. Cocoa nibs (also known as cocoa nibs) are obtained from cocoa beans by peeling them and breaking them into pieces. They taste even less bitter than cocoa beans. Our cocoa nibs made from fine flavoured cocoa are 100% raw and unprocessed. The fine flavoured cocoa is grown by small farmers in the Amazon rainforest under semi-wild conditions. Cocoa has all the benefits of chocolate, but without the unwanted high sugar content and additives. Why consume cocoa nibs? The cocoa bean is an amazing food given to us by Mother Nature. It was considered a gift from God by the Aztecs and was used not only as an offering but also as a means of payment. It has been determined that raw cocoa contains around 300 substances. Cocoa has the highest magnesium content of all foods. Magnesium is a component of bones and teeth, plays an important role in energy metabolism and is essential for normal muscle function and energy metabolism. Magnesium also plays a role in skeletal development and is important in the transmission of stimuli in the nervous system during muscle contraction. Cocoa beans contain a combination of substances that have a positive effect on our mood and trigger feelings of well-being and joy. What makes our organic cocoa nibs special? Our cocoa nibs are 100% raw and unprocessed. They come from the Criollo fine flavoured cocoa variety from Peru, which is one of the rarest and best varieties in the world. Our fine flavoured cocoa is cultivated without the use of pesticides or synthetic fertilisers. Fine flavoured cocoa varieties only account for 5-10% of global cocoa production. They grow under similar, often almost natural conditions, as they do not tolerate direct sunlight and thrive alongside other tall rainforest trees. Forastero industrial cocoa, on the other hand, is usually grown in monoculture plantations. As the name suggests, fine flavoured cocoa tastes better, finer and less bitter than consumer cocoa. Criollo cocoa beans are lightly fermented and therefore develop more of their typical cocoa flavour. Cocoa nibs are extracted from the cocoa bean by peeling it and breaking it into pieces. The quality of our organic, fairly traded, certified Criollo cocoa is of great purity and free from mycotoxins, mould and yeast, preventing you from experiencing that nervous tension associated with the consumption of caffeinated foods and drinks. How to use cocoa nibs? On their own as a snack or sprinkled on muesli and fruit salad. Add to desserts and smoothies. Cocoa nibs taste particularly good together with goji berries and nuts. Cocoa nibs are practical for travelling and on the go, as they do not soften as quickly as normal chocolate in the sun. If you prefer more sweetness, you can dip the cocoa nibs in agave syrup or honey. Nutritional values of cocoa nibs per 100g Energy value 2529 kJ/613 kcalFat 55.2gof which saturated fatty acids 34.2gCarbohydrates 8.04gof which sugar 1.7gDietary fibre 14.8gProtein 13.61gMagnesium 314mg (75% of the recommended daily intake).

Organic cocoa mass (cocoa paste) made from the premium Criollo variety, in chip form (100% natural) Cocoa mass chips (also known as cocoa paste or cocoa liquor) are much easier to use and measure out than the broken pieces previously available, thanks to their consistent size, and are also suitable, amongst other things, as a sugar-free chocolate substitute. What makes our cocoa mass special? The premium Criollo cocoa variety from Peru, which ranks among the rarest and finest varieties in the world Grown in semi-wild conditions and obtained by finely grinding the beans (raw food quality) Cultivated without the use of pesticides or synthetic fertilisers Very gentle processing that preserves vitamins, minerals, enzymes and countless other substances – foroptimal absorption by the body Contains a wealth of antioxidants, and the combination of serotonin, dopamine, anandamide and phenylethylamine (PEA) has a mood-lifting effect Rich in magnesium Gran Cru Criollo fine cocoa variety Fine cocoa varieties account for only 5–10 per cent of global cocoa production. They grow under similar, often almost natural conditions, as they cannot tolerate direct sunlight and thrive alongside other tall rainforest trees. Industrial cocoa (Forastero), by contrast, is usually grown on monoculture plantations. As the name suggests, fine cocoa tastes better, is more refined and less bitter than mass-market cocoa,as it still contains the full proportion of cocoa butter (approx. 55%), just like cocoa nibs. Criollo cocoa beans are lightly fermented, which allows their characteristic cocoa aroma to develop more fully. Why consume cocoa? The cocoa bean is an impressive foodstuff given to us by Mother Nature. It was regarded by the Aztecs as a gift from God and used not only as an offering but also as a means of payment. It has been found that raw cocoa contains around 300 substances and is one of the foods with the highest antioxidant content! Cocoa can therefore play a significant role in protecting our cells from free radicals and premature ageing. Cocoa has the highest magnesium content of any food. Magnesium is important for the heart and brain, for calming and relaxing the nerves and muscles, and for building bones and cartilage. Together with other active compounds, cocoa is ideal ‘brain food’ and promotes mental alertness and concentration. Cocoa beans contain a combination of substances that have a positive effect on our mood and trigger feelings of well-being and joy. And cocoa is rich in sulphur, which is important for strong nails, healthy hair and beautiful, soft skin. What is cocoa mass used for? Cocoa mass is excellent for use in all chocolate recipes. Mix cocoa mass into smoothies or add it to ice cream, fruit salad, muesli and desserts. It is ideal when combined with cocoa butter for exquisite chocolate creations. Pack sizes We offer Criollo cocoa mass chips as standard in 250g, 500g, 1kg and 5kg bags. Nutritional values for organic Criollo cocoa mass chips per 100g Energy  2585 kJ/625 kcal Fat 53g of which saturated fatty acids 32.3g Carbohydrates 17.3g of which sugars 3g Fibre 10.5g Protein 14.5g Salt 0.1g Magnesium 314 mg (75% of the recommended daily intake) All figures are subject to the variations typical of natural products.

Low-fat cocoa powder with 10-12% cocoa butter content (100% natural) Update:Due to the cocoa shortage, we do not receive 100% Criollo powder from our supplier. The new batch contains 70% Criollo cocoa (previously 100%). The remaining 30% are Forastero, Trinitario and Nacional. They are also high quality, certified organic and from Peru. This is whyour cocoa powder is temporarily called "Cocoa Powder Peru". In comparison, it has a slightly more intense flavour and is slightly bitter, but also very tasty. Why cocoa powder? Cocoa has all the benefits of chocolate, but without the undesirable high sugar content and additives. As a reminder: milk chocolate only has a cocoa content of around 25%. The rest is sugar, milk powder, soya lecithin (emulsifier) and flavourings. Effect of cocoa? Raw cocoa is very nutritious. It has been determined that raw cocoa contains around 300 substances. It also contains the happiness combination of serotonin, dopamine, anandamide and phenetylamine (PEA). Cocoa has the highest magnesium content of all foods, i.e. 314mg per 100g, which corresponds to 75% of the recommended daily intake. Magnesium is a component of bones and teeth, plays an important role in energy metabolism and is essential for normal muscle function and energy metabolism. Magnesium also plays a role in skeletal development and is important in the transmission of stimuli in the nervous system during muscle contraction. Origin of our cocoa powder? Our raw cocoa powder comes mainly from the Peruvian fine cocoa variety Criollo - one of the best fine cocoa varieties in the world - and has a delicious, full chocolate flavour. What makes our cocoa powder special? The Criollo variety tastes better and is less bitter than other cocoa varieties. This also reduces the need to balance out the bitter flavour with sweeteners. It is obtained from unroasted, merely fermented cocoa beans. Gentle processing at low temperatures optimally preserves both nutrients and flavour. Gentle processing for maximum flavour To produce the powder, the fermented, unroasted fine flavoured cocoa beans are first ground. The resulting dark brown, viscous cocoa mass is cold-pressed to form a cake, from which the liquid, golden-yellow cocoa butter slowly drains off. The remaining "cocoa press cake" is then dried, very finely ground and sieved. This process does not require any chemicals, additives or extraction solvents and produces a fine, soft powder with a full, wonderful chocolate flavour. The use of pesticides and synthetic fertilisers is also completely avoided. Food with a long tradition The cocoa bean is an impressive foodstuff given to us by Mother Nature. It was considered a gift from God by the Aztecs and was used not only as an offering but also as a means of payment. Tips for everyday use Mix cocoa powder into your muesli, smoothies, (hot) milk drinks and protein shakes. And of course, this cocoa powder is an excellent ingredient for delicious chocolate creations and desserts. Size variations We offer cocoa powder in 250g, 500g and 1kg bags as standard. Do you need large quantities? We are also happy to fill 5kg or 10kg bags on request. Nutritional values of organic cocoa powder Peru per 100g Energy value 1590 kJ/379 kcalFat 11.1g- of which saturated fatty acids 2.6gCarbohydrates 34.6g- of which sugar 0.6gDietary fibre 18.1gProtein 26.2gSalt <50mg

Update: Clearance sale of the current batch with a best-before date of 31 October 2026 for CHF 4 instead of 24. Cocoa powder with chai spices After much experimentation, Corinne Koch from “unmynd” has created a wonderful blend of our Peruvian organic cocoa powder and warming chai spices. A cup of nut milk with this Chocolate Chai powder helps you relax, recharge your batteries and get back on track. Ingredients Cocoa powder* heavily de-oiled 70% (Peru), coconut blossom sugar*, cinnamon*, turmeric* 4% (India), maca* 3% (Peru), cardamom*, cloves*, ginger*, Himalayan salt, black pepper* *from certified organic cultivation Directions Add 1 tsp (approx. 5g) of Chocolate Chai powder to a cup. Heat 250ml of plant-based milk and pour half into the cup. Stir well, top up with the remaining plant-based milk and enjoy.The 100g sachet makes approx. 20 servings of Chocolate Chai drinks. Tip: Use a milk frother to froth the second portion of plant-based drink until frothy. Tip 2: Also tastes great with cold plant-based milk during the warmer months. Please note: Not suitable for children, pregnant women or breastfeeding mothers. Seasonal variety Whilst a warm chocolate chai latte gives us energy and a sense of well-being in autumn and winter, the ‘iced’ version is a wonderful way to cool down in summer. Additional information Storage: Store in a cool, dry place (not in the fridge). Seal tightly after opening (zip-lock bag). Manufactured in Switzerland for unmynd GmbH, Bergboden 9, 616 Wolhusen.Bag contents: 100g. Nutritional information for Chocolate Chai powder per 100g Energy 1551 kJ / 371 kcal Fat 8.8gof which saturated fatty acids 2.1g Carbohydrates 46.2gof which sugars 21.3g Fibre 14.6g Protein 19.6g Salt 1.1g

Update: Naturkostbar is producing its delicious Peru chocolate drops again. They are now available in 150g bags. Chocolate Drops (Couverture) 68% Dark Organic Naturkostbar These drops aremade fromstone-ground Peruvian cocoa beans, coconut blossom sugar, cocoa butter from Peru andBourbon vanilla. The result is melt-in-the-mouth, aromatic chocolate drops with a harmonious sweetness. The cocoa content is 68 per cent and the sugar content is therefore 32 per cent.  The recipe deliberately avoids the use of soya lecithin as an emulsifier. Instead, a high proportion of high-quality cocoa butter is used. Origin and production Naturkostbar uses high-quality fine cocoa. The organic cocoa beans come from a Peruvian family-run business which is committed to sustainable and transparent cocoa farming and sources directly from local cocoa farmers. It pays the farmers fair prices, promotes organic farming and thus ensures a steady income for the local population. At the stone mill in Uetendorf, the cocoa beans are gently and slowly ground into a creamy paste. Together with the other ingredients, this forms the couverture drops. Uses The couverture is suitable for chocolate creations, bars and baked goods. The drops are easy to portion and are therefore ideal for moulding hollow figures, bars and other chocolate specialities, or for coating cakes, pralines, nuts, bars, etc. They are also delicious melted in warm nut milk or simply eaten straight from the bag as a snack. Tip: Use as a glaze for chocolate-coated fruit. Ingredients Ground cocoa beans*, coconut blossom sugar*, cocoa butter*, Bourbon vanilla**from organic farming Storage Please store the drops in a cool, dry place. Nutritional values for 68% dark chocolate couverture drops per 100g Energy / Nutrient per 100g g/mg/μg%11Reference intake/daily intake for an average adult (8400 kJ/2000 kcal) Energy 2409 kJ (575 kcal) 29% Fat 39.9 g 57% of which monounsaturated fatty acids 11.6g 77% of which polyunsaturated fatty acids 2.3g - of which saturated fatty acids 23.97g 120% Carbohydrates 46g 18% of which sugars 27.6g 31% Protein 7.8g 16% Salt 0.16g 3% Fibre 17.2g 34% Vitamin A 4.2 µg 1% Vitamin C 7.2 mg 9% Vitamin D 0.2 µg 4% Vitamin E 0.4 mg 3% Vitamin K - - Beta-carotene (provitamin A) 0.02 mg 0% Vitamin B1 0.2 mg 18% Vitamin B2 0.2 mg 14% Vitamin B3 1.6 mg 10% Vitamin B6 0.1 mg 7% Vitamin B12 - - Magnesium 255.1 mg 68% Copper 2.3 mg 230% Manganese 1.8 mg 90% Selenium - - Iodine 1.2 µg 1% Folic acid/folacin 22.6 µg 11% Chloride 145.3 mg 18% Potassium 644.2 mg 32% Biotin - - Pantothenic acid - - Calcium 49 mg 6% Phosphorus 414.4 mg 59% Iron 2.5 mg 18% Zinc 4 mg 40% Molybdenum - - Fluoride - - Chromium - -

Organic spiced cocoa – produced in Switzerland Update: The new batch is now available and tastes wonderfully spicy and chocolatey – perfect for autumn and winter. As importing the Maya spiced cocoa was no longer viable (due to the massive rise in transport costs), we have had our own spiced cocoa produced in Switzerland. The combination of high-quality cocoa and slightly spicy spices makes this cocoa powder a real treat. Compared to the old version, the new spiced cocoa has a more intense cocoa aroma and is slightly more bitter, a touch spicier, more chocolatey, less sweet, and without any cinnamon flavour. The brown colour of the new spiced cocoa is slightly lighter. What is spiced cocoa? Our organic spiced cocoa is a coarse-grained chocolate powder, consisting of cocoa mass and our Criollo cocoa powder. It is sweetened with raw cane sugar and flavoured with a slightly spicy blend of spices. Local and socially responsible production The spiced cocoa is produced by the chocolatiers at the Ancora-Meilestei Foundation in Wetzikon using a special process to achieve the desired consistency. Ingredients Cocoa mass 40%, raw cane sugar 30%, cocoa powder 25%, spice blend 5% (cocoa shells, sweet paprika, cane sugar, chilli, cinnamon, Bourbon vanilla, tonka beans). All ingredients are certified organic. Preparation Sprinkle the spiced cocoa over your morning muesli or mix it into lukewarm plant-based drinks, smoothies and protein shakes. It’s also delicious melted as a dessert topping. If you like the taste of coconut, you’ll love coconut milk mixed with spiced cocoa. Tip:To ensure the spiced cocoa emulsifies well (blends in) in cold drinks, use a whisk or a milk frother. This also helps to create a lovely froth. For an intense cocoa experience, mix 5 teaspoons (approx. 15g) with 1 cup of hot water or plant-based drink. If you wish to use the cocoa for a ceremony, use 40–50g per approx. 2–3dl of water or plant-based drink. At this quantity, many people experience feelings of euphoria. This concentrated form was already used by Mayan shamans thousands of years ago as the ‘drink of the gods’. 2 sizes available We stock this premium spiced cocoa in two different sizes: 125g, makes 8 cups 250g, makes 16 cups Nutritional information per 100g Energy 1612 kJ/385 kcalFat 11.4gof which saturated fatty acids 7.0gCarbohydrates 54.6gof which sugars 38.9gFibre 28.5gProtein 16.4gSalt 0.1g