Navitas Naturals Cacao Powder, Organic, 16-Ounce Pouches (Pack of 2)

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 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

Okay, so I'm a vegan, and I'm a baker and now that its cold, I become obsessed with this stuff. It has 5g of protein in a serving, is unprocessed so you actually get the cacao benefit instead of Hershey crap, and honestly, its the best cocoa I've ever used. Seriously. The quality is unsurpassed and I cannot even begin to tell you how much you'll use it once you try it. I make my hot chocolate with it! Once you go natural cacao, you just don't go back.

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I love this chocolate powder. My family and I recently became aware that MSG and its hidden forms (autolyzed yeast, hydrolyzed protein, yeast extract, calcium caseinate, natural flavors, etc.) are the source of our health problems. This discovery led to searching for less processed (especially by high heat) food products. This is a great find! Do beware, if you try this stuff you will not be able to go back to Hershey's....it is that good. Hot chocolate, chocolate ice cream, chocolate nut butters are all fabulous made with chocolate powder rather than highly processed cocoa powder.

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This is raw CACAO powder NOT COCOA powder. This is NOT like Ghirardelli's or Hershey's or Nestle's or Swiss Miss cocoa powder. This is NOT a direct substitute for those products in cooking or making hot chocolate. There is no sugar in this product, it is bitter (the way it was meant to be) and it is a different product.

This is also made from cacao beans like chocolate but it isn't processed the same way. This is a simply ground (minimally processed to remove the bean's husk) cacao beans. In fact, unlike cocoa or chocolate this is high in fiber and low in fat (17% of the calories come from fat content). It is low in calories at 24 calories per tablespoon. It also has ALL the health benefits of chocolate at a much, much higher concentration than even the darkest chocolate because the processing of chocolate/cocoa breaks down the healthy compounds.

So, how do people use it? I mix this product with hot chocolate mix to add a little bite to it. I also add a level tablespoon to my coffee in the morning to give it a cafe mocha type flavor that I have grown addicted to! People substitute this for cocoa only when they are either adjusting their expectations or their recipes.

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I have a subscription to this product because it's so good, and you can't beat the price. The powder easily mixes into anything. It has a full, rich flavor with no additives or fillers and it's raw. My favorite way to use it is to mix it into coconut oil and agave, with a little extract like peppermint, orange, or lemon. It makes a lovely chocolate sauce that hardens on contact when it touches something frozen. I add the sauce to banana icecream, which is made from frozen bananas which I run through my juicer machine with the blank plate to make raw soft serve. It's a wonderful, raw healthy treat that I sometimes have in place of a meal. Go ahead and subscribe and get Amazon prime. It's totally worth it for this cacao powder.