What's the Difference?
Lots of people ask us what the difference is between our chocolate and most other chocolate, so we've put together a comparison chart for you below...
 |
Most Commercial Chocolate |
|---|---|
| Raw and uncooked. Our ingredients never experience temperatures above 45 degrees Celsius | Often cooked to temperatures exceeding 130C. Enzymes, antioxidants, and other nutrients don't stand a chance. |
| No refined sugar! We use natural raw agave and carob to sweeten our chocolates. This means a lower GI than commercial bars containing white sugar. Great for diabetics. | Loaded with highly refined sugars. High GI, causing blood sugar spikes followed by later energy slumps. |
| Vegan, dairy, and gluten free. An ethical and allergy-friendly choice. | Added dairy products. May contain gluten. |
| We use cacao grown chemically free, without pesticides | Various synthetic chemicals are used in growing, treating, and processing the cacao (and other ingredients). |
| Lovingly handmade and hand-wrapped in Cambridge, UK. | Churned out by factory machines. Where's the love in that? |
| Pure, simple, and natural high quality ingredients. Ethically sourced. | Cheap emulsifiers, artificial preservatives, hydrogenated oils, and other fillers. |
| Recycled, recyclable, minimal packaging. | Usually plastic and not recyclable. |