The Chemistry of Cacao
Cultures once swore by the medicinal value of cacao, naming it the "food of the gods", as it was believed to restore balance and connection to the divine.
Cacao use dates back roughly 3,000+ years; science has since shown that cacao is an elite superfood, packed with some of the highest concentrations of antioxidants found in most fruits and vegetables on the planet.
Cacao contains potent plant compounds, like theobromine, found in the cacao bean husk, that deliver a broad range of health benefits, including reduced inflammation, improved blood flow, boosted energy, and enhanced focus and concentration.
All Chocolate Is Not Created Equal
Our cacao is an antioxidant-boosting powerhouse all on its own. Cacao refers to the seed of a tropical fruit tree, from which all chocolate is made. Unfortunately, most chocolate is roasted at high temperatures and heavily processed, with added dairy, bleached sugar, and preservatives - basically rendering it devoid of nutrients. However, Lore stays loyal to the plants, leaving our cacao in its natural, raw state, allowing it to hold its nutritional value and its superfood status, topping the chart as one of the highest antioxidant fruits on the planet.
Who says you can’t eat chocolate every day?
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