The cacao tree (Theobroma cacao – ‘food of the gods’) is native to tropical America and can grow up to about 30-feet tall. The fruits produced are ripe, dark reddish-brown pods, which yield 20-50 seeds, which are known as cocoa beans.
Chocolate contains phenylethylamine, a chemical our brain manufactures when we are happy or in love.
Chocolate is made by fermenting these seeds to remove their bitter taste. They are then cleaned, sorted, roasted and cracked to remove their hard shells, resulting in ‘cocoa nibs.’ They are ground into a thick, oily paste called chocolate liquor, which is then blended to the desired consistency of the chocolate manufacturer.
The soft, dark-brown colour of dark chocolate can be recreated using clays like rhassoul mud. This gives products a chocolate appearance, but with the excellent qualities of the mud for the skin.
Its distinctive flavour and fragrance have led to the creation of many of our most delicious products, like our chocolate-orange Whipstick lip balm.