Have you been depriving yourself of chocolate because you’re trying to lose weight and feel better? Maybe you’ve noticed that some expensive chocolate bars taste great, but then you crash and feel jittery later. Or maybe you’ve had a lifelong love affair with dark chocolate.
Upgraded™ Cacao Butter is designed to be the highest quality chocolate. Where your chocolate comes from and how it’s created determine everything about how it will make you feel. All chocolate is produced by fermentation, and many of the chocolate has mold contamination. Many of the microbes that ferment chocolate create toxins called mycotoxins.
That’s why we made Upgraded™ Cacao Butter using an optimized process to create chocolate without the toxins that make chocolate such a common source of problems. We start with rare, wild, hand-harvested South American cacao beans from a single small region at high elevation with rich volcanic soil. High elevations reduce the amount of mold in the environment. The trees are watered with pollution-free mountain stream water. We selected a heritage cacao species in the Arriba family from decades-old trees, some as old as 75 years. At no time do we use aggregators or wholesalers so there is no chance of low-quality hybrid species of cacao entering our supply chain. Experienced craftsmen harvest the ripe cacao pods and bring them to the nearby, dedicated processing facility.
Unfermented chocolate is not edible, so we do ferment the chocolate. Our high altitude state of the art closed facility and single-source beans allow a short fermentation process with far less exposure to the types of toxic mold found in more humid African chocolate processing methods.
By gently harvesting the pods, keeping them raw, and using artisan equipment to crush the beans, Upgraded™ Cacao Butter retains its quality all the way from the wilderness to your mouth. The quality and flavor of chocolate is impacted by the fermentation and processing methods. Normally, there is very little control over what bacteria ferment the cocoa, which often produces unwanted flavors and bad batches. Upgraded™ Cacao Butter avoids this problem by using a dedicated, closed, single-source facility at high altitude in South America with a short fermentation process. There are simply fewer opportunities for the bad molds to enter the process. We store the beans in a climate-controlled facility.
What's in Upgraded Cacao Butter? Just organic and raw cacao butter sourced from the best cacao beans, processed to minimize toxins, and carefully stored to prevent contamination from heavy metals and fungi.
You can mix Upgraded™ Chocolate Powder and Upgraded™ Cacao Butter together at very low heat to make your own Bulletproof® Chocolate bars or even fudge (more Chocolate Powder makes bars, more Cacao Butter makes fudge). To create that irresistible creamy flavor, we recommend adding Upgraded™ Vanilla, and if you’d like it sweet, you can add raw honey to taste.
To make delicious hot chocolate, blend Upgraded™ Chocolate Powder and Upgraded™ Cacao Butter in 1-2 cups hot water with erythritol or raw honey and grass-fed butter or ghee, or coconut cream.
Last but not least, you have not truly lived until you’ve blended Upgraded™ Chocolate Powder and Upgraded™ Cacao Butter into your morning cup of Bulletproof® Coffee, making a full-fledged Bulletproof® Mocha. It adds a delectable hint of satisfying chocolate taste.