NOT ALL CACAO IS CREATED EQUAL
Traditionally, cacao was a centre-point of many Central and South American cultures. It was used as a currency, food source and a symbol of wealth. Many rituals and practices were based around the consumption of cacao in the form of a hot, frothy drink. It was also treated as a medicine to aid healing and support immune system function.
Cacao’s scientific name is Theobroma Cacao translating to “food of the gods”.
At Coko Lounge, we combine the science of superfood bioactives and traditional cultivation practices to enhance cacao and return its ancient magic to modern life. Our Cacao Elixers enhance your quality of life with every drink.
BENEFITS OF CACAO
HEART HEALTH
Rich in flavonoids that support cardiovascular health
BRAIN FUNCTION
Enhances cognitive function and mental clarity
NATURAL ENERGY
Provides sustained energy without the crash
ANTIOXIDANTS
Packed with powerful antioxidants
MOOD BOOSTER
Naturally elevates mood and reduces stress
SKIN HEALTH
Promotes healthy, glowing skin
MINERAL RICH
High in magnesium, iron, and other minerals
PURE & NATURAL
100% natural
HOW DOES IT MAKE ME FEEL?
Our Cacao Elixers are described as a heart opening experience. This is because of their massive concentrattion of bioactive compounds; theobromine, anandamide the precusors to dopamine and seotonin serotonin, as well as other polyphenols and terpenes. Working in tandem to create a warm fuzzy feeling mixed with an undeniable sense of happiness and optimism.
HOW DOES IT WORK?
The bioactive compounds in cacao release brain neurochemicals that are produced naturally, so as to not shock the system.
They fill your system for a long lasting feeling of bliss. Increasing levels of serotonin and dopamine in a safe, sustainable way. This is part of the reason chocolate is the first thing reached for when you’re feeling down.
Anandamide also also known as the bliss molecule, brings a feeling of love and gives life to the cacao heart-opening experience. It’s also why chocolate is given out during Valentine’s Day.
WHY CRIOLLO?
Criollo cacao is the most highly sought out cultivated variety of cacao, will less that 3% of global cacao its variety. grown for over 4000 years by the people of Mesoamerica.This variant was popularised because of its natural sweetness, floral complexity and intense freshness when prepared optimally. It is thought of as the apex of cacao, fed to kings and royalty.
RAW CACAO vs. COCOA
Raw cacao is vastly more complex than the cocoa you're familiar with. Richer flavour, more bioactive nutrients, and naturally sweeter.
| FEATURE | RAW CACAO | COCOA |
|---|---|---|
| Processing | Minimally fermentation, friction heated only to preserve nutrients and enzymes | Roasted at two hundred degrees or higher for hours at a time |
| Flavour profile | Complex, naturally sweeter, fruity notes, less bitter | Roasted for strong bitter flavours to counter balance the sugar for chocolate making |
| Nutritional value | High in antioxidants, minerals, and bioactive compounds | Reduced nutrients due to high-heat processing and roasting for specific flavour notes |
| Chemical composition | Complex naturally volatile compounds remain intact | Chemically altered through roasting and alkalization |
| Sugar requirement | flavour profile broad enough to enjoy without sugar | Typically requires sugar to balance bitterness |