Tag: Cacao processing

Recent studies have detected the presence of heavy metals, including lead, in certain dark chocolate products, leading to concerns about ceremonial cacao. While trace amounts of lead can occur, contamination is primarily a result of post-harvest handling and can be largely mitigated. Understanding the sources of lead and proper sourcing is key to ensuring you're consuming a safe, high-quality ceremonial cacao product.

While raw cacao is a potent source of flavanols, the processes used to make chocolate can destroy a significant amount of these beneficial compounds. Research indicates that up to 90% of flavanols can be lost during processing.

Recent studies have detected the presence of heavy metals, including lead and cadmium, in many chocolate products. While no amount of lead exposure is considered safe, especially for children, this issue is particularly prevalent in dark chocolates and cocoa powders. It's crucial for consumers to understand how these contaminants get into our favorite treats and what they can do to minimize exposure.