If you’re a true chocolate lover, Camino’s original dark hot chocolate is for you. With a rich cacao flavour, Camino original dark is sure to satisfy your dark chocolate cravings… it’s sheer indulgence in a mug! Prepare with water, or milk/milk substitute for an extra creamy taste. Get creative and add a cinnamon or peppermint stick. Fairtrade certified, certified organic, gluten-free and non-GMO. A perfect cup of cocoa all year round.
A single serving of cacao powder contains 9 grams of dietary fibre, equivalent to 33 per cent the recommended daily intake.
A healthy protein, with 7 g per single serving.
High source of iron, with 15 per cent the recommended daily intake.
Source of essential minerals such as calcium and potassium
The Incas considered cacao the “drink of gods” which gave rise to the scientific name of the cocoa tree, Theobroma cacao, from the Greek words theo (god) and broma (drink). Cocoa has been cultivated in Ecuador since the 17th century and and was the main product of export up to the 1920s when diseases struck, destroying crops everywhere. The Criollo variety of cacao beans is sourced from the native-born heirloom species thriving in the high-elevation volcanic soils of the Arriba Nacional forests of Ecuador. This ancient strain has been recovered thanks to the hard work and wisdom of many local farmers and the support of the Ecuadorian government.
After the ripe pod has been cut from the tree, it is opened, the rind discarded, and the pulp and seeds laid out for several days. During this time the pulp liquefies or “sweats” and fermentation starts which helps to unlock the full aroma of the cacao bean and softens its bitter taste. This fermentation process is usually followed by roasting yet our cacao beans remain unroasted - just sun-dried. For further processing, the raw bean is gently crushed and its thin skin removed such that only pieces or “nibs” remain. Cacao nibs are then slowly ground into a thick brown liquid called cacao paste (aka cacao mass or liquor) which is made up of cocoa butter (55-60%) with fine, suspended cocoa particles. This cacao paste is subsequently pressed until it separates into cacao butter and a cacao “cake” which is then ground to produce cacao powder.
Cacao is believed to contain high amounts of antioxidants such as Flavonoids and many other nutrients and minerals like Stearic and Oleic fatty acid, Anandamide (the bliss chemical), Theobromine, Manganese, Zinc, Copper, Sulfur, PEA, Tryptophan, etc. The list of acclaimed health benefits goes on and on, including anti-inflammatory and heart protective properties, calming hormones and restore feelings of well-being, increase energy and fight chronic fatigue, anti-aging and appetite suppressant properties, reduce insulin resistance and sensitivity, improve kidney and stimulate bowel function, protect the skin and prevent tooth decay, improve cognitive function, as an aphrodisiac, and many more…
Storage: best kept at room temperatures around 20C (68F), away from direct sunlight, protected from moisture, and tightly sealed.
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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