CaCoCo is to your childhood hot chocolate what a Ferrari is to your training bike. “We take chocolate back to the roots,” says founder Tony Portugal. His cofounder and “Chief Samurai Alchemist,” Liam Blackmon, has a background in anthropology and organic farming, and has dedicated the last seven years of his life to sustainable transformations of local and global food systems.
This “superfood drinking chocolate” is vegan, raw, non-GMO, gluten-free, paleo, dairy-free and free of cane sugar. It’s made in Nevada City from wild harvested, spring-fed Arriba Nacional heirloom cacao beans grown high in the Ecuadorian Andes. The company runs every ingredient and material in its supply chain through a “very large checklist” to be sure that all its vendors share the same vision of business for a better planet,” Tony explains.
You can drink it warm or chilled. Shake or blend for best results. You’ll find easy instructions on their website, along with more tempting recipes for desserts including raw chocolate cheesecake and a raw pot de creme.
One thing setting CaCoCo apart from the familiar supermarket powders is its use of butter from the cacao bean, making it a creamy whole food chocolate beverage, without the need for milk. Most of us are use to standard “hot chocolate” made with cocoa powder that’s been processed with alkali, added cane sugar and boiled milk. The body knows when it is getting the whole experience, Tony says.
“All-natural chocolate isn’t what our palates are used to,” Tony says. “So people go nuts over it!”