About Flava'Choc

Every Flava'Choc product delivers the exceptional benefits of cacao that are lost in standard chocolate production.

Why Flava’Choc Exists

I’ve loved chocolate and cacao for as long as I can remember. My research on health, longevity, and evidence-based nutrition led me to delve into the best cacao has to offer: flavanols.

However, the deeper I went into nutrition science, the more frustrated I became with the chocolate industry.

Key information is rarely disclosed. Origin and sourcing are often unclear, processing temperatures go unreported, and flavanol content is rarely measured.

Despite strong scientific evidence linking cacao flavanols to cardiovascular health, cognition, and longevity, I couldn’t find a brand that truly delivered on this potential: combining high-quality cacao, organic cultivation, high flavanol content, and full transparency supported by lab testing.

So I created the product I wanted for myself.

Today, I’m building Flava’Choc together with my sister, who helps share our story and build the Flava’Choc community.

Together, we believe cacao should remain what it was always meant to be: pure, transparent, and naturally rich in flavour and nutrition.

Our Commitment

We create cacao with intention.

Not to compete on sweetness or trends, but to preserve what makes cacao truly valuable.

Every Flava'Choc product is designed around one principle:

retain cacao's natural flavanol content through minimal processing and full transparency.

From single-origin sourcing to independent lab testing, we make choices that prioritise function, purity and measurable quality.

	Flava'Choc	Conventional chocolate
Flavanol content	Up to 1500 mg/100g	50–150 mg/100g
Processing	Minimal, low-temperature, never alkalised	Heavily roasted & alkalised
Ingredients	Pure, no additives	Often contains sugars, emulsifiers & flavourings
Origin	Single-origin, traceable	Often blended, unknown
Farming	Organically grown	Conventional farming
Lab-testing	Independently tested per batch	Not standard
Values based on independent lab testing of Flava'Choc chocolate products.

How We Work - From Cacao Bean to Functional Food

1. Sourcing & Selection

We choose cacao for its purity, quality and taste profile. Every batch of cacao beans is analysed before production. If flavanols and nutrients aren’t high enough, we don’t use it.

2. Minimal Processing

We treat cacao as a functional ingredient, not a candy. This means strict low-temperature control and short, gentle conching to ensure the structural integrity of the healthy compounds remains intact.

3. Transparency as Standard

We share our sourcing, processing and lab results openly. Premium cacao should come with proof.

Sustainability

We use cacao grown without synthetic pesticides or chemical inputs, and certified organic whenever possible. This supports healthier soils, ecosystems, and farming environments.

Our packaging is fully recyclable, and we aim to shift toward certified compostable materials once they align with our quality and safety requirements. Our intention is straightforward: to make products that support health, with a smaller environmental footprint.