Flavanols: 370 mg/100g🇲🇬 Madagascar Certified Organic

Pure Chocolate Drops 80%

Chocolate drops that melt cleanly. Sweetened with coconut blossom sugar and honey, balanced and rounded in flavour.

Up to 500% more cacao flavanols than conventional chocolate

Independently lab-tested for purity and quality

Coconut blossom sugar and honey only, no refined sugar

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1 pouch

€26,95

2 pouchesSave 5%

€51,21

€53,90

3 pouchesSave 10%Most popular

€72,77

€80,85

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Certified organic

Flavanol content: ~370 mg per 100 g, DP1–7 quantified
Certification: Certified Organic
Production: Bean-to-bar
Processing: Lightly roasted · Unalkalised · Low-temperature conched
Additives: None
Download: Full lab report (PDF)

Origin: Sambirano Valley, Madagascar
Cacao variety: A locally adapted mix of Criollo, Trinitario, and Forastero, shaped by Madagascar’s climate and growing conditions
Harvest season: Fall 2025
Cultivation: Certified organic
Fermentation: Naturally fermented for approximately six days in wooden boxes, with regular turning to ensure even development
Drying: Carefully pre-dried on solid surfaces, followed by slow sun-drying on raised wooden racks

Energy	2422 kJ / 586 kcal
Fat	53.1 g
of which saturates	32.8 g
Carbohydrates	26.7 g
of which sugars	0.6 g
Fibre	25.3 g
Protein	12.9 g
Salt	0.02 g

Per 100 g

Ingredients:

Organic Cacao Beans
Organic Coconut Blossom Sugar
Organic Cacao Butter
Organic Honey (Origin: Spain)

Specifications:

Net weight: 300 g
Allergens: May contain traces of wheat, barley, milk, eggs, and nuts
Storage: Store cool and dry, away from direct sunlight

MORE DETAILS

Our chocolate drops are the one product in our range that is lightly roasted, a deliberate choice to develop flavour and achieve the smooth melt that makes them versatile for cooking and baking. Sourced from single-origin Madagascar cacao from the Sambirano region, and sweetened with organic coconut blossom sugar and a carefully selected Spanish honey. Despite the light roast, the drops retain a meaningful flavanol content, independently verified by lab testing. Melt them over low heat, use them in baking, or eat them straight from the bag.

Flavanol content per 100g

Milk Chocolate

0–50 mg/100g

Typical Dark Chocolate

100–150 mg/100g

Flava'Choc Pure Chocolate Drops

370 mg/100g

Sources: published cacao research & independent lab testing.

ORIGIN

Sambirano, Madagascar

Sourced from the Sambirano Valley in northwestern Madagascar, this cacao comes from carefully selected micro lots. The cacao thrives under indigenous shade trees within an agroforestry system, where fertile soil, forest cover, and biodiversity create ideal conditions for cultivation. This unique origin produces a harmonious balance between fruity and nutty tones, marked by soft acidity and notes of raspberry, strawberry, and cashew. The cacao is a locally adapted blend of Criollo, Trinitario, and Forastero varieties, shaped by Madagascar’s climate and soil. Careful fermentation and drying preserve both flavour expression and natural antioxidant potential.

Nutrition & Lab Analysis

Cacao contains a wide range of naturally occurring nutrients, from flavanols to essential minerals. Flava'Choc tests every batch of all its products to verify these nutrients and guarantee purity and safety.

View full lab report →

DP1–7 FLAVANOLS

Flavanol Profile

Validated measurement of DP1–7 cocoa flavanols — the fraction most extensively studied in clinical flavanol research.

Hover for measurements Tap for measurements

Per 100g

~370

mg total flavanols

3×

vs typical dark chocolate (100mg/100g)

DP1–7 quantified per batch

THEOBROMINE & CAFFEINE

Natural Stimulants

Cacao naturally contains theobromine and small amounts of caffeine — two bioactive compounds studied for their effects on alertness and mild vasodilation.

Stable values — not retested per batch. These values vary little between batches of the same origin.

MINERAL PROFILE

Essential Minerals

Cacao naturally contains magnesium, potassium, iron, copper, manganese, and phosphorus — minerals for which the EU recognises authorised health claims.

Stable values — not retested per batch. These values vary little between batches of the same origin.

SAFETY TESTING

Heavy Metal Screening

Each batch is tested for microbiology and heavy metals in accordance with strict EU safety standards.

Hover for measurements Tap for measurements

HEAVY METALS

Cadmium

0.13 mg/kg

EU: < 0.80

Lead

0.01 mg/kg

EU: <0.10

Arsenic

0.01 mg/kg

no EU limit

Mercury

0.01 mg/kg

no EU limit

Nickel

3.0 mg/kg

no EU limit

Learn more in our blog post about heavy metals → Read our blog post →

SAFETY STATUS

✓

Microbiology

Conform

✓

Mycotoxins

Not detected

✓

Pesticides

EU Certified Organic

Frequently asked questions

No. Our chocolate drops are not raw, as the cacao beans undergo a light roasting step. This roasting is carefully controlled to develop flavour and make the drops suitable for a wide range of uses, including baking and melting. Conching temperatures are still kept significantly lower than in conventional chocolate production, helping to retain more of cacao's natural flavanols compared to standard chocolate.

Yes. All ingredients used in this product are certified organic. Certification details are available on the product page and packaging.

This product contains no EU-regulated allergens as ingredients. However, it is produced in a facility where wheat, barley, milk, eggs, and nuts are also handled. As a result, it may contain traces. If you have a severe allergy, please check the full allergen information on the packaging before consuming

These drops were created as a versatile cacao product for baking, cooking, and melting. Their shape allows for easy portioning and smooth melting, making them ideal for recipes, hot chocolate and desserts. At the same time, they can be enjoyed straight from the pouch as a rich 80% chocolate.

We use coconut blossom sugar and honey as natural sweeteners. These were selected for their more complex flavour profile and mineral content compared to refined sugar. They also tend to have a lower glycaemic impact than conventional white sugar, helping avoid blood sugar spikes.