Flavanols: 1490 mg/100g🇪🇨 Ecuador Certified Organic

Raw Cacao Bar 100%

100% cacao. Nothing more. The full intensity of unroasted cacao, finished with raw cacao nibs.

Up to 1000% more cacao flavanols than conventional chocolate

Independently lab-tested for purity and quality

Pure cacao. No added ingredients

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1 bar

€6,95

6 barsSave 10%

€37,53

€41,70

12 barsSave 15%Most popular

Full display unit

€70,89

€83,40

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Certified organic

Flavanol content: ~1490 mg per 100 g (≈1043 mg per bar), DP1–7 quantified
Certification: Certified Organic
Production: Bean-to-bar
Processing: Unroasted · Unalkalised · Low-temperature conched
Additives: None
Download: Full lab report (PDF)

Origin: Guayas, Ecuador
Cacao variety: Nacional
Harvest season: Fall 2025
Cultivation: Certified organic
Fermentation: Short, carefully monitored heap fermentation under greenhouse conditions
Drying: Sun-dried on covered concrete patios under monitored conditions

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 cacao nibs

Specifications:

Net weight: 70 g
Cacao content: 100%
Allergens: None (free from all 14 EU allergens)
Storage: Store cool and dry, away from direct sunlight

MORE DETAILS

Most commercial chocolate is roasted, alkalised, and sweetened. Our 100% bar is none of those things. Made from single-origin Nacional cacao grown in Ecuador, the beans are unroasted and unalkalised, leaving the flavanols and natural composition of the bean fully intact. No sweeteners, no additives. Each bar is finished with a sprinkle of raw cacao nibs for texture and a natural crunch. The result is cacao in its most direct form: intense, complex, and nothing added.

Flavanol content per 100g

Milk Chocolate

0–50 mg/100g

Typical Dark Chocolate

100–150 mg/100g

Flava'Choc 100% Bar

1490 mg/100g

Epicatechin & catechin (DP1)

Oligomeric procyanidins (DP2–DP7+)

Sources: published cacao research & independent lab testing.

ORIGIN

Guayas, Ecuador

Sourced from the region of Guayas in Ecuador, this organic cacao is rooted in its historic Nacional lineage, one of the country’s most unique genetic cacao profiles. The fertile lowlands and tropical climate create favourable growing conditions that support both flavour refinement and antioxidant richness. This origin delivers a balanced and refined flavour profile with notes of dried cranberry, soft malt, light fruitiness, and a subtle salty hint. Fermentation and drying are carefully managed to preserve flavour and the distinctive profile of this origin.

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

~1490

mg total flavanols

14×

vs typical dark chocolate (100mg/100g)

~210

mg epicatechin & catechin (DP1)

14% of total

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.

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Per 100g

794.2

mg/100g · Theobromine

139 mg per 17.5g serving

96.6

mg/100g · Caffeine

17 mg per 17.5g serving

MINERAL PROFILE

Essential Minerals

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

Hover for measurements Tap for measurements

Per 100g

Mg

240.0

mg/100g

K

800.0

mg/100g

Fe

2.5

mg/100g

P

390.0

mg/100g

Cu

1.5

mg/100g

Mn

1.4

mg/100g

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

0.44 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

1.4 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

“Unroasted” means our cacao beans are not subjected to conventional high-temperature roasting used in standard chocolate production. Instead, we apply a very light and brief heating step. This controlled heating primarily affects the outer husk to ensure microbiological safety and enable clean shell removal. The cacao core itself remains at low temperature, preserving its natural structure and flavanol content.This process is fundamentally different from traditional roasting, where the entire bean is exposed to prolonged high heat.

All our products carrying the term “raw” are considered raw in the sense that they are not conventionally roasted and the cacao core is never exposed to high temperatures. Any light 'roasting' step is carefully controlled so that the internal bean temperature remains low, preserving the flavanol content while ensuring microbiological safety. For products that undergo conching, the process is carried out at controlled low temperatures below 45°C to preserve cacao’s natural state. This approach allows us to balance purity with responsible processing.

Yes. The cacao used in this product is certified organic and grown without synthetic pesticides or chemical inputs. Certification details are available on the product page and packaging.

No. This product is free from all 14 EU-regulated allergens. It is produced in a facility where none of the 14 EU allergens are handled or processed. As a result, the product is considered free from these allergens.

Our cacao bars are naturally high in cacao flavanols due to careful bean selection and minimal processing. Flavanol content can vary from batch to batch — even when using the same origin and processing methods — due to natural factors such as growing conditions, sunlight exposure, and soil variability. To provide the most representative values, we report average flavanol levels based on multiple independent laboratory analyses. These averages reflect the typical flavanol content across tested batches. On each product page, the displayed flavanol values (DP1–7 quantified) are based on these averages and are supported by laboratory reports available in the attachments and our internal archive. Values are updated regularly as new batches are tested. You can download the full lab report directly from the product page.