Flavanols: 790 mg/100g🇪🇨 Ecuador Certified Organic

Raw Cacao Bar 80%

80% raw cacao, rich and complex in flavour. Unroasted, with a naturally rounded sweetness.

Up to 700% more cacao flavanols than conventional chocolate

Independently lab-tested for purity and quality

Sweetened with organic date powder only, no refined sugar

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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: ~790 mg per 100 g (≈ 553 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 / 617 kcal
Fat	44.0 g
of which saturates	27.1 g
Carbohydrates	34.4 g
of which sugars	15.3 g
Fibre	21.7 g
Protein	10.5 g
Salt	0.02 g

Per 100 g

Ingredients:

Organic cacao beans
Organic date powder
Organic cacao butter

Specifications:

Net weight: 70 g
Cacao content: 80%
Allergens: None (free from all 14 EU allergens)
Storage: Store cool and dry, away from direct sunlight

MORE DETAILS

Same single-origin Nacional cacao from Ecuador as our 100% bar, unroasted, unalkalised, and processed identically. The only addition is a small amount of organic date powder and organic cacao butter, added to temper the raw intensity. No refined sugar, no flavour masking. The date powder brings a subtle, natural sweetness that complements the cacao without overshadowing it. The flavanols and natural composition of the bean remain fully intact.

Flavanol content per 100g

Milk Chocolate

0–50 mg/100g

Typical Dark Chocolate

100–150 mg/100g

Flava'Choc 80% Bar

790 mg/100g

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

~790

mg total flavanols

7×

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.

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Per 100g

532.0

mg/100g · Theobromine

93 mg per 17.5g serving

64.7

mg/100g · Caffeine

11 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.

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Per 100g

Mg

160.8

mg/100g

K

567.0

mg/100g

Fe

1.67

mg/100g

P

261.0

mg/100g

Cu

1.0

mg/100g

Mn

0.93

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

0.29 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

0.93 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.