The studies that boast of chocolate’s amazing health benefits are not referring to your average store-bought chocolate bar (damn misleading researchers). The chocolate that they’re referring to is raw cacao. Roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.
Raw cacao is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter).
Cacao is thought to be the highest source of antioxidants of all foods and the highest source of magnesium of all foods. It has been used throughout many cultures for years for health purposes and even used as a high trade commodity.
Out of all the whole foods that contain antioxidants, raw Cacao Nibs is the highest in the world. It dwarfs the popular foods and beverages commonly touted as being antioxidant rich foods such as red wine, green tea and blueberries by a factor of 10x or more!