Our Ingredients

WHERE DOES LOVER ORGANIC CHOCOLATE CACAO COME FROM?

We source our cacao beans from the Agro-Industrial Cooperative Atalaya. 

The association is formed by 300 members who live in the margins of the rivers that make up the Ucayali region of Peru, 60% of the members are native to the Achaninka tribes and the rest are migrant settlers who plant many varieties of fruit.

The members of the co-op are involved with all the aspects the growing and harvesting of the cacao, in doing so we end up with a varietal blend of Forastero, Trinitario, and Criollo.  

The cacao is also non-GMO, non-hybridized, and cultivated from a combination of old growth cacao trees and new trees that have been planted to help maintain not only the forests but the livelihoods of the farmers and harvesters.

We guarantee the purity of our cacao. We never acquire product from aggregators. There is therefore no possible blending of beans with the CCN51 or other low quality hybrids that are pervasive in the industry. The beans are only harvested when they are fully mature and ripe. 

Because we have such pure quality cacao, you will have zero jitters from Lover (unless it's the love butterflies kind!). There is a complete lack of mycotoxins, mold, yeast, and fungus, which are what cause the adrenal response of jitteriness that is similar to caffeine stimulation in many cacao products. Instead, our cacao beans help to create a cosmic conscious connection and cause pineal gland expansion. They have a deep, intense, raw chocolate flavor. 

Our cacao is always sun-dried and are never gas dried. It remains raw from start to finish. This is a true from "Pod to Bar" chocolate experience! 

Certified Organic
Certified Kosher
Exceeds Fair-Trade

*All of Lover Organic Chocolates' superfoods / ingredients are of this quality, and help build indigenous communities around the world.

WHAT IS PURPLE CORN EXTRACT? 

Purple corn is a powerful antioxidant which comes from Peru. It is a plant which is greatly revered in Mayan culture; it is said to be the plant of remembrance. It is a very ancient plant, and like eating algae, eating it connects us to our ancient cellular memory. Purple is the colour associated with the third eye, or pineal gland, and we do not get enough purple food in our diet. Taking it in such a pure form as this extract, helps us get the purple ray into our auric field, and makes us feel more whole. There is an ancient Hopi prophecy that says that when purple corn comes to the West, that is a sign that great changes are happening on the planet. For thousands of years, the people of the Andes have soaked Purple Corn to make a refreshing drink called chicha, which is now recognized as a nutritive powerhouse due to its extremely high anthocyanin content. Anthocyanins are the purple pigment also found in acai powder, red wine and blueberries. CG3, the anthocyanin found in Purple Corn, is among the most potent antioxidants in existence. Anthocyanins are believed to encourage connective tissue regeneration, anti-inflammatory, promote blood flow and reduce cholesterol, stabilize and protect capillaries from oxidative damage, stabilize connective tissue, promote collagen formation, improve microcirculation and help protect blood vessels from oxidative damage.

Purple corn extract is created by juicing the purple corn then slowly, at low temperatures, evaporating off the liquid in the juice until this pure powder (antioxidants!) remains. There are different varieties of purple corn, and all of them originated from an ancestral line called “Kculli”, still cultivated in Peru. The Kculli line is very old, and ancient objects in the shape of these particular ears of corn have been found in archeological sites at least 2,500 years old in places on the central coast, as well as among the ceramics of the “Mochica” culture.

WHAT IS MACA?

Maca is a root vegetable that grows in the Andes mountains of Peru. No other food plant in the world survives at such high altitudes - up to 14,000 feet above sea level! In Peru it is considered a staple part of the diet: the potato-like tuber can be baked, or the ground-up powder is added to meals, and the Peruvians have been using it as an energy enhancer for over 2,000 years. Like aloe vera, maca is an adaptogen, meaning that it works to support the body wherever it is needed, without any harmful side effects. So like aloe, maca is used by people for many different ailments, or simply just as an immune system booster. Maca is wonderful for increasing energy, strength and stamina. For a start, it is full of minerals, vitamins, and protein, containing many of the essential amino acids, and particularly rich in calcium and magnesium, so it can help to deal with any deficiencies in the diet. Due to its high calcium levels, it's often used to treat osteoporosis and bone density problems. Maca is very popular among both men and women for its ability to balance hormones. So it is often taken by women suffering during the menopause, or with PMT, and it increases libido (it's sometimes known as Peruvian Viagra!), and helps with fertility issues. It contains plant sterols, the natural form of steroids, and is used by athletes to help improve performance. Because it gives you such a boost, it is particularly helpful for people who suffer from chronic fatigue or are depressed.