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Sacred Heart Mylk chocolate is our most popular flavor. Because of its high coconut content, our "Mylk" (no milk) chocolate is sweet and creamy just like milk chocolate. It is sweetened only with maple and coconut. Kids love it! Sacred Chocolate Organic Mylk has been described as “light” by chocolate critics. It consists of a 58% cacao content, yet it is very sweet and creamy. It is certified organic and vegan. It is soy, gluten, and dairy free. Talk about having your cake and eating it too.
Sacred Heart - The "1.44oz Perfect Golden Spiral Heart" shaped chocolate bar is not only beautiful to behold, but also raises the frequency of the chocolate.
Sacred Heart Mylk chocolate is slowly stone-ground from bean to bar right in our custom chocolate factory in San Rafael, California, which was designed from the ground up to make raw chocolate! Each 1.44oz bar comes in the shape of a perfect golden spiral heart. This delicious Sacred Heart chocolate bar is hand poured & hand wrapped. All Sacred Chocolate is prayed over by Sacred Steve, the Sacred Chocolate Oompa Loompas and others!
|Nutritional Information||per 40g bar|
|Energy||220 Kcal 921 kj|
|of which saturates||12g|
|- of which sugars||11.6g|
What makes Sacred Chocolate® different from other chocolate?
Founded in 2006, by raw chocolate pioneer and author, David "Avocado" Wolfe, and raw food enthusiast, entrepreneur, and minister, "Sacred Steve" Adler, Sacred Chocolate® is slowly stone ground below 115 degrees Fahrenheit from bean to bar and is hand poured and hand wrapped with much love, gratitude, and high “phi-bration" in a small custom-designed, certified organic, certified vegan, certified kosher, carbon balanced, 100% renewable energy factory in California. Our cacao is certified fair trade and is souced from a small cooperative in Ecuador known for its prized Arriba Nacional variety of cacao. Our raw chocolate only includes healthy sweeteners such as Maple, Inulin from Jerusalem Artichoke, and Erythritol. We are committed to creating the most exceptionally tasting and nutritionally beneficial chocolate in the world, and educating people on the super food properties of RAW chocolate.
What is special about Raw Chocolate?
Raw cacao is one of the most, if not THE most, complex foods known to man. All chocolate starts out as raw cacao “beans” or nuts - the seed of the cacao fruit which grows on a tropical tree. The usual roasting/processing of chocolate destroys a significant amount of its valuable health supporting properties. Much of the mood elevating, antidepressant and antioxidant qualities are eliminated with heating.
Redefining the History of Chocolate
Sacred Chocolate® is the future of chocolate. Our goal is to create the greatest chocolate bar and chocolate products in the world. We are the first chocolate manufacturer in human history to create a raw (low-temperature processed), organic, finely tempered chocolate bar. Through the use of healthy herbs, love, gratitude, prayers, music, and mantras, Sacred Chocolate® has the potential to awaken. With no trans fatty acids, and lots of polyphenol antioxidants, Sacred Chocolate® is a SUPER FOOD containing all the health benefits of raw chocolate without refined cane sugar. The alchemy of this chocolate, made with love & gratitude, and for your health, has manifested on mother earth at this time to help bring about a planetary shift in consciousness towards love and oneness.
Mission & Vision of Sacred Chocolate
Our mission is the marriage of gourmet flavor with superior nutrition combined with inspiring others to live in their hearts and by the law of love.
"Love is a gift, a miracle, a mystery. You are led to its threshold by your affinities, by your inclinations, and by the yearnings of your heart, although its power and presentation is by grace, not by expectation, demand, or requirement. Love is the ultimate paradox, for it is the lamb that is also the lion. Love is the ultimate power, which resides in surrender."
-- Love Without End by Glenda Green
What makes Sacred Chocolate® different from other chocolate?
From our proprietary processes, equipment, and formulations, to our belief in and knowledge of the natural super food properties of raw chocolate and its ability to act as a delivery vehicle for the world’s herbs, many things make Sacred Chocolate® special. What makes Sacred Chocolate really special is that it is low temperature processed or "raw". We slowly stone grind our cacao beans at low temperature (below 115 degrees F) for many days in order to maximize the antioxidants and natural nutrient density in the raw cacao bean. As a result, our chocolate has been lab tested and found to contain DOUBLE the antioxidant level of cooked or roasted chocolate of the same cacao content. Our ingredients are always RAW where possible and always of the highest quality in terms of nutritional content, flavor, and food safety.
Sacred chocolate uses healthier sweeteners such as organic maple sugar, erythritol and inulin (from Jerusalem artichoke). The primary sweetener used is natural, low glycemic, highly mineralized organic maple sugar from sustainable forests. Maple is a wild crop! Did you know it actually takes 30 years before a maple tree can be tapped for its sugar? Maple has superior flavor and smells like a Canadian forest in full bloom.
Our line of chocolates, which include such bars as the AMAZONIAN and IMMUNO MUSHROOM, also include the phytonutrient rich skin of the cacao bean in the finished chocolate. The skin adds a fruity complexity to the chocolate and has incredible super nutrition, analogous to the skin of a cucumber or orange. Currently, we are the only company in the world taking the extra steps necessary to be able to do this.
Our special proprietary process is best at bringing out the natural terrior dependent flavor of the raw cacao bean. As a result, Sacred Chocolate has won the “BEST OF RAW” award for raw chocolate three years in a row (2008, 2009, 2010) and most recently in 2014 for our Longevity Bliss chocolate bar.
Sacred Chocolate is truly the marriage of artisanal flavor and superior nutrition. is hand made with love and gratitude in a small custom designed, certified organic, vegan, carbon balanced factory in Marin County, California. We are committed to providing the most exceptionally tasting and nutritionally beneficial chocolate, and educating people on the super-food properties of RAW chocolate. Sacred Chocolate® supports the Fruit Tree Planting Foundation. (www.FTPF.org).
We always use Organic or Wild crafted ingredients. We never use weak cacao “filler” beans to boost cacao percentage.
We make our special chocolate over several days, the old fashioned way by slow stone grinding at low temperature. The Arriba Nacional cacao beans we use are purchased from the farmers at above fair trade standards and is also certified fair trade through SPP.coop.
We believe chocolate is a Sacred Food, and should be treated as such. We pray over and put positive thoughts into every small batch of chocolate we make. We believe this elevates the energy of the chocolate. Every bar of Sacred Chocolate® is hand made with love and gratitude. We honor, respect and give thanks to all beings that make possible this amazing food. Our Love and positive intention raises the vibration of Sacred Chocolate.
Click HERE to listen to a podcast with 'Sacred' Steve Adler. Kate Magic talks to him about how he got started, his process in making the chocolate and the alchemy involved.
Kate says,"I expected to learn a little about how the chocolate is made, and the ingredients used, but the depth of knowledge Steve has blew me away. He shares with us a little of his personal story with raw foods, how he came to start up a chocolate business, and how they develop new recipes. We talked about a favourite book we both have, Love Without End, and why cacao is such an alchemical food.
After the interview finished, I congratulated Steve once again on his amazing products; I really believe that to work within raw foods, and cacao in particular, you must have an honest and pure relationship with yourself, or it comes back on you very quickly. His reply was that he thought successful chocolate making is down to three things: source, process and intention. Sourcing the best quality ingredients, perfecting a satisfactory process, and the intention you put into the food. A very wise note to finish on, and something to remember when going into any kind of creative process, I would venture."