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@beantoinfinity
beantoinfinity@outlook.com
Aotearoa, New Zealand
Frequently Asked Questions!
It is a cacao or chocolate made from the whole cacao bean and made by a craft chocolate maker, not a bulk chocolate maker (bulk operations often split the cacao bean into butter and powder, then reconstruct it).
The term “bean to bar” has evolved past the literal meaning, and has also become a synonym for:
High quality chocolate (quality refers to the quality of the cacao bean, quality of other ingredients, and quality of the methods used to produce it)
Made from fine cacao and most often, associated with fairly or directly traded cacao
This is an age-old question, and for us, it comes down to your personal preference. Here’s Zoe’s take.
Zoe enjoys the meditative process of chopping the cacao, adding boiling water to a pot on the stove, stirring in the cacao, and bringing it back to a gentle boil for 30-60 seconds to give a luscious, creamy brew.
Equally, when she’s in a hurry, Zoe is also known to mix hot water and chopped cacao (or a broken-up bar) into her blender and blend for 10-15 seconds to achieve a lighter, foamy cacao (for the late days that still require cacao).
Yes, 100%. Around here we strongly believe in intentional cacao brewing. For example, if you make your brew in a bad mood, chances are the taste will reflect that (not ideal). Now imagine if you were to speak loving words and gratitude over the same brew as you are making it (any method), how good would that taste?
It’s not only about what cacao takes on (and amplifies), but also about taking that moment for yourself to be in the present, slow down, and take an extra deep breath. That is another golden reason why we always brew with intention.
I will try to answer this as gracefully as possible. LOL. foundational info- a cacao bean is on average 50% cacao butter by content, cacao butter (the fat) helps us to absorb all the good stuff within the cacao. The whole cacao bean is naturally perfect for that.
Oftentimes, the dark chocolate we see at the supermarket has been stripped of most or all of its natural cacao butter content and instead is made using reconstructed cacao mass (most commonly cacao powder plus a cheaper filler or lecithin). Therefore, we may not be absorbing the nutrients from dark chocolate that our bodies are craving. Have you ever wondered why you can eat so much of a block and still not be satisfied?
Try this with our chocolate and notice the difference in how you can stop at just one or two pieces, craving satisfied 😉
Whole bean chocolate is different, with no ultra-processing means you can feel the full benefits of this superfood.
BODY: High in antioxidants (polyphenols),
theobromine (supports energy and uplifted mood),
essential minerals (magnesium, calcium, zinc, phosphorus, iron).
MIND: tryptophan (creates a sense of joy), tryptamine (creates a sense of awakening/mindfulness), both tryptophan & tryptamine are precursors to the creation of serotonin. PEA (palmitoylehtanolamide) known as the ‘love molecule’ interacts with our dopamine pathways creating feelings of pleasure and reward.
SPIRIT/WELLBEING: Together in whole cacao, tryptophan, tryptamine & PEA work to elevate our mood, focus, our sense of pleasure and reward, our positivity and mental wellness. Many also express a heart opening/relaxing feeling.
Great question! Zoe shows up for the community as often as she can, and the best place to find any upcoming events/news/product updates and general connection is by following our Instagram page @beantointinity