Weight: Caddy 150g, Caddy Refill Pouch 150g
Ingredients: Organic Cocoa Bean (Husks & Nibs) & Wild Agnus Castus Berries
When we Harvest: Each June, August and September
Growth & Production Method: Organic, Wildcrafted
Country of Origin: Grenada, Armenia
Health Benefits: Anti Diabetic, Anti Microbial, Antioxidants, Anti Inflammatory, Circulatory System, Dental, Feminine Health, Vitamins & Minerals.
A delicately fiery chocolate blend, we have carefully sourced and blended our ingredients to ensure each sip has the best flavour and health benefits. The warming, delicately peppery and hemp-esque notes of our wild agnus castus pair fantastically with the refined and lingering notes of dark chocolate of our cocoa beans. Neither fully chocolate, nor agnus castus in taste, this gentle cocoa blend lights a flame in your soul. Cocoa beans contain a small amount of caffeine.
Please note the pouches are not airtight, and therefore once opened, your tisane should be transferred to an airtight caddy or storage jar in a cool, dry place away from direct sunlight and strong odours.We do not recommend glass, plastic and paper containers.
Any noted health benefits of our herbal infusions are from traditional medicine and should not be used to prevent or cure any disease.
Do not consume if taking dopamine-related medications or Parkinson’s disease medications, the pill, fertility drugs, HRT or undergoing any other hormonal treatment. Consult a GP if you are pregnant, breastfeeding or have any other health concerns.
Our organic cocoa beans are harvested from the Crayfish Bay Organic Cocoa Estate on the volcanic Caribbean island of Grenada. A by-product of the chocolate making process, our sustainable cocoa husks and nibs are fermented for 5 days, sundried, charcoal roasted and finally milled slightly to increase dissolution.
Our wild agnus castus berries are handpicked 500m above sea level from the southern area of Meghri, one of the lowest areas in Armenia (near the border of Iran). Once in the UK, the ingredients are blended in accordance to our secret recipe.
Cocoa beans seeds possessed so much value, that they were used as a form of currency. One bean could be traded for a tamale, while 100 beans could purchase a good turkey hen, according to a 16th-century Aztec document. Originally prepared in drink form, 'chocolate' was served as a bitter liquid, mixed with spices or corn puree shared during religious ceremonies. Both the Mayans and Aztecs believed the cacao bean had magical, or even divine, properties, suitable for use in the most sacred rituals of birth, marriage and death. It was believed to be an aphrodisiac and to give the drinker strength.
Today, such drinks are also known as 'Chilate' and are made by locals in the South of Mexico. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In 1828, a Dutch chemist found a way to make powdered chocolate by removing about half the natural fat (cacao butter) from chocolate liquor, pulverising what remained and treating the mixture with alkaline salts to cut the bitter taste. His product became known as 'Dutch cocoa', and it soon led to the creation of solid chocolate. The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a mouldable chocolate paste by adding melted cacao butter back into Dutch cocoa.
Delivery time 1 - 5 working days, after the day of despatch. Order before 2pm on a working day for same day despatch.
Deliveries outside the UK are available on request, please contact us with your delivery address and order, as we will be able to arrange international delivery via standard postal service or courier.