We've combined Coconut and Raw Cacao to create this decadent, creamy, melt-in-your-mouth 'Mylk Chocolate'. Supremely delicious, this healthy treat delivers a dose of these two wonderful superfoods.
*[due to unforeseen demand, this variety of Luvju is temporarily packaged in a 100% compostable clear unprinted wrapper rather than that which is pictured above. As soon as new stocks become available we will return to the original packaging]
People really love the luxuriantly creamy flavor of milk chocolate. The unfortunate fact is that combining dairy with cacao blocks and nullifies many of its nutrients and benefits. Yet the synergy between two superfoods such as Cacao and Coconut is not only extremely healthy, but delicious in a way that simply can’t be imagined without tasting it. Our Mylk Chocolate approximates the flavour and smoothness of milk chocolate without using any dairy or cane sugar.
With up to twice as many antioxidants as conventional chocolate, we use organic evaporated coconut nectar (a natural, low GI sweetener) instead of cane sugar to create this delicious treat. The coconut we use at Loving Earth is certified organic and sulphite free. A rich source of lauric acid (antifungal, antimicrobial), coconut is also a rich source of dietary fibre.
The dispenser box is printed on recycled board with vegetable inks and includes a unique design incorporating a totem on the front to reflect the spirit of each flavour.
Serving Size 35g
| Per Serve | Per 100g | |
| Energy | 902kJ | 2580kJ |
| Protein | 2.6g | 7.6g |
| Fat, total | 16.4g | 47.0g |
| - saturated | 11.1g | 31.8g |
| Carbohydrate | 14.8g | 42.3g |
| - sugars | 7.1g | 20.3g |
| Sodium | 25mg | 72mg |
The coconut we use at Loving Earth is certified organic and sulphite free. A rich source of lauric acid (antifungal, antimicrobial), coconut is also a rich source of dietary fibre.
Raw Cacao beans contain 10 grams of flavonol antioxidants per 100 grams, which is an incredible 10%. Research has also demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism. In the adjacent table you can see that our Loving Earth Raw Chocolate has more antioxidants than Goji Berries and Acai Berries. The ORAC (Oxygen Radical Absorbance Capacity) scale was developed by the United States Department of Agriculture to measure the ability of antioxidants to absorb free radicals, which normally cause cell and tissue damage. The higher the ORAC score, the higher the level of antioxidants present in the food.
Raw cacao is the primary dietary source of magnesium, the most deficient mineral in western civilisation. Magnesium is the most important mineral for a healthy functioning heart. It also plays a key role in producing energy for the neurons in the brain from glucose. So when there is an abundance of magnesium the brain works with clarity and focus.
Cacao is a great source of serotonin, dopamine, anandamide and phenylethylamine (PEA), four well-studied neurotransmitters, which are associated with feelings of well being and help alleviate depression. Both PEA and Anandamide (the bliss chemical) are found in abundance in the brains of happy people and are particularly released when we are feeling happy. Both of these nuerotransmitters are present in raw cacao in large enough quanitities to affect the brain and lift our moods. Cacao also contains monoamine oxidase inhibitors (MAO Inhibitors) that keep neurotransmitters in the bloodstream for longer without being broken down.
We have all experienced the positive feelings associated with eating chocolate, now we have access to pure raw unadulterated chocolate in the form of organic raw cacao. This is much more potent than the processed chocolate and doesn't have any sugar or dairy products blocking the positive effects of all the goodies in raw cacao. My experience is that eating 11 raw cacao beans is enough to experience a blissful sense of well being.
Our Coconut Mylk Chocolate Luvju is a delicious energising snack for whenever you need a boost.
Mylk Chocolate melts at a lower temperature than our other chocolate due to its healthy coconut fat content, which has a lower melting point than cacao butter. Therefore, it's best to store it in the fridge to get that crunchy snap. If it melts it's still fine...in fact, some people love it that way, messy though it is!
First of all, the cacao pods are harvested from the trees and cracked open. The beans are then taken out and fermented. The level of fermentation affects the flavour; we do a low fermentation of about 45 degrees C, as otherwise the temperatures can get quite high, which affects the structure of the nutrients. The main thing that Loving Earth does differently to other chocolate makers is that we don't roast the raw cacao beans before we process them. The standard procedure in the chocolate industry is to roast the raw cacao, which helps bring out the flavour. It removes a lot of the microbiological contamination they might contain, but it also removes some of the valuable antioxidants contained within. What we do instead is wash them with a citric-based organic disinfectant. Afterwards, they're dried in large commercial dehydrators, at controlled temperatures, before being winnowed into nibs, which basically means taking the skin off them. Then we grind them into liquor, and finally we press them into powder and butter.
Basically, we get five products from this process. We get raw cacao beans, and because we've disinfected and washed them you can eat them - raw! We get raw cacao nibs, which are the beans without the skin. We get raw cacao liquor, which is the nibs ground into a paste. Then when we take the the liquor and put it into a very high-pressure press, which presses all the fat and butter out of it. So the end product is the raw cacao butter and then this hard cake that's milled into raw cacao powder. 1kg of liquor is about 50% fat, so when you press the liquor you get about 40% cacao butter and 60% powder. The powder retains about 10% fat content after pressing, and all the antioxidants plus a lot of the nutrients are concentrated in that powder.
We buy and import these five products, which we use to make our raw chocolate from scratch. When indigenous communities such as our friends in Peru manage to add as much value as possible at the point of origin, not only do we support agricultural industry, but also the development of that community. We get the five basic materials we need to make our chocolate, and they earn more, allowing them to further develop infrastructure to process their cacao.
Since we wanted to invest all aspects of Luvju with meaning, the packaging we’ve created is based around the classic heart symbol, formed by placing two of our drop-shaped logos together.
We worked for a long time to get the first compostable metalised film that’s just become available in Europe. We’ve had it laminated to a paper finish on the outside, so it’s actually 96% plant-based compostable material, and then designed a beautiful box that it all goes in with an inventive little dispenser printed on recycled board with vegetable inks.
The artwork has also had a lot of time put into it, with a unique design on the front of each box incorporating totems which reflect the spirit of each of the flavours. With this one, it's simply a coconut -one of the greatest superfoods there is!
