The Xoçai™ Difference
Store-Bought Brands
Store-bought chocolate is typically high in refined (white) sugar, milk fats, and hydrogenated oils - ingredients that replace the truly healthful nutrients found in cocoa.
Further, most store-bought chocolate use a process method called "Dutching," which adds alkali-potash to the cocoa before roasting. While this process makes processing cocoa less expensive, this alkalinization process removes most of the chocolate's antioxidant benefits. Another process commonly used by store-bought brands is roasting; when chocolate is prepared above 100 degrees Fahrenheit, most of its antioxidant compounds are destroyed.