Kakow, Venezuelan Cacao Derivatives, are crafted from the finest blend of Venezuelan Fine Aroma Trinitario cacao beans with a high content of Criollos beans which have a combination of scents, textures, and flavors from different regions of Venezuelan, keeping them in its purest state thanks to a careful post-harvest processing.
The extraordinary fusion of flavors and aromas of our ancestral cocoas, together with the wonderful hands that cultivate and process them, results in a symphony of flavors with the finest aroma that will produce in your body and soul a unique well-being.
Now you can enjoy with your family and friends the authentic flavors and aromas with the finest and purest cacao!
Cacao, in its pure form, is considered a superfood, rich in antioxidants, vitamins, fiber, and minerals like iron, magnesium, manganese, copper, and others; it is also rich in alkaloids such as theobromine and caffeine, which are dilating vessels and stimulants for the cardiovascular system, central nervous system, and appetite. Cocoa also has natural serotonin that works in the brain as a neurotransmitter, an infallible ingredient against depression. It also has a high content of flavonoids, powerful antioxidants with anti-inflammatory and immune system benefits. As well cacao has phenyl-ethyl-amine, known as the molecule of love. Wow!
We also find alkaloids such as theobromine and caffeine, which are dilating vessels, cardiovascular stimulants, the central nervous system, and appetite.
The Cocoa, in its pure presentations, contains high levels of cocoa butter, which is a mixture of monounsaturated fats like oleic acid and saturated fats, namely stearic acid and palmitic acid.
In Cocoa you also can find, Potassium, Phosphorus, Calcium, Copper, Manganese, Selenium, Zinc, Vitamin B1, and Fibre.
Also, it has Phenyl-ethyl-amine, known as the molecule of love.
High Iron Content
The Iron prevents anemia, promotes high energy levels and helps to have positive moods because it makes oxygen reach all cells and helps the body digest proteins and absorb nutrients from food. In this way, it helps the body to stay active and have positive moods. Also, contributes to cognitive function and motor and mental development and promotes a healthy pregnancy.
High Magnesium Content
Magnesium nourishes our nervous system and our musculature.
Also, cocoa contains tryptophan, an amino acid that favors the production of serotonin, that works in the brain as a neurotransmitter and infallible ingredient against depression. That is why cocoa improves states of anxiety, irritability, and depression.
Consuming cocoa Nibs is very beneficial for arrhythmias and to enhance memory and concentration. The Nibs are diuretic, so they help us eliminate liquids from our body (fluid retention, edema, etc), lower the blood pressure, help to lower LDL cholesterol, and improve insulin resistance. Also, relieves a cough, because it contains theobromine, a molecule that acts on the vagus nerve which is responsible for controlling coughing attacks.
Cocoa Powder helps us in cases of arteriosclerosis, osteoarthritis, and diabetes.
Cocoa Butter improves skin problems such as fissures and cracks in the face, lips or sinuses, hemorrhoids and dry skin. We can also apply directly to the skin in the case of muscle pain.
COCOA AND BEAUTY
Cocoa offers numerous health benefits, among them the effectiveness in maintaining good skin health. Research findings suggest that the consumption of flavonol-rich cocoa helps to decrease the effects of UV- induced erythema, and also reducing skin roughness and scaling. It aids enhancing skin elasticity, hydration, and density, keeping the moisture of your skin at the right level. Another study confirmed that epicatechin present in cacao aids in elevating the oxygen saturation of hemoglobin, stimulating the healthy flow of blood in the dermal tissues, and contributing to endogenous photo-protection. It is used in the preparation of various skin care products.
The cocoa butter can be used wherever part of your body. Highly recommended for your feet and your hands. Apply it before going to sleep, when you wake up, and after you wash your hands.
It is Ideal for pregnant women to keep moisture and elastic the skin, helping to disappear stretch marks.
Heals the chapped lips; fights signs of aging; soothes burns, rashes, and irritations; as well it helps to treat mouth sores. It also has a great smell of chocolate!
CACAO vs COCOA
It is possible that you have heard that there is a difference between "Cacao" and "Cocoa", that "Cacao" is the name when is raw and "Cocoa" is when it is processed, but, in fact, this is not completely true.
The word Cacao is not even a Spanish word, is a word that comes from the language of the first people in America that harvested and processed the fruit. In English, there is a trend that calls “cacao" the raw cocoa beans (beans not roasted), but according to most dictionaries in English, cacao and cocoa are interchangeable words. In other words, no worries it's only a words trick, cacao is always cacao in all its forms, and cocoa is just the name in English. It is like coffee, coffee is always coffee when it is raw or roasted, and everyone names it just "raw coffee" or "roasted coffee", nobody calls it “café" when it is "raw coffee”
The Roasting Process
The Roasting Process is extremely important for Cocoa. First, for health and safety, the roasting is the sterilization step that always has to happen. Even if we are very careful with the beans through all our process, from the tree to our warehouse, the beans came to us in non-sterilized environments, so, there is always a risk, and you and your family have to be 100% safe! Secondly, the roasting process triggers the explosion of aroma and flavours that need to be highlighted, all cocoa magic!
It has been heard that some cocoa beans are washed in the farms, but water is not a very good friend for cocoa beans and also does not kill the bacteria risk, also, if in the preparation process it is added some substance to kill the bacteria, the cocoa will not be “raw" anymore, or even if the cocoa is roasted in low temperatures, is not "raw" anymore either. According to the Canadian Food Inspection Agency, any food bellow 60 °C is in the bacteria growing risk zone, and the cooking zone is above 74 °C, so, all cocoa must be roasted over that temperature, otherwise, is not safe (for instance, to kill Salmonella the temperature has to be 70°C or more) .
We are not against of raw cocoa, but it is important to research and be 100% sure of safety before consumption. Enjoy whatever you prefer, just keep safe! 😁