Brewed Cacao / Mocha

edited July 2015 in Bulletproof Coffee

I recently made some matcha-style cacao tea using Cocoavia powder and dug the taste (basically a strong hot cocoa, minus the cream and sugar.)




I'm thinking roasted beans would be more appropriate and flavorful than using this expensive polyphenol extract, where I can probably blend it with some coffee bean and whip up a tasty mocha.


I'm looking at these products, trying to figure out what to look for when shopping around:



Does brewing cacao have the same cadmium/lead contamination risk as eating it?  Are certain origins superior or worth avoiding?  Is raw cacao superior to roasted from a polyphenol / acrylamide standpoint?  Does the shell / husk offer any benefits or should it be avoided?


Sign In or Register to comment.