Brewed Cacao / Mocha
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?