We often get a lot of questions related to the percentage of cocoa in our bars, so I wanted to take a moment to address these concerns today. In a bean-to-bar dominated industry, the quality of chocolate products is often determined by the amount of cocoa that goes into each bar. It seems like everyone nowadays wants to chat about percentage. While we love a good 85%, organic, fair-trade bar as much as the next guy, Honey Mama’s Cacao-Nectar bars can’t really be judged under these standards. Without really trying, we created a treat that is somewhat undefinable. A cacao-nectar bar isn’t a chocolate bar, per se, but it does contain oodles of antioxidant-rich cocoa powder as an ingredient. It isn’t a “performance” bar, but it is incredibly nutritious, and sure to keep you moving energetically throughout your day. One thing for certain is that it definitely isn’t candy. Christy Goldsby, the founder of Honey Mama’s, decided to call them cacao-nectar bars since they are loaded with raw honey (that’s the nectar, folks). This ingredient alone sets us apart from the crowd. And that’s just the beginning! The bars produced in our kitchen are made with five whole-food ingredients, in fact, and cocoa just happens to be one of them. The combination of these five high-quality ingredients – cocoa powder, raw honey, virgin coconut oil, Himalayan pink salt, and sprouted raw almonds (OR unsweetened shredded coconut in our nut-free bars) creates an alchemic explosion of flavor. In other words, all of the ingredients in our bars are essential to making the treat you love so much. If we left any of these ingredients out, or compromised the integrity of them in any way, we would have a much different product on our hands. It is the balance of these fantastic ingredients that makes a Honey Mama’s cacao-nectar bar so special. Yes, cocoa is AH-MAZING, but it’s the way in which all of these ingredients come together that make our bars chock full of nutrients, and yes, somewhat undefinable. And you know what? We’re okay with that.
So, why is our culture so obsessed with the bean-to-bar movement? Well, it comes from an honest place, and I, for one, am stoked to see that more and more people actually DO care what goes into their food. The term “bean-to-bar” technically means that a company processes the cocoa beans into a product directly, rather than working with purchased chocolate to create their product. This results in closer ties between the grower and the chocolate maker, and can also lead to the production of more ethical and sustainable products. When you roast your own beans, and grind them down in-house, you are able to estimate exactly how much chocolate goes into the bars in comparison to sugar (or additional ingredients). Since we don’t use sugar, and believe raw honey to be a nutritional superstar, we can’t really be lumped in with most forms of bean-to-bar chocolate.
If you are still a little confused about what makes Honey Mama’s bars so different from others products on the market shelves, here is a little synopsis for ya:
So, do you now have a better understanding of what a cacao-nectar bar is all about? We certainly hope so! If not, please get in touch. We love your comments, questions, and love letters, and are happy to answer any queries you send our way. You can contact us anytime by clicking this link and filling out our contact form.
Bee sweet, y’all.