Ceremonial Cacao Drink Chunks - 70% Raw Chocolate, Yacon Sweetened
Ceremonial Cacao Drink Chunks - 70% Raw Chocolate, Yacon Sweetened
Made from unroasted Peruvian Criollo cacao sweetened with yacon syrup at a glycaemic index of just 1, these chunks from Mr Popple's Chocolate dissolve into a hot drink that retains the antioxidant and polyphenol levels that roasting destroys — independently tested at Oxford Brookes University.
In stock
Dispatched directly by Mr Popple's Chocolate from United Kingdom
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Signature Seventy Cacao Chunks – For the Most Blissfully Uplifting Hot Chocolate You've Ever Tasted
"My perfect raw cacao ritual – rich 70% Peruvian Criollo cacao chunks, ready to melt into a cup of pure, mood-boosting bliss."
We've taken our beloved Signature Seventy 70% Raw Cacao Bar – the original Mr Popple's recipe that started it all – and reimagined it for your mug. These luxurious cacao chunks are crafted from exactly the same recipe using the same finest organic ingredients: unroasted Peruvian Criollo cacao, low-GI prebiotic yacon syrup, smooth cacao butter, and Peru's creamy lucuma fruit powder.
Simply drop a generous handful into your favourite hot milk – oat, rice, coconut, or traditional dairy – stir as they melt (we recommend using a milk frother), and prepare to be transported. This isn't just hot chocolate. It's a raw cacao experience brimming with mood-boosting theobromine, phenethylamine, and anandamide – the very compounds that have made raw cacao cherished by ancient civilisations for thousands of years.
With yacon syrup's ultra-low GI of just 1, you get all the sweetness you crave with none of the blood sugar spikes – perfect for anyone managing diabetes or simply living a healthier life.
And because our cacao is unroasted, it retains significantly higher levels of antioxidants and polyphenols compared to leading UK dark chocolate brands, as tested by Oxford Brookes University.
These chunks are wonderfully versatile too – melt them into cacao ceremonies, stir into porridge, fold into brownie batter, or simply eat them straight from the bag.
No refined sugar. No compromise. Just the raw power of cacao, ready to pour.
About Our Brand Mr Popple's Chocolate
Most chocolate on the shelf has travelled a long way from anything resembling a cacao bean. Industrial processing strips out the naturally occurring compounds that make cacao genuinely interesting — the mood-lifting, stimulating qualities that are present in the raw bean but largely absent by the time a standard bar reaches you. Mr Popple's was built around a single question: what if you made chocolate that kept all of that intact?
The answer starts in Peru. Mr Popple's sources its cacao from a farmers' cooperative operating within the Amazon Rainforest — not on cleared land adjacent to it, but inside it, where cacao grows as it evolved to. The brand pays directly to the growers at a fair price, which means the people doing the most important work in the supply chain are the ones who benefit from it. The recipes do the rest: no refined sugars, no cheap fats, no palm oil. Ingredients that are there because they belong, not because they are cheap.
What makes Mr Popple's genuinely unusual is the decision not to scale. Most food brands that start with strong ethics find those ethics eroding as volume increases — direct relationships become brokered ones, oversight becomes auditing, care becomes compliance. Mr Popple's has held the line on that deliberately, keeping the operation small enough that every batch reflects a real understanding of where the cacao came from and who grew it. That is not a marketing position. It is a production decision, and it shows in the chocolate.