70% Raw Cacao Dark Chocolate Bar Sweetened with Yacon
70% Raw Cacao Dark Chocolate Bar Sweetened with Yacon
Made from unroasted Peruvian Criollo cacao — one of the rarest cacao varieties in the world — and sweetened with yacon syrup, which carries a glycaemic index of just 1 to 5, this 70% dark chocolate bar from Mr Popple's Chocolate delivers genuine depth of flavour without refined sugar, palm oil, or any of the compromises that define mass-market chocolate.
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There is a reason most dark chocolate tastes the same. The cacao is roasted at high heat, blended for consistency, and sweetened with refined sugar — a process that strips out the natural complexity of the bean and replaces it with a flat, one-note bitterness. Mr Popple's Signature Seventy does the opposite.
The cacao here is unroasted Criollo from Peru — a heritage variety that accounts for a small fraction of global cacao production and is prized for its layered flavour: red fruit, a hint of earthiness, and a natural richness that does not need much else. Keeping it raw preserves the polyphenols, antioxidants, and mood-active compounds — theobromine, anandamide, phenethylamine, tryptophan — that roasting typically degrades. The result is a chocolate that tastes genuinely different from anything in the supermarket aisle.
The sweetener is yacon syrup, derived from a Peruvian root vegetable. Its GI sits between 1 and 5 — effectively negligible — and it acts as a natural prebiotic, feeding beneficial gut bacteria. It also brings a faint caramel, molasses note that works with the cacao rather than over it. The 3.5% lucuma fruit powder adds a creamy texture and a subtle sweetness reminiscent of caramel and maple, rounding out the bar without adding refined carbohydrates.
The cacao is grown organically within the Amazon Rainforest — its natural habitat — meaning no land is cleared for cultivation. Mr Popple's sources directly from a farmers' cooperative in Peru, paying a fair price to the growers. The packaging is plastic-free and compostable: the inner film is Natureflex, made from wood pulp; the outer wrap is FSC-certified cardboard printed with vegetable inks.
Available in 35g (£2.79) and 75g (£4.99).
- 70% unroasted Peruvian Criollo cacao
- Sweetened with low-GI yacon syrup (GI 1–5)
- 3.5% lucuma fruit powder for creaminess
- Dairy free, gluten free, soya free, nut free, palm oil free, cane sugar free
- 100% vegan and plant-based
- All ingredients organic
- Plastic-free, compostable packaging (Natureflex inner film, FSC-certified cardboard outer)
- Shelf life approximately 12 months when stored in a cool, dry place away from direct sunlight
Ingredients (all organic): Unroasted cacao, yacon syrup, cacao butter, lucuma fruit powder (3.5%)
Nutrition Information (per 100g): Energy: 2383KJ / 577Kcal Fat: 50.9g (of which saturates 31.2g) Carbohydrates: 22.3g (of which sugars 9.5g) Fibre: 8.7g Protein: 7.3g Salt: trace
Allergy Information: Dairy free ✔ Gluten free ✔ Soya free ✔ No nuts ✔ No palm oil ✔ No cane sugar ✔
Please note: whilst the chocolate is made in a dedicated nut-free environment and contains no nut-derived ingredients, some ingredients are currently supplied by facilities that also handle nuts. Mr Popple's cannot guarantee the product is completely free from traces of nut.
FAQ:
Q: What does the Signature Seventy taste like? A: A rich, complex flavour profile with notes of caramel, red fruit, nuts, and earthiness. Smooth and creamy in texture.
Q: Does it have a snap when you bite into it? A: The tempering process gives the bar a nice sheen. Because yacon syrup replaces sugar, the bars are slightly softer and more truffle-like than sugar-sweetened chocolate.
Q: Is it suitable for a keto diet? A: Yes, with its low sugar content and absence of refined carbs, the Signature Seventy can be enjoyed on a keto diet in moderation.
Q: Is it suitable for diabetics? A: The low-glycaemic yacon syrup makes this a suitable choice for those monitoring blood sugar levels.
Q: Can it be used in baking or cooking? A: Yes — it melts well and adds a rich chocolate flavour and creaminess to recipes.
Q: What are the recommended pairings? A: Coffee, herbal teas, full-bodied red wines such as Malbec or Shiraz, and fresh berries.
Q: How should it be stored? A: In a cool, dry place away from direct sunlight and strong odours.
Q: What is the shelf life? A: Approximately 12 months when stored properly.
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.