Raw Cocoa from Côte d'Ivoire: Why it's Different from the Chocolate You Know

Côte d'Ivoire produces 40% of the world's cocoa. And yet, most Ivorians have never tasted the chocolate their cocoa becomes once processed in Europe. This is one of the great ironies of the global economy.

At Attoté Original, we offer something different: an unalkalized, raw cocoa powder, retaining all the nutrients that the industrial process usually destroys.

Alkalized vs. Unalkalized: The Difference That Matters

Most cocoa powders sold in Europe are said to be Dutch processed or alkalized. This chemical process reduces bitterness and improves color—but destroys between 60% and 90% of flavonoids, the powerful antioxidants that make cocoa so healthy.

Our unalkalized cocoa powder retains:

• Flavonoids: among the most powerful antioxidants known
• Theobromine: a mild natural stimulant, better than caffeine for sustained energy
• Magnesium: essential for the nervous and muscular systems
• Iron: important for energy and vitality
• Tryptophan: a precursor to serotonin, the feel-good hormone

How to distinguish it?

Unalkalized cocoa is lighter in color, more bitter, and more acidic than Dutch-processed cocoa. It is precisely this intense taste that indicates that all active compounds are present.

Our Recommended Uses

• Hot chocolate: with plant-based milk and a touch of honey
• Protein smoothies: with banana, peanut butter, and oat milk
• Healthy baking: brownies, energy balls, granola
• Mole and savory sauces: in Mexican and African tradition

Order our raw cocoa at attote.online