Flava Choc
Cacao Powder - Rich Cacao, Daily Support for Blood Flow
Description
Unroasted Chuncho cacao from Peru, delivering approximately 262 mg of cacao flavanols in a 10 g serving. A deeply chocolatey daily ritual with a measurable benefit.
Flava’Choc Cacao Powder combines distinctive flavour with an independently measured concentration of cacao flavanols. Made from rare Chuncho cacao grown in Peru’s Cusco region, it is cold-pressed, finely ground and never alkalised.
Expect a deep, earthy cacao character with aromatic notes of sweet wine, toffee, cognac and a subtle hint of cinnamon. Nothing added—just cacao, ready to become your favourite morning drink, smoothie ingredient or breakfast companion.
Why it belongs in Heart Flow
Cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flow.
The beneficial effect is obtained with a daily intake of 200 mg of cocoa flavanols. A drink prepared with 10 g of this powder provides approximately 262 mg, based on the analysed batch.
That makes Flava’Choc Cacao Powder a practical way to bring a specific, supported benefit into an enjoyable food ritual. Blend your serving into milk or a plant-based drink and enjoy as part of a varied, balanced diet and healthy lifestyle.
What makes this cacao powder stand apart
- Quantified flavanols: approximately 2,620 mg per 100 g, independently measured.
- A meaningful serving: approximately 262 mg of flavanols in 10 g of powder.
- Rare Chuncho cacao: sourced from the Cusco region of Peru.
- Unroasted and non-alkalised: preserving cacao’s distinctive natural character.
- Cold-pressed: some cocoa butter is removed, leaving a powder with approximately 11% fat.
- Nothing added: no sugar, sweeteners, flavourings or additives.
- Naturally high in fibre: 3.1 g per 10 g serving.
- Transparent testing: published laboratory results available to explore.
From Peruvian cacao to your cup
Chuncho cacao is prized for its aromatic complexity. Flava’Choc sources its beans from the Cusco region, including the Urubamba Valley and La Convención.
Carefully monitored fermentation and slow drying develop the cacao’s flavour before cold pressing and grinding. The powder is never roasted or treated with alkali, a process sometimes used to darken cacao and soften its acidity.
The result is an expressive powder that brings depth to drinks and recipes while retaining a measured flavanol content.
The cacao is grown using the producer’s described natural agricultural methods. It is not currently certified organic.
Your daily cacao ritual
For the blood-flow benefit, weigh 10 g and prepare as a cacao beverage.
Mix with a little warm water to form a smooth paste, then gradually whisk in your favourite milk or plant-based drink. Enjoy its intense flavour on its own, or add cinnamon or vanilla.
You can also use the powder in porridge, yoghurt, desserts and baking. The stated flavanol amount refers to the powder as tested; it does not establish how much remains after baking.
What a 10 g serving provides
| Component | Approximate amount |
|---|---|
| Quantified cacao flavanols, DP1–7 | 262 mg |
| Monomeric flavanols, DP1 | 70 mg |
| Fibre | 3.1 g |
| Protein | 2.5 g |
| Magnesium | 63 mg |
| Caffeine | 49 mg |
| Theobromine | 158 mg |
The monomeric flavanols are included in the total flavanol figure.
Naturally contains caffeine. Consider your usual caffeine intake and sensitivity when choosing when to enjoy it.
Read the lab analysis for this product >>>
Ingredients & Nutritional Values
Quality Features
Flava Choc