Have you been depriving yourself of chocolate because you’re trying to lose weight and feel better? Maybe you’ve noticed that some expensive chocolate bars taste great, but then you crash and feel jittery later. Or maybe you’ve had a lifelong love affair with dark chocolate.
Upgraded Cacao Butter is designed to be the highest quality chocolate. Where your chocolate comes from and how it’s created determine everything about how it will make you feel. All chocolate is produced by fermentation, and 80% of South American chocolate sampled recently had mold contamination.3 64% of the microbes that ferment chocolate create toxins called mycotoxins.4 These toxins, even at so-called 'safe' levels approved for commodity chocolate, contribute to feelings of weakness, sickness, and lethargy.
For regular chocolate, the health benefits don’t outweigh the risks.
That’s why we made Upgraded™ Cacao Butter using an optimized process to create chocolate without the toxins that make chocolate such a common source of problems.
Eating a high quality source of dark chocolate, like Upgraded Cacao Butter, has tons of benefits. People who eat high quality chocolate have lower markers of inflammation than those who eat regular chocolate.1 Studies indicate people who consume the highest amounts of dark chocolate are at least 53% more likely to experience enhanced cardiovascular health.
We start with rare, wild, hand-harvested South American cacao beans from a single small region at high elevation with rich volcanic soil. High elevations reduce the amount of mold in the environment. The trees are watered with pollution-free mountain stream water. We selected a heritage cacao species in the Arriba family from decades-old trees, some as old as 75 years. At no time do we use aggregators or wholesalers so there is no chance of low-quality hybrid species of cacao entering our supply chain. Experienced craftsmen harvest the ripe cacao pods and bring them to the nearby, dedicated processing facility.
Unfermented chocolate is not edible, so we do ferment the chocolate. Our high altitude state of the art closed facility and single-source beans allow a short fermentation process with far less exposure to the types of toxic mold found in more humid African chocolate processing methods.
Upgraded Chocolate processing keeps 86% more beneficial compounds.
By gently harvesting the pods, keeping them raw, and using artisan equipment to crush the beans, Upgraded™ Cacao Butter retains the antioxidant quality of chocolate all the way from the wilderness to your mouth. The quality and flavor of chocolate is impacted by the fermentation and processing methods. Normally, there is very little control over what bacteria ferment the cocoa, which often produces unwanted flavors and bad batches. Upgraded™ Cacao Butter avoids this problem by using a dedicated, closed, single-source facility at high altitude in South America with a short fermentation process. There are simply fewer opportunities for the bad molds to enter the process. We store the beans in a climate-controlled facility.
The way cocoa beans are stored has a large impact on the different kinds of mold and fungi present on the beans.7 Improper storage, which is common in commodity beans, increases fungi levels.
Mold, Toxins, and Chocolate
There is good reason to believe that much of the world’s chocolate supply is contaminated with high levels of mold toxins.
A study in Brazil found that 98% of the regular brands of powdered, bitter, dark, milk and white chocolate were contaminated with ochratoxin. 80% of all samples were tainted with some form of mold toxin. Powdered, bitter, and dark chocolate was higher in mycotoxins than most other forms, with powdered chocolate having the most. They were all especially high in aflatoxin and ochratoxin. The problem starts because cacao trees are often infected with fungi and molds.10
Roasting moldy beans destroys almost all of the actual fungi, but it doesn’t destroy all of the toxins already produced by the fungi.
The science is very clear: commodity cocoa beans processed in sub optimal conditions are often high in mold toxins. We only use the finest production methods to minimize mold and fungi formation in Upgraded Chocolate products, keeping your mind and body sharp. Antioxidant Super Food
Inflammation is known to negatively affect our health in many aspects. Upgraded Cacao Butter is packed with antioxidants and compounds that help reduce inflammation.
Cocoa has a greater antioxidant capacity than black tea, green tea, and red wine.16
Cocoa also has more antioxidants than “super-fruits” like Acai, pomegranate, and blueberry.17
When you eat dark chocolate, there is an immediate boost in your blood antioxidant levels.18
People who eat high quality chocolate are more likely to have less inflammation than those who eat regular chocolate.19
People who consume the highest amounts of dark chocolate are far more likely to experience better cardiovascular health.2
Upgraded™ Cacao Butter contains ingredients that when ingested may be a potent enough to help inflammation and resiliency. How Upgraded™ Chocolate Betters Heart Health
Your heart is one of the organs most affected by inflammation, and dark chocolate is just as good for heart health as it is for Valentine’s Day. Studies show that eating dark chocolate can directly improve heart and vascular function.21 Dark chocolate can even help protect against some of the negative effects of smoking.
Consuming Upgraded™ Cacao Butter and other foods with high antioxidant content and low mycotoxin content can help boost the body’s ability to keep blood flowing healthfully so you can be and do more. Why milk and white chocolate isn’t as good as Upgraded™ Chocolate
There is not, and never will be, a milk or white chocolate version of Upgraded™ Chocolate. To get the benefits of chocolate, it needs to be a high quality dark variety.
Milk and white chocolate are junk food.
In fact, milk and white chocolate cancels out some of the benefits of high quality chocolate powder. Consuming milk with chocolate or eating milk chocolate reduces the flavonoid absorption from the chocolate powder. This largely negates any benefit that you might get from eating dark chocolate. Milk and white chocolate are also high in sugar, which limits the safe amount you can eat. White and milk chocolate are not Bulletproof, because they have no benefit and are high-risk foods. Is your chocolate making you dumb and infertile?
Lead (the metal) is a toxin that decreases brain function, damages your heart, and attacks your reproductive system.29 People who are exposed to lead at an early age have smaller brains than the average population.
Believe it or not, much of the world’s cocoa supply is contaminated with lead. This contamination occurs mainly during shipment and processing where the cocoa is exposed to fumes from engines burning leaded gasoline.45
Upgraded™ Cacao Butter is processed, stored, and packaged using extremely careful methods to eliminate the risk of lead and other heavy metal contamination. Our beans never see the inside of container ships in giant burlap bags the way commodity beans do. This ensures you can enjoy your chocolate without the risk of brain or sex organ damage.
BULLETPROOF® PROTEIN ENERGY BALLS
2 Scoops Bulletproof® Upgraded™ Whey Protein Powder
2 Tablespoons Upgraded™ Chocolate Powder
¾ Cup Organic Almond Meal
¼ Cup Upgraded™ Cacao Butter
¼ Cup Organic Almond Butter
2 Tablespoons Raw Honey
¼ Organic Cacao Nibs
Pinch of Himalayan Sea Salt
Place protein powder, chocolate powder and almond meal in a mixing bowl and blend. Cut in the cacao butter with a fork or pastry cutter then mix in almond butter, raw honey, cacao nibs and sea salt. Mix well until the mixture is cookie dough in texture. Scoop a tablespoon of dough and roll into balls, repeat. Enjoy.
Note: You could also roll the balls in unsweetened organic shredded coconut for a festive look.
BULLETPROOF® SHORT COOKIES
1 ½ cups coconut flour
1 cup almond flour (almond meal)
¼ teaspoon sea salt
1 cup UPGRADED™ CACAO BUTTER, gently melted low heat
¾ cup xylitol
2 egg yolks
2 tablespoons full fat coconut milk
Preheat oven to 400 F. In a small bowl combine coconut flour, almond flour, and sea salt. Set aside. In a medium bowl combine and cream together the melted cocoa butter, xylitol. Next blend into creamed mixture the egg yolks and coconut milk. Gradually mix in the dry ingredients and mix until just blended. Pinch cookie dough off and roll into balls approximately ½ to ¾ inch in diameter. Place cookies on ungreased cookie sheet. Place in oven, bake approximately 7 minutes. Cool cookies, they will harden up as they cool. Serve and Enjoy.
Use the Bulletproof Coffee Recipe and replace the dairy butter with an equal amount of Upgraded™ Cacoa Butter. Sprinkle top of coffee with cinnamon and a dash of Upgraded™ Chocolate Powder. Enjoy.
BULLETPROOF® Chocolate Drizzled Pear Salad w/Lemon Rosemary Vinaigrette
• 3 cups Mixed Organic Baby Greens
• 1 small shallot, sliced
Combine Organic greens and shallot in salad bowl, set aside.
For the Dressing:
• 1/2 Lemon juiced
• 1/2 cup XCT Oil
• 1 garlic clove, crushed
• 1 TBSP fresh rosemary, chopped
• 1/8 tsp dijon mustard
• 1 - 1/4" slice of pear, pealed
• pinch Himalayan sea salt
• fresh ground pepper
Combine all ingredients in blender and blend until smooth. Set aside.
For the UPGRADED™ Chocolate Pear Drizzle:
• 1 pear sliced, skins on
• 1 tsp organic, raw honey
• 1 tbsp fresh chopped thyme
• 2 tbsp Upgraded™ Cacao Butter
• 1 tbsp Upgraded™ Chocolate Powder
• 1-2 pinches cayenne pepper
• 1/4 tsp fresh rosemary, finely chopped
• 1/4 cup crumbled goat cheese
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Lay sliced pears out on cookie sheet.
Drizzle pears lightly with raw honey and chopped thyme. Put in oven to bake until just soft, approximately 8-10 minutes.
While pears are baking, in a sauce pan over medium heat, gently melt 2 tablespoons Upgraded™ Cacao Butter and stir in 1 tablespoon Upgraded™ Chocolate Powder + 1 teaspoon Xylitol. When fully melted, add the cayenne pepper and rosemary, stir till smooth and creamy, and let sit. When pears are done, remove from the oven, and using a spoon, drizzle the pears lightly with the melted Upgraded™ Chocolate sauce. Set aside. Let cool before adding the pears to salad.
When ready to serve salad - toss salad with Lemon/Rosemary vinaigrette, top with pears, and crumbled goat cheese. Serve and Enjoy.
BULLETPROOF® BUTTERNUT SQUASH SOUP
1 large butternut squash
1 tablespoon coconut oil
1 tablespoon UPGRADED™ CACAO BUTTER
½ onion, chopped
4 garlic cloves, minced
1 teaspsoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon cinnamon powder
3 cups organic chicken broth
2-3 tablespoons ginger – freshly
1 stalk lemon grass, minced
1 cup full fat coconut milk
Himalayan Sea Salt to taste
Chopped cilantro leaves
Fresh Lime, sliced
Preheat oven to 400 F.
Put whole butternut squash in baking dish with 1 cup water – bake until fork tender.
When squash is cooked, remove and let cool while making the rest of the soup. In a small bowl combine all dry spice ingredients and set aside. In medium sauté pan over medium heat, gently melt coconut oil and cocoa butter – sauté chopped onions for 7 minutes, add minced garlic and sauté for another minute. Turn heat down to medium/low and add dry spices to onion mixture. Let them gently temper for 2 minutes, stirring occasionally. Add lemon grass and let temper for 1 minute. Be careful to NOT let the onions, garlic and spices get too hot. Add to the sauté mixture the bone broth, ginger, and coconut milk. Stir to combine. With large spoon, scoop all the squash meat from cooked butternut squash and add to soup and stir – add all the soup to a blender and blend till smooth (be careful the mixture will be hot). If soup is too thick, dilute by adding more bone broth. Salt to taste. Garnish with fresh chopped cilantro and a squeeze of lime. Enjoy.