1) Ceremonial Grade Cacao Paste is made by fermenting and lightly toasting or sun-drying the cacao beans, peeling the husks, stone-grinding them down to be set into a block. Nothing is added and nothing is removed. The bean’s fat remains intact, helping to balance its stimulating properties and facilitate absorption over a longer period of time. This creates the delicious creaminess of our beautiful cacao without the need for any added milks or dairy products.  2) Cocoa powder has been roasted for long periods of time at higher temperatures, which changes the molecular structure of the bean, lowering its naturally abundant nutritional value.3) Cacao powder, although it may be organic, “raw” and a “superfood” is also highly processed to commercial standards, removing the bean’s natural fat—cacao butter. This means that many living enzymes, healthy fat and most of the subtle energetic properties of cacao have been destroyed.It's important to note that there is nothing wrong with cacao powder per se, however intense heat and industrial processing means that it has been separated from its fat element with many of its active compounds destroyed. This completely changes how this plant is received and absorbed by the body and it means we are missing out on some of the juiciest and most exciting properties of this medicine.