100% Organic Ingredients

 

We are committed to using the simplest ingredients found in Nature and sourcing only 100% organic ingredients to make the best & lowest calorie bean-to-bar chocolate.

 

Cacao Beans & Cacao Butter

Our cacao beans & cacao butter are always 100% certified organic. We source our raw cacao beans carefully from across Central & South America, are roasted to perfection in order to achieve The Good Chocolate's unique flavor.

Our cacao beans are Fair Trade or Rain Forest Alliance certified when possible, and we are working with our cacao suppliers to reach 100% sustainability as we grow.

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Erythritol

We use 100% organic Erythritol in our curated sweet-blend. It is a carbohydrate that is naturally occurring, found in pears and mushrooms, and other fruits & plants and it has remarkable benefits including: zero (0) calories, a 0 glycemic index, and preventing tooth decay. Equally important, unlike other sugar alcohols, Erythritol, is metabolism-friendly and easy to digest. The FDA, WHO and EU food agency have granted their highest approval.

Erythritol is 30 times more expensive than white sugar, which may explain why it isn't more widely used in other food products, but we think you're worth it, don't you?

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Stevia

In The Good Chocolate, we overcame Stevia's slightly bitter aftertaste by perfectly balancing it perfectly in our sweet-blend.

Stevia is a sweetener made from the leaf of the plant, Stevia rebaudiana, and has been used for more than 1,500 years. It has a 0 glycemic index.

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Mesquite

Mesquite powder is a unique, yet to be discovered super-sweetener.

Made from seeds inside the pods of the mesquite tree, it has been used by Native Americans as a sweetener for centuries. Mesquite powder is surprisingly high in fiber (25%), high in protein (11-17%) yet maintains a very low glycemic index (25). 

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Vanilla

Our 100% organic vanilla is sourced from premium suppliers and contains no additives or preservatives. The highest quality vanilla is extraordinarily expensive because the plant must be pollinated either by the Melipona bee, indigenous only to Central America, or by a very labor-intensive process by hand. 

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