Keto Chocolate Factory

I’ve been experimenting with Micah and pearlescent natural coloring. I think I’ll call them happy-bons!

During SIP I’ve enjoyed being creative with holistic foods like Cacao from Chiapas. It has fruity bitter notes that finish slightly acidic. I added about 15% allulose and ground vanilla from Papua New Guinea to open it up. #beantobarchocolate

This is the real deal baby! Straight be rom Chiapas Mexico! #beantobar #chocolate

Bonbon-in-place Saturday!! #chocolatebonbons

Each traditional cacao drop is a nootropic antioxidant explosion fortified with Lion’s Mane fungi! Just put one in your cheek and sip something hot! #CeremonialCacao

New! Ceremonial Cacao Lavado drinking chocolate callets made with whole organic lavado (raw) Tabasco cacao beans, spices and adaptogenic/nootropic lion’s mane mushrooms! #adaptogens #cacaoceremony

Keto chocolate bears made out of 75% Ugandan Semuliki cacao, Allulose and Ugandan vanilla. #beantobar #keto #beantobarchocolate

Fining Ugandan Semuliki cacao beans down using a melanger. #beantobarchocolate

Using Ugandan Semuliki cacao beans for our 75% dark keto bean to bar recipe! #beantobar

Time lapse of our colored cocoa butter made with gold luster dust and gold sparkle. It’s neat to watch the Micah circulate by themselves in the hot coco butter.

Making our 40% white artisan 80mg CBD chocolate from scratch! This is a photo of Ugandan Vanilla pods being scraped out for infusion into coco butter right before melanging. #beantobar #beantobarchocolate #cbd

The process of demoulding our bean-to-bar 40% milk and 70% dark Ugandan Semuliki chocolate bonbons. Since milk chocolate has a lot more additives, it can often be sticky! #beantobarchocolate