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    Caramel Chocolate

    Made with single origin Certified Organic Fair Trade Virgin Cacao Butter (35%) from Peru and sweetened with Organic Evaporated Coconut Nectar, our chocolate bars are hand-made in Melbourne.
    • 30g -
      $2.68
      +GST
    • 80g -
      $6.27
      +GST
    • Box - 30g x 16 -
      $36.47
      +GST
    • Box - 80g x 11 -
      $58.65
      +GST
    • BULK 5 Kg -
      $180.00
      +GST

      Due Back : Not Available

    What is it?

    This is our take on white chocolate - it came out with a golden Javanese tan!

    Combining Cacao Butter, Creamy Cashews, Coconut and our secret weapon Javanese Evaporated Coconut Nectar we have created this amazing ‘melt in your mouth’ caramel experience.

    The Cacao in this bar has been certified organic by Control Union according to their Fair Choice standard.

    We also support the Criollo community by helping them add as much value as possible to raw materials at the point of origin.

    Please Note: During the warmer months our chocolate can sometimes melt in transit. There is an increased chance of this in the case of our Caramel Chocolate since it includes raw cashews and whole coconut flesh, both of which contain healthy oils with a low melting point. Please click here for more info on how to best avoid this when ordering and storing your chocolate.

    More Info on Recipes More Info on Blogs
    • Cane Sugar Free
    • Gluten Free
    • Dairy Free
    • Low GI
    • Vegan
    • Fair Trade
    Ingredients Organic Virgin Cacao Butter, Fair Trade Organic Evaporated Coconut Nectar, Organic Raw Cashews, Organic Coconut *Made in Australia from imported ingredients. Contains nuts.

    How to use

    Just a few squares of Caramel Chocolate will provide you with a luxurious and decadent experience.

    Our chocolate is best enjoyed chilled. Due to the low melting point of the Cacao Butter, we recommend that you refrigerate this product before consuming.

    Health Benefits

    Cacao Butter

    Raw cacao is a source of magnesium, which is an important mineral for a healthy functioning heart. It also plays a key role in producing energy for the neurons in the brain from glucose. So when there is an abundance of magnesium the brain works with clarity and focus. 

    Cashews

    Cashews have a lower fat content than other nuts and approximately 75% of their fat is unsaturated fatty acids, with about 75% of this unsaturated fatty acid being oleic acid - the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels.

    Evaporated Coconut Nectar

    Our Evaporated Coconut Nectar is unfiltered and preservative free. It has a low on the Glycemic Index (GI) of 35. By comparison, most honeys are GI 55 and cane sugars are GI 68.

    The Glycemic Index provides a ranking for carbohydrates according to the extent to which they raise blood sugar levels after eating. Foods with a low GI (less than 40), produce gradual rises in blood sugar and insulin levels, avoiding the sugar “highs” and “lows” that we experience when consuming foods with high GIs.

    Evaporated Coconut Nectar also has a nutritional and mineral content that is richer than all other commercially available sweeteners. When compared to brown sugar, Evaporated Coconut Nectar has twice the iron, four times the magnesium and over 10 times the amount of zinc.

    Coconut

    Almost half of the Coconut’s fatty acid profile consists of lauric acid. Apart from being associated with anti-microbial, anti-fungal and anti-viral properties, studies have found lauric acid increases good cholesterol in the body. 

    Growing

    Satipo is a region that sits at the edge of the Amazon basin at the base of the Andes mountain range. In this area we work with 4 small producer groups that are grouped under the umbrella association of cacao producers of Satipo that consists of 164 families in total.

    Processing

     

    cacao podsFirst of all, the cacao pods are harvested from the trees and cracked open. The beans are then taken out and fermented. The level of fermentation affects the flavour; we do a low fermentation of about 45 degrees C, as otherwise the temperatures can get quite high, which affects the structure of the nutrients. The main thing that Loving Earth does differently to other chocolate makers is that we don't roast the raw cacao beans before we process them. The standard procedure in the chocolate industry is to roast the raw cacao, which helps bring out the flavour. It removes a lot of the microbiological contamination they might contain, but it also removes some of the valuable antioxidants contained within. What we do instead is wash them with a citric-based organic disinfectant. Afterwards, they're dried in large commercial dehydrators, at controlled temperatures, before being winnowed into nibs, which basically means taking the skin off them. Then we grind them into liquor, and finally we press them into powder and butter.

    Basically, we get five products from this process. We get Raw Cacao Beans, and because we've disinfected and washed them you can eat them - raw! We get Raw Cacao Nibs, which are the beans without the skin. We get Raw Cacao Liquor, which is the nibs ground into a paste. Then when we take the the liquor and put it into a very high-pressure press, which presses all the fat and butter out of it. So the end product is the Cacao Butter and then this hard cake that's milled into Cacao Powder. 1kg of liquor is about 50% fat, so when you press the liquor you get about 40% Cacao Butter and 60% powder. The powder retains about 10% fat content after pressing, and all the antioxidants plus a lot of the nutrients are concentrated in that powder.raw cacao beans

    We buy and import these five products, which we use to make our raw chocolate from scratch. When indigenous communities such as our friends in Peru manage to add as much value as possible at the point of origin, not only do we support agricultural industry, but also the development of that community. We get the five basic materials we need to make our chocolate, and they earn more, allowing them to further develop infrastructure to process their cacao.


    Packaging

    Every Loving Earth chocolate bar comes to you in a plant-based inner wrapper to maximise freshness and extend shelf life. These wrappers are not made of plastic and are compostable.

    The boxes which contain our wrapped chocolate bars are made from 97% recycled post-consumer cardboard and are printed with vegetable inks.

    Nutrition Information

    Serving Size 8.9g (2 squares)

     Per ServePer 100g
    Energy248kJ (59kcal)2790kJ (664kcal)
    Protein0.4g4.5g
    Fat-total5.3g59.3g
       - saturated3.1g35.1g
    Carbohydrate-total2.9g32.3g
       - sugars2.4g26.8g
    Sodium2mg18mg

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    After having suffered severe acne all my teenage years and still suffering just as bad in my mid 30's, 8 weeks on Acai and I can't believe the difference already :-) Apart from dramatic skin improvement, overall I feel great and bonus, I have lost weight. Loving this product, loving this brand! Loving Earth #1

    Rena

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