Sweetriot YumBar 65% Dark Chocolate with Crunchy Cacao Nibs - 1.34 oz. (38g)
Sweetriot YumBar 65% Dark Chocolate with Crunchy Cacao Nibs is a yummy 65% dark chocolate with crunchy cacao ‘peaces’. Sweetriot gave the original unBar a facelift and RELAUNCHED as the deliciously dark yumBar! Some of the new and exciting additions include original artwork from emerging artist on the recyclable wrapper, vertical positioning, and more vibrant colors. The actual bar remains as delicious & dark as the original unBar. Yum! Yum! YUMBAR! sweetriot yumBar 65 is yummy concoction of 65% dark chocolate with crunchy cacao ‘peaces’. This delectable healthy dark chocolate bar is all natural, kosher, VEGAN and doesn’t contain gluten or dairy ingredients. The bar is low in sugar and is only 45-50 calories per ‘mega peace’.
The unBar, and yes it's affectionately known as the "unofficial bar of the world" was created to meet the needs of today's chocolate loving rioting consumer with its 'mega peaces'! It's a yummy concoction of 70% dark chocolate with crunchy cacao 'peaces'and the added bonus of delicious plump raisins. The unBAR is created and made directly with Sweetriot loving Latin amigos, and is only 45 calories per mega 'peace'.
Once Sweetriot discovered the wonder of cacao beans, they knew they had to share them! Rioters everywhere (that's you) deserve a joyfully intense hit of sweetriot cacao. Real chocolate - cacao - comes from latin america, africa, and asia and is rich in flavor and antioxidants. Sweetriot uses cacao to celebrate, inspire, and satisfy the culturally "hungry" rioter in all of us. Join the sweetriot - a joyful celebration of culture and diversity.
As a consumer, you should know that through out history, most of the cacao beans grown in the world have been exported away from the origin countries. Cacao was grown in Latin America , Africa , and Asia , and then sent to Europe and the U.S. - thus the reputation of chocolate coming from Belgium and Switzerland was created when indeed the true origin of cacao is +/- 20 degrees of the equator.
Sweetriot worked very hard to find a partner in Latin America rather than in Europe and North America. They believe in having a direct connection with the cacao countries where beans are grown and where farmers are creating their livelihoods. Furthermore, they want to take it a step beyond fair trade - they want to create opportunities not only farmers and fair bean pricing but also for the production of product in the country of origin. There is a new term coming about called equitrade and they're part of it!
They have worked with TransFair (The Fair Trade certifying body) since their inception, and thank Paul Rice, the Founder of TransFair USA , for his vision and support through out theirr start up process. Although theirr product is not yet certified, they are working with their partner in South America to complete the fair trade (Fair Trade) certification process.
A Caffeine Note:1.4 oz of chocolate is equivalent to 1 cup of decaffeinated coffee, so 1 unBar contains less than a cup of decaf!
all-natural, gmo-free, dairy-free, kosher, gluten-free, different, yummy, cacao with a mission
Cacao'story: The History of the Cacao Bean
ONCE UPON A TIME
Long long ago, far far away, deep in the jungles of Central America and all within 10 degrees either side of the equator, cacao was being used by the Mayans, Olmecs, and Aztecs as a ritualistic and indulgent beverage. This South American concoction was seen as possessing aphrodisiac and revitalizing powers. A cold, foamy mixture of cacao paste and water was coveted and revered while the actual beans were so precious they were used as money.
"The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits man to walk for a whole day without food." - reported by a soldier from the army of Hernando Cortes,1519
It's no wonder that by 1509, Cortes - while visiting his "good friend" Montezuma - decided to share the chocolate experience with Spain by taking it from it's South American origin to Europe. The first official shipment of cacao beans arrived in Seville from Veracruz, Mexico in 1585. Because Montezuma's cocoa drink was so bitter, chocolate was viewed as a medicinal and nourishing beverage that stimulated fertility and longevity. It wasn't long before Spain abandoned South America's traditional bitter drink in favor of sweetened cacao. Thus sugar was added, changing the drink from a medicine to a dessert. Spanish chocolate lovers served cacao hot and eventually added flavors such as anise seed and orange blossom water, along with almonds and hazelnuts.
"If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?"
- Marquise de Sevigne (French writer and lady of fashion: Feb, 1677)
Finally, 17th century Europe caught on and began its own quest for "chocolatness". England launched chocolate houses wherein they served milk and chocolate together. The arrival of chocolate from South America came with coffee from the Middle East and tea from China but it remained the most expensive indulgence long after coffee and tea became affordable pleasures. Meanwhile, Germans preferred to dissolve their cocoa in wine, popularity spread from the court of King Louis XIV of France, and Italians were slowly warming up to the idea.
NOW WE'RE GETTING' JIGGY WIT IT Although drinking chocolate was still highly en vogue, 1674 brought about the development of solid forms of chocolate. It was nothing like the eating chocolate we have today. Something was missing. But just as well, chocolate debuted in pastilles and Spanish style puddings.
"The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain."
- Thomas Jefferson (1743-1826)
With the industrial revolution came the invention of machinery that could efficiently grind cacao nibs into paste. Now we're really getting somewhere. American, Dr. James Baker of Massachusetts and Irishman, John Hannon, collaborated in one of the first chocolate manufacturing enterprises. Their endeavor produced cakes of the ground cacao bean paste intended for drinking chocolate.
"'Twill make old women young and fresh, create new motions of the flesh. And cause them to long for 'you know what', if they but taste of chocolate."
- James Wadworth (1768-1844; A History of the Nature and Quality of Chocolate)
New technology was rapidly applied to chocolate manufacturing. In 1828, Coenraad Van Houten developed a process that would eventually change chocolate from a beverage to a confection. By using hydraulic pressure he was able to remove just about half of the cocoa butter from ground cacao nibs. This resulted in hard cakes fondly termed "dutch cocoa". This new advancement paved the way for chocolate manufacturers Joseph Fry & Son to develop the first "eating chocolate". In 1789, Fry purchased a Watts steam engine to grind cacao but it wasn't until an experiment by the founder's great-grandson in 1847 that the idea to mix some of the melted cocoa butter back into "dutch cocoa" cakes (not to mention a bit of sugar) was tried. After pressing the pasty mixture into a mold, the resulting bar was a true winner! Eating chocolate soon became as popular as drinking chocolate.
- Homer Simpson
EXPLOSION The 20th century brought about changes Cortes and the Aztecs never imagined. Drinking chocolate took a secondary role as chocolate bars, truffles and individual filled portions became exceedingly popular. Production of chocolate over the centuries has evolved to include many steps from bean to finished product.