THE DIFFERENCE BETWEEN TAVALA BRU AND WHAT YOU FIND AT YOUR LOCAL STORE
There are quite a few similarities and differences in Tavala Bru and what you will find at your local store, marketed as 100% cacao powder. There are several advantages to Tavala Bru, compared to what else is out on the market. First and most important, is the flavor. Bru is designed for drinking and uses beans that have been processed to yield better flavor profiles. They have also been roasted in a way to enhance the chocolatey-qualities as well. You will notice from smelling them, and all of the other "organic and natural" powders that they are much more pungent and less like chocolate. They all have bright, fruity notes, which is off-putting in a drink. The techniques that our manufacturer has implemented yield less bitterness at the same time as increased health benefits. Our manufacturer hand-selects the beans that we use and they are of exceptional quality. They also work directly with the farmers to process them in a way that increases the flavonoids and theobromine, which are the two primary health components to cacao. This is done through a proprietary post harvest practice that they have implemented with all plantations that they work with.
Those are the top two reasons and those that really set Bru apart from the other powders, if you are comparing it to organic and natural powders like the one mentioned above. If you compare it to standard powders, like those found in most grocery stores, there are other differences as well. What’s the difference? They are "dutched" or alkalized. This is a process of adding alkali to the powder to reduce bitterness due to their over processing of poor quality beans. This makes the flavor more palatable, but also severely lowers the antioxidant power. This is fairly simple, but those simple differences make a drastic difference in the finished product. Note: The beans in Bru are from an isolated region in Ghana (50%), mixed with Ecuador (25%) and Mexico (25%)
So, in short, the difference between Bru and everyone else is:
C
ON
TA I N
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Roasting technique
Proprietary post-harvest practice
Aroma
Higher levels of flavonoids and theobromine
Hand-picked beans
Direct work with the farmers in Ghana, Ecuador and Mexico