How did you start making chocolate?
It all started back in August of 2012. I was working at a local healthfood store and two things were happening:
1. I noticed many customers could not eat anything packaged because it all had soy, gluten, peanuts, or some other common allergen. I thought, wow these folks need something clean to enjoy.
2. I could not afford to buy the raw chocolate in the store at that time, so I started making my own. After experimenting and sharing my concoctions, the feedback was so beautiful I decided to pursue cacao as a business; to share quality, clean products made with love, to show my daughter how rewarding it is to be an entrepreneur, and to set a new purity standard for gourmet food. All the chocolates are free from any binders, alteratives, waxes, or preservatives of any kind.
Going back even farther…
I had a lot of near fatal health issues as a young child and have been fascinated with alternative medicine and the human potential since very small. My illness put me on a lifelong path of research and discovery, always looking for patterns.
I am an independent food scientist and have formulated my line based upon how our body assimilates nutrition at the cellular level in tandem with how to combine ingredients to assist absorption, as well as what diseases are trending from malnutrition.
In my research starting in 2008 I found many parallels in rising degenerative disorders and malnutrition, namely, a mass deficiency in magnesium. For example: MS, Alzheimer’s, dementia, Fibromyalgia, all on the rise, coinciding along with our low levels of magnesium. Cacao is the highest food source of magnesium, which is critical for cognitive and cardiac function, as well as the entire nervous system. Our neurons are MADE of magnesium, so if we are lacking, then we are misfiring and thus all these various diseases manifest.
How are your raw chocolates different?
One of my greatest challenges has been helping people to understand that what I do is not just chocolate, it is not like anything that exists in the chocolate universe. It is a supplement or medicinal food for healthy systemic stasis and longevity for multiple reasons.
The biggest difference is our patented manufacturing process. I devised specific manufacturing practices to maintain the energetic quality of the incredible nutrition from my ingredients so these are truly raw chocolates, as opposed to the products which exist that are shelf stable for over 6 months or have fillers and claim they are raw. My chocolates are alive and full of amino acids and trace minerals, thus they are a refrigerated product.
We are organic, fair trade, vegan, non gmo, and soy/gluten/coconut free, contain no fillers, and we use actual supplement products like concentrated turmeric and berry extracts in our formulas.
Our formulas are 3 to 5 ingredients, so they are very pure and potent. NO FILLERS! You can feel the difference! When my clients try these chocolates they get incredible physical and mental energy, because it is truly a living food product.
This is how it all began, and 6 years later we are expanding and sharing our passion for cacao both as a health food and a pleasurable, mindful indulgence. Yes, you can have chocolate and feel great about it! The new paradigm of health is allowance over deprivation. There is a reason the body craves different foods. Go for the high quality stuff; food is medicine after all.
Why did you choose this name?
I chose Integrity because this mission is serious. It is an oath to purity of sourcing, ingredients used, and manufacturing practices producing the desired nutritional benefit. It is consumer education, sharing the immense abilities we have to heal our bodies and minds through proper nourishment. It is honoring the healing powers of foods and formulating chocolates with innovation and maximized health benefits on a biochemistry level. Integrity is deep, and represents our commitment as a business and a culture. We all can invest in our health and longevity with quality foods.