Medicinal Properties


Dark chocolate was thought to help in maintaining and restoring humor, balance, reducing fever, stimulating the nervous system, improving digestion, anemia, mental fatigue, poor breast milk production and poor sexual appetite. It was also used topically to treat burns and skin irritation.

The industrial revolution contributed to the change of perception about chocolate which was still considered prestigious but more mainstream and available. Technical advances allowed it to spread.

A patent filed by the Dutch Van Houten in 1826 promoted a more digestible de-fatted cacao. Van Houten believed it to be healthier, but ironically it led to the development of unhealthy chocolate, the type most available to consumers today.

Next: Philosophy > 3 H'S PHILOSOPHY


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