Naive - Dark Chocolate - Molecules Mood-Boosting 75%

Regular price $6.00 USD
Sale price $6.00 USD Regular price
Sold out


Molecules is the most innovative chocolate series Naive has ever created. Domantas Uzpalis has been researching the chemical composition of cacao, and it is a great natural source for endocannabinoid, opiates and stimulants. The therapeutic dose of these chemicals can alter brain chemistry and induce chocolate euphoria. In cooperation with scientists, Naive has developed the process of preserving the abundant quantities of endorphins, antioxidants, trace minerals and vitamins naturally present in cacao. The chocolate is dedicated to the people who want to hack their own biology. 

Did you know that a fresh cacao bean consists of more than 300 phytochemicals and early four times the antioxidant power of regular dark chocolate? Naive has worked our a way to preserve these antioxidants within the chocolate and with a concentration of up to1/4 the total mass. Almost 9 grams (wt/wt) in total phenolic compounds and phytochemicals per serving - 30 times the RDA! Molecules chocolate is also packed with fatty acids, calcium, carotene, thiamin, riboflavin, magnesium, sulfur and other microelements that modulate the immune system. 


CACAO ORIGIN: Cusco Chuncho, Peru

ANTIOXIDANT COMPOSITION: Cacao ranks at the top among all antioxidant-rich foods, and it is largely studied because of the antioxidant properties of phenolic constituents, like phenolic acids, procyanidins and flavonoids. Incorrect processing can dramatically reduce the levels of antioxidants, so Naive handled its' beans in a particular way to protect them from degradation. Cacao antioxidants can change the way you think, perform and feel!

CACAO GENETICS: Molecules cacao grows in the valley of Machu Picchu, where the Andes meet the rainforest-clad lowlands, and it is recognized as one of the rarest and best cacaos in the world. This indigenous cacao has the unique chemical composition that correlates with the biodiversity flourishing in the biologically complex area of the high rainforest of Cusco.

MINERAL COMPOSITION: Top grade cacao is a top grade source for essential minerals. Molecules straddle the line between a food and potent medicine. It contains therapeutic doses of copper, magnesium, iron, calcium, phosphorus, chromium, zinc and more.

HALF-LIFE: The neuroactive chemicals of cacao peak in the blood 2-3 hours after ingestion and have a half-life of up to 7-12 hours 


Molecules purple cacao, sweetener erythritol, pure cacao butter, bovine colostrum 30%, IGG, black garlic, echinacea extract, zinc orotate. Cacao min. 72% May contain traces of milk, wheat and peanuts. 

Weight: 20g (0.7 oz)

Maker Description

In a little town on the Eastern side of Lithuania, Naive Chocolate makes outstanding bean-to-bar chocolate. Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to release their extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings. Two key principles are most important to Naive. First, the maker only works with the best ingredients in the world. Second, they seek to become world-class craftsmen in working with this type of exquisite production. Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture.

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

Customer Reviews

Be the first to write a review