Choc Me Up | Mushroom Cacao, Ceremonial Grade with Reishi & Chaga
Ceremonial Grade Mushroom-Cacao Complex
Triple-extract mushroom formulation combined with ceremonial-grade cacao creates a synergistic blend of bioactive compounds. Raw cacao undergoes controlled low-temperature processing to preserve heat-sensitive compounds and enzymatic activity. Dual-extracted mushroom compounds utilize both water and alcohol extraction methods to optimize bioavailability of both water-soluble and fat-soluble components.
Each ingredient undergoes independent laboratory testing for heavy metals, microbial contamination, and active compound standardization. The manufacturing process maintains strict temperature control below 42°C to preserve enzymatic activity and heat-sensitive compounds.
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Choc Me Up | Mushroom Cacao, Ceremonial Grade with Reishi & Chaga
Technical Analysis
Active Components:
- Cacao concentration: 70% by weight
- Reishi extract ratio: 16:1
- Chaga extract ratio: 10:1
- Beta-glucan content: >30%
Standardization:
- Polysaccharide content: >15%
- Triterpene content: >2%
- Theobromine levels: 1.2-1.8%
- Total polyphenols: >5%
Quality Parameters:
- Particle size: <75 microns
- Moisture content: <5%
- Heavy metal tested
- Pesticide-free verification
Preparation Protocols
Standard Preparation:
- Heat water or plant-based milk to 70°C/158°F
- Measure 15-20g powder per 250ml liquid
- Blend for 30-45 seconds
- Optional: Add natural sweetener to taste
Advanced Applications:
- Pre-workout: Blend with MCT oil
- Evening ritual: Combine with warm nut milk
- Smoothie addition: 10g per serving
- Raw dessert incorporation: 5-10g per recipe
Storage Requirements:
- Store in cool, dry environment
- Protect from direct sunlight
- Keep sealed when not in use
- Use within 6 months of opening
Bioactive Properties and Effects
This formulation delivers a precise combination of compounds targeting multiple physiological systems:
Cacao Components
- Theobromine: Natural vasodilator supporting cardiovascular function
- Anandamide: Endocannabinoid promoting mental well-being
- Phenylethylamine: Neurotransmitter precursor supporting mood
- Epicatechins: Antioxidant flavonoids supporting cellular health
Reishi Extracts
- Triterpenes: Adaptogenic compounds supporting stress response
- Beta-glucans: Immune system modulators
- Ganoderic acids: Liver-protective compounds
- Polysaccharides: Cellular defense enhancers
Chaga Components
- Betulinic acid: Anti-inflammatory compound
- Melanin complexes: Potent antioxidants
- SOD enzymes: Cellular protective factors
- Polyphenols: Free radical neutralizers
Traditional Applications and Cultural Context
This formulation integrates three distinct healing traditions: Mesoamerican cacao ceremonies, Traditional Chinese Medicine mushroom usage, and Northern European folk medicine. Raw cacao's historical use spans over 4,000 years, particularly among Maya and Aztec civilizations where it served ceremonial and medicinal purposes.
Reishi mushroom, known as Lingzhi in Traditional Chinese Medicine, has documented use dating back to the Han Dynasty (206 BCE - 220 CE). Classic texts describe it as the "mushroom of immortality," noting its superior adaptogenic properties.
Chaga mushroom utilization originated in Siberian folk medicine, where it was traditionally harvested from birch trees during winter months when its medicinal compounds are most concentrated. Russian and Northern European healing traditions have employed chaga for centuries, particularly for immune system support.
