Founded in 2011, (formerly Wholey Cacao) by Kyle Burroughs, Certified Raw Nutritionist, Professional Skateboarder, and Chocolatier. Reestablished in 2016 as Burroughs Chocolate. Born and raised 10th Generation Vermonter, Kyle decided to carry on the family name in Vermont business and used the same logo from his family’s old dairy farm business found on an antique milk bottle.
Our chocolate is made from the native-born heirloom Ecuadorian species of cacao bean Arriba Nacional-Fino de Aroma. This variety of Cacao is considered worldwide to have the finest floral aroma and flavor profile, as well as, the highest amount of bioavailable nutrients and minerals. From tree to bar our raw heirloom dark chocolate is processed below 118F to preserve its natural flavor, ‘feel good’ properties and antioxidants. Sustainable energy packed full of antioxidants, minerals, and antidepressant properties. Taste and feel the difference!
RAW CHOCOLATE FACTS/PROCESS
The ingredients are delicately processed at low temperature to preserve their natural flavors and nutrients. This gives you 2x the antioxidants!