No alkalization
The cacao stays in its natural state.
Visible evidence
The purple is not a styling choice. It is a biological fingerprint.
Fresh cacao beans carry a natural purple from anthocyanins — the plant pigments behind blueberries, purple cabbage, and butterfly pea. This is general cacao science, not a claim about our product.
In conventional chocolate making, that purple disappears — not because it must, but because the steps that suit mass production destroy it.
Where the purple disappears
Three steps — in the order they occur along the production chain:
Extended fermentation
The longer the ferment, the more the pigment breaks down — traded for the heavy fermented notes of industrial chocolate.
Alkalization
Dutch processing evens and darkens the powder for solubility — and erases the purple in the same stroke.
Deep roasting
High heat, long duration — the color turns deep brown, and the purple never comes back.
The principle of minimal intervention
Our highest technology is not the deepest intervention — it is knowing when to stop.
No deep roasting
Heat enough for safety and aroma — no more.
Short, controlled fermentation
Enough to develop flavor; stopped before the pigment breaks down.
On cacao flavanols — said precisely
The European Food Safety Authority (EFSA) holds one approved claim concerning cocoa flavanols (at 200 mg per day) for cocoa in general.
That claim concerns cocoa flavanols in general — not our product. We have no product-specific tests yet, so we claim no numbers as our own.
Do we have laboratory results yet? No.
Every batch of Socola Pháp Lam will pass independent testing before it is sold — and the dossier travels with the batch to its owner.
Until then: no nutritional figures for the product, no comparisons with anyone, no promises about what has not been measured.
Socola Pháp Lam is a food product, not a medicine, and is not a substitute for medical treatment.