Ombar chocolates made from raw cocoa manage to retain the most well-known benefit that cocoa has to offer to our health, which is its antioxidant properties due to polyphenols, compounds that are sensitive to high temperatures and are often destroyed by processing. Ombar chocolates are produced with a special processing method of the cocoa beans, where the cocoa does not reach high temperatures (temperature below 40° C) that would destroy its beneficial structure. The sweetener used for our chocolates is coconut sugar. Its production cannot be done in large factories, as the fermentation of sugars happens very quickly. Thus, the sugar is produced by local farmers (Indonesia), making this raw material considered the most sustainable form of sugar by the Food and Agriculture Organization (FAO).