The Truth About Cacao: More Than Just Chocolate

An interview with Ms. Olivia of Ubud Raw
By Dian D Reich for Usada, Ubud Bali

What’s the controversy with cacao today?

Chocolate often carries a bad reputation. Many people associate it with weight gain, cavities, and unhealthy habits. But according to Ms. Olivia of Ubud Raw, the issue is not cacao itself. It is sugar.

Commercial chocolate is typically overloaded with refined sugar. Pure cacao, however, is something entirely different. When minimally processed and ethically sourced, cacao is rich in antioxidants, healthy fats, and beneficial compounds that support overall wellbeing.

The problem is not cacao. It is too much sugar.

An Accidental Beginning

Ubud Raw began in the most organic way possible.

The founder simply loved enjoying chocolate with tea while watching the sunset. Yet he could never find a chocolate that truly satisfied him. He wanted something pure, balanced, and clean. So he began making his own.

What started as a personal experiment quickly became something more. After creating a chocolate he believed was the best he had ever tasted, he decided to share it. The first batches were sold at Wayan Juice Bar in Ubud, just one kilogram at a time.

From those humble beginnings, Ubud Raw grew steadily. There was no aggressive expansion plan and no shortcuts. Only belief in the product and a deep commitment to quality.

Why Raw

Ubud Raw is based in Ubud, Bali, and works primarily with unroasted cacao beans. Roasting cacao reduces antioxidant levels because many beneficial compounds are heat sensitive. By keeping the beans unroasted and processing them carefully, more of their natural properties are preserved.

For Ms. Olivia, cacao is not simply food. It is medicine.

Not medicine in a pharmaceutical sense, but nourishment for the human body. Pure one hundred percent cacao supports heart health and blood circulation. When consumed as hot chocolate with a small amount of coconut sugar, around ten grams, it becomes both pleasurable and supportive to the body.

Dark chocolate, when truly dark and minimally processed, can be part of a healthy lifestyle. The emphasis is on purity. One hundred percent cacao, not sugar dominant confectionery.

Quality, Safety, and Responsibility

At Ubud Raw, taste and health go hand in hand. The company conducts testing for heavy metals, aflatoxins, and microbial safety. From farm to finished product, the cacao is carefully monitored to ensure it is ethically sourced and safe for consumption.

Delicious chocolate is important. Integrity is essential.

Ceremonial Cacao and Cultural Roots

Cacao ceremonies originate in Guatemala and Peru, rooted in Mayan and Aztec traditions. Historically, cacao was used to connect with ancestors, land, and community. In 2016, Ubud Raw began exploring the deeper meaning behind these traditions. Bali itself is a culture deeply grounded in ceremony. Daily life on the island is infused with ritual and spiritual awareness.

Ubud Raw does not conduct cacao ceremonies. When the brand refers to ceremonial cacao, it simply means pure cacao. One hundred percent, ethically produced from start to finish. In Peru, cacao ceremonies emphasize connection to spirit and ancestry. At Ubud Raw, the focus is on ethical farming, proper fermentation, and ensuring customers receive cacao of the highest quality.

There is a clear difference between low quality industrial cacao and carefully fermented, ethically produced cacao. The brand’s promise is clarity, purity, and responsibility.

The Science Behind the Experience

Cacao supports improved blood circulation and cardiovascular health. It contains compounds that naturally uplift mood and create what many describe as a heart opening sensation. When cacao is combined with meditation, music, or sound healing, the experience can feel amplified. There is growing scientific evidence supporting cacao’s physiological effects on the body.

Even without ceremony, cacao itself offers measurable benefits. Chocolate, when pure, can be integrated into a healthy lifestyle.

Indonesian Cacao and Its Untapped Potential

Cacao grows along the equatorial belt including Ghana, Indonesia, Taiwan, Vietnam, Thailand, Papua New Guinea, parts of Africa, Australia, Hawaii, South America, and Guatemala. Each origin produces distinct flavor profiles influenced by climate and soil.

Indonesia’s cacao industry has long been underappreciated. Historically introduced during colonial times because of its high value, cacao farming expanded without sufficient education in fermentation techniques. Fermentation is critical. It develops flavor and complexity within the bean.

For many years, much Indonesian cacao was directed toward industrial production, where quality was secondary to volume. Beans were blended and heavily processed, losing their unique character.

When fermentation is done correctly, Indonesian cacao can be exceptional. In Bali, cooperatives such as KSS in Jembrana have pioneered standardized fermentation since 2011, at a time when few others were implementing such methods. This marked an important step forward in elevating Indonesian cacao quality.

Indonesian cacao butter is also highly regarded. Its melting point and texture are distinct, making it valuable not only in chocolate but also in the beauty industry. When treated with knowledge and care, Indonesian cacao stands confidently alongside any origin in the world.

Shared Vision and Future Collaboration

This conversation between Dapur Usada and Ubud Raw reveals a strong alignment in vision and mission.

Both are ethical local businesses committed to supporting sustainable and clean agriculture. Both believe in responsible manufacturing practices that carry integrity from the farm into the kitchen. And both embrace the philosophy of food as medicine.

This brand partnership is a natural collaboration rooted in shared values. It is something both teams look forward to developing further.

Keep an eye out for upcoming talks and workshops with Ubud Raw at Usada Ubud Bali, where cacao, education, and conscious living will continue to come together.

A Healthier Way to Live With Chocolate

Chocolate itself is not the enemy. Excess sugar is.

Pure cacao, ethically farmed, properly fermented, and minimally processed, carries both nutritional value and cultural history. When consumed mindfully, it becomes nourishment and connection.

It is energy.
It is culture.
It is medicine.

And it remains deeply, beautifully delicious.