Kissmi, raw cocoa truffle

Artisan truffles with raw Criollo cocoa and organic spirulina: no added sugars, vegan, made in France

What is Kissmi — and why does this association change everything?

There are associations that seem impossible.

Spirulina - with its serious, healthy, green, nutritious image. And chocolate - with its pleasurable, indulgent, melting, comforting image.

Akal brought them together. And it's called Kissmi.

It wasn't born out of a product management algorithm.
It was born from a meeting. Sat Pavan wanted to combine spirulina with chocolate – but not just any chocolate. Chocolate that shares the same values as our Normandy spirulina: raw, unroasted, and respectful of the fruit.

This is how Akal met Frédéric Marr, founder of Rrraw – a French chocolatier who works with cocoa like no one else, without roasting it, without adding butter or cream, preserving all of its nutritional properties.

«They were enticing enough to taste.»

From this meeting, Kissmi was born. The truffle that unites the 'Green Gold' of Normandy and the grand cru cacao from the Amazon. On the farm, it's our guilty pleasure.

What they do — and what they don't do

What they are doing

– Offer the taste experience of a grand cru raw chocolate, with no added sugars

– Delivering the antioxidants and natural serotonin from unroasted Criollo cocoa

– Introduce spirulina in the most delicious way possible

What they don't do

– To reproduce the taste of sweet milk chocolate — it is a tasting product, bitter and vegetal

– Make up a nutritional dose of spirulina — the nibs are for taste and experience

– Suitable for those who do not enjoy dark chocolate with a cocoa content of 70% or more

The 3 ingredients — what they concretely bring

🍫 Peruvian Amazon Criollo Cacao — The Grand Cru of Raw Chocolate

Not all cocoa beans are created equal. Criollo is to the cocoa bean what biodynamics is to spirulina: the top of the spectrum. Rare, aromatic, complex, with tannic and vegetal notes that don't exist in industrial cocoas.

The Criollo beans undergo two careful stages before becoming a truffle. Firstly, natural fermentation – 5 to 10 days after harvest, the beans ferment naturally to develop their aromatic precursors, the molecules which will give the chocolate its flavour complexity. Then, very low-temperature drying – without roasting. Where industrial chocolate heats the beans to over 150°C, destroying antioxidants, enzymes and some of the aromas, Rrraw's Criollo is gently dried and then cold-ground.
The nutritional properties remain intact. The aromas remain whole.

What raw cocoa contains that industrial chocolate no longer does: flavonoids, among the most powerful antioxidants in the plant kingdom, natural serotonin for mood and well-being, theobromine for gentle and progressive tone, magnesium for muscle and nerve relaxation, tryptophan, a precursor to melatonin.

Ideal profile: Chocolate tasting enthusiasts, people seeking chocolate pleasure without refined sugar, those prone to mid-afternoon slumps.

🌿 Akal Spirulina — the unexpected crunch

Akal spirulina nibs crunch under the tooth – a textural contrast that no one anticipates and everyone notices. The spirulina acts here as a natural flavour enhancer: it reveals and amplifies the power of the grand cru, brings out the deep notes of Criollo, and leaves a slight vegetal freshness in the finish that prolongs the tasting experience.

She doesn't crush the chocolate – she enhances it. And she brings its benefits in silence: the antioxidant phycocyanin that strengthens the cacao's antioxidants, essential fatty acids, B vitamins.

Ideal profile: curious about spirulina who have never dared to taste it alone, lovers of contrasting textures, people looking to combine pleasure and nutrition.

🌴 No added sugars — the natural sweetness of raw cocoa

Kissmi contains no added sugar – no sucrose, glucose syrup, or artificial sweetener. The slight sweetness you can detect comes from the sugars naturally present in the cocoa beans after fermentation. This is precisely what makes it a tasting product – and what might confuse palates accustomed to mass-produced, sweetened chocolate.

Ideal profile: People watching their sugar intake, diabetics looking for suitable treats (consult your doctor), fans of very dark chocolate.

The taste experience — a three-stage process

The fondant first

The truffle resists slightly under the tooth – compact, dense, like good dark chocolate. Then it begins to melt. The Criollo cocoa releases its tannic, vegetal, slightly bitter aromas. Notes that don’t exist in supermarket chocolate.

The crunch afterwards

The spirulina crisps crackle in the mouth. An unexpected — and delicious — textural contrast. The spirulina reveals and amplifies the power of the grand cru. The flavours of Criollo become deeper, more complex.

The final mark

A few seconds after swallowing: the in-mouth length of the raw cocoa. And a slight vegetal freshness left by the spirulina. A lingering taste – pleasant, without being heavy, summoning the next truffle.