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Organic Spa Magazine:
A conversation over seed sprouting is the icebreaker that brought together Heather Kenzie and Jennifer Love, former students at the Institute for Integrative Nutrition in New York City. Eventually, their mutual passion for cacao led to the creation of NibMor, a line of raw chocolate bars. These textural beauties, including one with crunchy cacao nibs, another flaunting lightly toasted brown rice—are made only through a cold process and never heated above 118 degrees to preserve anti-oxidant power.
http://www.organicspamagazine.com/articles/category/green-home/chocolate-musings/
