Doctors Speak Out......

Think this is something.....you should hear the CD that is provided inside as a Bonus as shown below!

What Entrepreneur Magazine is Saying...

The Sweet Success of a Chocolate Business
If chocolate is your passion, this could be the business opportunity you’ve been waiting for.


The verdict is in: Chocolate has officially gone from sinful to unstoppable. In fact, trend-watching firm Datamonitor named chocolate "the new coffee" in a list of the top 10 trends to watch. But that's not all: Studies have come out demonstrating the health benefits of flavanoids often contained in dark chocolate. Sales are soaring (dark chocolate sales were up 40 percent in 2006, according to Mintel International), and entrepreneurial opportunities are rich with promise. "Chocolate is more popular today than ever before," says Joan Steuer, founder and president of Chocolate Marketing LLC, a Los Angeles consulting firm that specializes in strategic forecasting and tracking trends in the chocolate industry. So stop drooling and take a bite of the action. Dark, artisanal, organic, socially responsible and nutraceutically enhanced chocolates are especially hot varieties, according to Steuer. Opportunities also exist in chocolate cafes, chocolate fountains and chocolate education, such as tastings. And you can't go wrong with basics like chocolate snacks or a shelf-stable ganache. Says Steuer, "The world of chocolate is wide open for anyone to succeed if they take the right steps."

Getting Started

Keep your eyes wide open. Chocolate, in general, will never lose its appeal, but studies, research and taste buds can change with each passing year, bringing certain types or flavors of chocolate to the forefront. In order to keep up with these trends, Steuer stresses the importance of living consciously. "Don't have blinders on to other industries because that's often from where the best ideas come," says Steuer. "Look at technology and make analogies into our world. Look at art. Go into a container store and look at convenience. Is there a way to package a chocolate bar that peels like a banana so you can get at it more easily without unwrapping it? Those are things that I think about when I come up with ideas. I look at things and I think about the environment. You need to look everywhere for trends, and you'll easily then be leading the market instead of following."

Believe in yourself and your product. "If you think your idea is ahead of its time, chances are that it's a great idea," says Steuer. "It's just a matter of letting people know why they need it and why it's different and better."

Source: Excerpt from Entrepreneur Magazine

Not All CHOCOLATE is Created Equal...

This morning I was reading an EXCITING article released a few days ago by the Chocolate Manufactures Association (CMA). I thought I’d share with you what I found to be the most interesting parts.

As we’re all aware chocolate, especially dark chocolate, is in the news almost every day discussing its associated health benefits. Many companies, although they haven’t changed their product, are now highlighting on their packaging “flavanol rich” or “% cacao” content. Well, the Chocolate Manufactures Association (CMA) is not particularly pleased with these companies, consequently it has released a guide in order to better educate chocolate consumers and to expose false packaging. What their guide outlines to help “demystify confused chocolate consumers” is PERFECT for our business.

I found the following points particularly interesting:

“While dark chocolate has been praised by health experts for its high content of flavanol antioxidants, consumers should be wary of automatically assuming that the higher the cacao percentage, the more flavanols the chocolate contains... Actual levels of flavanol content may fluctuate widely depending upon recipe, cocoa bean selection, subsequent processing practices and storage and handling conditions. Therefore, ‘% cacao' may not necessarily indicate the flavanol content of chocolates.”

As we have stated since the beginning “Not all Chocolate is Created Equal”! MXI Corp protects the flavanol antioxidants naturally found in cacao by delivering the consumer an unprocessed, cold-pressed, nonalkalized, nonlecithinized cacao and furthermore on each package we PROUDLY print our ORAC Value or Antioxidant Content. So, the next time you hear someone say “I am eating dark chocolate because of its health benefits”, take that opportunity to share with them the truly “Healthy Chocolate Xoçai™”.

High Powered Healing Never Tasted So Good!

The Truth of the Matter is....Certain Chocolate's have a Bigger impact in terms of Antioxidant Power than others....Issues such as Processing, Cocao Content, etc pay a HUGE impact in the POWER of Chocolate Healing!