My name is Rossitza Kotzeva, and I was born in 1976 in the beautiful mountain town of Bansko.
Between the ages of 23 and 33, I lived in New York and learned a lot about making my dreams come true. I was very sick as a child, in the age of heavy antibiotics and Chernobyl. During my pregnancy, I got Hashimoto and fell into a severe depression, which lasted years. I was trying for the past 25 years to find a way to stay slim and live healthily.
I was able to use the KETO diet to lose weight and to get my Hashimoto under control.
Food Affects our Health
Seeing how KETO improved my health inspired me to launch a KETO menu in my restaurant in Sofia. Some clients asked me to cook for children with epilepsy and autism, and the results were more than inspiring! Then I went and studied to be a nutritionist to expand my knowledge, and I started creating plans to help people lose weight and heal different problems.
I prepare both the food and the plans for my clients.
I started working with chocolate because I could not find such a product on the market. No chocolate was lecithin and milk free. Most products you would find are KETO compliant, but not KETO for epilepsy and autism compliance. In addition to this, there were mostly cacao spreads, which makes measuring quite tricky.
Almost all kids with such problems have a very low tolerance for carbs, and also, they have high intolerance towards milk products. Refined sugar helps chocolate crystalize, and milk gives a smooth taste, the lecithin emulsifies and keeps it hard for a long time. I had to work without these.
It took me a year of trial and error to formulate a chocolate that has almost no carbs, no sugar and no milk.
It contains no hardeners and yet tastes mouthwatering, plus receives a balanced, smooth taste of Erythritol and monk fruit, and does not melt at room temperature.
Hand-made with Love
Every batch is made by hand in a clean, safe environment and under the sound of healing Tibetan music. It is packaged and sealed by hand, as well. Tibetan mantras are a powerful tool for healing, and every chocolate is charged with it!
In addition to this the monk fruit has anti-inflammatory properties and has been used in Chinese medicine for many years. It is derived naturally and mildly from local fruit. The erythritol is always from the certified non-GMO origin. Mostly derived from corn, erythritol is a sugar alcohol.