Criollo cacao is known in the world for its "Fine aroma" and creamy texture. It’s fruit is sweet and produces a richer, less bitter chocolate.

Some key points of difference:

1. Shade grown and wild, the natural way it should be produced, surrounded by native plants, flora and fauna. 
2. Farmed using traditional methods (not mass produced), producing a premium quality bean with a unique flavour profile.
3. True Peruvian criolla cacao grows at the base of the Andes.
4. How to use Raw Cacao Powder:

Raw cacao powder can be used for a whole array of desserts, instead of cocoa powder, and it makes deliciously rich raw chocolates. It can be added to milk to make hot chocolate or a chocolate shake, it also is a perfect addition to smoothies. You may also like to sprinkle it on yoghurt, and anything you want to add a bit of chocolaty goodness to.

Refer online for more health benefits :)