Have you heard the term raw chocolate before, but are not totally sure what it is? Here’s a quick guide to help you understand more. Raw chocolate is made from cacao beans that are unroasted or only processed at very low temperatures resulting in a more natural and less processed form of chocolate.

👨‍🍳 How is it made? 👨‍🍳
Seeds of the Theobroma Cacao Tree are harvested, fermented, and dried. The beans are then ground into a paste which is pressed to separate cacao butter from the cacao solids. These solids can be further processed into cacao powder or used directly in chocolate-making. To make raw chocolate, the beans are not roasted as this can significantly alter the flavour and nutrient composition.

❔ Did you know ❔
The largest producer of cocoa beans in 2018 was Ivory Coast, at 2.2 million tons (37% of the global total).

🤷 Why is it better? 🤷
Raw chocolate is becoming very popular as it is believed to retain more of the natural nutrients and enzymes found in cacao beans compared to conventional chocolate. It has a distinct, intense flavour that is slightly bitter but also fruity, and it is often used in various recipes such as desserts, smoothies, and energy bars.

📝 A final note 📝
It's important to note that while raw chocolate may offer certain nutritional benefits, it should still be consumed in moderation as part of a balanced diet, as it is calorie-dense and can be high in fat and sugar.

This is a snippet from the full guide which you can read on our blog.

Raisins (44%, includes sunflower oil), cacao mass, coconut sugar, cacao butter, cacao powder. Cacao solids min: 72%.

For allergens see ingredients in bold.