The Raw Chocolate Co. go out of their way to source quality ingredients that have a minimal environmental impact and positively affect those involved in the supply and production chains.

Raw chocolate is cold-processed (never above 40 degrees celsius), and therefore uses significantly less energy during production. Read more about raw chocolate production below.

Raw Chocolate Co. strives to use natural methods, like sun-drying, and their cacao powder butter and nibs are never chemically treated.

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.