What is raw chocolate?
Origin and emergence of the concept
Currently, cocoa cultivation and the global cocoa market are divided between West Africa, Asia, and South America. Most of the beans are then roasted and processed into chocolate.
But in recent years, cocoa beans have been showcased in a completely different way… Not roasted, or roasted at very low temperatures, but simply fermented and then dried, they yield an exceptional raw chocolate with a more natural, vegetal taste.
Also read The cultivation and global cocoa market
The production of raw chocolate falls within the concept of « raw food », which promotes the consumption of raw foods or foods prepared at low temperatures to preserve all their nutrients.
Created in the United States in the 1980s, it gradually became popular in England, Germany, and then the rest of Europe, including France. This new way of eating made it possible to rediscover certain foods, this time in their raw form, such as chocolate.
Today, raw chocolate is highly appreciated by both chocolatiers and consumers. It has a surprising flavor, quite different from that of conventional chocolate, and subtle and varied aromas depending on the cocoa varieties chosen.
The production stages
Before obtaining raw chocolate in its final form, several manufacturing steps are necessary. However, they are fewer than for the production of traditional chocolate.
Cocoa beans (Theobroma cacao), enclosed within the cacao pods, are first extracted during pod opening.
They then undergo a phase of fermentation that stops germination, removes the mucilage, develops enzymes, and reveals the beans’ aromas.
To carry out the fermentation, the cocoa beans are wrapped in banana leaves and placed in wooden boxes. The process lasts about one week.
Also read the The day we harvested cocoa in the Amazon
Next comes the sun-drying stage, essential for proper preservation of the beans. They are laid out on drying racks for several days, long enough to reach an optimal moisture level (about 7%). And there you have it , the raw cocoa beans are ready !
From cocoa beans to raw chocolate
Cocoa beans can quite easily be eaten as-is and consumed directly once dried. But, of course, they are also used for the production of chocolate.
For this, they are sorted by hand to keep only the best, then shelled and ground to obtain the famous cocoa paste.
All processes involved in producing raw chocolate must not exceed 42°C, including conching (refining the chocolate by stirring it while warm).
The chocolate currently found in our stores and even at most major chocolatiers goes through high temperatures during the traditional manufacturing process. Indeed, during roasting, it reaches 140°C, which destroys vitamins and minerals.
Also read From bean to bar: raw chocolate in Brooklyn
The paste is then mixed with the other raw materials that will form the final chocolate : cocoa butter, sugar, vanilla, hazelnuts…
All that remains is to pour the mixture into molds and let it set in the cold. The raw chocolate will then be marketed as bars, truffles and other treats.
What are the benefits of raw chocolate?
From the cultivation of cocoa trees to the final product, raw chocolate is very different from conventional chocolate. And this is reflected in its nutritional qualities !
Indeed, unlike the industrial manufacturing process (and most artisanal processes), the beans are not roasted and are not heated to high temperatures (between 120 and 140°C).
This helps preserve as many nutrients as possible present in cocoa beans, such as antioxidants, minerals and trace elements that offer many benefits to the body.
Natural source of minerals and trace elements
Raw chocolate is an important source of magnesium. Essential to many bodily functions, this mineral contributes in particular to mental well-being, and to the management of stress and mood.
Thus, raw chocolate is among the best foods with antidepressant effects and stress-relieving. Its beneficial effects on the nervous system have been demonstrated by various studies.
Raw chocolate is also rich in potassium, a mineral salt essential for proper muscle function, regulation of heart rhythm, and carbohydrate metabolism.
Also read the Cocoa, a remedy for arterial problems?
Finally, cocoa beans are high in phosphorus. A component of cells and the second most abundant mineral in the human body, it acts on the skeleton, bones, and teeth.
Phosphorus also contributes to the production of adenosine triphosphate (ATP), our main source of energy.
A superfood rich in antioxidants
Cocoa beans are naturally rich in antioxidant compounds : flavonoids, ferulic acid, picatechins, proanthocyanidins… Unfortunately, when they are roasted, they lose a large part of these substances.
The raw cocoa, in contrast, is not heated and thus retains its antioxidant richness.
Along with the goji berries, raw chocolate is one of the superfoods richest in antioxidants. It contains far more than cranberries, pomegranate, or blueberries.
Remember that these active compounds effectively fight free radicals, which are responsible for premature aging, cellular damage, and the onset of diseases.
A releaser of hormones and endorphins
By savoring your raw chocolate, you stimulate the release of certain hormones and endorphins in your body. Indeed, raw cocoa beans naturally increase the production of serotonin, or “the happiness hormone”.
This neurotransmitter promotes well-being and helps you sleep better.
At the same time, raw chocolate contains theobromine, a substance that promotes a sense of well-being, improves mood and has an energizing effect. Finally, cocoa stimulates the release of endorphins that have an anxiolytic and aphrodisiac effect.
How to choose your raw chocolate?
In beans, in bars, in powder…
Raw cocoa is now available in various forms. You can find whole raw cocoa beans, raw chocolate bars, or raw cocoa powder.
Whole beans are ideal for crunching between your teeth, accompanied by tea or coffee. You can also add a few to your morning cereal, but in moderation (no more than 8 beans per day).
Bars are the most commonly offered form of raw cocoa and the easiest to find. They are used in the same way as ordinary chocolate bars: as a snack, for preparing desserts…
Finally, raw cocoa powder is obtained from crushed beans, more precisely from press cakes. When the cocoa paste is pressed, the cocoa butter is separated from the dry matter — the press cake — which is then ground to obtain the cocoa powder.
It’s an ideal form for making desserts, pastries and homemade hot chocolate.
Quality criteria
More and more factories and chocolatiers are offering raw chocolate. But to enjoy its benefits and taste the unique flavor of raw cacao beans, it is important to choose a quality chocolate.
Opt for raw chocolate certified organic, made from untreated beans. This will help you avoid pesticide residues and support a more environmentally friendly form of agriculture.
If possible, choose chocolate from fair trade to support the work of small producers and ensure they receive a decent income.
Where to find it?
In France, raw chocolate is generally available in organic stores, specialty shops or online.
But more and more chocolatiers are now offering a range of raw chocolate, usually in bars. Chocolate can be combined with other flavors: orange, quinoa seeds, mint, spices, coconut…
Cocoa vs raw cocoa: what are the taste differences?
Raw cacao has a stronger, more vegetal taste than roasted cacao. As with coffee, know that there are many varieties of cacao beans used to make raw chocolate.
Each of them has distinct aromas that it then imparts to the finished chocolate.
Beans of the Criollo variety, aromatic, fruity and lightly bitter, are the most prized and sought after. Native to Central and South America, they have a fine, subtle flavor. The Criollo variety will delight all dark chocolate lovers.
There is also the Forastero variety, with a much stronger, more bitter taste, and the Trinitario variety, which is a cross between the two previous varieties.
Contrary to popular belief, raw chocolate is therefore not necessarily more bitter than regular chocolate! It all depends on the chosen variety and the quality of the beans used. The geographic regions of cultivation (the Americas, Africa, Asia…) can also have an impact on the chocolate’s aromas.
How to cook with and store raw chocolate?
Hot chocolate… made with raw chocolate!
In winter, there is nothing more comforting than a delicious hot chocolate. It’s also an excellent way to discover all the flavors of raw chocolate !
To make this recipe, you will need 20 cl of plant-based milk (almond or hazelnut), 20 cl of water, raw chocolate, cinnamon and a handful of fresh pitted dates that will replace the sugar.
You can also opt for lucuma powder lucuma which is a good alternative to sugar.
Start by blending the milk with the grated raw chocolate, the cinnamon and the dates. Strain and blend a second time if necessary.
In a saucepan, heat your water taking care not to exceed 42°C. Then pour the cacao/cinnamon/dates mixture into your bowl, add the hot water and mix well.
Properly store your raw chocolate
Raw chocolate should be stored in a cool, dry place away from light. Ideally, room temperature should be between 15 and 18°C.
Except for your preparations, like spreads, avoid keeping your raw chocolate in the refrigerator because it doesn’t like the cold.
