Raw Chocolate Controversy
When we think of raw chocolate, it is easy to recall the bitter taste of chocolate shavings or crushed cacao. Commonly sold in the form of “nibs” (or crumbled cacao beans), we can dismiss “raw” as just another buzz word in the health food world. However, it is so much more and has been a topic of some interesting debates in chocolate making circles.
The reason why the term “raw” can be controversial is in the way it is defined. Based on popular opinion, “raw” is just uncooked, right? Well… it depends.
The common raw enthusiast would say there is no thing as “raw” chocolate. But why? Because cacao is fermented. The fermentation process allows the beans to reach a certain temperature to kill a particular germ. This process can be accomplished by sun drying, using an oven, etc., but it also takes the cacao up to a temperature that makes it no longer raw.
If we consider it from a scientific or foodie perspective, raw is anything that is not heated higher than 118F or 48C. The basic understanding of raw chocolate is chocolate that is produced with unroasted cacao beans, doesn’t have any diary products, or processed sugars. Some may call it “virgin” chocolate, but we still like to call it raw chocolate.
And why is raw chocolate such a big deal? Is it just the enjoyment of that pure chocolate flavor? No. The unroasted cacao beans are the foundation for a chocolate treat that maintains its health benefits by being packed with vitamins, minerals, and antioxidants. Delicious and nutritious… what more can you want?
