Monthly Archives: October 2011

Is ‘Raw Chocolate’ Truly Raw?

There is no doubt that raw chocolate is a very different entity to ‘normal’ chocolate,which is roasted at high temperatures. It is possible to tell this both from the taste, and from it’s effects on the body (most people for instance find cacao more stimulating than roasted cocoa, and I find that my skin reacts more favourably to cacao than to cocoa). However, it is apparently very difficult for the producers to control the fermentation process – an entirely natural process, and very necessary to make the beans edible, but one which can reach into the 50 degrees range.

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