Raw Chocolate: a beginner's guide

by Liz Bygrave

Chocolate is often touted as being good for you, high in magnesium, antioxidants etc. However, raw chocolate, also known as 'cacao', is way off the scale in comparison: one of the most antioxidant rich foods on the planet, providing at least four times as many antioxidants as normal chocolate. And it tastes just as good!

So, what is raw chocolate? Well, as its name suggests, it is chocolate that has been minimally processed before consumption, whereas most chocolate, including the organic kind, goes through lengthy cooking and processing, killing off many of the nutrients, before it reaches the shops.

This means that whilst raw chocolate tastes very similar to ordinary chocolate, it is a very different food, with very different qualities. For instance, most people find it less addictive. If you are familiar with that ‘can’t stop now I’ve started’ syndrome that hits as soon as you’ve taken the fatal first bite, then you may be pleasantly surprised by raw chocolate. Of course, part of the addictive nature of processed chocolate is the sugar it’s mixed with, so it helps if you combine it with another kind of sweetener such as xylitol (see the article on this site about this revolutionary natural sweetener) or agave syrup. But there is something about cacao that means it is as satisfying as its cooked counterpart but not nearly as habit-forming for most people.

Then there are its mood-altering qualities. Of course, cooked chocolate has these too, but in a different, less pronounced way. Raw chocolate is more likely to wake you up and make you feel energised so it can be helpful for busy periods in your life (and parties!). It also gives you a much more heightened feeling of well-being and even happiness. One of the reasons for this is anandamide, also known as the 'bliss chemical'. Raw chocolate contains both anandamide itself and also the enzyme inhibitors which slow its breakdown in our bodies, thereby heightening our mood and sense of well-being.

Raw cacao also contains serotonin, tryptophan and dopamine, neurotransmitters which are regarded as natural anti-depressants. It is also an aphrodisiac, much more so than normal chocolate, so be warned!

However, for all its fantastic attributes, it is important to bear in mind that raw chocolate is a potent food and should be treated with respect. The main reason for this is that it contains caffeine and theobromine, both of which are stimulants. Whilst one study found that these substances were much less stimulating in raw chocolate than in the processed variety, or in coffee, the personal experience of myself and people I know is that cacao is a pretty stimulating food. The trick is not to eat it too late in the day (if you want a good night's sleep) or not to eat too much at any one time. Each person’s tolerance to raw chocolate is different so you will have to work out the amount that suits you.

You could also try chewing on some cardamom pods. This is apparently an old Ayurvedic (India’s ancient system of medicine) remedy to counteract the caffeine in coffee. Either chew on a small handful of pods (then spit out the shells) three or four times throughout the day or just have some before or after you eat the chocolate. Both methods work well but you might find one works better than the other for you.

The other thing you can do is eat recipes made with raw cocoa butter. This is raw chocolate minus the protein and fibre. Along the way most of the stimulants have also been removed, so it's a much gentler way to get your chocolate fix. Cacao butter, as it's known, can be used to make great white chocolate and fudge recipes, both of which will be in my chocolate recipe booklet (coming soon!).

And if you would like to get started, here is a very simple raw chocolate recipe for when you get that irresistible chocolate urge: take some chocolate powder or ground up cacao nibs, mix it with some ground up nuts (cashews, hazelnuts or brazils are all good) and some agave syrup and, hey presto, you have an instant chocolate fix!