«Raw» chocolate is being sold as the latest «superfood», but what is it and why is it getting more popular, asks Justin Parkinson. Making chocolate is complicated.
«Raw» chocolate is being sold as the latest «superfood», but what is it and why is it getting more popular, asks Justin Parkinson. Making chocolate is complicated. Cacao beans have to be picked
But, despite the hype surrounding the raw chocolate craze, many people still don’t know what raw chocolate really is, what makes these bars supposedly good for you or why they cost so much money. Then, you get into the numbers game.
Isn’t raw chocolate just dark chocolate? Some people assume that raw chocolate is similar to dark chocolate – or that raw chocolate is like normal commercial chocolate but without the sugar, milk, and other added ingredients, but this isn’t correct at all.
Raw chocolate is chocolate which is produced in a raw or minimally-processed form. It is made from unroasted (sun-dried) cacao beans and cold pressed cacao butter. A variety of crystalline and liquid sweeteners may be used, including: coconut sugar, coconut nectar, xylitol, …
What to Look for when Buying Raw Chocolate: Look out for labels that read “raw” chocolate or cacao. Raw beans are not roasted, and are only fermented and dried, conserving their superfood composition. Avoid labels that read “roasted” chocolate or cacao. When the beans are roasted, they are stripped of their antioxidant properties.
What’s more, raw chocolate usually contains just 3-4 ingredients (cocoa powder, cocoa butter, coconut blossom sugar and raw fruits or seeds) whereas commercial chocolate can contain, milk, soya, non-cocoa fats, sugars and other sweeteners and often artificial flavourings and preservatives.