Raw chocolate

Raw chocolate is chocolate produced primarily from unroasted cocoa beans. Dairy products are often not added to raw chocolate, and alternatives to standard cane sugar, such as coconut sugar, coconut nectar, xylitol, agave nectar, maple syrup, or stevia may be used to sweeten it.[1]

Raw chocolate

Popularity

Raw chocolate represents a fast-growing segment of the chocolate industry. It is often made in small batches. It has been promoted as having higher concentrations of some nutrients,[2] although few studies have been conducted to support this.[2]

The low-heat or "cold" production process (which avoids roasting) may help to preserve the antioxidants known to be naturally present in cocoa.[2] Many marketers produce raw chocolate that is certified organic or fairly-traded.[3]

See also
  •  Food portal

References
  1. "A Sugar Dilemma Fires Up The Chocolate Industry". thechocolatejournalist.com. Retrieved 2020-04-05.
  2. Why, Who, What (2014-07-08). "What is 'raw' chocolate?". BBC News. Retrieved 2020-04-05.
  3. "Cocoa farmers". www.fairtrade.org.uk. Retrieved 2020-04-05.
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