What is raw chocolate? Simply, it’s chocolate made from fermented, but not roasted cacao beans. Just as lightly steamed vegetables are healthier than vegetables that have been boiled for a long time, our hypothesis is that various compounds in cacao that can boost health and mood can be lost when the beans are roasted at high temperatures. More of that on the science page…
Benefits Of Raw Cacao
We love raw cacao, not just because it tastes so good, but because we feel great when we eat it!
Try it for yourself: break a piece and let it sit on your tongue. As the chocolate starts to melt, move it around to release the flavours and textures. Now, slowly, (wait for it…) do you feel a little boost? That’s the power of raw cacao.
A study on the levels of antioxidants and polyphenols in chocolate by Oxford Brookes University showed that our raw (unroasted) chocolate making process creates chocolate bars that are “significantly higher” in antioxidants and polyphenols, compared to 4 leading UK dark chocolate brands.
THE SCIENCEY BIT
You can find all of the amazing scientific facts
about our chocolate, cacao , and other