Raw chocolate, or raw ground chocolate paste when ground, is

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

produced from unroasted

cocoa bean The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', from which cocoa solids (a mixture of nonfat substance ...

s that does not contain any additives like sugars.

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, although few studies have been conducted to support this. The low-heat or "cold" production process (which avoids roasting) may help to preserve the

antioxidants Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricants, ...

known to be naturally present in cocoa. /sup> Many marketers produce raw chocolate that is certified organic or fairly-traded.

References

{{commons Types of chocolate Chocolate industry Raw foods Functional food

Popularity

See also

References