WHY RAW CHOCOLATE PROCESSING?

BELOW 42°C

RAW ingredients are never treated at a higher temperature than 42°C. Thanks to that, they preserve all the antioxidants, enzymes and other nutrients that have a positive impact on the functioning of our organism.

HIGH ORAC

The food with a high ORAC (Oxygen Radical Absorbance Capacity) neutralizes free radicals more efficiently. That has a positive impact both on the prevention of a range of chronic diseases and slowing down the aging process.

ANTIOXIDANTS

The content of antioxidants is directly proportional to the content of cocoa paste, and inversely proportional to industrial processing.

HANDMADE CHOCOLATE THAT HAS NEVER GONE THROUGH ROASTING PROCESS

Today there is an infinite number of different kinds of chocolates and their manufacturers that would be really hard to count. Yet in the recent years, it is the handmade chocolate that is not processed at high temperatures above 42°C and that never went through the roasting process that has come into focus. It is a minimally processed food preserving a very high nutritive value of cocoa beans.

THE DEGREE OF ANTIOXIDANT CAPACITY MEANS THE  CAPACITY TO SUPRESS FREE RADICALS AND THEREFORE AVOID THEIR NEGATIVE EFFECTS

There are not many studies that have been carried out focusing on raw chocolate only. Yet scientists have examined the Oxygen Radical Absorbance Capacity (ORAC) of a common roasted cocoa powder and raw cocoa powder.

And the results are quite clear. While 100 g of unroasted cocoa powder has an extremely high ORAC value of 95 500 and 100 g of unroasted ground cocoa beans are characterized by a value of 62 100, in case of common roasted cocoa powder, this very same value corresponds to as little as 26 000.

CHOCOLATES WITH A HIGH PERCENTAGE OF COCOA POWDER ARE A GREAT SOURCE OF BENEFICIAL FLAVONOIDS THE “ENZYMES OF HAPPINESS”

According to the research of the US National Library of Medicine from 2011, all the randomly selected chocolate brands had a high content of flavonoids, i. e. the substances that have an antioxidant effect – yet under the condition that those were chocolates with a high percentage of cocoa paste. Moreover, the study points out that industrial processing lowers the amount of antioxidants significantly due to oxidation and alkalization.

As for unroasted cocoa, it also has higher values of the so-called happiness enzymes (phenylethylamines and anandamids).

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