thumb|Raw chocolate
Raw chocolate (raw ground chocolate paste when ground) is chocolate produced from unroasted cacao beans with minimal processing.
Production
Raw chocolate is produced from unroasted cocoa beans, sugar, and cocoa butter, and is characterized by the absence of roasting and strict temperature control during processing (not exceeding around 42 °C).
Process
The production process begins with the selection and preparation of cocoa beans, which are sorted, crushed, and separated from their shells to obtain cacao nibs. These nibs are then ground and refined, during which cocoa butter and sugar are gradually added to form a homogeneous chocolate mass. Raw chocolate cannot be produced at temperatures exceeding 42 °C. In traditional chocolate manufacturing, cacao beans are exposed to high temperatures of up to 150 °C to kill Salmonella. Research on craft and bean-to-bar chocolate places this type of product within the broader late-20th century and early-21st century craft chocolate movement, emerging as a modern product category.
Sensory effects
The fermentation and drying process in the production of raw chocolate causes the unroasted cocoa beans to have a brown color, low acidity, and bitterness. The enzymatic and non-enzymatic reaction from the beans removes the acid and smoky flavor. Methylxanthines, such as theobromine, and caffeine are also present.