Raw chocolate (raw ground chocolate paste when ground) is

chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...

produced from unroasted

cocoa bean The cocoa bean, also known as cocoa () or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao tree ...

s with minimal processing. As of 2017, raw chocolate was a frequent topic of discussion in the chocolate community. Some raw chocolate advocates believe raw chocolate has subtle flavors lost in roasting cocoa beans. Others believe it has nutritional value that would be lost if cocoa beans were heated during chocolate manufacture. As cocoa beans are occasionally contaminated with pathogens such as ''

Salmonella ''Salmonella'' is a genus of bacillus (shape), rod-shaped, (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two known species of ''Salmonella'' are ''Salmonella enterica'' and ''Salmonella bongori''. ''S. enterica'' ...

'' and ''

E. coli ''Escherichia coli'' ( )Wells, J. C. (2000) Longman Pronunciation Dictionary. Harlow ngland Pearson Education Ltd. is a gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus ''Escherichia'' that is commonly foun ...

'', some people have raised concerns that raw chocolate consumption is risky. In response, raw chocolate advocates argue that as animal products are not involved, the contamination risk is the same as for vegetables. To transform cacao into chocolate requires a significant amount of processing. Due to this, it is contested whether the resulting chocolate can be considered raw as the term is conventionally understood. Further, the fermentation cocoa beans generally undergo in making chocolate is an

exothermic In thermodynamics, an exothermic process () is a thermodynamic process or reaction that releases energy from the system to its surroundings, usually in the form of heat, but also in a form of light (e.g. a spark, flame, or flash), electricity (e ...

reaction, and temperatures regularly stay over . This is beyond the point at which

cooking Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...

is generally understood to begin. In some fermentations, temperatures exceed .

References

External links

* https://chocolatealchemy.com/the-truth-about-raw-chocolate {{commons Types of chocolate Chocolate industry

Chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...

Functional food

See also

References

External links