Is unroasted chocolate (formerly known as “raw” chocolate) really a thing? Surprisingly, yes. Unroasted chocolate is made from cacao beans that skip the oven roasting step. Instead, the beans are fermented, dried, and processed at low temperatures to help preserve delicate flavors and bioactivity. Curious to try it yourself? Keep reading to learn what makes unroasted chocolate unique and how you can taste it.
What is unroasted chocolate?
Unroasted chocolate, sometimes called “raw chocolate,” is made from cacao beans that haven’t been oven roasted. Instead of using high heat, the beans are processed at low temperatures to help keep more of their natural flavor and nutrients. They usually go through some high-temperature steam step which helps to separate the shell from the nibs, and more importantly, functions as a kill step to kill any harmful bacteria that may be lingering on the cocoa beans.
How is unroasted chocolate different from roasted chocolate?
The big difference is heat which also affects flavor. Traditional chocolate is made from beans that are heated to develop strong, rich flavors that result from the Maillard reaction.
Unroasted chocolate skips the heat treatment. This keeps more of the bean’s natural, earthy, and sometimes fruity taste. It may also keep more nutrients and bioactive compounds, but the science on that is still unclear.
Flavor profile and texture
Unroasted chocolate has a lighter and more natural taste. You might notice fruit, flower, or nut-like flavors that you don’t usually find in chocolate made from roasted beans. It can also taste a bit more sour, depending on the type of beans, since roasting also helps remove some of the acids that infuse into the cocoa beans as part of the fermentation process.
Processing temperatures and techniques
Unroasted chocolate is made without roasting the beans above 118°F (48°C) The beans are still fermented and dried as usual which is why they can’t be considered truly “raw” since the beans are exposed to temperatures above 118°F during the natural fermentation process. They are ground and mixed gently, often with stone grinders or slow machines that don’t get hot during the processing steps. This helps maintain the beans’ natural flavors and nutrients.
Is unroasted chocolate healthier?
Many believe unroasted chocolate is healthier because it’s made without high heat, which may keep more of the natural nutrients and antioxidants. Some say it has more functional enzymes and vitamins than roasted chocolate.
But science hasn’t proven this yet. Roasting can lower some nutrients but also improves flavor and reduces bitterness.
A note of caution for those who are making chocolate from scratch… roasting is an important step that kills harmful microbes that may be lingering on your beans. Make sure that you have a proper pasteurization or kill step in place before making chocolate from unroasted beans.
Unroasted chocolate might offer some health benefits, but both types can be healthy when enjoyed in moderation—especially when made with quality beans.
Where to get unroasted chocolate
One of the most popular makers of unroasted chocolate is a company called Raaka Chocolate, located in Brooklyn, NY.
If you find other sources of unroasted chocolate, please let us know.
Now that you know more about unroasted chocolate, give it a try and let us know what you think.
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