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What is raw chocolate?
Edible beauty serum
What is raw chocolate? Chocolate made at low temperatures to preserve nutrients | Effects, how to make it, and Q&A
table of contents
▶︎What is raw chocolate? | Chocolate made at low temperatures to preserve nutrients
▶︎Differences from regular chocolate | Comparison of heating temperature, manufacturing method, and nutrition
▶︎Nutritional and health benefits of raw chocolate
▶︎Characteristics of raw chocolate's taste and aroma | Comparison with dark chocolate
▶︎Relationship with raw food | A food culture that "preserves nutrients" rather than "preserves enzymes"
▶︎ How to make raw chocolate and important points to note
▶︎ Q&A | Frequently Asked Questions
▶︎ Raw Chocolatier Methods and Learning | The Association's Proposed "Next-Generation Chocolate Culture"
▶︎About the Raw Chocolate Master Course
▶ ︎Summary | The new value of chocolate: "preserving nutrition"
What is raw chocolate? | Chocolate made at low temperatures to preserve nutrients
What is Living Food? A diet that utilizes the blessings of nature
Typical chocolate is made by harvesting cocoa beans and then going through a process of fermentation, drying, and high-temperature roasting .
The roasting temperature varies depending on the manufacturer and intended use, but it is generally roasted in the range of 110 to 150°C . This process creates the characteristic savory aroma and deep richness of cocoa.
On the other hand, heating can easily cause some nutrients, such as polyphenols and vitamins, to be lost.
Raw chocolate does not undergo this high-temperature roasting process. Instead, it uses cocoa beans (raw cocoa) that have been carefully processed at low temperatures to preserve the nutrients and aroma of the cocoa.
Even in the process of melting cocoa butter, we minimize heating as much as possible to preserve the natural flavor and nutrients of the ingredients.
Therefore, it is characterized by the natural aroma of cocoa and a soft, melt-in-your-mouth texture .
Nutritional and health benefits of raw chocolate
Raw chocolate is made by minimizing heating, preserving the natural nutrients and aroma of the cocoa beans.
Compared to regular chocolate, it is characterized by its ability to retain more nutrients such as polyphenols and minerals .
Cacao beans are originally known as a "superfood" because they are rich in antioxidants that prevent oxidative stress, as well as nutrients that support metabolism and hormone balance.
Here, we'll look at some of the key nutrients found in raw chocolate and their health benefits.
What is Living Food? A diet that utilizes the blessings of nature
table of contents
2. Minerals support metabolism
Raw chocolate is rich in essential minerals such as magnesium, iron, and zinc .
Magnesium is involved in energy metabolism and muscle function, iron in hemoglobin synthesis in the blood, and zinc in hormone balance and immune regulation.
Raw chocolate is an excellent support food, especially for supplementing minerals that women tend to lack.
3. Tryptophan and Mental Care
Cacao contains an amino acid called tryptophan , which is a precursor to serotonin, often referred to as the "happiness hormone."
In today's stressful world, the balance of serotonin secretion is easily disrupted, and it is said that moderately incorporating foods containing tryptophan can help stabilize mood and promote relaxation .
4. From a femcare perspective
In recent years, chocolate has also been gaining attention in the field of "femcare" (women's health care).
The magnesium, iron , and theobromine contained in cocoa may support bodily cycles related to premenstrual and menstrual discomfort, cold sensitivity, and stress.
Another representative example is "α- LunA," a femcare food product developed by Meiji, a major chocolate manufacturer.
We offer a combination of milk-derived protein α- lactalbumin and B vitamins to support your body's rhythm in line with your menstrual cycle.
Raw chocolate is another example of a "health-conscious treat" that can be easily incorporated into your daily life.
What is Living Food? A diet that utilizes the blessings of nature
Low-GI sweeteners such as maple syrup are often used to sweeten raw chocolate, allowing for energy replenishment while suppressing a rapid rise in blood sugar levels.
Furthermore, cocoa contains dietary fiber (lignin) , which is said to have a positive effect on skin condition by improving the intestinal environment .
summary
Raw chocolate is not just about enjoying sweetness; it's a type of chocolate that contains a wide range of health benefits, including antioxidant properties, metabolic effects, hormone balance, and mental well-being .
By preserving nutrients through a low-temperature manufacturing process, this can be described as a "wellness sweet" that gently supports both body and mind.
Characteristics of raw chocolate's taste and aroma | Comparison with dark chocolate
The aroma of chocolate is composed of the scent of the cocoa beans themselves, as well as aromatic compounds created during the fermentation, drying, and heating processes.
Typical fragrance components include pyrazines, esters, aldehydes, pyrroles, and furans .
These complex combinations create a nutty aroma, fruitiness, floral notes, and a smoky finish.
The characteristic rich aroma of typical chocolate is created by the Maillard reaction during high-temperature roasting.
On the other hand, raw cocoa beans used in raw chocolate are typically dried slowly at a low temperature of around 70°C after fermentation.
This allows us to preserve the fruity aroma, reminiscent of fruit, that develops during the fermentation process, rather than the savory aroma that comes from roasting.
This manufacturing method can truly be described as one that " preserves fragrance " rather than "creates fragrance."
By minimizing heating, volatile aromatic components such as esters and aldehydes derived from fermentation remain intact.
With just one bite, a delicate aroma reminiscent of fruits and flowers gently spreads throughout your mouth.
This has a soft and elegant aroma, unlike that of dark roasted bitter chocolate.
Rather than a savory aroma, you can feel a natural acidity and a relaxing effect from the aroma.
It provides a soothing effect, much like "edible aromatherapy."
It has a subtle sweetness and is characterized by a light bitterness that harmonizes the depth of cocoa with its natural aroma .
Raw chocolate, which is not processed at high temperatures, is both a "beauty serum you can eat" and a "sweet treat that soothes with its aroma."
Relationship with raw food | A food culture that "preserves nutrients" rather than "preserves enzymes"
"Raw" means "raw" or "unprocessed."
Raw food originated from the idea of consuming nutrients while preserving them as much as possible.
Generally, in raw food, heating is kept to a minimum, aiming for 48-50°C or below.
This process keeps enzymes active while preserving vitamins and minerals during cooking.
In other words, it's a cooking method that focuses on preserving nutrients and vitality rather than simply "protecting enzymes."
This food culture originated in Los Angeles,
It has gained attention as "living food" among Hollywood celebrities and around the world.
"Living" means "alive,"
Raw + Fermented – This food culture combines the idea of eating "living things" such as enzymes and microorganisms.
It has become popular as a "living food" that nourishes the body from the inside out through the power of live enzymes and fermentation.
Raw chocolate is a perfect example of incorporating the essence of this living food into a sweet treat.
By minimizing heating, we can utilize the antioxidant properties, aroma, and energy inherent in cocoa.
It's evolving into a "wellness sweet" that nourishes both mind and body while you eat.
How to make raw chocolate and important points to note
Raw chocolate is fundamentally made without roasting or high-temperature processing in order to preserve the original aroma and nutrients of the cocoa beans.
By using fermented and dried cocoa beans (raw cocoa) and carefully mixing the ingredients to prevent the temperature from rising too high,
The delicate aroma and rich mineral content of cocoa are further enhanced.
This "exquisite low-temperature manufacturing method" preserves nutrients such as cocoa polyphenols, magnesium, iron, zinc, and dietary fiber .
It can be expected to have beneficial effects on beauty and health maintenance.
Because it is particularly rich in antioxidants, it is attracting attention for its anti-aging and gut health support properties .
Raw chocolate is a sweet treat sometimes called "edible beauty serum."
Not too sweet, with its natural flavor and gentle melt-in-your-mouth texture, it's a treat that soothes both mind and body .
You can enjoy the unique characteristics of the ingredients whether you eat it as is or pair it with tea or wine.
Q&A | Frequently Asked Questions
We've compiled answers to frequently asked questions from first-time users, from an expert's perspective.
Understanding the fundamental concepts and differences in manufacturing methods will allow you to enjoy and learn with greater confidence.
Q1. I heard that raw chocolate is made at temperatures below 48°C. Is that true?
A. While it is generally stated that the temperature should be "below 48°C," in reality, the temperature can rise to around 50°C during the fermentation process of cocoa beans.
Therefore, it more accurately refers to "processing at the lowest possible temperature without high-temperature roasting."
Our association prioritizes using pasteurized ingredients and combining them with appropriate tempering techniques to ensure both safety and deliciousness.
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Q2. Don't enzymes become inactive at 48°C?
A. The inactivation temperature of enzymes is not uniform and varies depending on the type.
The idea that enzymes become inactive at 48°C is a common guideline in the raw food world, but in the case of cocoa, the temperature can naturally reach around 50°C during the fermentation process, and some enzymes remain active even at that temperature.
The important thing is to understand that "not all enzymes are destroyed simultaneously at 48°C."
Our association provides guidance on manufacturing methods that prioritize safety while preserving as much of the nutrients, such as enzymes and polyphenols, as possible.
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Q3. Do you need any special equipment to make raw chocolate?
A. Using specialized tempering equipment will result in a more beautiful finish, but you can start with household kitchen appliances.
Our association's courses start with methods that are easy for beginners to use.
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Q4. What nutrients are contained in raw chocolate?
A. It is rich in cocoa polyphenols, magnesium, iron, zinc, and dietary fiber.
Because it contains a particularly high amount of antioxidants, it is attracting attention as an "edible beauty serum" that can support beauty and health.
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Q5. Does raw chocolate contain caffeine?
A. Cocoa beans naturally contain caffeine and theobromine, which has a stimulating effect.
Therefore, some people say that they can't sleep if they eat late at night.
However, these are not present in as much as in coffee, so those with sensitive constitutions can enjoy it with peace of mind as long as they pay attention to their intake.
Furthermore, because it is also rich in antioxidants and minerals, it is recommended as a food that can be beneficial for beauty and health when consumed in moderation.
Raw Chocolatier Techniques and Learning | The Association's Proposal for a "Next-Generation Chocolate Culture"
In the raw chocolatier method, it's not just about making it at a low temperature,
By performing tempering (the process of arranging the cocoa butter crystals) more carefully,
It brings out a beautiful luster, a smooth melt-in-your-mouth texture, and a deep, rich aroma.
Raw chocolate has a high moisture content and is delicate, so care must be taken during processing and storage.
Its natural flavor and depth set it apart from ordinary chocolate.
Our association's courses aim to cultivate professionals who can correctly understand this manufacturing method and communicate it safely and securely.
What is Living Food? A diet that utilizes the blessings of nature
A certification course that allows you to systematically learn from beginner to advanced levels.
Suitable for a wide range of uses, from home use to professional level.
Please see the course page for details.
Click here for the Raw Chocolate Master Course.
Summary | The new value of chocolate: "preserving nutrition"
Raw chocolate is a food culture that brings out the vitality of the ingredients.
As a new type of chocolate that connects beauty and health, it holds immense potential for further expansion.
"Eating is living."
Choose to incorporate the blessings of cacao in a more natural way, right in your own hands.
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