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About raw chocolate

RAW CHOCOLATE

Raw chocolate is a superfood?

Several companies in Europe, the US and Asia have decided to alter one of the processes and no longer roast the beans. They insist that growers in Africa and South America leave them outdoors to dry naturally instead. The resulting product is called "raw" chocolate.

Manufacturers claim that avoiding exposure to oven temperatures allows the preservation of nutrients such as iron, zinc, magnesium, copper and vitamin C, in a similar way to uncooked vegetables. It's also claimed that uncooked cacao contains higher levels of antioxidants than the roasted variety used in most chocolate.

Raw-chocolate makers say their beans never reach temperatures of more than 42C. The friction level of the machine used to grind them is checked to ensure it doesn't make them too hot.

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