About Raw Chocolate

We have been asked about raw chocolate by several of our chocolate lovers. Raw chocolate is considered healthier due to higher levels of antioxidants. This article discusses raw chocolate and how it differs from our Lucienne’s chocolates.

Lucienne's Chocolate Bars

How is Raw Chocolate Better?

According to “Good Chocolate Karma”, raw chocolate has 1/3rd more antioxidants than regular chocolates. Cocoa is high in compounds called phenolic phytochemicals, or flavonoids, indicating the presence of known antioxidants that can stave off cancer, heart disease and other ailments. These flavonoids and antioxidants are also found in green tea and read wine, but they are in higher concentrations in cocoa.

Some people have argued that there is no “raw chocolate”. All chocolate, in order to taste like chocolate, is going to be heated to cooking temperatures at some point (See In Reply to: Naked Chocolate). During fermantation, for example, the temperature inside the seed will reach between 104°F to 122°F (see The Microbiology of Chocolate). Since the fermentation temperature is inside the seed pod, it cannot be well controlled.

What happens to the Antioxidants in regular chocolate?

The flavonoids and antioxidants can break down when heated. Much of the loss in antioxidants occurs when the beans are fermented. The fermenting beans will typically reach temperatures of over 120°F. Some additional loss occurs during roasting.

Raw chocolate is made with a very short fermentation time, typically about 15% of the time normally used. Raw chocolate is also roasted at lower temperatures; less than 105°F instead of up to 300°F. The result of this processing is a cocoa that has more of its antioxidants intact.

Sounds good. So why aren’t more chocolates made using raw chocolate?

Taste.  Raw chocolate does not taste like the chocolate we have come to love. Cocoa is a bitter bean, and we make it taste heavenly by fermenting it and roasting it. Raw cocoa is also higher in cocoa butter than regular cocoa, due to the lack of full fermentation and roasting; the cocoa butter is not “cooked out”.

And what about Lucienne’s Chocolate?

Lucienne’s uses the finest chocolate available. Our chocolate producer works directly with the growers. Fermentation times are watched closely, and fermentation is halted when the beans have reach their optimal state. By closely monitoring the fermentation and halting it, our beans are not subject to excessive heat and fermentation that would further damage the flavonoids.

The beans are sorted and sized. As we enter roasting, all beans are of similar size. This allows us to control our roast time, as all beans will be properly roasted at the same time. Our beans are roasted slowly, to better preserve the antioxidants. They are processed in small batches, to further control the process.

In larger factory operations, beans with wide variations in size are roasted together. Since small beans will roast faster than large beans, the roast time is extended to insure full roasting of all the larger beans. This also means over-roasting the smaller beans. The large roasters work at fairly high temperatures, which degrades the antioxidants further.

The end result is that Lucienne’s chocolate will retain as much of the antioxidants as possible, while delivering a chocolate flavor that is satisfying.

But what about the fat?

One possible downside to eating chocolate bars for the flavonoids and antioxidants  is the fat present. But, there are good fats and bad fats. Cocoa butter is comprised of about 39% “good” fats (mono-saturated and polyunsaturated) and 71% saturated fats. Of the saturated fats, over half is in the form of stearic acid, which is known to be “neutral” in terms of cholesterol. Studies have shown no impact on blood cholesterol from eating chocolate.

Lucienne's 100% Dark Chocolate Bar

Lucienne’s chocolate has a higher cocoa solid content that most factory chocolates. Our controlled process reduces the bitter flavors that require added cocoa butter and vanilla flavors for masking. We therefore have a lower glycemic index, and lower fat content.

If you want to eliminate the fat and sugar content, but still desire a clean chocolate flavor, we also offer a 100% Dark Chocolate bar. This is made with cocoa solids only. There is no added sugar, and no additional cocoa butter.

Lucienne's Chocolate Bars

Lucienne’s Chocolate Bars

All Lucienne’s Chocolate Bars are hand made from 100% Rainforest Alliance Certified™ cocoa products. We use all natural ingredients. Please visit our Chocolate Bars page to choose from our assortment of Dark Chocolate and Dark Milk Chocolate Bars.

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