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Raw chocolate has not been roasted, and can be called 'raw'. According to some it's therefore better for your health.
We like to sell chocolate because of it's beautiful taste, and don't really care about exactly how many anti-oxidants are in this or that chocolate bar.
Raw chocolate is still heated because during fermenting the temperature rises. That's why most makers say a chocolate is raw when it's not heated above 40 degrees celcius. We don't care so much about the technical details, but followers of a raw food philosophy do.