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The term “raw cacao” has sparked considerable debate and confusion, often misused by marketers and becoming complex in its application to cacao. In this post, we aim to clarify the misconceptions and provide insights into the world of cacao.
The Origins of “Raw Cacao”
The term “raw” gained prominence within health circles alongside the rise of diets focused on consuming solely fruits and vegetables, highlighting the benefits of eating fresh, uncooked produce. This standard stipulated that foods shouldn’t be heated above 47 degrees Celsius (116 degrees Fahrenheit) to preserve nutritional integrity.
This led to the introduction of “raw chocolate” to satisfy chocolate cravings without straying from the raw food diet. The processing of most commercial cacao involves high heat, both to standardize the product and to mask the inferior quality of the raw materials. Therefore, “raw cacao” emerged as a term signifying a more natural, unadulterated form of chocolate, appealing to those seeking purity and quality in their cacao sources.
Challenges with “Raw” Cacao
Despite the appeal of “raw” cacao, there are significant challenges in applying this concept to cacao:
Fermentation and Heat: Cacao fermentation, a critical step for flavor development, often exceeds the raw food movement’s temperature limit of 47°C (116°F), reaching around 51°C (124°F). This fact alone questions the feasibility of truly “raw” cacao, as continuous monitoring during fermentation is impractical and unlikely.
Cacao’s Response to Heat: Unlike fruits and vegetables, dried cacao beans have a low water content (less than 8%), which means they respond well to heat. Rather than diminishing in quality and spirit, cacao beans transform when roasted, enhancing their flavor profile significantly. This is a testament to the fact that cacao benefits from the application of heat, contrary to the principles of raw foodism.
The Role of Roasting: Roasting cacao beans not only enhances their flavor but also aligns with the traditional practices of indigenous peoples who have been cultivating cacao for centuries. These communities utilize low-temperature toasting methods, integrating the transformative power of the fire element into their chocolate-making process. This wisdom underscores the importance of balance and the skillful application of heat in crafting premium chocolate.
Purity and Process: The term “raw” often implies purity and authenticity in the chocolate-making process. While we embrace and practice these principles, we prefer not to label our cacao as “raw” due to the complexities and misconceptions surrounding the term. Instead, we focus on the integrity of our sourcing and the ceremonial significance of our cacao, ensuring a minimal heat approach to preserve the natural flavors and energetic properties of our premium beans.
In conclusion, while “raw cacao” may suggest a certain purity and quality, the realities of cacao production and traditional practices suggest a more nuanced approach is necessary. By embracing the wisdom of indigenous methods and the transformative potential of heat, we can appreciate the true depth and richness of cacao, beyond the constraints of the “raw” label.
