The Goodness of Raw Chocolate | Kathy Kordalis - Octopus Publishing Group

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Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness.
The process also means the berry and coffee notes found in raw chocolate\'s flavour are intensified - similar to unsweetened dark chocolate..
Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness