Beyond the amazing taste sensations that raw chocolate gives us, we love raw cacao because it is so good for us. As a food stuff, it is one of the most complex you will find. Cacao truly deserves to be called a superfood and in fact in 1753, Linnaeus designated the cacao tree Theobroma cacao, which translates to “cacao, food of the gods”!
One of the things I love about what I do is informing people that chocolate, or more specifically raw chocolate
is good for them and then seeing their reactions. More often than not it goes along the lines of "Yeah right, if only!"
or "Oh I should be so lucky!"
When making conventional chocolate, it is usual to carry out a process called tempering. This is essentially a process of heating then cooling your liquid chocolate, which changes the structure and properties of the finished product.