Raw chocolate

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Raw chocolate
A graph showing the amounts of polyphenols contained in cocoa, red wine, and green tea

Raw chocolate, or raw ground chocolate paste when ground, is chocolate produced from cocoa beans that does not contain any additives like sugars.

History[edit]

Origins[edit]

Cacao originated in Mesoamerica around 5,300 years ago [History of chocolate], where it was first domesticated by the Mayo-Chinchipe culture in present-day southeast Ecuador. Cultivation of cacao spread across the region, encompassing areas of modern-day Mexico, Central America, and parts of South America[1]

Cacao held a central role in indigenous cultures, where it was not only prized for its taste but also imbued with ritual and social significance. Among diverse communities, from the Mayans to the Aztecs, cacao was viewed as a sacred substance, consumed in ceremonial contexts and esteemed for its perceived medicinal and spiritual properties.[1]

As a beverage, chocolate became a symbol of unity and hospitality, enjoyed in communal gatherings and offered as a sign of goodwill. However, the arrival of the Spanish in the early sixteenth century marked a pivotal moment in the history of cacao.[2] Chocolate was introduced to Europe in the seventeenth century and was marketed as an "Indian Drink" because a large portion of cocoa beans were imported from the West Indies, today known as the Caribbean region.[3]

With the onset of colonisation, the Spanish recognized the economic potential of cacao and began to develop its trade on a global scale. Utilising indigenous labor and implementing colonial policies, the Spanish established cacao plantations in regions such as present-day Mexico, Central America, and the Caribbean. This expansion of cacao cultivation transformed it from a local delicacy into a valuable commodity for international trade.[1]

Production[edit]

Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components.[4] Crucial chemical reactions occur throughout these processes, particularly during fermentation, drying, roasting, and conching, which have a substantial impact on the final product's flavour and texture. Furthermore, these stages cause chemical changes that alter the biological properties of cocoa seeds.

In contrast to traditional chocolate, which requires roasted cocoa beans, raw chocolate is produced using unroasted cocoa beans, cocoa butter, and cane sugar. This differs from regular chocolate where the cocoa beans must be roasted. Keeping the cocoa beans unroasted is believed to give raw chocolate more health benefits than regular chocolate due to its high magnesium level ad alternative sugars.[4] Because of the precision required to make raw chocolate, the beans must not exceed 48 degrees Celsius.

Crushing and deshelling cocoa beans, refining cane sugar, and conching cocoa butter are all steps in the raw chocolate production process, followed by moulding and refining the combination at a regulated temperature over several weeks.  The chocolate is then tempered, crystallised, taken from the mould, and packaged. Raw cocoa has been linked to a variety of health advantages, including relaxation, due to its high magnesium content.[4]

Popularity[edit]

Raw chocolate represents a fast-growing segment of the chocolate industry. It is often made in small batches. It has been promoted as having higher concentrations of some nutrients,[5] although few studies have been conducted to support this.[5] According to research, more than 200 ingredients, found in chocolate and cocoa tree seeds (beans), may promote health and wellbeing. However, several of those chemicals—like serotonin, phenylethylamine, and acylethanolamines—do not exist in sufficient concentrations to have a positive impact on health.[4] The low-heat or "cold" production process (which avoids roasting) may help to preserve the polyphenols present in cocoa.[6] Many marketers produce raw chocolate that is certified organic or fairly-traded.[7]

The aphrodisiac and anti-depressive qualities combined with specific sensory aspects of chocolate extend its effects beyond the cardiovascular system, metabolic diseases, neurological problems, and psychological profiles. Moreover, the potential health advantages of antioxidants and other substances found in the phytochemical composition of dark chocolate and cocoa have garnered more attention in the last fifteen years.[4]

As of 2018, the world's yearly consumption of cacao was estimated to be 4.6 million metric tons, a 3.9% increase from 2017.[8]

See also[edit]

References[edit]

  1. ^ a b c Norton, Marcy (June 2006). "Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics" (PDF). American Historical Review. 111 (3): 660–691 – via JSTOR.
  2. ^ Greenhill and Dreiss, Sharon Edgar and Meredith L. (2008). ) "Chocolate and the Supernatural Realm: Food of the Gods". Chocolate: Pathway to the Gods. n/a (n/a): 9–39 – via Project MUSE. {{cite journal}}: Check |url= value (help)
  3. ^ Loveman, Kate (2013). "The Introduction of Chocolate into England: Retailers, Researchers, and Consumers". Journal of Social History. 47 (1): 27–46 – via JSTOR.
  4. ^ a b c d e Kowalski, Rosochaki, Wyrostek, Torequl Islam, Radoslaw, Marek, Jakub, Muhammad (January 2023). "Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products" (PDF). Applied Sciences. 13 (24): 1–17 – via JSTOR.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  5. ^ a b Why, Who, What (2014-07-08). "What is 'raw' chocolate?". BBC News. Retrieved 2020-04-05.{{cite news}}: CS1 maint: multiple names: authors list (link)
  6. ^ "Who, what, why: What is 'raw' chocolate? - BBC News". BBC News. Retrieved 22 March 2016. [verification needed]
  7. ^ "Cocoa farmers". www.fairtrade.org.uk. Retrieved 2020-04-05.
  8. ^ McClure, Hopfer, Grün, Alan P., Helene, Ingolf U. (2022). "Optimizing consumer acceptability of 100% chocolate through roasting treatments and affects on bitterness and other sensory characteristics" (PDF). Current Research in Food Science. 5: 167–174 – via Science Direct.{{cite journal}}: CS1 maint: multiple names: authors list (link)
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