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Our Raw Chocolate

The difference between "conventional" and "raw" chocolate first and foremost is the taste. Raw chocolate lets you experience how cacao, the mother of all superfoods, tastes naturally. The difference in taste is due to the completely different way of producing raw chocolate.

Conventional Chocolate Production
To understand the difference, let`s start with a little introduction of conventional chocolate production. This process can be divided in 10 steps:

The chocolate making process starts with getting the pods from the tree (1), opening them to get the beans out of the pulp (2), then the beans are laid down on big banana leaves for fermentation (3). Then beans are dried in the sun (4), then usually roasted (5), and then separated from their outer shel (6). Now, the cacao nibs are ready for grinding (7). Afterwards, the cacao can be sterilized, that can take up to 72 hours (8). After that, the cacao is walzed and pressed (9) and to make the chocolate very smooth the cacao is conched at the end (10).

This whole procedure makes the chocolate melt in your mouth. But when you roast, sterilize, waltz, and smoothen the cacao there are hardly any of the valuable nutrients left. We choose to take out these steps because we believe in the power of raw cacao, therefore we process it as little as possible.

RAW Chocolate Production 
Lovechock does things differently. Lovechock produces RAW cacao that is processed as little as possible:

As you can see comparing both graphics, we skip 4 steps from the conventional chocolate production. Thus, our RAW cacao is not roasted, not sterilized, not waltzed and not conched. Lovechock cacao is processed as little as possible produced at low temperatures to preserve its unique taste.

Let´s give you the details: to get the best taste the cacao beans must be fermented after harvesting – step 1 to 3. This will break down the cacao’s bitterness and acidity and preserve the full fruity flavors. This process usually takes 3 days while monitoring that the temperature stays low to preserve the rawness. After drying (4), beans are separated from their outer shell (6) and then ground (7) to a minimum fineness to produce our signature tablets and bars.

In the conventional chocolate production process cacao beans are roasted (5) at very high temperatures. This destroys cacao's beneficial qualities and nutrients. But within our raw chocolate creations many of the amazing cacao substances remain intact, namely antioxidants (flavonoids), polyphenols and "love chemicals". By low processing we preserve the unique flavor and nutrients of Ecuadorian cacao. Together with our coconut blossom sugar and other natural superfoods you can experience the unique Lovechock flavour!

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