Our Raw Chocolate
The difference between "conventional" and our "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 pulp out of the cacao pod (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 on high temperatures like 130 degrees for about 30-50 minutes (5), and then separated from their outer shell (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 for over 30 minutes on high temperatures, sterilize, walz, 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.
Our Raw Chocolate process
Lovechock does things differently. Lovechock produces raw chocolate that is processed as little as possible:
As you can see comparing both graphics, step 4 is different from the conventional chocolate production, where we only roast 2-3 minutes to get the shell separated from the rest of the cacao bean. While doing we keep the inside of the cacao bean raw. Thus, our raw chocolate is only light shell roasted, not sterilized, not walzed and not conched. Lovechock cacao is processed as little as possible to preserve its unique taste.
Let´s give you the details: to get the best taste the cacao beans must be fermented after harvesting (1-3). 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 for over 30 minutes or longer. This destroys cacao's beneficial qualities and nutrients. But within our raw chocolate creations many of the amazing cacao substances remain intact, namely flavonoids, polyphenols and "love chemicals". By low processing we preserve the unique flavor and nutrients of Ecuadorian and Peruvian cacao. Together with our coconut blossom nectar and other natural superfoods you can experience the unique Lovechock flavour!