Goodness of Raw Chocolate

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.

De ce crud? Cand boabele de cacao sunt fermentate si uscate in mod natural, mai degraba decat prajite, isi pastreaza mult mai mult din bunatatea lor naturala.