Raw cocoa: what it is and differences with "traditional" cocoa

Raw cocoa, i.e. not subjected to the roasting process, retains higher nutritional values than "traditional" cocoa.

The roasting process reaches temperatures of around 140°-150°, this involves the loss of most of the nutrients naturally contained in cocoa, especially vitamins and minerals.

For this reason it is always preferable to consume raw cocoa than “traditional” cocoa.

Let's discover in detail the main characteristics of cocoa and what differentiates raw cocoa from traditional cocoa.

The cocoa plant

Theobroma Cacao is the botanical name of all species of cocoa plants, it belongs to the Sterculiaceae.

The plant can reach 2 meters, then the branches extend to form a roof, up to 3 meters.

When it has reached 2-3 years the plant begins to bear fruit. Cocoa bears fruit in a continuous cycle, but in general we have two harvests, one before and one after the rainy season.

There are different species due to numerous mutations of the plant over the years.

The main subspecies of Theobroma Cacao are:

The Criollo: more prized, the purity of the aromas is incredible. The yields are very low because its plant is very delicate and requires a lot of care.

The Forastero: of lower quality. The yield is notable, as the plant is resistant and for this reason it is more convenient from an economic point of view.

The Trinitario: a hybrid between the two plants, which exploits the characteristics of both subspecies. It has the characteristics and aromas of Criollo and the robustness and yield of Forastero.

Cultivation

Cocoa is a tropical tree and its ideal habitat is the tropical forests, with a constant climate and abundant rainfall distributed throughout the year.

In fact, intense rainfall, high temperatures and humidity and thick shade are the fundamental characteristics for the development of this plant.

Growers often plant taller plants, such as banana trees, alongside the cocoa species to increase shade and create the ideal climate.

The plant grows below 1000 m altitude, on slightly acidic and humid but well-drained soils.

The cocoa plant is not suitable for intensive cultivation. Even today, the cocoa fruits are harvested by hand, as is their opening, with the use of a machete.

The plant generally does not fear parasites, from which it is not attacked, while it is sensitive to fungi and insects.

Raw cocoa vs traditional cocoa

The processing of raw cocoa is long and complex and is based on production methods that aim to preserve the precious nutritional qualities of cocoa intact.

A low temperature processing allows the precious organoleptic properties of quality cocoa to be preserved and keeps intact the precious nutrients naturally present in cocoa such as antioxidants, minerals, enzymes and much more other.

The beans, after harvesting, are placed in large containers, called fermentation boxes, which are located in dark, well-ventilated rooms.

The white, gelatinous substance that covers the bean triggers the fermentation process which can last 5-7 days depending on the type of cocoa.

During fermentation the beans are moved every day with special shovels. This process, which is still carried out manually, is called grading.

Finally, the fermentation process is suddenly stopped through natural drying in the sun.

What differentiates raw cocoa from traditional cocoa is the roasting process that traditional cocoa undergoes.

The roasting of the beans, which takes place at high temperatures, and the subsequent refining, called "conching", have the aim of making the cocoa more palatable, to the detriment of the nutrients.

Benefits of Raw Cocoa

Raw cocoa keeps all the organoleptic characteristics of cocoa intact and has numerous beneficial properties, which is why it can be defined as a Superfood.

Contains a large quantity of antioxidants such as catechins, epicatechins and polyphenols which would be able to protect us from degenerative processes and would help to promote the blood circulation.

TheORAC (Oxygen Radical Absorbance Capacity) is the scale developed by the United States Department of Agriculture to measure the effectiveness of antioxidants at absorbing radicals free.

The higher the ORAC score, the higher the level of antioxidants present in foods.

In the table ORAC cocoa powder from raw beans and raw cocoa nibs are at the top of the list with a really high score.

Nutritional properties

Raw cocoa, compared to traditional cocoa, manages to maintain high nutritional values, such as vitamins and minerals, which are sensitive to heat. Let's see in detail what nutrients are present in raw cocoa.

Raw cocoa contains Magnesium which contributes to the reduction of tiredness and fatigue, the maintenance of normal bones and teeth and, ultimately, the normal functioning of the nervous system and function psychological.

Thanks to the presence of magnesium, raw cocoa would be able to give sensations of well-being to the body, improving mood thanks to the production of endorphins.

Phenylethiamine (PEA) is a class of substances present in raw cocoa, because they are extremely sensitive to heat and therefore it is not present in traditional cocoa. It is produced by our body when we are in love and helps us enhance concentration and memory.

Anandamidepresent in raw cocoa is an endorphin that our body produces after physical activity and is known as "the chemical of happiness".

Furthermore, Tryptophan, another component that is very sensitive to heat and therefore present only in raw cocoa, is an essential amino acid precursor of serotonin and melanin.

Tryptophan decreases hunger and sensitivity to pain, helps in cases of depression or anxiety and promotes sleep.

Cocoa contains fibres which help purify the intestine and stimulate peristalsis.

Finally, Theobromine, a substance chemically similar to caffeine, would be able to increase energy without stimulating the nervous system.

Contraindications

There are no important contraindications to taking raw cocoa, the only one concerns the quantity.

To be avoided by children under three years of age because it could cause allergic reactions.

For further studies:

Soft cocoa cake

Preparation time: ~45 min

Ideal to enjoy for breakfast or for a tasty snack.

Ingredients

200g of 00 flour, 60g of NaturaleBio cocoa powder
180g of sugar
2 eggs
100ml of Natural Organic Coconut Oil
200ml whole milk
1 sachet of baking powder Icing sugar for decorating

Preparation

Pour the eggs into a bowl, add the coconut oil and whole milk and start mixing with the help of a whisk. Add the flour, sugar, cocoa and yeast and continue mixing. Once you reach a homogeneous mixture, place it in a 24 cm diameter pan. Finally, cook in a static oven at 180° for 30-35 minutes (do the toothpick test to check cooking). Dust the cake with icing sugar and serve!

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