THE TRUTH ABOUT RAW CHOCOLATE AND THE RISKS OF EATING IT

Personally I dont like raw chocolate,I find raw chocolate and their claims very misleading.
From a chocolate makers perspective,I roast for a few reasons.
– The first is to be able to enhance and improve the flavour of the bean,there is no set time or temp for this as all cacao beans have different flavour profiles.
– The second is to help with seperating the husk from the bean.
– And the most important reason is to eliminate the risk of pathogens like salmonella and e colli.The very nature of were the cacao beans come from and the way they are fermented and dried mean that they can be exposed to pathogens.
Origin Chocolate take all nesasary measures to eliminate the risk of eating chocolate,after all its CHOCOLATE and yes it’s GOOD for you.
Does your chocolate maker do the same,do they even care or is it a case of jumping on the RAW food fad.
Play it safe,eat an apple !!!

http://www.confectionerynews.com/Regulation-Safety/Raw-chocolate-a-Salmonella-health-risk-says-NCA

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