We now have two brands of raw chocolate in our stores. If you’ve never tried raw chocolate, here’s what you need to know.
What Is Raw Chocolate?
With most chocolate bars, cacao beans are fermented and roasted before being ground and mixed with ingredients like sugar and fat. With raw chocolate, the beans are dried naturally instead of being roasted, and during the grinding process, temperatures are monitored to avoid heating the chocolate. As a result, raw chocolate tastes different than its mainstream counterpart, and has different nutrient levels.
Mandala Chocolates
Rob Lenfestey founded Mandala Chocolates in Asheville. From their website, “We believe that chocolate, an ancient sign of abundance and good fortune, is the perfect vehicle for changing the world and living our greatest dreams. Our chocolate is imbued with a love and passion that is palpable. All of us; the farmers, the dreamers and innovators involved in creating this chocolate are pouring our love and inspiration into each bar.”
Mandala chocolate bars contain local and sustainably harvested ingredients in addition to cacao, which the company currently sources from farmer cooperatives in the Manabí region of Equador. The co-op helps farmers become certified organic and helps small family farms sell product collectively. Mandala Chocolates is certified organic and a B corporation.
Visit them online: http://mandalanaturals.com/.
Raw Chocolate for the Soul
Back in February, our Carrboro store’s grocery staff had a special tasting with Steven Lambeth, the maker of Raw Chocolate for the Soul in Graham. Before we started, Steven told us, “There are some people who will not be interested at all in this chocolate, and some people that will never want to eat any other chocolate again.” By the end of the session, we agreed. One employee said that he, unexpectedly, might be one to never eat anything else. Other comments were, “The taste, texture, and flavor of the new chocolate line is distinct and definitely not for everybody. The raw cacao has a rich and bolder flavor,” and “The low glycemic index sweeteners keep the flavor on the palate longer.” Steven said the idea is to “have a cacao experience” instead of “having a sugar experience.”
The surprising favorite was the “super shroom” flavor, which contains organic cordyceps mushrooms, known for immune support and energy. We also tried coffee flavor (made with locally roasted coffee from Weaver Street) and smoked sea salt (the most “like a chocolate bar” flavor), among others.
A major takeaway from the tasting was how much flavor is in each little square of chocolate, flavor that stayed for a long time after eating. “I think if people balk at the $7 price,” someone said, “they should understand that you CANNOT eat the whole bar at one time.”
Visit online at https://www.facebook.com/rawchocolateforthesoul/.