Rawr - precision chocolate

What is organic chocolate anyway?

It is chocolate that is made at low temperatures(max 45 degrees), preserving all the enzymes and nutritious ingredients.

And why is it raw?

The most common question we get is "Why is it important that chocolate is unsweetened?". To avoid boring you too much, some interesting facts below:

• Biology textbooks give 25ºC to 50ºC as the optimum temperature for enzyme activity, and Dr Edward Howell writes in his book "Enzyme Nutrition" that enzyme destruction occurs at a temperature of around 47ºC, but only when the food is exposed to it for a long time. Ann Wigmore has made an interesting test on this subject. She soaked seeds, dried them at different temperatures and then soaked them again. The seeds that kept their enzyme composition intact germinated, but Wigmore set a temperature of less than 49ºC as the limit. Since we do not, of course, measure the temperature of food in everyday life, a rough comparison is more interesting. Food in which the enzymes have not yet been destroyed may be warm when pressed against the lips, but it is by no means hot.
• An unprocessed diet, in its natural form, acts alkaline-basically and establishes the correct pH in the blood. If you eat foods that are alkaline, the chances of developing diseases are greatly reduced; in an alkaline state, they are almost impossible to develop. Of course, it is necessary to ensure harmony in our well-being and to avoid stress, but by eating pure, unprocessed food, the mind is also calmed and well-being is significantly improved.
• The problem with today''s commercial (inexact) chocolate is that it is simply too processed. Cocoa is chemically processed and treated above 130°C, where most of the nutrients, enzymes, minerals and other beneficial compounds are simply destroyed or altered. Heat also affects the nutritional value of the ingredients, as the value drops dramatically after processing (the same is true for other foods, not just cocoa/chocolate). This process also completely changes the complex flavour of real cocoa, which after processing becomes anything but a healthy ingredient.
• Read some other articles related to the raw food diet and see for yourself: