Raw chocolate question

[siempresam]

I saw a recipe somewhere (can't remember where - it may have even been on here) for ice cream sandwiches, and it called for raw chocolate. The person who wrote the recipe said that they knew that raw chocolate wasn't truly raw, but that they thought it was okay every now and then.

So - if it isn't raw why is it called "raw chocolate"? (Kind of reminds me of sushi with the immitation crabmeat - except it really is fish)

AND why isn't it raw?

[sweetgoddess]

hmmm...maybe they didnt use raw ingredients?

I made this at Easter for raw chocolate...oh my yum.

1 cup unrefined coconut oil
3/4 cup raw carob ( I bet raw cacao would be even better)
6 Tbsp raw agave nectar ( or more to taste)
2 tsp non alcohol vanilla ( next time I will use orange as I love dark orange choclate, mint would be good too)

Put coconut oil in a bowl and place in another bowl of hot water, stirring until liquified. Stir in other ingredients until smooth. Pour onto a parchment paper lined cookie sheet and pop into freezer for 5-10 mins. Voila-raw chocolate. This has the EXACT same texture as chocolate.

[blue_sky]

I had read that article too, I don't know what they meant. Raw chocolate is AWESOME even using raw carob though!!!

[PixieGreen]

To make cacao beans the pods are split, seeds removed. Then they are laid in the sun covered with banana leaves where they naturally ferment and turn brown. Perhaps by "not raw" they were referring to the fermenting process. It is accomplished without any processing or "help" from mankind. The beans aren't in full sun, so I doubt the enzymes are killed off.

Christa

[Mike]

Hi,

I think this is the ice cream sandwich recipe you're refering to->
http://www.rawguru.com/issue7.html
(Scroll down for the pictures and recipe)

Personally, I like the raw cacao and I use it in smoothies
on occasion. Good info is here-> http://www.rawcacao.com

The info below is written by Alex at http://www.rawguru.com/issue7.html

> "Cacao Beans and Nibs - Raw Cacao beans and
> pieces are not truly raw. In order for the cacao
> to become like chocolate the cacao pods are first
> piled up to ‘sweat’ or ferment for 3-4 days, then
> the seeds are removed and dried. During the
> fermentation process the heat in the middle of the
> pile can reach up to 140 degrees F. The drying process
> is not always sun dried. If the weather is not perfect
> to dry the beans, they are transferred into large tumble
> dryers where they can be dried at temperatures above
> 130 degrees F.

[siempresam]

Mike - that's the one. Does raw cacao taste much different than chocolate? What about carob? I am thinking of getting Alissa's carob, but I remember growing up I never liked things made with carob. I am hoping this changes as my tastebuds change.

Oh and thanks for the info...that makes sense that raw cacao may not be truly raw since the temperature is different all throughout the pile of cacao.