Raw Chocolate
“ 9 out of 10 people like chocolate. The tenth is lying! » (J. Tullius)No doubt, everyone loves chocolate! Sometimes to the point of becoming downright addicted!
Which makes us, Europeans, the world's leading consumers of chocolate!
In France, we consume nearly 7kg per year per person.
But do you know its history, its manufacturing secrets and its virtues?
History
The Mayans were probably the first civilization to cultivate the Cocoa Tree. South American civilizations consumed cocoa beans in the form of a drink or preparation mixed with other foods.
Chocolate was born in the 16th century in a form very different from the one we know.
It was the Spanish navigator Hernan Cortes who brought the precious beans back to Europe in 1519.
At the time we considered this new food as a medicine, but when we mixed it with honey and sugar we discovered flavors. very soft.
It was in the 19th century that the first cocoa press was invented and chocolate as we know it was born.
What if we made a raw plan?
“ Happy chocolate, which after having traveled the world, through the smiles of women, finds death in a tasty and melting kiss from their mouth ” JA Brillat-Savarin
Mostly consumed in its “industrial” form, the great family of chocolate ( black, milk, white…) if it delights our taste buds, it no longer really rhymes with healthy eating.
Manufacturers roast the seeds contained in cocoa beans but do not hesitate to add fats, sugar, milk proteins, lecithin... to modify its taste, its texture and of course its cost price.
Raw chocolate, for its part, does not undergo any roasting. The cocoa beans are simply fermented then crushed. Grinding and conching are carried out at a maximum temperature of 42°C. The naturalness and properties of cocoa are thus fully restored.
Benefits and Properties of Raw Chocolate Raw
cocoa was consumed by the Mayans for its virtues! When it was introduced in Europe, it was considered a medicine.
Made cold without additives, raw chocolate retains its nutritional potential intact. Vegan, gluten-free, low in saturated fat, the benefits of raw cocoa are numerous.
Some of the following virtues are also attributed to him. It prevents signs of aging thanks to polyphenols and flavonoids, powerful antioxidants. Raw chocolate is also rich in magnesium and vitamins. Cocoa also contains flavanols, phytonutrients that protect our skin from the sun and improve blood circulation in the skin.
Reserved for amateurs, this exceptional chocolate, melting and with a subtle truffle taste, shakes up our senses and our bearings. Therefore, we advise you to be accompanied by a connoisseur for your first raw plan.
The Rrraw adventure
At Quintesens, we fell in love with the story of RRRAW and its founder, Fréderic Marr, a true goldsmith of cocoa beans.
Passionate about chocolate, Fréderic travels the world to the Amazon to learn the ancestral methods that reveal the so authentic flavors of raw cocoa.
The cocoa beans used are organic, semi-wild and their purchase helps support a project that helps preserve the Amazon rainforest and its inhabitants.
Frédéric pays particular attention to all the products he uses, such as the selection of whole cane sugar or agave syrup to replace white sugar. It does not use chemical colorings or preservatives or any other additives.
Made with love, raw cocoa products are exclusively made from plant products for the pleasure of your taste buds!
During this Easter period, to honor the memory of Sonia Rykiel who said “Chocolate for two is sumptuous, at the end of a dinner, it is superb, it is happiness, a rite, a ceremony", we invite you to discover YellowCao a cubic truffle with Honey and Pollen... yellow like an Egg!
As a one-on-one or at the end of a dinner, this little YellowCao truffle will make your head spin.