Raw chocolate and bliss balls workshop

The fundamental difference between commercial chocolate and raw chocolate is that the cacao beans that make the chocolte are never heated above 42 degrees. In commercial chocolate the cacao beans are usually roasted at 130-140 degrees and chemically treated, meaning that many of the enzymes, anti-oxidants and nutriens are usually destroyed. Raw chocolate usually contains just 3-4 ingredients (cacao powder, cacao butter, coconut palm sugar, marple syrup, stevia or agave nectar and raw fruits, nuts or seeds) whereas commercial chocolate can contain milk, soya, non-cacao fat, sugars and other sweeteners and often artificial flavourings and preservatives.