Wonders of raw chocolate

1.The magic of sun drying

"What is raw chocolate?"

This is the question most frequently asked at our samplings, fairs and presentations of our chocolate.

"It's a chocolate whose cacao beans have not been roasted, but only dried in the sun."

Often the person in front of us looks a little perplexed as if saying: "but why?"

"That's the best way to perserve its nutritional properties".

The next question that comes to that person's mind is usually not expressed, but can be clearly read in his or her face:

"Why is chocolate good?"

Having spent a lifetime being careful not to eat chocolate, or not to eat too much of it (or dealing with guilt after having eaten too much) people usually start lending deeper attention to what we are saying.

"Yes, not only it is good, but according to the most advanced reserach, raw cacao comes out as one of the foods with the highest concentration of beneficial elements: a superfood!"

"Indeed..the prince of superfoods!!", shouts a girl - with purple stripes in her hair, a big flower in the center of her shirt and a few vague freckles on her nose- as she makes her way to our stand.

2.Why raw chocolate is considered the prince of superfoods?

At this point of the conversation, passion has usually taken over and, with the support of our information leaflets, we show pride the amazing data on the nutritional properties of raw cacao.

"Do you know that raw cocoa is perhaps, among the so-called superfoods, the one with the highest concentration of antioxidants?"

And we also show the data of a publication in the Chemestry Central Journal in which the antioxidants activity of raw cocoa is compared to that of foods such as pomegranate, blueberries and açai - all universally recognized as reference foods for their high levels of antioxidant activity.

"Do you want to see the results of analysis of flavanols?"

We are still excited to show our beautiful diagrmas:

None of us speaks about the properties of antioxidants.

They have the ability to protect the human body from the oxidant caused by free radicals that interfere with DNA, challenging the immune system and accelerating the aging process, often causing serious health problems such as heart failure and cancer.

Usually, at this point we actually have momentum and the polyphenol diagram has already come out on it's own.

3.Why is raw chocolate so special?

As soon as we hand our leaflet which explains why our chocolate is so special, we already have peaked our guests' curiosity and have their full attention.