The Benefits of Raw Cocoa
What is Raw Cocoa?
Before becoming chocolate, cocoa is a fruit that grows in the tropical regions of South America and Africa. From these fruits, or pods, the beans are extracted: this is the process of shelling. The beans then ferment for a week, in banana leaves or wooden boxes, which stops the germination process of the beans and activates the nutrients present in the cocoa. The cocoa beans are then sun-dried.
These are the dried cocoa beans that are called “raw cocoa.” Purists even avoid the bean fermentation phase! To become chocolate, the cocoa undergoes other transformation stages: roasting, crushing, and then mixing with cocoa butter and sugar.
A Food Full of Benefits
Raw cocoa allows you to enjoy the best of chocolate, without the calories added by sugar. Furthermore, cooking foods destroys a large portion of the vitamins and nutrients they contain: since the cocoa hasn’t been roasted, its original virtues remain intact.
Raw cocoa beans are one of the richest foods in flavonoids, antioxidant molecules. They contain nearly three times more antioxidants than green tea! They help improve blood circulation and combat cellular aging.
Thus, consuming foods rich in antioxidants offers cosmetic benefits by helping to maintain beautiful skin and health benefits by helping to prevent certain cancers by promoting good cell renewal.
The richness in flavonoids of raw cocoa also helps protect the body from a number of cardiovascular risks: by improving blood circulation, consuming cocoa could prevent cardiovascular accidents, reduce bad cholesterol levels, and lower blood pressure.
Raw Cocoa, a Mood Booster
It is often said that chocolate is good for the mood, and scientific studies prove it! Raw cocoa beans indeed contain serotonin, a hormone associated with well-being by the body. Additionally, cocoa beans contain theobromine, a stimulating molecule that releases adrenaline, a euphoriant, and has an anti-fatigue effect. Both chocolate and raw cocoa contain magnesium known for its anti-stress properties.
Cocoa is also considered aphrodisiac: indeed, its consumption triggers endorphins that stimulate the reproductive organs and libido.
The well-being and aphrodisiac properties of chocolate are multiplied in raw cocoa: how about bringing cocoa beans to your next romantic date?
How to Consume Raw Cocoa?
Choosing the Right Raw Cocoa
Raw cocoa beans are more bitter than chocolate to which more or less sugar is added. However, dark chocolate enthusiasts will appreciate this bitterness. They also have a slightly robust taste that varies depending on the types of cocoa.
Indeed, there are three types of cocoa beans: criollo, which is quite fruity and not very bitter, the most sought-after variety. The forastero and trinitario cocoas are more common, more robust, and have a less distinctive taste than criollo cocoa. The preference is for native cocoa, which originates from varieties adapted to local environments, rather than hybridized cocoa, which is more widespread. Native cocoa represents only 1% of the total cocoa production: chocolate industries prefer hybrid cocoa with a poorer, more standardized taste.
Finally, it is preferable to consume organic raw cocoa from fair trade, to reap the maximum benefits while ensuring it was produced under decent conditions and contains no pesticide residues.
Whole, Crushed, or Powdered Raw Cocoa Beans
The raw cocoa market, almost non-existent ten years ago, has grown considerably with the trend of raw foodism (consuming raw, marinated, or dried foods). There are several types of packaging: whole raw cocoa beans to nibble like a piece of chocolate, crushed beans, raw cocoa powder, and raw chocolate bars.
Raw chocolate bars are raw cocoa with added sugar and cocoa butter. Nutritionally, they are less interesting, but taste-wise, they are similar to traditional chocolate.
Raw cacao powder or crushed beans can be used in milkshakes, smoothies, or granolas. The powder can be used to replace hot chocolate with cow’s milk or plant-based milk. It can also be used in cooking, for example, to make raw cookies with dried fruits, coconut oil, and raw cacao powder for no-bake energy-packed treats.
It is preferable to consume raw cacao in small doses to avoid certain side effects that can occur if consumed in large quantities: stomach pains, sleep disturbances… Therefore, it is best not to eat more than 8 beans per day or 2 teaspoons. At reasonable doses, raw cacao has no undesirable side effects and actually offers many benefits!
