Rrraw raw chocolate: a taste sensation and the ideal healthy snack

Rrraw chocolate is organic, dairy-free, gluten-free...but what makes this raw chocolate truly unique is the cold manufacturing process from "bean to bar" (from cocoa bean to bar). A new way of processing cocoa, where the beans are not roasted. This brings out the unknown flavors of the raw cacao beans and preserves all the healthy substances of the cacao. The eternal pleasure of chocolate is reinvented by Rrraw. In an artisanal manner and with respect for the natural raw materials, which here release their power and subtlety.

Frédéric Marr, also called the prince of raw chocolate, had been working in food for 10 years when, on one of his travels, he came into contact with the shamans of the Shipibo tribe in the Amazon forest. They introduced him to the culture and crafting of cocoa and especially raw cocoa.
In 2005, on a trip through the United States, he met Poppy Smadja, a woman who made all kinds of goodies with raw cocoa and without too much sugar. At "Raw & Fine" in Brooklyn, he saw the bean-to-bar concept and the fence was drawn.

Back home in France, no chocolatier was interested in making chocolate bars from raw chocolate for him. Frédéric then decided to do it himself. To realize his dream, he had to adapt existing equipment and even make new equipment to process the raw cocoa the way he wanted. Indeed, when finely ground, raw cocoa is much thicker than the classic chocolate that chocolate makers work with. But after some rounds of testing and adjustments, Rrraw chocolate saw the light of day after all!

Rrraw: raw chocolate of the highest quality

Rrraw chocolate is more cocoa than classic chocolate. The taste is more vegetal and more intense. The chocolate gives a long pleasant aftertaste and does not leave a greasy feeling in the mouth, as other chocolates made from dairy products sometimes do. It is also less sugary and sweet.

This chocolate has no bitterness or sourness due to its specific fermentation process. This is due to 3 elements:

✓ The quality of cocoa beans: they are half wild, grown in Peru.
✓ The expertise in fermentation that is done on site in Peru, in the shade of the trees to prevent the drying out of the beans. (After cocoa beans are picked, they undergo a fermentation process in which aroma and color develop)
✓ The cocoa beans are not roasted, so there is no bitterness or acidity.

Taste Rrraw, taste real chocolate

Or as Frederic Marr, himself puts it, "One of the most rewarding phrases I hear when I introduce my amazing Rrraw raw chocolate bar to chocolate lovers is; I've never eaten real chocolate before," he says. "And this is exactly the phrase I uttered when I cracked my first wild cacao bean between my teeth in the Amazon."
Maybe that's what you say after tasting Rrraw!?

Raw chocolate, a healthy snack?

The advantage of raw chocolate is that it is still packed with vitamins, minerals, antioxidants, flavonoids and theobromine. These substances are very healthy, which is why raw chocolate is also considered a superfood. In the production of conventional chocolate, the cacao beans are roasted, which causes the loss of many of the antioxidants. At Rrraw, they do not roast the raw cacao beans. So eating a piece of Rrraw chocolate is a feast for your taste buds and a healthy snack.