I'm not a raw foodie, don't care about health benefits, doesn't matter to me how raw is defined, or if its even possible. Just curious if anyone on this board has ever tried any great tasting chocolate that calls itself raw?
Here in Peru there is none available, i've never been able to try any. Anyone willing to comment on flavor/quality of raw brands, or recommend one that i could have someone bring down sometime? Again I don't care if its really "raw". Just seems like unroasted and presumably unconched chocolate would be bitter, astringent, and if the beans are fermented, vinegar-y.
The thing is very few people make bean-to-bar "raw" chocolate aside from Pacari, Gnosis on special Limited Edition Bars, and us occasionally. Don't know if anyone's coming from anywhere in the states, Ecuador, or Hawaii (for ours) where they can find these to Peru, but at least you know know which to aim for.
Nat Bletter, PhD