Advantages and Disadvantages of Raw and Roasted Cacao

What are the pros and cons of raw and roasted cacao? 

When we talk about cocoa, we inevitably think of chocolate and all its variations: dark chocolate, homemade chocolate, organic chocolate... These little gourmet pleasures are accessible to us thanks to the cultivation of the cocoa bean, but also through the work and transformation of this exceptional food. Here is what you need to know about raw cocoa and roasted cocoa: advantages, disadvantages, specificities...

Raw Cacao: Benefits, Advantages, and Disadvantages

What we call raw cocoa is the product resulting from the processing of cocoa beans , which have therefore not been roasted . These beans are simply sun-dried in the country where they are produced, and fermented at room temperature slowly and naturally. Raw cacao thus undergoes a slow transformation process, which preserves the beans ' enzymes, their nutrients and all their benefits.

Raw cacao is a true delicacy, an explosion of flavors, which gives homemade chocolate aromas that are more than intoxicating. It is found in four main forms: in bean pieces, chocolate bars, whole beans and powder. Beneficial for the body, raw cacao is an exceptional source of nutrients. And it also has some unexpected benefits for our bodies...

The benefits and advantages of raw cacao

The primary benefit of raw cacao is that it does not require any cooking or heating process. Raw cacao is therefore never exposed to temperatures above 42°C . Without cooking, the vitamins and minerals in cocoa are not altered, allowing the consumer to enjoy the best that cocoa has to offer. But that's not all!

Raw cacao contains just over seven hundred compounds, among which are natural antioxidants and complexes: flavonoids, polyphenols, catechins… These natural elements are beneficial for the body.

A concentrate of antioxidants

The natural antioxidants present in cocoa are preserved throughout the processing. Consumers of dark chocolate , Thai chocolate, or cocoa can thus benefit from the benefits of the plant. They then derive benefits for their cardiovascular system.

Indeed, the antioxidants present in homemade chocolate act against the harmful effects of free radicals. As a result, they help us reduce the risk of developing cardiovascular disease. Furthermore, raw cacao also helps reduce blood pressure and bad cholesterol levels. Finally, antioxidants help our body fight against accelerated cell aging. It's a top-notch anti-aging and health food.

In a way, raw cacao promotes better blood circulation and better health. Raw cacao contains up to 10% natural antioxidants . It is therefore much more concentrated in active ingredients than green tea or Goji berries , for example. By eating dark chocolate, we don't just treat ourselves... we also do ourselves good!

A powerful natural anti-stress

We all know that chocolate is a comfort food. It is also known to be a very powerful stress reliever. Raw cacao has the ability to boost our production of Serotonin . This is none other than the neurotransmitter of calm. Thus, cocoa is excellent for balancing our nervous system, but also for fighting irritability and mood swings. Particularly in cases of premenstrual syndrome, when serotonin levels tend to drop.

Cocoa is also a food very rich in magnesium, a trace element known for its anti-stress effects. And for being a perfect mood regulator. We find 14% of the recommended daily intake of magnesium in two spoons of raw cocoa.

Other benefits and advantages of raw cacao

Raw cacao preserves its nutrients when processed into Thai, dark, or homemade chocolate bars . This is what makes it so appealing. But it can also have a few other benefits:

• It is rich in minerals and trace elements: iron, potassium, sodium, magnesium, calcium, copper, zinc, and manganese. It also contains dietary fiber and some vitamins, including vitamin E.
• This food boosts our morale while providing a natural barrier against various health problems. This is due to its many properties: diuretic, cough suppressant, stimulant, vasodilator, broncho-relaxant...
• Cocoa is a beauty food, good for the skin, hair, and nails. That's why it's often used in cosmetics. It gives the complexion a beautiful glow!
• It also acts as a stimulant of the body, due to the presence of methylxanthines in its composition. This compound is also present in coffee or tea, and it is known for its stimulating properties on the body.

The disadvantages of raw cacao

Although raw cacao is a food full of flavor and beneficial properties, it should not be overused. Especially if you are a nervous person. In fact, excessive consumption of raw cacao is not recommended in cases of liver weakness. This is also the case during a detox period. Indeed, as it is rich in tannins and in alkaloids , it can slow down the work of the liver and prevent it from fulfilling its detoxification mission.

Furthermore, raw cocoa should be chosen organic, particularly due to the presence of cadmium in non-organic cocoa beans . This is a heavy metal, which is not beneficial for the body. Finally, whenever possible, you should also choose organic and ethical cocoa or chocolate , in order to preserve the work of local producers as well as their remuneration. It is also a better solution for preserving the environment and its ecosystems.

Because it's so bitter, manufacturers often mix cocoa with additional ingredients like sugars, fats, and more. These ingredients are not beneficial to your health. It's best to avoid them by opting for high-quality dark or Thai chocolate .

Roasted Cocoa: Advantages, Benefits, and Disadvantages

Roasted cocoa has undergone, as its name suggests, a roasting process which consists of roasting and grilling the cocoa beans gently and slowly. This is done in order to release and develop the aromas of the cocoa . Roasting lasts forty minutes at a temperature of 140°C. It is the first stage in the transformation of cocoa when it is intended to make chocolate bars . It is generally from this process that the powerful aromas of dark chocolate are extracted. Decisive and rather complex, roasting requires real know-how and a certain amount of experience.

Roasting: what are the benefits?

Roasting has several benefits, all of which come into play when making a chocolate bar . Firstly, it helps to detach the shell from the cocoa beans , which allows them to be removed when crushing, which occurs after roasting. In addition, it also allows any residual moisture still present within the beans to evaporate. After drying, the moisture content of a bean drops from 75% to just 7% . This 7% content is ideal for making and producing chocolate .

Additionally, roasting helps eliminate acetic acids, which are undesirable volatile acids. They carry acidity within dark chocolate, which must be avoided to preserve its flavor. Finally, roasting also helps develop the flavors and aromas of cocoa , which we can enjoy with a chocolate bar .

The benefits of roasted cocoa

As we have seen, roasted cocoa is a cocoa with developed and powerful aromas , which make up all the flavor and intensity of the Thai chocolate and dark chocolate. It therefore has specific aromas, which make the chocolate so good. Cocoa beans can also be stored for longer when they undergo the roasting process.

Although cooking alters the exceptional nutritional qualities of cocoa, some of them are still preserved. By consuming roasted cocoa , we benefit from some of the bean's benefits, while appreciating a developed and more sustained taste. It is a good compromise for those who are looking for the quality, nutritional richness and flavor of dark chocolate . Moreover, in phytotherapy, we use both raw and roasted cocoa beans.

The disadvantages of roasted cocoa

Roasting is a cooking process at 140°C . As we have seen, cooking can alter the nutrients (vitamins and minerals) present in food. And therefore, in cocoa and chocolate. This is its main disadvantage. Roasted cocoa is not as interesting as raw cocoa from a nutritional point of view, even if it can be in terms of taste. The consumer of organic, dark or Thai chocolate therefore does not benefit from the same nutrients when consuming raw cocoa and roasted cocoa. And therefore, the benefits of cocoa as a food and plant are no longer as important.

Furthermore, there are no contraindications to the consumption of cocoa in all its forms (chocolate, in particular). It is simply important to remember that this food must be part of a healthy diet. Opt for a quality dark chocolate , with a high cocoa content to benefit from its benefits. The taste between raw and roasted cocoa is not the same, it is up to you to discover the full range of chocolate flavors!

How to choose your cocoa and chocolate?

When it comes to chocolate, all pleasures are possible: Organic chocolate , homemade chocolate, dark chocolate... It's hard to find your way among the hundreds of brands and chocolate bars on offer! So, how do you choose a quality chocolate, both in terms of taste and nutrition?

A natural and quality chocolate

Chocolate can contain varying amounts of raw or roasted cacao . Whichever you choose, aim for a chocolate with a high cocoa content . Also avoid products with long ingredient lists (sugar, fat, preservatives, etc.). They are neither necessary nor beneficial. In addition, they alter the true taste of Thai chocolate or dark chocolate.
As we mentioned, quality chocolate (or cocoa) comes from sustainable and fair farming. It should be as natural as possible. Opt for homemade or organic chocolate to ensure you're choosing a high-quality product. Cocoa must have an origin: check its provenance. It's partly what gives your chocolate bar its specific flavor!

What to remember

Raw and roasted cacao each have their own advantages and disadvantages. One preserves the plant's nutritional richness, while the other develops its natural flavors and aromas. Dark chocolate, Thai chocolate or organic chocolate… They all have something special to offer us. With homemade chocolate or cocoa, the key is to vary the pleasures!

Have you ever tried the cocoa in Thai chocolate?

Discover the history of Thai cocoa in this other chocolate blog post .