VOICED : French chocolate lovers get a bite of raw chocolate

The video explores the unique qualities of raw chocolate, highlighting its distinct taste derived from unroasted beans. It discusses the potential health benefits, including higher antioxidant levels compared to traditional chocolate. The video also covers the market trends, noting the growing interest among Anglo-American consumers and the challenges faced in mainstream adoption. The taste profile is described as dense and rich, with flavors like coconut and Darjeeling tea, but comes at a higher cost due to small-scale production. Despite being overlooked by large food companies, raw chocolate's advocates aim for success among gourmet and organic markets.

What is a key characteristic of raw chocolate compared to traditional chocolate?

• It contains less cocoa.

• It is more bitter.

• It is made with roasted beans.

• It has a fruity and suave taste.

Why is raw chocolate considered a superfood?

• It contains five times more antioxidants than traditional chocolate.

• It is cheaper than traditional chocolate.

• It is made with milk.

• It is made with sugar-free ingredients.

Which group is primarily responsible for the new wave of raw chocolate?

• South American cocoa farmers

• Asian chocolate producers

• Anglo-American chocolate lovers

• French chocolate manufacturers

What is a reason for the high cost of raw chocolate?

• It is made with rare ingredients.

• It is imported from distant countries.

• The fermentation and drying time is longer.

• The production scale is very large.

What is the current stance of large food companies on raw chocolate?

• They are heavily investing in it.

• They have ignored it so far.

• They are promoting it as a health food.

• They are producing it in large quantities.