Antananarivo, Madagascar – Chocolat Madagascar , a world class tree to bar fine chocolate and cacao grower, is excited to announce the launch of – Raw Coarse Ground Dark 70% unroasted cacao & nibs . This 75g product brings fresh new flavours, texture and more flavanols (antioxidants) and wins the Academy of Chocolate award as well.
Freshly crafted from unroasted (or raw) single estate Mava cacao, provides a different tasting experience to roasted cacao, offering brighter fruity citrus flavours. More mouthfeel texture is provided by grinding the cacao more coarsely and mixing with unrefined cane sugar of Faharetana, Madagascar and larger unroasted cacao nibs.
Less antioxidants ( flavanols) are damaged when the cacao is unroasted. Flavanols can help to protect the body from damage caused by harmful molecules called free radicals. Free radicals can cause oxidative stress, which is linked to many chronic diseases, including cancer, heart disease, and Alzheimer's disease.
Most chocolate is made from roasted cacao at temperatures 120 to 140°C for up to 40 minutes. This develops the chocolate aromas and flavours and also makes the chocolate food safe, by killing harmful bacteria and mycotoxins, such as Salmonella and Ecoli. However, roasting also denatures the delicate antioxidants (flavanols) in the cacao. Low quality bitter tasting bulk cacao is usually chemically manipulated for its flavour and colour , a process called alkalisation, which also further depletes the antioxidants ( flavanols).
Raw Coarse Ground Dark 70% with nibs is crafted from unroasted cacao safely. A result of innovative process research and investment by our expert Malagasy team at Chocolaterie Robert, where the fermented cacao flavanols and minerals are preserved and harmful bacteria is removed without roasting and use of chemicals. Cacao is a fermented and dried seed of the Theobroma cacao tree. The cultivar, care and terroir determine the flavour profile, Mava estate is the Malagasy agroforestry plantation in the Sambirano valley, north west Madagascar. Bringing fresh and bright citrus aroma & flavours, higher flavanols & high fibre.
“We want to offer the connoisseur a new mouthfeel and flavour experience and preserve more antioxidants from unroasted cacao ” said Neil Kelsall, Director at Chocolat Madagascar.
The Raw Coarse Ground Dark 70% with nibs is now available in Germany from www.dillicious.eu, and can also be sampled at ISM Cologne Hall 5.2 E039a 23-25th April 2023.
For German enquiries contact Oliver Dilli, info@dillicious.eu / +49 (0)163 / 241 51 48
For international enquiries about Chocolat Madagascar, www.chocolatmadagascar.com info@chocolatmadagascar.com