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The Raw Chocolate Co
Having discovered the potential breadth of the raw food diet, Linus, founder and guiding chocolate jedi-master, decided to explore just what was possible with raw cocoa.
Inevitably there were a number of disasters before Linus found the path to true cacao wisdom, but with time, patience, and perseverance he slowly mastered the art. At which point he felt it was time to share his scrumptious creations with friends and family.
The response was overwhelming - the chocolate wasn't just quite tasty, it was delicious, and people went wild for it. Linus thought he might well be on to something.
That was when the serious experiments started: early starts, late finishes... Linus evolved into something of a mad scientist, but when he emerged from his chocolate laboratory he had the recipe for his chocolates, and a shining glint in his eye.
That shining glint was what quickly became the Raw Chocolate Company. Founded in 2006, the Raw Chocolate Company now has numerous awards and is available across Europe and beyond!
- The Earth. Without the planet, nothing that any of us do would be possible. Absolutely nothing. It's obvious really, but the well-being of the planet means everything. All ingredients we use are certified organic. The ones that aren’t organic, aren’t available organic.
- Raw Ingredients. Raw, or cold-processed ingredients (never heated above 42°c) generally means less energy is used during their preparation, and that traditional methods are used, for example sun-drying. Their cacao powder, butter and nibs are non-chemically treated.
- Recycle. All their printed material, including packaging, is printed with vegetable based inks using an eco-friendly print-process which reduces the amount of harmful chemicals released into their water supply. The paper they use is either 100% recycled or a mix of recycled fibres and pulp from FSC (Forest Stewardship Council) managed forests.
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Renewable energy. Ecotricity provide The Raw Chocolate Co factory with 100% green electricity - they are a company committed to clean, renewable energy. This means that production of their chocolate has resulted in zero carbon dioxide emissions, relieving pressure on the environment. In the long term they are pursuing zero emission transport of their ingredients and end products. They rarely travel to meetings and encourage home working and internet based meetings wherever possible.
What goes into their chocolate.
They start from scratch, making their chocolate in the traditional way, from cocoa beans and cocoa butter, plus something to add sweetness, like coconut sugar or lucuma. Pretty much nothing else. They grind our ingredients for a very, very long time, to make it super velvety smooth and intense.
All their chocolate starts with the same basics:
- Organic Raw Cacao - sun dried, unroasted, raw cocoa comes from Organic beans grown in Peru.
- Organic Virgin Cacao Butter - again from Peru, cold pressing preserves as much goodness as possible.
- Organic Coconut Palm Sugar - sustainably harvested from the nectar of the coconut flower. It is a long chain sugar, and has about half the glycemic index of cane sugar.
- Organic Lucuma Fruit Powder - it is a fruit, about the size of a melon which has a dense orange flesh, a bit like a squash. It has a malty, biscuity flavour. It adds sweetness and further dimensions of flavour to their Vanoffee products.
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