Organic chocolate, vegan chocolate and chocolate sticks

More and more manufacturers promote the raw food quality of their chocolate products. However, until now there is no generally recognized definitions available for raw food quality. Rapunzel defines products as raw food products if they have not been treated with a temperature exceeding 40°C during the entire manufacturing process. During the processing of the cocoa beans, however, the processing temperatures exceed 40°C:

After the harvest, the cocoa beans are removed from the white cocoa fruit pulp. Subsequently, the beans are fermented in wooden crates ("sweatboxes"). The fermentation process is important for the development of aromas and flavorings. During this process, temperatures up to 50°C may develop.  
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When the drying is finished, the cocoa flavor is further developed during the roasting process. The roasting also kills germs on the cocoa beans.  

Due to the high temperatures that develop during the fermentation process we cannot offer cocoa in raw food quality. For Rapunzel, product safety and top quality are the most important criteria. We can only guarantee these criteria through the roasting process.