The definition of "raw chocolate", like so much in popular culture is wrong. The Guardian states raw chocolate as "is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries and to a much lesser extent in other countries, often promoted as healthy". More accurately raw chocolate is chocolate made from cocoa beans that have been fermented and dried, but not roasted and then conched so that the temperature remains below 50°C. Even in the during the fermentation the beans can reach 45°C to 50°C so it is plainly wrong to say that the chocolate hasn't been heated.