Pacari Raw 101% is a 100% unroasted chocolate. Pacaris exclusively uses fine flavour Ecuadorian beans. The extra 1% comes from the unroasted Ecuadorian cocoa nibs sprinkled on the surface of the bar.
The bar’s intensity is balanced by a buttery mouthfeel. The smooth chocolate perfectly mixed with the fine pieces of nib which add a little crunch. Strong earthy notes mellow towards the finish.
This bar is certified organic, soy free, gluten free and kosher.
Sourcing constraints mean that occasionally we can only obtain Pacari products in EU packaging (e.g., German or French).
In 2009, Santiago launched bars that, in his words “all the cocoa ingredients are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of our carefully selected cacao”. He then titled them “RAW”. He makes no claim, nor offers any guarantee, about temperature the beans may reach during the chocolate making.
If you are a “raw” food purist who does eat any food heated to over 42-45 degrees, this product may not be for you. We are not aware of anyone who has fermented cacao outside of an oxidation chamber at below 42 degrees. When choosing a chocolate bar we believe that the focus should be on the ingredients, quality of the beans and maker’s craftsmanship. It is not about whether the beans have somehow been processed at low temperatures to meet arbitrary dietary definitions. In the case of Pacari’s bars, they are crafted from high quality beans that are sourced from small, independent, growers and farmers. Not only that, they also taste great.