I want to love raw chocolate. Really, I do. The only problem is that, in my experience, it simply isn’t as delicious as non-raw chocolate. However, as all my non-raw chocolate tasting took place pre-blog, I feel I ought to get right back on that raw horse again and see where it takes me. (Does anyone else now have the Rawhide theme song in their head?)
Rawganic Chocolate with Hibiscus and Lucuma
First things first. Lucuma. What on earth is it? Those of you in the raw food world might already know, but I had to have a little chat with Mr. Google to find out. Apparently, lucuma is a subtropical fruit from Peru, and is high in fibre, carotene, and assorted vitamins and minerals. I couldn’t really find anything explaining what its flavour is like, though, and so I have to admit I couldn’t really pinpoint anything as “lucuma-y” in my tasting. But we’ll get to that.
Rawganic is an Australian raw chocolate company that produces organic and vegan treats, then donates a percentage of its profits to charities that help animals. So regardless of whether you think the chocolate tastes good, you can feel good eating it. Unless you hate animals, in which case you might feel terrible.
But if you hate animals, you should probably feel terrible anyway.
Where was I?
This particular bar is made of raw organic cacao butter, raw organic cacao powder, raw organic agave nectar, raw organic lucuma powder, organic hibiscus flowers, and pink Himalayan crystal salt. If nothing else, this company displays a great commitment to devising interesting flavour combinations, which I’m always appreciative of.
The chocolate displayed the typical slightly-grainy texture of raw chocolate, but had a crisper snap than I’ve come to expect from its ilk. The aroma was more like cocoa powder than chocolate, and I was pleased to see a few fragments of hibiscus flower peeking out of the bar once I started breaking it apart.
The texture was softer than normal chocolate but wasn’t mushy. (If it sounds like I’m reaching for positives, I guess I am, a little bit. Not mushy! Woot!) My main issue with this creation was that it simply didn’t taste strongly of much at all. It was hard to pinpoint anything definitively “chocolatey” in the taste, although there was a slight bitterness, a very subtle sweetness, and every now and again a tang from the hibiscus flowers.
I enjoyed the hibiscus tang, as it put me in mind of the dried sour cherries used in Green & Black’s Dark Chocolate with Cherry bar (which is the only Green & Black’s creation I’ve bought several times). I can’t help wondering if this chocolate would have had a stronger taste if it had used a different sweetener; as far as I know, agave is known for contributing sweetness without a distinctive flavour, and so I kept thinking that something like maple syrup might’ve helped. Of course, maple syrup isn’t raw (I’m not a die-hard Laura Ingalls Wilder “Quick girls, it’s graining!” fan for nothing!) so maybe that’s not a very good idea.
I probably shouldn’t admit this, but there was one moment when the chocolate flavour in this amped up and I enjoyed it more. That was when I, um, microwaved it.
I’d love to know what someone who has been raw, and hasn’t had regular chocolate, for a long time would think of this.
And even though I didn’t love it myself, I still want to try the other flavours. I mean, there’s a chilli and lime bar! I have to see what that’s like, right?