As well as all the amazing benefits raw chocolate provides, it is also perfect for those who are 'eating clean,' those who are lactose intolerant and those who are particularly discerning about their chocolate. Ombar wanted even their flavourings to possess nutritional benefits, hence why they use whole fruits which are dried and powdered. You can be sure mass-produced chocolate bars cannot make the same claims. Raw chocolate is not only delicious but caters for a wide variety of palates and special dietary requirements.
If your not familiar with 'raw' chocolate allow us to explain further.
How is raw chocolate made? And How does it differ from 'standard' chocolate?
Standard chocolate is created using a roasting process, this is where the cocoa beans are heated to dehydrate them. However, raw chocolate is not. In simpler terms it is uncooked - this is so the cocoa beans can retain nutrients and their rich flavour. The beans are dried out underneath the sun.
Starting in Equador, the cocoa beans are grown (In conditions that The Organic Food Federation certified as organic) and harvested then fermented. Fermentation is essential, being responsible for the development of lots of chocolatey flavour.
The next step is where the raw and standard chocolate manufacturing processes differ. Standard beans are roasted to help remove the husks and to mask any unpleasant flavour in low quality chocolate. The raw process sees the beans dry out naturally with all the flavour and nutrients remaining intact.
The following stage involves the removal of the cacao bean husks, when the dried bean crumbles into nibs it is then ground into a paste called cocoa mass. Cocoa butter is usually added to reduce the thickness. The paste needs to be refined, transforming it into the silky texture we know and love. It is then processed at a low temperature together with any chosen sweeteners etc. and ground into a very, very smooth consistency.
It is usually at this point where non-raw chocolate would be 'conched,' this is where it is heated up to 70-80 degrees for 24-48 hours. And at the same time it is aerated to get rid of some of the bitter compounds naturally found in cacao. But did you know that this severely reduces the health benefits?
Ombar find that their 'unconched' product doesn't taste bitter at all. In fact, when using a good quality cacao there is nothing to mask in the first place.
Organic and Ethically Sourced
Ombar is a chocolate you can feel good about, made in the UK, they have been driven by wanting to create a healthier, more nourishing chocolate without compromising on taste. All the ingredients in Ombar chocolate are natural, organic and minimally processed to deliver as much goodness as possible. Some things just make sense. Like not using artificial chemicals on the food we eat and that a plant-based diet is better for our bodies and for the planet.
Ombar's ethos is to be empowered, healthy, mindful and bold. They want their whole supply chain to reflect these ideals. Hence, why they source their main ingredients directly from farmers to exporters, are compensated fairly.
Coco Mylk Flavoured
Ombar spelt their signature Coco Mylk bar with a Y because it's incredibly creamy just like milk chocolate but without any of the dairy. The delightful blend of raw cacoa, coconut cream and caramel tasting coconut sugar is their secret to melt in the mouth goodness. And to top it off, it's enriched with a healthy dose of live cultures.