The two are made of different ingredients.

While raw chocolate and regular chocolate are both considered to be among the types of chocolate, the ingredients used to make them are quite different.

Generally we usually buy raw chocolate is made of cocoa powder and other artificial additives, some will also add some cream in the raw chocolate, so that the taste and flavor better.

However, these are mixed together without any heating process, but most of the ordinary chocolate we eat is heated and contains sugar, and the raw material is also cocoa powder liquid.

The two have different shapes and flavors.

If you've ever eaten raw chocolate, you'll notice that the shape of raw chocolate is generally small and square, and there is some cocoa powder on the outside of the square, because raw chocolate basically doesn't need to be heated.

So the texture is moist enough to eat, and easily melted away, but the ordinary chocolate is generally after a high temperature after heating solidified, eat more mellow taste some, and the texture will be more hard. Raw chocolate does not last as long as regular chocolate.

Raw chocolate is known as "nama chocolate" in Japan, and the word "raw" in Japanese means "fresh", as well as "unprocessed". The word "raw" in Japanese means "fresh" and also means unprocessed food. So raw chocolate is fresh chocolate that doesn't have a long shelf life.

Dark chocolate is usually composed of cocoa butter, cocoa solids (tiny cocoa particles), sugar, soft phospholipids and vanilla. The soft phospholipids are stabilizers and act as an aid to fusion. There are also dark chocolates that contain no sugar at all.

70% chocolate means that, by weight, 70% is cocoa butter and cocoa solids, and the other 30% is sugar and so on. Usually, only high-grade, flavorful cocoa is made into dark chocolate, and the higher the cocoa butter and cocoa solids content, the more expensive and bitter it is.

Sugar is worthless, and only cocoa butter and cocoa crumbs actually come from the cocoa bean. The higher the content of these means you're eating closer to the flavor of the cacao bean itself to be able to lean with tasting chocolate.