There are differences between raw and cooked chocolate in terms of the ingredients used to make them, their appearance, and their taste. Raw chocolate is made from cocoa powder, cream and other ingredients without heating, while cooked chocolate is made from cocoa liquor with heating. Raw chocolate is mostly small squares coated with cocoa powder and tastes soft and silky, while mature chocolate is often in solid form, with a varied appearance and a harder texture.

Difference between raw chocolate and cooked chocolate

1, the production of raw materials are different: raw chocolate is made of cocoa powder, cream and other materials processed and produced, mixed up and not heated before they are called raw chocolate. Cooked chocolate is made from cocoa liquor, sugar and other materials processed and heated.

2, different appearance and taste: raw chocolate is not heated, so it maintains a sufficient degree of wetness, low melting point of the qualities of the appearance is wrapped in cocoa powder in a small square, the taste is soft and sweet, melt in the mouth. Cooked chocolate heated, warm state is thick, can be cooled into a variety of styles, the texture is hard and crunchy, mellow flavor.

3, shelf life is different: raw chocolate contains cream, freshness will be relatively short, the general shelf life of only about 30 days. Cooked chocolate after thermal processing, so does not contain moisture, high melting point, the shelf life is relatively long, the general shelf life is about 12 months.