Raw chocolate is a brand-new category in chocolate. Ordinary chocolate has been heat-processed, so it contains no water, has a high melting point (hard taste) and strong sweetness, while fresh chocolate inherits the characteristics of French truffle chocolate with sufficient moisture and low melting point, which can effectively maintain the nutritional activity in chocolate and make it soft and sweet, and melt in the mouth. Adding natural fresh milk and foreign wine, the smooth and fragrant chocolate flavor is pushed to a new flavor.

Raw chocolate is made from cocoa butter and other auxiliary materials. After mixing, it is called raw chocolate before heating. "Raw" means "fresh". From the appearance. Cut it into neat cubes and wrap it with fine cocoa powder. Bite it down, the taste is as soft and smooth as cheesecake. With the rich and bitter taste of the outer cocoa powder, the unique sweetness and fragrance suddenly spread in the mouth, which is completely different from the European chocolate we usually eat.