It is not the same thing. Raw chocolate is not strictly a kind of chocolate, it is just a chocolate product.

Raw chocolate is low in fat, sugar and fresh. The chocolate we usually eat needs to take into account the needs of transportation and storage, and the technology must be moisture-free and have a high melting point, so the taste is inevitably hard. The raw materials of raw chocolate are rich chocolate puree, fresh cream and various foreign wines. The foreign wine can enhance the chocolate flavor, and the cream enhances the smoothness and fragrance, but the shelf life is only 30 days.

"生" means "fresh". From the appearance point of view. Cut into neat little cubes and coated in fine cocoa powder. When you bite into it, the texture is as soft and smooth as cheesecake. Combined with the rich and slightly bitter taste of the outer cocoa powder, the unique sweetness and fragrance spread in your mouth immediately. It is completely different from the European chocolate we usually eat.