Sweet Flavor
Raw Cacao
About This Entry
Raw cacao is minimally processed at low temperatures to preserve more of its natural nutrients and a brighter, more acidic chocolate flavor than roasted cacao — that brightness pairs with Port.
Wine Pairing Explanation
Primary wine styles
Alternative wine styles
Common Culinary Uses
- carrot
- feta
At a Glance
Group
Cocoa & Chocolate Ingredients
Classification
Sweet Flavors
Usage intensity
accent
Scientific name
Theobroma cacao
Scientific Classification
- Display name
- Raw Cacao
- Classification
- Sweet Flavors
- Group
- Cocoa & Chocolate Ingredients
- Scientific name
- Theobroma cacao
Taxonomy
- Usage intensity
- accent