Raw-cacao chocolate doesn't taste exactly like milk chocolate and may initially take some getting used to, but it's worth it. The flavour is so intense that it's hard ... A food that has that much power to fight free radicals should automatically be welcomed into your kitchen. read more
I actually like raw cacao. The white pulp (known as the placenta) that surrounds the raw beans is actually sweet, and children in the tropical areas where cocoa is grown suck the pulp off the cocoa beans as a form of natural candy. read more
Raw cacao beans, IMHO, is not a taste most people can acquire. If they are truly raw and not fermented or very unfermented, you will have a very astringent bean. Like others post here, they would be much better mixed into a smoothie or some other food to mask the flavors. read more