When buying raw chocolate, the three things worth checking are processing temperature, the absence of alkalization, and independent lab verification of flavanol content. Cacao percentage and the word "raw" on a label are not reliable indicators on their own.
Start with processing temperature, not cacao percentage
Cacao percentage tells you how much of the product is cacao solids, not how it was processed. A 90% bar that was heavily roasted and alkalized can contain fewer flavanols than a gently processed 70% bar. This is explained in more detail in our article on what raw chocolate actually is. Reputable producers state their processing temperature: research shows epicatechin loss becomes significant once bean temperature exceeds 70°C, so look for producers who stay meaningfully below that.
Check for alkalization
A cocoa powder described as "Dutch processed," "alkalized," or that looks unusually dark and smooth has likely lost most of its flavanol content. Minimally processed cacao tends to look and taste more acidic and fruity, less uniformly dark. Our article on raw cacao powder vs. regular cocoa powder covers this comparison in more depth.
Look for independent lab testing
The only way to confirm flavanol content is lab verification, ideally tested batch by batch using a validated method that measures flavanols by degree of polymerization. A brand that publishes actual lab figures gives you something checkable. A brand that only uses the word "raw" does not.
Our Raw Cacao Nibs and Raw Cacao Bar 80% are both tested this way, batch by batch.
Check the origin
Single-origin cacao with a named region allows for traceability that blended, unlabeled sourcing does not. This isn't proof of quality by itself, but it's a meaningful transparency signal alongside lab testing.
Watch for terms that sound official but aren't
Terms like "ceremonial grade" have no regulatory definition. Neither does "raw" itself, which is exactly why the checks above matter more than any single word on the label.
Summary
Buying raw chocolate well means checking processing temperature, the absence of alkalization, independent flavanol testing, and origin transparency, rather than relying on cacao percentage or marketing language alone.
References
Payne M.J., Hurst W.J., Miller K.B., Rank C. & Stuart D.A. Impact of fermentation, drying, roasting and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients. Journal of Agricultural and Food Chemistry, 2010;58(19):10518–10527. https://doi.org/10.1021/jf102391q
Miller K.B., Hurst W.J., Payne M.J., Stuart D.A., Apgar J., Sweigart D.S. & Ou B. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. Journal of Agricultural and Food Chemistry, 2008;56(18):8527–8533. https://doi.org/10.1021/jf801670p
Bussy U., Hewitt G., Olanrewaju Y., May B.R., Anderson N., Ottaviani J.I. & Kwik-Uribe C. Single-laboratory validation for the determination of cocoa flavanols and procyanidins (by degree of polymerization DP1–7) in cocoa-based products by hydrophilic interaction chromatography coupled with fluorescence detection: First Action 2020.05. Journal of AOAC International, 2021;104(2):413–421. https://doi.org/10.1093/jaoacint/qsaa132
