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How Is Raw Cacao Made? From Bean to Paste in 6 Steps

How is raw cacao made?

Last updated: June 2026
This guide is regularly reviewed with new insights on raw cacao, fermentation and cold processing.

From Bitter Bean to Nourishing Cacao

Cacao does not grow as a bar on the tree. Between the pod in the rainforest and the paste in your cup sit about six processing steps, and those steps decide whether you end up with something raw and nourishing or an industrial chocolate ingredient. The difference comes down mostly to temperature. Below we share the complete process, so you understand exactly why raw cacao is made differently from ordinary chocolate.

Want to know how raw cacao differs from supermarket chocolate first? Read our guide on the difference between raw cacao and cocoa.

Step 1: Harvesting the cacao tree

The cacao tree (Theobroma cacao) grows in tropical climates around the equator. The pods grow straight from the trunk and thick branches and do not all ripen at once. They vary in colour and shape by variety. Harvesting is precise work: the pod is cut free without damaging the flowers, so new pods can grow there later. Learn more about the types in our guide to cacao varieties.
Step 2: Opening the pods

A cacao pod is opened carefully by hand or cracked open with a machete or wooden muddler. Inside sit the beans, surrounded by white, sweet-sour pulp. That pulp is edible and goes into smoothies in some regions. The beans themselves are still bitter at this point and do not taste of cacao yet. First they need to ferment.
Step 3: Fermenting

This is the step that gives cacao its flavour. The beans, pulp and all, are laid under banana leaves or scooped into wooden boxes. Through natural fermentation the temperature rises to around 40 to 50°C. For five to seven days the beans are turned daily. During this period the flavour compounds develop and most of the bitterness disappears.
Step 4: Drying at low temperature

After fermenting, the beans need to dry. For raw cacao this is done deliberately slowly and cool, in the sun or in a dehydrator kept below roughly 45 to 48°C, so the heat-sensitive compounds are preserved. This is where the raw route splits from the usual one: for regular chocolate the beans are roasted next, and that is exactly what we skip for raw cacao.
Step 5: Removing the shell

The dried beans are cracked and winnowed: the thin shell is separated from the kernel. What remains are cacao nibs, the edible heart of the bean. Nibs can be eaten as they are or processed further.
Step 6: Grinding into powder or paste

Grinding the nibs first produces a coarse powder. Grind longer and the cacao butter is released, turning it into a liquid mass that sets into paste. With cold processing the temperature stays low, so the end product can be called raw. And there you have it: from pod to pure cacao.

Opening a cacao pod for raw cacao

Why Raw Cacao Is Not Roasted

The whole reason raw cacao exists comes down to that one choice in steps 4 and 6: no roasting. Cacao is packed with compounds that do not cope well with heat, such as flavonoids (antioxidants), magnesium in its natural form, and theobromine. Keeping everything below around 45 to 48°C preserves as much of these as possible. Roasting develops that typical dark chocolate flavour, but it costs you part of the sensitive nutrients.

Tip: Raw cacao tastes more intense and bitter than a chocolate bar. Start with small amounts and build up your taste slowly. A pinch of vanilla or a little honey softens the bitterness without overpowering the cacao.

Fermentation and Drying: the Difference Between Good and Great

Cacao fermentation process

Two batches of cacao from the same tree can taste completely different, purely because of the fermentation. Fermented too briefly and the cacao stays flat and astringent. Too long and vinegary notes creep in. Good growers follow the process closely and turn the beans at the right moment. After that, slow and cool drying decides whether the fine aromas are kept. It is these craft steps, long before the cacao reaches the Netherlands, that make the difference between mass cacao and cacao of ceremonial quality.

Raw Cacao Versus Ordinary Chocolate in Brief

Feature	Raw cacao	Ordinary chocolate
Heating	Below ~45-48°C, not roasted	Roasted, often above 120°C
Added sugar	None (pure)	Usually a lot
Taste	Intense, bitter, fruity	Sweet, mild
Use	Cacao ceremony, drinking cacao, making your own chocolate	Snacking

A more detailed comparison, including whether you should choose powder or paste, is in Cacao Powder vs Cacao Paste. Want the full picture on effects and types? Read our complete raw cacao guide.

Users often describe raw cacao as fuller and earthier in taste than they expected, with a noticeably warm, uplifting feeling during a cacao ceremony. Many people note that a little goes a long way and that the bitterness becomes enjoyable as you get used to it.

Can You Make Raw Cacao Yourself?

In theory, yes, but fermenting and cool drying require fresh pods, the right climate and plenty of experience. In practice you therefore buy raw cacao that has already been crafted. At home it stays fun to experiment with nibs, powder or paste: stir a drinking cacao, make your own pure chocolate, or use it in a ceremony. For the history and meaning behind that, read our blog on the cacao ceremony.

Frequently Asked Questions About Making Raw Cacao

What exactly makes cacao raw?

Cacao is called raw when the beans stay below roughly 45 to 48°C during drying and grinding and are not roasted. This preserves heat-sensitive compounds such as flavonoids as much as possible. Browse our raw cacao selection.

Why are cacao beans fermented?

Fermentation develops the flavour and removes most of the bitterness. Without those five to seven days of fermentation under banana leaves the beans taste flat and astringent, and barely smell of cacao.

Is raw cacao the same as supermarket cacao powder?

No. Supermarket powder is usually made from roasted beans and sometimes alkalised (treated with lye). Raw cacao stays unheated and unprocessed, which is why its taste and nutrients differ.

What is the difference between cacao powder and cacao paste?

Powder is finely ground nibs with little cacao butter; paste contains the full cacao butter and is therefore creamier and better suited to ceremonies. Read the full explanation in this comparison.

Can you eat the white pulp around the beans?

Yes. The sweet-sour pulp that surrounds the fresh beans is edible and is used in juices and smoothies in the countries of origin. Only the processed bean reaches us, not the pulp.

How do I best store raw cacao?

Cool, dry and dark, in a well-sealed package. That keeps taste and quality good for a long time. Avoid heat and direct sunlight, as cacao butter can then melt and bloom.

Why Next Level Smart?

Cacao from Peru, Bolivia, Ecuador and Haiti — several origins, each with its own flavour profile
Four forms in stock — paste, powder, drops and extract, something fitting for every use
100% raw and pure — cold processed, not alkalised, a single ingredient
Active since 2010 as a Dutch smart shop, shipping from the Netherlands

Browse Our Raw Cacao

Want to try raw, cold-processed cacao? Browse our selection of raw cacao products, with separate cacao powder, cacao paste and handy cacao drops, each with its own flavour profile.

Last updated: June 2026 | Next Level Smart

Posted in: All posts, Ceremonial Cacao Blogs

Author: Annie Verkade

Annie Verkade is a writer at Next Level Smartshop with a background in philology. She writes about natural alternatives to pharmaceuticals, sleep support, and plant-based products. Her work also explores altered states of consciousness - both with and without psychedelics - as well as topics like astrology and lunar cycles, translating insights into clear, accessible content. She’s especially interested in how simple rituals and environment can shift how we feel (sometimes more than we expect). Outside of work, she enjoys photography, reading, bouldering, and travelling. Favourite products: Sagrada Madre incense, Mulungu, Sleep Tincture