Each fortnight, the Good Business column from Positive News catches up with people who are leading social change. It’s hosted by Impact Hub Islington, an incubation space in London for socially minded entrepreneurs.
In this fortnight’s column Nicola Slawson talks to Pablo Spaull from Forever Cacao about the fine art of raw chocolate making and how he’s using it to help protect the rainforest
Here’s an excerpt, you can read the full article here:
Nicola: Tell us about yourself
Pablo: I’m a raw bean-to-bar chocolate maker. It’s ethically sourced in Peru and minimally processed in Wales from my home kitchen using only three ingredients.
How do you make raw chocolate?
Well, to begin with the Ashaninka people, who are the indigenous tribe who live deep in the Peruvian rainforest, harvest the beans. Each area has different beans, much like wine. The ones we use are known locally as ‘the Grandfather’. They are then fermented to develop flavour, and dried and shipped over here. That’s where my work begins. Traditional chocolate makers would roast their beans as the first part of the process but I choose not to. I keep it raw to maintain all the antioxidants and nutritional benefits that raw cacao has. I stone grind the nibs of the bean with sugar into a paste. That’s the alchemy. That’s where the crossover of science and art takes place. It’s about getting the ratios right and making it taste amazing.
Why raw chocolate?
I was introduced to it at a party and was made aware of its euphoric qualities. That really ignited the passion to find out more. I then probably tried every raw chocolate bar that was available. For research purposes, obviously! There weren’t many around at the time, and they all had quite a grainy texture to them. Some of them were a lot nicer than others, but some were quite frankly revolting. So that’s when it became apparent that something needed to be done. I wanted to bring raw chocolate up a level to a standard where anyone would be able to enjoy it and say “this tastes amazing, and wow, it’s doing me good!”
If you’re a Hub member and are interested in being featured in the next Good Business column, get in touch with Nicola Slawson from Positive News.