In order to make chocolate bar the usual way, the cocoa beans must undergo a series of treatments. After they are picked, they are left to ferment and successively they are roasted, ground down, pressed and finally mixed with fat and sugar to become what we refer to as chocolate.

But some manufacturers are turning to drying instead of roasting, as it is usual in hot countries where producers leave them simply outdoors.

The result is called "raw" chocolate. Avoiding oven temperatures allows the beans to preserve iron, zinc, magnesium, copper and vitamin C, together with higher levels of antioxidants.

Not everyone is convinced that the change is worth it. For some critics and food writers it is more about the quality of the beans than the process they undergo. But for many others raw chocolate is becoming the choice No.1.