Posted in: Opinion
Yes, you can make bars without roasting the beans. You just don't get a lot of the flavors (most?). Tempering depends on having enough cacao butter, and if it's a raw liquor, it has plenty of butter. Mixing raw chocolate with regular chocolate would be interesting because you could cut down on some of the bitterness of the chocolate, although I imagine that the acidity (organic acids) would increase a bit. Don't know about how healthy it would be though.
One comment about Clay's discussion above, I have measured the temperature of beans drying in the sun (in Costa Rica) and have found that the temperature of the surface of the beans (not the ambient temperature) often get above 120 degrees F, and sometimes get as high as 130. Does that mean that, after drying, they are already roasted? Are they mildly roasted? The beans in the farms here usually take at least a week to dry, preferably a little longer. If it happens to be a sunny week, that means that the beans are exposed to temperatures of 120 degrees F for 7 days.