To make these bars, unroasted Belizean cacao nibs are aged in Berkshire Mountain Distilling bourbon barrels, allowing them to pick up notes of caramel, vanilla & oak. They are then ground, mixed with other ingredients, and turned into bars.
These chocolate bars won a Good Food Award in 2013.
Raaka Chocolate produces what they refer to as “Virgin Chocolate” – chocolate that is made from unroasted cacao nibs. Roasting cacao nibs is a step prior to grinding them for chocolate liquor (which is then combined with other ingredients & made into bars) that is pretty much universal in the chocolate industry. By choosing to omit this step, Raaka is exploring a different flavor profile that is still unmistakably chocolate, but has a different, wider blend of elements to its taste.
In addition to their unique production method, Raaka also stone grinds their cacao nibs rather than the typical grinding & conching methods common in the industry. This results in chocolate with a more rustic, complex texture that isn’t as silky smooth as mass produced chocolate.
Raaka Chocolate uses organic ingredients and purchases their cacao and sugar at fair trade rates that are significantly above market price. All bars are wrapped in recycled paper printed with soy inks. The cacao husks left after processing are donated to an after school gardening program for use as mulch & fertilizer.
Ingredients: Organic cacao beans, fair trade certified organic evaporated cane juice, organic maple sugar, organic cocao butter.