July's First Nibs: Graham Crackers, Summer Berries & Single Origin Cacao

With blueberries finally coming into season, we've got summer flavors and celebrations on our mind.

We've crafted this month's First Nibs bars in honor of two American summer traditions: blueberry pie & apple pie. 

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Our Trip to Belize: Harvesting with Maya Mountain Cacao

By Orissa Agnihotri & Brielle Milano

 

Fostering close relationships with our cacao farmers is a key value at Raaka.  Earlier this May, Raaka’s Director of Sales, Brielle Milano and I had the opportunity to travel to Belize to visit one of the wonderful cacao cooperatives that Raaka sources from - Maya Mountain Cacao.  We spent a week working alongside the MMC team buying wet cacao, giving out samples of Raaka to local cacao farmers, and learning about cacao farming, processing and exporting.

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May's First Nibs Selections

In the tradition of the gongfu tea ceremony of the Fujian province in China, this month First Nibs offers two bars infused with Wuyi Oolong tea at different moments in the tea's flavor life-cycle. Discover how we crafted this delicious limited batch bars...

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Cacao Origin: Madagascar

The citrus-marmalade flavor of Madagascar’s cacao beans can be a surprising taste to the uninitiated. These beans have a complex acidity, resulting in a bright tang that lingers long on the tongue. Like wine, cacao has terroir: the embodiment of its origin delivered through flavor. To preserve terroir, we don’t roast our cacao, crafting virgin chocolate with simple grinding, milling, tempering and pouring. Madagascar’s distinct, robust cacao is perfect for introducing this concept.  

 

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Dark with Sea Salt's New Digs

Raaka was founded on two simple pillars: make great chocolate that actually tastes like cacao beans, and source all our ingredients ethically and sustainably. 

In craft chocolate, every ingredient counts. Great beans are the foundation of great chocolate, but the tiny flourishes matter too, like the salt we use for our 71% Sea Salt bar.

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