Happy Holidays from Raaka! For December’s Bars, I chose ingredients that are bright in color and festive by nature.
Pinot Noir Salt & Pink Peppercorn (OKO Caribe, D.R, 73%)
This bar is made from Dominican chocolate that we aged in blocks for two months to bring out its clove flavor and develop a milder, deeper chocolate-like base flavor. To enhance these characters, we topped the chocolate with some Willamette Valley Pinot Noir cured salt made by our friends at the Meadow, and pink peppercorns. I’m a huge fan of pink peppercorns and their juicy pepper notes.
Quince & Okinawan Purple Yam (Akesson’s Farm, Madagascar, 68%)
Late fall is the time for preserving the season’s bounty. Quince and Okinawan purple yams are two of our favorite late fall produce snacks, so we’re sharing them with you now. Quinces are grown and harvested in every corner of the globe. They’re like a pear in flavor, but have to be roasted or boiled to soften their fibrous texture. Here we roasted them with some maple before we dehydrated them. The purple yams were ground into a powder. We used a bright and slightly sweet Madagascar base to enhance the festive undertones.
Coconut Milk (OKO Caribe, DR, 60%)
It’s vegan; it’s creamy; it isn’t too sweet. Great for kids. Great for adults. Great for the Holidays.
Few things pair together better than chocolate and coffee. Whether it's a hot mug of coffee and bar of chocolate for breakfast, a Mocha, or chocolate coated coffee beans, these two robust and stimulating fruit seeds have proven to be two of the world's most prized mood-lifters and palette partners.
Last week, Food vlogger Katie Q took our two hour chocolate-making workshop. Here's what she thought:
The day has finally come; our new factory, at 64 Seabring St, Red Hook is open for business! While we’re still settling into the 3600 square foot space, in the past few weeks we’ve been able to launch two new bars and throw an incredible opening party with the help of neighborhood friends.