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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February's First Nibs

February's First Nibs feature one bar crafted from with Peru Nacional, topped with white cacao nibs, and another with candied rose hips for a decadent pairing to get you through those winter blues and celebrate the month of love. 

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Fall in love, with just one bite.

When a piece of chocolate melts on your tongue, a chain of chemical reactions begin. From your taste buds, through your veins, to the brain, and of course, the heart, chocolate creates a sense of elation that perhaps no other individual food can match. 

What separates a bar of chocolate from other highly celebrated and palatable foods is a harmonious trio of chemicals innate to the cacao bean: theobromine, phenylethylamine, and anandamide. 

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What is virgin chocolate?

Being neither raw nor roasted, Raaka is different kind of chocolate. Our process is gentle; our flavors are vibrant. This is virgin chocolate.

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January's First Nibs!

Happy New Year from Raaka! January’s bars feature the flavors of the forest. Bolivian cacao, unlike any other cacao, evokes the aromas and flora of the forest to me. This month’s bars also display ways in which different flavors interact with the same cacao.

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