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. 

Read more

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. 

Read more

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.

Read more

Cacao and Coffee, like brothers from another mother.

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.

Read more

Learn how to make chocolate

Last week, Food vlogger Katie Q took our two hour chocolate-making workshop. Here's what she thought:

Read more