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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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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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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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.

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Celebrate summer with Raaka S'mores!

It’s officially summer in the Northern Hemisphere, and everyone is looking for ways to stay cool and fresh while enjoying the sunshine.   Since cacao has a melting point of around 95 F (36 C), and softens in the mid to upper 80’s, the summer heat presents some challenges to our daily nibbles. Why not compromise with the heat and enjoy the unique bliss of melting chocolate in the form of a S’more?

S’more’s are a uniquely American tradition, synonymous with summer campfires and weekend getaways. The S’more was discovered in 1927, when it first appeared in the publication of Tramping and Trailing with The Girl Scouts. The genius behind this idea, of melting rich chocolate with gooey marshmallows between the honeyed crusts of two graham crackers, remains unknown.

But we do know it sure tastes good with Raaka Chocolate. Read on for a recipe!

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