our team

We make craft chocolate by hand in Red Hook, Brooklyn. Come visit us!

our story

Ryan Cheney was introduced to chocolate making at a yoga school on a beautiful island in Thailand, where he was excited by the flavors of raw chocolate. Inspired by companies with social missions, he founded Raaka to explore low-temperature chocolate making and create a more equitable global society in which communities have opportunity to improve their quality of life.

After spending a year learning bean-to-bar chocolate making, Ryan teamed up with Nate Hodge, a musician and gastronomist with a lust for exotic flavors and groundbreaking processes. For several months, Nate and Ryan enjoyed the sound of micro-batch chocolate grinders churning around the clock as they developed a new approach to chocolate making.

our partners

“We're proud to make bars directly from beans by hand, showcasing the unique profiles of each region & growing season.”
—Ryan Cheney, Raaka Founder

our values

fair trade commitment

We use organic ingredients whenever possible and fair-trade sugar certified by Fair Trade USA. We currently purchase cocoa beans that have been directly traded with Maya Mountain Cacao in Belize, Akesson's Organic Farm in Madagascar, OKO Caribe in the Dominican Republic, and CIAAB (a co-op in Bolivia, featured in our award-winning Bourbon cask-aged bar). The cocoa farmers from whom we purchase cocoa beans receive at minimum $500 above market price per metric ton of cacao beans. At today’s cocoa prices, this is equivalent to a 20% raise.

green practices

Recycled paper: All our bars are wrapped in paper designed by our earth-conscious friend Elissa Barbieri at Loop. Loop’s paper is printed with soy inks on FSC-certified, 100% post consumer recycled, chlorine-free paper that was processed with sustainable wind-generated energy.

Cocoa husk reuse: All of our cocoa husk is donated to Edible Schoolyard NYC, an after-school gardening program at P.S. 216 in Brooklyn. They use our husk as mulch and fertilizer. We think it’s pretty cool that our waste can help them grow food.