March into spring with this month's edition of Raaka Box. This month's box explores chocolate sweetened without cane sugar. Using familiar ingredients like honey and maple, and exotic ingredients like yacón, we show how different sugars can blend with cacao to create unique flavor profiles. Take a look at March's bars below and explore past month's Raaka box flavors here.
Honey & Rosemary (Dominican Republic, 72%)
This month's box features one of our favorite late winter/early spring flavor combinations, honey and rosemary. This bar is lightly sweetened with organic dehydrated honey and infused with the aromatic essence of rosemary. Rosemary's ability to grow in many different climates makes it one of the most versatile herbs on the planet. Whether added to cakes, soups, or used in rituals, rosemary is all around us. Taste for the menthol quality these ingredients impart when combined with vibrant Dominican cacao.
Yacón (Maya Mountain Cacao, Belize 79%)
"The Peruvian ground apple" or yacón, is a tuber native to the Northern Andes that is sought after for its high concentrations of fructooligosaccharides. What!? You may ask. In short, while yacón is sweet, like maple or honey, your body processes it differently than cane sugar, which is mainly sucrose. Get ready, yacón's super low caloric value is about to make it the next big sugar alternative. Do you taste the graham cracker, s'mores-like quality it adds to chocolate?
Porter (Maya Mountain Cacao, Belize, 67%)
Our Porter bar, believe it or not, is also cane sugar free. Instead, we sweeten it with maple powder and dry malt extract. When brewing beer the sucrose of malted grains is fermented and turned into alcohol. We decided, if that sugar can be used to make beer, why not add it to chocolate in place of cane sugar? Much like the beer style it tries to emulate, Raaka's Porter bar has a rich malty flavor with just a hint of hops.