News

Our Trip to Belize: Harvesting with Maya Mountain Cacao

  • By Orissa Agnihotri

By Orissa Agnihotri & Brielle Milano

 

Fostering close relationships with our cacao farmers is a key value at Raaka.  Earlier this May, Raaka’s Director of Sales, Brielle Milano and I had the opportunity to travel to Belize to visit one of the wonderful cacao cooperatives that Raaka sources from - Maya Mountain Cacao.  We spent a week working alongside the MMC team buying wet cacao, giving out samples of Raaka to local cacao farmers, and learning about cacao farming, processing and exporting.

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February's First Nibs

  • By Nate Hodge

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.

  • By William Mullan

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?

  • By William Mullan

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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