58% Cocao - Oat Milk Bar: This bar reminds us of homemade granola covered in chocolate; it could be breakfast, but it could also be dessert. Raaka has made it with Peruvian cacao, oats, pure maple sugar, toasted coconut, and a dash of vanilla bean. It is also cane-sugar free!
71% Cocao - Pink Sea Salt Bar: A little bit of salt brings out just the right amount of fruity, sweet notes in this house blend of cacao from the Dominican Republic and Bolivia. Since its release, this bar has remained a staff and customer favorite.
Raaka uses salt from Salt of the Earth Co, who sources salt from the ancient salt mines of Salinas de Marasnear Cusco, Peru, and contributes a portion of proceeds back to the surrounding community.
82% Cacao - Bourbon Casked Aged Bar: The first chocolate featuring cask aged cocoa beans. To make this bar, Raaka cracks Tanzanian cacao beans into cacao nibs, then age the nibs in empty Berkshire Mountain Distilling bourbon barrels for four weeks. During the aging process, the nibs soak up the essence of bourbon stored in the oak. After four weeks, the nibs are ground, mixed with a house blend of cane and maple sugar, and made into a deliciously deep dark chocolate with notes of caramel, vanilla, and oak.
(RAAKA X NEW YORK BOTANICAL GARDEN) For the following two chocolate bars, Raaka has partnered with the landmark New York Botanical Garden, who support living collections of more than one million plants inside their 250-acre landscape and conservatory. Both the Chamomile Lavender Bar and the Vanilla Violet Bar were created to celebrate the beauty and flavor of the plants that surround and sustain us. A percentage of each bar supports NYBG’s work in plant science and conservation, horticulture and education.
66% Cacao - Chamomile Lavender Chocolate Bar: This gentle and floral single origin dark chocolate is infused with calming chamomile and soothing lavender. The perfect chocolate to wind down with.
68% Cacao - Vanilla Violet Chocolate Bar: Violet-infused cacao butter and flecks of ground vanilla bean create a thick, melted marshmallow-like chocolate. Dominican cacao lends notes of cinnamon and brown sugar. This bar brings the flower power.
Ginger Snap Bar: cookies reimagined as dark chocolate. To achieve the perfect ginger flavor, we double down: we steam Tanzanian cacao over a house-made ginger tea and steep more ginger in cocoa butter, along with allspice, cinnamon, and nutmeg. Finally, each bar is hand-sprinkled with sparkling brown sugar for that delicious cookie-like crunch. The perfect companion to holiday spirits.
Coconut Milk Bar: We grind shredded coconut with cacao for a creamy, full-bodied vegan "milk" chocolate with velvet melt and a fruity, strawberry note on the finish. One bite and you'll find yourself sitting on a beach somewhere, with all memories of traditional milk chocolate melting away.
Rose Cardamom: To make this bar, we gently steam Tanzanian cacao over rose petals and cardamom, conjuring a luscious and dreamy floral bar. Celestial, ambrosial, transcendental.