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Raaka Chocolate  Unroasted bean-to-bar dark chocolate made from scratch. Single origin, vegan, organic, non-gmo, free of lecithin, and uncommonly delicious.

We are so excited to host some folks from Zorzal Cacao @zorzal_cacao today at our factory. We work with Zorzal Cacao to make our Pink Sea Salt bar, Coconut Milk bar, and (spoiler alert!) soon to be rereleased Green Tea Crunch bar.

There are few things that make us feel as fuzzy as connecting with growers and producers. It’s not everyday that we get to host them at our own factory, so today has been one for the books.

When people ask us why bean-to-bar is so special, we tell them about moments like these when growers, producers, chocolate makers, founders, sales managers, operations directors, and marketing departments are all together under one roof, talking and sharing the chocolate we made together from two different parts of the Earth. A big, loud thank you to chocolate makers Priscilla and Ricardo for translating 🙏😊.

Allow us to introduce our One Hundred Percent & Toasted Coconut Vegan White Chocolate Swirl, the first bar in October’s all-about-contrast First Nibs batch.
Made with:
•Tanzanian cacao from @kokoakamili Toasted •Coconut
•Coconut Sugar
•Cocoa Butter
... and that’s it!
Stay tuned for bar number two. Sign up for First Nibs on our website to taste this batch.

Celebrating #internationalchocolateday the only way we know how: making chocolate from bean-to-bar. #tbt to one of our favorite images of the process, Victoria Canonico on the three roll mill. This shot captures so much of awe we experience when making chocolate. We hope all our efforts translate into something people find pretty awesome, in the truest sense of the word.

VEGAN WHITE CHOCOLATE. Very fresh. Very creamy. Very heavenly. Currently only available as couverture. You can taste it in @eatchic Matcha, Black Sesame, and Birthday Cake Cups.
Cacao Butter
Cane Sugar
Want a vegan white chocolate bar from us? Comment below ⬇️.

After years of making and eating chocolate, we're quite sure our blood looks like this. Should we be proud?
In all seriousness, this is actually just a photo of Ricardo loading a bucket of Bananas Foster dark chocolate into the dunk, ahem, excuse us, the *holding tank*.

*CLOSED* Congratulations to the winner @miss_tortellini *GIVEAWAY* We could not be more excited about our @food52 collaboration for September's First Nibs batch, inspired by recipes from their new book, Genius Desserts. We love all our children equally, but these bars are some of the best we've ever made. In celebration, we're giving away one batch (three bars) to one lucky winner. Here's what you have to do:
1. Follow @raakachocolate and @food52
2. Double tap to like this post.
3. Tag three friends to share these three bars with (it's always better shared, trust us).
The Details: One lucky winner gets one batch, complete with three bars: Nibby Butter Buckwheat Cookies, Roasted Sugar, and Cranberry Sage Pie. Contest closes Monday 9/10 at midnight PST. Winner will be announced Tuesday. **Must live in the USA for shipping.**

*CLOSED* GIVEAWAY! So you've got the post-Labor Day blues? We've got something to keep you fired up: a three pack of our Ghost Pepper dark chocolate and three boxes of @eatchic Chili Chocolate PB cups made with it. This is the LAST BATCH of Ghost Pepper until further notice. 😱Don't be scared: this bar is *balanced*. We've carefully steeped the pepper - the heat sneaks up on you gradually; it's not rude; it'll politely ask for your hand before it takes you on floor for tango.
1. Follow @raakachocolate and @eatchic
2. Double tap this post. ❤️
3. Tag the person you salsa with.
Because there's always rules:
*Must live in US for shipping
*Comment and tag as many times as you wish. All entries count.
*Contest closes Thursday at midnight.

CRANBERRY SAGE PIE DARK CHOCOLATE! The last and certainly not the least bar in September's First Nibs collab with @food52 is the dark chocolate interpretation of @birdsblack classic pie. This fruity, tart, and herbaceous bar has us really looking forward to fall. Made with single origin Tanzanian cacao from @kokoakamili 🙏🍫

The second bar in September's First Nibs @food52 collaboration batch is Roasted Sugar! Inspired by Stella Parks, we roasted organic and biodynamic cane sugar in house, then blended it with fruity single origin Peruvian cacao from CAC Pangoa. This one is bright and bold, with a hint of caramel.

Get NIBBY with the first bar in September's First Nibs batch, a very special collaboration with @food52 🙌🍫🍪
We're soooooo excited about this batch: single origin craft chocolates based on recipes from @food52 's upcoming book Genius Desserts. This Nibby Butter Buckwheat Cookies bar is inspired by Alice Medrich's shortbread cookies of the same name.
This bar has everything you want in a good comfort food: it's crunchy and smooth; it's sweet and salty; it has a rich buttery finish; it's simply all the things.
We're not here to tell you what you need, but you need this bar. Sign up for First Nibs to get this batch (on our website!) and start this new season right.

We're incredibly proud to announce that our Co-founder and Head Chocolate Maker Nate Hodge's book, "The Art and Craft of Chocolate" is finally here. Like our approach to craft chocolate, The Art and Craft of Chocolate offers guides, recipes, and stories that are outside of the ordinary (Chocolate Tortellini, anyone?). Special shout out to Mark Bitterman @selmelier for generously writing a beautiful forward.
"The Art and Craft of Chocolate" is available on our website and signed copies are at the factory.

A decision that may haunt our dreams... we're also saying goodbye to Ghost Pepper. We will miss this bar deeply. Those who love this bar, LOVE this bar. Sadly, Ghost had a history of scaring people off before they get to know it. Grab this one before it's gone, folks. 😱

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