Experimental chocolate from Raaka, the innovative craft chocolate makers from Brooklyn, NY, USA.
Light and airy puffed quinoa folded into a maple sugar-sweetened Dominican dark chocolate base. Flecks of whole ground vanilla bean bring extra comfort, while sprinkles of fleur de sel add a savory finish.
Maple Vanilla Crunch: 66%, Zorzal Cacao, Dominican Republic
Type of Chocolate: Dark (inclusions/flavored)
Organic cacao, organic Quebec maple sugar, organic puffed quinoa, organic cacao butter, organic vanilla bean, fleur de sel.
In a former warehouse in Brooklyn, New York two young guys make progressive chocolate.
In the past few years the number of bean-to-bar makers has risen fast. In 2010 Ryan Cheney and Nate Hodge were daring enough to start their own chocolate brand and next to this they had the courage to put traditional recipes to the test. Today they make price winning chocolates.
Cheney took a year off to learn how to make chocolate. Together with Hodge he found a method to turn unroasted (virgin) cocoa into their own Raaka bars. Raaka never stops pioneering. They will mature cocoa in old Whiskey barrels or combine chocolate with the flavour of Chinese Chai: the boundaries of traditional flavours get tested. You can find the little factory on Tripadvisor or Yelp: They’re always open for public.
Raaka also translates boldness to packaging and makes a perfect fit for counter sales or as a special gift.