The first chocolate featuring cask-aged cocoa beans. To make this bar, they cracked Bolivian cacao beans into cacao nibs, then aged 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.
All of Raaka's chocolate is certified organic, kosher and non-GMO, as well as gluten and soy free.
2013 Good Food Award Winner
Kokoa Kamili, Tanzania