The Winter Collection is back!

All your favorites are back: the sparkling Ginger Snap, the spicy and sweet Gingerbread Hot Chocolate, the cool and crispy Peppermint Waffle Cone, and the creamy and citrusy Winter Citrus!

Collection of products including Gingerbread Hot Chocolate, Peppermint Waffle Cone, Ginger Snap, and Winter Citrus
New!

Uncommonly delicious chocolate crafted from single-origin, transparently traded cacao.

"The Next Status Chocolate"
-New York Magazine
"If you want a hit of potent chocolate flavor, this is the bar for you."
-Martha Stewart Living
"Raaka pushes the boundaries..."
-Food & Wine
"The Next Status Chocolate"
-New York Magazine
"If you want a hit of potent chocolate flavor, this is the bar for you."
-Martha Stewart Living
"Raaka pushes the boundaries..."
-Food & Wine
Raspberry Linzer Cookie chocolate bar

Monthly Chocolate Subscription

Super limited, innovative, small-batch dark chocolate shipped directly to your doorstep every month.

bean_to_bar_class-0219_SM.jpg
Book Your Spot

Try Our Chocolate Making Classes

Get down to the “nibby” gritty in our immersive bean-to-bar chocolate making class, or make it a date night with our wine and chocolate pairing class.

New Chocolate Bar

Apple crisp gets a chocolatey twist in this dark chocolate blended with apples, cinnamon, and nutmeg.

Chocolate Apple Crisp Bar
Our Process

Unroasted & Uncommonly Delicious

01

CHOCOLATE STARTS WITH A FRUIT

We make unroasted dark chocolate from scratch, with traceable, high quality, and transparently traded single origin cacao, crafted into something uncommonly delicious.

02

FERMENTATION BRINGS OUT THE FLAVOR

03

DRYING THE BEANS

Once fermentation is complete, the cacao beans are dried either in the sun or in solar drying tunnels for up to a week. After a very long journey across the ocean (and often, oceans), the beans arrive at our factory in Red Hook, Brooklyn.

04

RECEIVING AND SORTING THE BEANS

RECIPE DEVELOPMENT!

Every recipe we make is inspired by the unique flavors of whatever bean we’re working with. Some cacao beans are very, very fruity, so we’ll use them for our fruit-forward bars; others have hints of earthiness, like Kokoa Kamili’s, so we’ll use them for bars like our seasonal Ginger Snap, and our classic Bourbon Cask Aged.

06

CONCHE!

TEMPER AND POUR

What would a good bar of chocolate be without a beautiful sheen and a satisfying, crisp snap? This is what tempering does. Once the chocolate is in temper, a chocolate maker will pour the chocolate into molds and place the molds on a rack to cool before wrapping.

08

DEMOLD AND WRAP

09

SHARE AND ENJOY!

From bean-to-bar, the process is complete. Now the chocolate is ready to ship to a store near you!

Us Them
Organic Of Course! Sometimes
Vegan Yup! Nope
Allergen Friendly Yes! Nope
Transparently Traded Always! Rarely
Loading...