USA, Belize, Maya Mountain Cacao, 70%
So, not being a huge raw chocolate fan, take my opinion with some salt but I really loved this bar. It’s changed what I think raw chocolate is like to be honest. They call it “virgin chocolate” and it’s different enough to warrant the name change.
The bar has a lightly roasted smell, closer to light caramel or brown sugar then cocoa, and a sourness that reminded me of port. Its feel is smooth with a few hints of nibs in there too. This is definitely the most chocolatey raw chocolate I’ve had and the texture has a lot to do with it.
For a 70% it’s not actually that sweet. But it is rich. There are stimulating flavors, like lime, coriander seed, and cinnamon, but the overall tone is darker. Not so much fruit as wine, not so much soybeans but more like miso. This fermentation doesn’t play around. The aftertaste is bit like wine gums; sweet and just a bit adult.
There are lots of strong opinions regarding basically every aspect of raw chocolate. But I can tell you this much: I had another piece the next day, when sober (long tasting night), and it was just as good.
Raaka, Belize, Maya Mountain Cacao, 70%, CX#76812
Ingredients: cocoa mass, refined sugar
buy this bar
This particular bar is no longer available. However Raaka makes a lot of others. I haven’t tasted them so I can’t vouch for them. But, hey, what’s the risk? Spoil yourself.
Being the son of a chocolatier Chris has always enjoyed talking about chocolate as much as he loves eating it. He’s an artist and designer as well as a co-founder of the Chocolate Codex.