Unroasted, On Purpose
Raaka skips the roaster. Here is what that actually means for the 25 bars in the archive.
By Rami
Most chocolate makers roast their cacao beans before grinding them. Raaka does not. That single decision, called unroasted or raw processing, leaves certain volatile compounds intact that roasting would otherwise drive off. The result tends toward fruitier, more acidic top notes rather than the deeper, toasted flavors roasting develops. Whether you find that brighter or simply different depends on what you bring to the bar.
The 25 Raaka bars in the archive show how far that base can stretch. An 80% with dates and vanilla sits alongside a 45% London Fog waffle cone and a seasonal Apple Crisp at 60%. The range is less about showcasing a single origin and more about pairing an unroasted chocolate foundation with ingredients that meet it halfway. With only two member reviews logged so far, most of these bars are still waiting for the first score. That is an open invitation to anyone who wants to put unroasted chocolate through its paces on their own terms.
