Saturday, May 1, 2021

Raaka Chocolate - 100% Cacao Unroasted Dark Chocolate Kokoa Kamili Tanzania (bar) - April 30, 2021

Chocolate of the Day

Raaka Chocolate
100% Cacao Kokoa Kamili Tanzania (bar)
Good +
Weight: .9 oz. (25.4 g.) / 1.8 oz. (50.9 g.) in total bar
Calories: 124 calories in 1/2 bar
Cost: $6.00 for 1 bar
Purchased from: Raaka Chocolate, online order

Welcome to Day #1 of Chocolate and Tanzania Theme Week.

Today's 100% Cacao Unroasted Dark Chocolate Kokoa Kamili Tanzania (bar) was made from bean-to-bar by Raaka Chocolate (Brooklyn, NY).

Today's bar contained just two ingredients: un-roasted, organic cacao beans from Kokoa Kamili,* Tanzania, and organic cocoa butter. No added sugar. 

Unroasted (or very lightly roasted) cacao can be a great choice for ultra high-percentage chocolate bars (85-100%) bars.

This bar had a relatively bright aroma (with an anticipation of tasting light fruit, sweet hazelnut, light spice).

It had a very smooth, slightly slow/waxy melt and texture (I was eating this bar on a cool, spring morning. I did not get the same "waxy" slow melt later in the afternoon; so this could have been temperature related.)

The flavors were subtle. The dark chocolate flavor had balanced flavor notes: buckwheat pancake, very faint green and dried fruit (prune, fig). There was a slight, fleeting astringency in the finish. And the bitterness level was quite low for a 100% cacao bar--making it a friendlier 100% bar. A faint dark chocolate and mild green note lingered in the finish.

The maker's description: "bright, not bitter." ..."Forget everything you know about 100% bars. This pure cacao bar is creamy and bright, not bitter, with a subtle, tingling fruit sweetness."

Ingredients: Organic cacao beans, organic cacao butter

Allergen-related information: Vegan, Gluten Free, Soy Free, Nut Free; Non-GMO Project Verified. USDA Organic; Transparent Trade.

*Kokoa Kamili, in the Kilombero Valley in southwest Tanzania, is a social enterprise that buys freshly harvested cacao from farmers and focuses on fermenting and drying beans in a centralized facility, to help ensure high-quality cacao for chocolate makers.

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