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Raaka’s best-selling bar begins with single-origin Tanzanian cacao nibs aged for two months in spent bourbon barrels. During this time, the nibs soak up the oaky, smoky essence left behind in the wood. The result? A dark chocolate bar with deep notes of oak, a smooth texture, and a subtle cherry cordial finish. Think bourbon cocktail—but in chocolate form.
After aging, the nibs are stone-ground and mixed with organic cane and maple sugar. No dairy. No additives. Just bold cacao and simple sweetness.
Winner of the 2013 Good Food Award, this bar remains a favorite for its rich flavor and clean ingredients. It's also a perfect gift—for Father’s Day or any chocolate lover with good taste.
Pair with whiskey or black coffee.
Break off a square after dinner.
Wrap it up as a thoughtful, grown-up gift.
Raaka was founded on a simple idea: chocolate should be honest and uncommonly flavorful. From the beginning, the brand committed to making chocolate from scratch—using only unroasted, single-origin cacao that’s transparently traded and ethically sourced.
Cacao beans are shaped by the places they grow—soil, sun, care. Raaka doesn’t roast the beans, so those original flavors remain. Most chocolate masks them. Raaka highlights them.
Every bar is an expression of this process. And the Bourbon Cask Aged bar is no exception. By giving the nibs time to rest in bourbon barrels before grinding, Raaka adds layers of depth without losing the fruit-forward character of the cacao.
It’s chocolate made with patience, purpose, and just the right touch of craft.
