The first chocolate featuring caskaged cocoa beans. To make this bar, they crack Tanzanian cacao beans into cacao nibs, then age the nibs in empty Berkshire Mountain Distilling bourbon barrels for four weeks. During the aging process, the nibs soak up the essence of bourbon stored in the oak. After four weeks, the nibs are ground, mixed with a house blend of cane and maple sugar, and made into a deliciously deep dark chocolate with notes of caramel, vanilla, and oak.

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Raaka's mission is to make the most delicious chocolate possible while building and maintaining healthy and valuable relationships with their global community, the planet and each other.