Raaka Cabernet Sauvignon 68%

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What’s civilization without fermentation? Without fermentation, we’d have no chocolate or wine to enjoy. I'm not going to pretend I know anything about wine so before anyone calls me out on how these photos clearly aren't depicting a Cabernet Sauvignon, I thought I'd better admit it. Pictured here is my homemade grape kefir soda, which is also a beautiful product of fermentation. We can all laugh at my attempt.
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Starting with beans from CAC Pangoa, a cooperative in the Junin region of Peru, Raaka steams the unroasted cacao over simmering Cabernet using a repurposed steam table (like the kind you'd find at a hot food buffet), and then they dehydrate the nibs for several hours.
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Although Cabernet Sauvignon is listed as an ingredient in the bar, technically it's only cacao beans, cacao butter, and sugar. There is no actual wine in the bar, just the essence.
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The flavor profile is very fruity, with strong tannins. It resembles grapes and other berries, coffee fruit, and wine. As always the complexity of Raaka's virgin (unroasted) chocolate can never be ignored and compliments the Cabernet well. It does taste darker than a 68% and leaves your mouth dry and woody, but satisfied.
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I really love it. I just love Raaka in general so there's that whole thing.

Emily Koons