Raw, stoneground, handcrafted chocolate that is made with care for people and the environment, from bean to bar.
How It All Began
This all started with Don's interest in raw foods, his love for real chocolate and his passion for health and sustainability. After discovering the exquisite taste and the health benefits of raw cacao, he began experimenting with recipes for making quality, nutritious chocolate bars. When he first sold his chocolate at farmer's markets in Asheville, he learned that many people have never eaten real chocolate. In 2011, he created Raw Shakti Chocolate and together, we are bringing our values of healthy living and sustainability to quality chocolate production.
The Beans, Bars and Benefits
Our beans, which are of the Arriba Nacional variety, are equitably-traded and purchased from small-scale growers in Ecuador. We honor the nutritional integrity of raw cacao and the traditional art & craft of chocolate-making by stone-grinding the cacao using a low- speed melanger. After stone-grinding the cacao, we add herbs, fruits and/or spices, properly temper the chocolate, carefully pour and set it in molds, and wrap each bar by hand.
Our bars are raw, stone-ground, handcrafted and sustainable. We sells bars that offer a pairing of cinnamon and cayenne, a mix of black lava salt and coconut, a fusion of medicinal herbs, a refreshing blend of orange oil, a meld of goji berries and ashwagandha root and much more. All of our recipes were created to vitalize your mind, body and spirit.
It is an exciting time for us! In the past two months, we have sold over 2,700 chocolate bars. In addition, we have been receiving phone calls and emails from people across the country who want our chocolate. In order to continue sharing our bars with more people, we need your help!
We wish to raise enough money to purchase a larger, more advanced tempering machine. This machine has the ability to temper 125 lbs of chocolate, or 1125 bars at one time and can deposit the appropriate amount of chocolate into each mold. Currently ,we are limited by a machine that only allows us to temper 10 lbs of chocolate or 90 bars at one time and requires us to manually pour the chocolate into each mold. With this new machine, we can increase the efficiency and scale of our production, allowing us to meet the growing demand and continue to share our passion for real, artisan chocolate that is good to us and to the Earth.
Thank you in advance for your support!!
Carlye and Don
Have a question? If the info above doesn't help, you can ask the project creator directly.
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