They source their chocolates from small producers all over the world. This allows them to control the quality but also help the cacao farmer make a better living wage. I was able to sample the lapsang chai chocolate still in its liquid form. It was slightly fruity and sweet with a subtle smokey finish. The lapsang doesn't overpower because it's brewed first and the liquid is added to the chocolate instead of the whole leaf. The vanilla roobios bar was also fruity but had a stronger tea taste because the whole leaf is added directly to the chocolate. Raaka believes in using the best ingredients since they do not roast their cocoa before processing. They are only a hand full of Chocolatiers who process this way. In English Raaka means raw and that's exactly how they view their product. The nuances of the chocolate should speak for themselves and not be masked or controlled by the roasting process. They believe chocolate should be left untamed allowing for its true flavors to translate from bean to bar.
If you wish to sign up for one of their factory tours they have a reservation system on their site. The tour lasts about 45 minutes. You can also attend one of their 2 hour hands-on classes. Either way if your a chocoholic this is a great way to spend a few hours.