Rizek Cacao

18/01/2023

We try to be conscious of our cacao sourcing and its impact on the land and surrounding communities.

We choose to partner with Rizek Cacao as our primary source for TC Chocolate beans. Located in the Dominican Republic, they work together with local smallholders, where 40,000 farms belong to 35,000 families.

"Today, 40 per cent of the forests consist of cacao; and most of our rivers originate in the forested highlands. In short, cacao is one of the national treasures, and it is our duty to protect it"
-Héctor José Rizek
https://www.rizekcacao.com/

Rizek Cacao is committed to the protection of the forests of the Dominican Republic and environmental balance as a whole and we are proud to partner with them to bring you delicious, lovingly handcrafted chocolate ❤

25/12/2021

Happy holidays🎄for you and your loved ones, filled with fun and laughter. ⁠
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May this beautiful season brings health, happiness and joy to all of you and that the good times and treasures of the present become the golden memories of tomorrow♥️.

11/12/2021

New podcast with 🎙️ !

Both company's have a very long relationship together that started almost 20 years ago.

Los Ancones, a unique cacao estate located in the Duarte province🇩🇴.⁠

This farm is appreciated by a select group of chocolatiers by virtue of the particularly wide genetic collection planted here, which includes an extraordinary collection of elite varieties from all over the country.

You may know it from one of the single estate chocolate bars with several Academy of Chocolate and International Chocolate Awards, and known as the 1st CRU plantation chocolate, by ⁠

Watch the full episode on our YouTube channel!⁠
Available on all podcast platforms. Link is in our bio!

24/11/2021

After the flower has been pollinated, it produces large pods containing cacao beans. The beans are then used to yield cacao mass, butter, and powder. ⁠
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22/11/2021

Rizek Cacao is internationally recognized for the ability to create highly individual cacao preparations.

13/11/2021

Passionate about quality, passionate about cacao 🇩🇴.

11/11/2021

Where does Dominican cacao come from? How did it get to the island?🇩🇴⁠
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In this episode Max & Elvi delve into the history of Dominican cacao, discuss genetic varieties and the famous classification that came from Juan Carlos Motamayor's research, thanks to whom we now have 11 distinctive genetic clusters.⁠
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All episodes of Kahkow Culture are available on all podcast streaming platforms - link is in bio!

10/11/2021

Dominican Cacao🇩🇴 represented at the world's biggest and most important cacao & chocolate show

05/11/2021

05/11/2021

El pasado miércoles 3 de noviembre, junto a la Cámara de Comercio Italiana en República Dominicana, estuvimos llevando a cabo el evento: “Buongiorno Cioccolato”.


Una cata guiada de 3 Chocolates a la taza, el objetivo de la misma fue resaltar las notas aromáticas distintivas de cada uno de ellos. Los chocolates usados fueron tabletas pertenecientes a la denominación Los Bejucos: La Esmeralda & Tireo, y La Magdalena, una finca sembrada con una variedad de cacao light breaking o de almendra blanca.


En el evento participo también su excelencia el Sr. Stefano Queirolo Palmas, nuevo Embajador Extraordinario y Plenipotenciario de la República Italiana ante el Gobierno Dominicano.

04/11/2021

Kahkow Culture 🎙️ | Episode 4, Pt. 3: Conclusions.⁠
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Learn about the importance of traceability and how we keep track of metric tons of cacao. Elvi explains the efficiency in Rizek’s ‘lung’.

02/11/2021

Innovation, research, curiosity & creativity have driven us to expand our 'ingredients' beyond traditional cacao flavor profiles.

01/11/2021

The cacao population in the country was initially formed by a non-selectec mix of our 4 cacao types:⁠
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1. Criollo from Venezuela (or cacao Carúpano)⁠
2. Trinitario from Venezuela.⁠
3. Nacional from Ecuador.⁠
4. Amelonado from Trinidad (a type of Forastero).⁠
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⁠In this picture, we can observe a Trinitario (named because is originated in Trinidad); a hybrid of Criollo and Forastero.

30/10/2021

From our farms to World Award-Winning chocolate bar; Los Anconès, 67% is made from organic cacao beans exclusively harvested in the Los Ancones Plantation

29/10/2021

Innovation, research, curiosity & creativity have driven us to expand our 'ingredients' beyond traditional cacao flavor profiles.

28/10/2021

Kahkow Culture 🎙️ | Episode 4 Pt. 2:

Yeasts, lactic bacteria, acetic bacteria, the role of oxygen…when does fermentation start & when does it end?

Learn more about - All episodes of Kahkow Culture are available on all podcast streaming platforms.

25/10/2021

Innovation & Processing⁠ | Our mission is to provide continuity to the tradition of cacao. Every generation has instilled their spirit of innovation and passion.

24/10/2021

Today, 418 women are affiliated to the FUPAROCA Foundation, as organic certified cacao producers. Women are not only working in cacao farms and cacao production; they own farms and act as community leaders.⁠