About Us
Distinctive ingredients for the world's finest chocolates.
We are cacao growers, processors and exporters. Starting from the very pods, we ferment and dry our fruits into highly distinctive beans and semi-finished cacao products. We offer the unique capacity to tailor-make cacao for and with our partners.
Single-origin · Direct trade & sustainability · No minimum order quantity · Certified, traceable cacao
A family business since 1905
Since 1905, Rizek Cacao has been known for its passion in cacao production. Our farms, located in the heart of the Dominican Republic, are distinguished by the excellence of their genetic material and their extraordinary post-harvest treatment.
Rizek Cacao is ideologically and pragmatically committed to the protection of the forests of the Dominican Republic and environmental balance as a whole.
Kahkow introduced distinctive recipes in the gourmet chocolate industry by being the first in the world to produce certified organic chocolate at the place of origin.
Kahkow Europa is our European home, based in Valencia, Spain — bringing the art of Dominican cacao closer to chocolate makers, retailers and consumers across Europe.
Direct Trade
We have been working together with our farmers and their families for four generations. It is our duty to share with them the progress and benefits that we have achieved together.
Our direct trade model means no middlemen: from the Dominican Republic's cacao-growing regions directly to your hands in Europe.
Knowledge & Innovation
Promote
We promote the selection of the best varieties available in the country by means of grafting asexual reproduction. As a result, there are Rizek named clones that stand out for their yield and tasting qualities.
Discipline
We believe that discipline in production protocols is key in obtaining true quality.
Fermentation
Fermentation and drying can be induced and controlled to a certain extent. This limit of control has to be pushed continuously further.
Certifications
We believe in certifications because they represent a true commitment to a system of values and good practices that are crucial to the sustainability of the cacao sector.
Microbiology
Microbiology and biochemistry shed a meaningful light on the mystery of the creation of aromas. Knowledge makes the difference.
Our Flavour Philosophy
"One cacao bean does not represent an entire country, where there can be thousands of varieties from one country."
Individual flavours that can be as far apart from each other as a Sauternes from a Médoc. Each of our single-origin beans is grown in a distinct cacao-producing region of the Dominican Republic, available at the processing stage of your preference: beans, nibs, mass, butter or powder.