{"id":18320,"date":"2024-02-05T10:00:47","date_gmt":"2024-02-05T08:00:47","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-north\/?p=18320"},"modified":"2024-02-05T15:44:02","modified_gmt":"2024-02-05T13:44:02","slug":"joburgs-answer-to-willie-wonka","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2024\/02\/05\/joburgs-answer-to-willie-wonka\/","title":{"rendered":"Joburg\u2019s answer to Willie Wonka"},"content":{"rendered":"<h4><strong>Spekboom, hibiscus and sweet potato might not sound like common flavours for chocolate. But then there\u2019s nothing common about Rrraw Chocolate,\u00a0Ana Maria Panait\u2019s creative take on everyone\u2019s favorite treat.<\/strong><\/h4>\n<p>If you had to choose one word to describe Ana, it would be curious. It\u2019s curiosity that encouraged her to leave her home country of Romania to study in Italy, and curiosity again that saw her leave Europe to take up a position in marketing in South Africa.<\/p>\n<p>For her, it was a no-brainer. \u201cI think life is more interesting in developing countries,\u201d she says simply. \u201cWherever you go in Europe, there\u2019s a set way of doing things \u2013 this is how you make carbonara in Italy, for instance, and you\u2019d better not try anything new or different! I like being open and being challenged \u2013 it leaves room for you to find new influences and innovation.\u201d<\/p>\n<p>That same attitude made her choose to move from Durban to Abidjan \u2013 where she quickly started a love affair with French-speaking Africa, its people, its music and its food. Since West Africa is home to 70 per cent of the world\u2019s cacao, it\u2019s also where she encountered the chocolate industry \u2013 and became alarmed by its dark side &#8211; child labour. The scary truth is that since farming and harvesting cacao, the main ingredient in chocolate, is a costly exercise, any manufacturer who slaps a cheap price tag on their chocolate isn\u2019t paying their labourers properly. And that means that children are often roped in to do the hard work.<\/p>\n<p>Although Ana had no previous experience with chocolate making, she\u2019s always been fascinated by food. It\u2019s often an entry point into a culture, she explains, and it\u2019s bound up with our history in ways we often don\u2019t think of. That\u2019s why, for her, any adventure in a new country starts with a cooking course. This has left her with an impressive set of culinary skills which, combined with her natural tendency to question, probe and generally find a better way, meant that she was all set to start experimenting with her own chocolate.<\/p>\n<p>This wouldn\u2019t be just any chocolate, though. For a start, Ana was determined that her product would benefit all involved, from the producers who earned a fair wage to the fans who got to enjoy a superior taste. That taste is decidedly unique, because Ana\u2019s chocolate is made from raw beans. \u201cMost people don\u2019t realise that chocolate is as complex as wine. Cacao beans taste different depending on the region they come from, and that taste can be affected by everything from the time of harvest to the weather.\u201d It\u2019s a pity, then, that most manufacturers roast their cacao beans at a temperature that destroys all the quirks and nuances of flavour. They have to, though, in order to create a standardised product. That\u2019s where Ana is lucky \u2013 with a craft product, there\u2019s far more leeway.<\/p>\n<p>This applies to flavours, too. While most supermarket shelves will offer up old faithfuls like nut and mint, Ana loves drawing inspiration from what she sees around her. For example, Rrraw\u2019s spekboom flavour was created after a friend at Ana\u2019s cooking club introduced her to this quintessentially South African ingredient, while the cardamom and matcha spice of her Sweetmeats variant was inspired by Indian dessert.<\/p>\n<h3><\/h3>\n<h3>\u201cMy favorite is 70 per cent dark chocolate, which is made to be savoured. You need to let it melt in your mouth so that all the flavours you can develop over time. Good chocolate has a journey \u2013 a definite beginning, middle, and end.\u201d<\/h3>\n<p>&nbsp;<\/p>\n<p>Ana has spent a lot of time playing with chocolate to find combinations that hit right. That\u2019s why the product you\u2019ll find at markets, online and in shops like Pantry, The Farm Table, Thrupps, Jacksons and health stores looks very different to what she first she launched. \u201cAlthough we started in 2019, we took the Covid year out to learn more about the market. I originally wanted Rrraw to be a naked chocolate, without wrappings, served in cubes \u2013 like the kind of treat you receive when you order a cappuccino.\u201d What hasn\u2019t changed, though, is the attention to quality. Ana admits that she was lucky to have developed a network during her time in West Africa, which allowed let her track down the kind of suppliers that would fit her exacting standards.<\/p>\n<p>Although she found what she was looking for in Uganda, she says that her experiments with Rrraw are far from over. \u201cWe\u2019re still in the trial and error stage,\u201d Ana says. \u201cCraft chocolate is still a new concept in South Africa \u2013 it\u2019s where coffee was about 10 years ago, when people thought that beans from Brazil tastes just like beans from Uganda \u2013 so we need to do a lot of education to help people understand what makes Rrraw different and special.\u201d<\/p>\n<p>She doesn\u2019t expect this education to take place quickly, nor does she expect the market\u2019s tastes to change overnight \u2013 and she wouldn\u2019t want it to, either. \u201cThe plan isn\u2019t to grow this company until it can\u2019t get any bigger. The craft mindset is completely different: we\u2019re catering to people who want something interesting, something indulgent, and who understand that when something is a little more expensive, it means that the product is benefits everyone in the value chain.\u201d<\/p>\n<p><em>Details: Follow @rrraw.choco on Insta, Facebook and TikTok.<\/em><\/p>\n<p><em> <img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-18321\" src=\"https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-400x300.jpg\" alt=\"\" width=\"400\" height=\"300\" srcset=\"https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-400x300.jpg 400w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-1024x768.jpg 1024w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-768x576.jpg 768w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-1536x1152.jpg 1536w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-2048x1536.jpg 2048w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-80x60.jpg 80w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-265x198.jpg 265w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-696x522.jpg 696w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-1068x801.jpg 1068w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-560x420.jpg 560w, https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2024\/02\/Ana-chocolate-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/em><\/p>\n<p>Fancy something different that is proudly local, try the Rrraw Coconut White Chocolate Spekboom with zesty flavours. For Valentine\u2019s Day, the Rrraw Coconut White Chocolate Red Tart with Hibiscous and Strawberry is a real treat. Ana Maria\u2019s favourite is the single origin Uganda 70 per cent\u00a0 Cacao Darrrk Chocolate with fruity and citrus notes. All handcrafted with love. You\u2019ll find the full range and stocklist at <a href=\"http:\/\/www.rrraw.co.za\" target=\"_blank\" rel=\"noopener noreferrer\">www.rrraw.co.za<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Text: LISA WITEPSKI \u2022 Photo: MEGAN BRETT \u2022 Makeup: Loyiso Mange, <a href=\"mailto:loyisomange@gmail.com\">loyisomange@gmail.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spekboom, hibiscus and sweet potato might not sound like common flavours for chocolate. But then there\u2019s nothing common about Rrraw Chocolate,\u00a0Ana Maria Panait\u2019s creative take on everyone\u2019s favorite treat. If you had to choose one word to describe Ana, it would be curious. It\u2019s curiosity that encouraged her to leave her home country of Romania [&hellip;]<\/p>\n","protected":false},"author":113,"featured_media":18322,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40,20],"tags":[6612,471,6613,89],"class_list":{"0":"post-18320","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-people","8":"category-personalities","9":"tag-ana-maria-panait","10":"tag-chocolate","11":"tag-rrraw-chocolate","12":"tag-travel"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Joburg\u2019s answer to Willie Wonka - Get it Joburg North<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2024\/02\/05\/joburgs-answer-to-willie-wonka\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Joburg\u2019s answer to Willie Wonka - Get it Joburg North\" \/>\n<meta property=\"og:description\" content=\"Spekboom, hibiscus and sweet potato might not sound like common flavours for chocolate. 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