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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.
Discover more here.

  • Single-origin

  • No minimum order quantity

  • Direct trade & sustainability

  • 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.

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.


In this video, Sijo guides us through his days in Hacienda La Esmeralda.

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.