Sometimes, the best ideas don’t start in a boardroom – they happen in the middle of a messy kitchen, when you're open-minded with flavours and least expecting it.

That’s exactly how Rawlo was born.

And one day, after a long production run, there was a bowl of sweet, leftover date paste sitting on the counter. Instead of throwing it away, Jo grabbed a spoonful, swirled in some almond butter, and dipped it into a bit of melted chocolate. She popped it into her mouth – and that was the spark.

The taste was so good that she literally had to stop mid-bite and say, “Oh my God, this is amazing!” The other two bakers in the kitchen tried it too. Same reaction. The kind of moment where everyone just knows – this isn’t a random experiment, this is the next product.

That was the day Rawlo was born.

And the magic is in the details: just a handful of simple ingredients, no refined sugar, and chocolate tempered so perfectly that it gives you that glossy shine and the most satisfying crack with every bite. Not too soft, not too hard – just right, every time.

Rawlo proves that sometimes, the most delicious creations come from play, curiosity, and a little leftover magic.

Have you cracked open a Rawlo yet? That first bite might just surprise you.