1. Mr. Salazar, Costa Esmeraldas, Ecuador, 70%

    Costa Esmeraldas is a single estate cacao farm owned by the Salazar family on the NW coast of Ecuador. The steep 100-hectare site is planted with Nacional-Venezolano Amarillo cacao. The pods are transported daily during harvest, beans meticulously fermented and sun-dried at their brand new post-harvest facility close to the farm. Oranges, limes, lemons, plantain, bananas, guayaba, and papaya are...

  2. Pecan Chocolate Toffee cubes

    A little cube-shaped butter cookie, with pecans, toffee, chocolate and fleur de sel. Very easy to love. 6 pieces *Ingredients include dairy (butter), wheat (flour), dairy (butter, milk), eggs, and tree nuts (pecans).*May contain traces of peanuts, and soy. 

  3. Crazy 88, Ecuador, Peru, Venezuela, 88%

      Ucayali, Hacienda Victoria, Costa Esmeraldas, if these names mean something to you then you are one of us; nutty, cacao-obsessed, and ready to infiltrate the world of chocolate flavour. Crazy 88s seek out the best cacao from all over the globe. Secret mission: to skillfully blend different origins to make a potent, and beautifully nuanced extra dark chocolate. Crazy...

  4. Mbingu, Tanzania 70% Bar

    KOKOA KAMILI Mbingu is a 70% dark chocolate made with cacao grown in the Kilombero Valley, in the heart of Tanzania. Trees grown in the valley are certified organic, farmers in Kilombero have been practicing organic farming for generations. Kokoa Kamili buys wet beans, straight from the pod, from smallholder farmers paying the highest price in Tanzania. "Mbingu", Swahili for...

  5. Abstract Chocolate Science with roasted cacao nibs

      Blending is an art and chocolate is an abstract science. If single origin chocolate strives to uncover the best flavours in a given cacao, then a blend is like painting a picture with those flavours. Working with up to 10 different origins at any given time, this blending process has the simple yet lofty goal of creating peak deliciousness—an...