A raisin-sweet, gently tannic single-origin bar from the Dominican Republic’s Hispaniola cacao — brown sugar warmth over a real earthy structure.

A dark-fruited, peppery single-origin bar from the Mekong Delta — dried cherry and molasses with a real spiced warmth at the finish.

A gentle, honeyed single-origin bar from Peru’s fine-flavor cacao regions — dried apricot and a light floral lift, our mildest single-origin.

A dark, smoky single-origin bar — Papua New Guinea’s distinctive earthy, tobacco-edged character with a real blackcurrant acidity underneath.

A smooth, low-bitterness single-origin bar from Venezuela’s Criollo-heavy cacao — toasted almond and dried fig over a genuinely mellow finish.

A floral, aromatic single-origin bar built on Ecuador’s classic Arriba Nacional flavor — jasmine and orange blossom over a delicate cocoa base.

A bright, red-fruited single-origin bar from the Sambirano Valley — the acidity Madagascar cacao is known for, without tipping sour.