Bars

Single-origin bars, inclusion bars, professional couverture, and seasonal releases — each with the real cacao origin, percentage, and tasting notes behind it.

Roasted cocoa nibs held in the palm of a hand

Seasonal & Limited

Winter Spice Vietnam

Vietnam · 72%

Seasonal & Limited

Sambirano Micro-Lot Reserve

Madagascar · 85%

White chocolate being tempered in a mechanical tempering wheel

Couverture

White Couverture 33%

Ghana cocoa butter · 33%

A thermometer reading 32C in melting milk-brown chocolate during tempering

Couverture

Milk Couverture 39%

Ghana / Venezuela blend · 39%

Couverture

Dark Couverture 64%

Ghana / Ecuador blend · 64%

Chocolate studded with dried fruit, almonds, and pumpkin seeds

Inclusion Bars

Dried Cherry & Smoked Almond

Venezuela · 68%

Dark chocolate discs topped with nuts, raisins, and candied orange peel

Inclusion Bars

Puffed Quinoa & Orange Zest

Peru · 60%

White chocolate bark with dried cranberry pieces

Inclusion Bars

Candied Ginger & Pink Peppercorn

Madagascar · 65%

Inclusion Bars

Toasted Hazelnut & Sea Salt

Ecuador · 65%

Single-Origin

Hispaniola Raisin

Dominican Republic · 70%

Macro photo of a single roasted cocoa bean

Single-Origin

Mekong Cherry

Vietnam · 76%

Cocoa liquor being ground in a stone melanger

Single-Origin

Marañón Gold

Peru · 65%

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