42% Esmeraldas Milk w/ Fleur de Sel
$
11.95
Milk chocolate with Fleur de Sel from Ecuador
42% cacao: 50 hour conch
100 g/3.57 oz
A 49% milk chocolate that converts the most diehard dark chocolate lovers, and some milk chocolate lovers have declared it the best milk bar they have ever tasted. It pairs the robust fruit complexity of dark chocolate, with the velvety purr of Swiss milk. Made from Ecuador’s finest “Arriba” beans, it exhibits the traditional, sophisticated interplay of fruit and loam for which this bean is renown. This chocolate is conched for fifty-hours, which brings out buttery, rich caramel notes atop the fruit. Mixed with a subtle tickle of sea salt, this milk chocolate pays homage to the Esmeraldas’ dramatic nexus of jungle, river and sea – a unique terroir well echoed in its flavor profile.
***With each purchase, you contribute to the replenishment of these forests and protect original beans for future generations. One bar plants one tree
42% cacao: 50 hour conch
100 g/3.57 oz
A 49% milk chocolate that converts the most diehard dark chocolate lovers, and some milk chocolate lovers have declared it the best milk bar they have ever tasted. It pairs the robust fruit complexity of dark chocolate, with the velvety purr of Swiss milk. Made from Ecuador’s finest “Arriba” beans, it exhibits the traditional, sophisticated interplay of fruit and loam for which this bean is renown. This chocolate is conched for fifty-hours, which brings out buttery, rich caramel notes atop the fruit. Mixed with a subtle tickle of sea salt, this milk chocolate pays homage to the Esmeraldas’ dramatic nexus of jungle, river and sea – a unique terroir well echoed in its flavor profile.
***With each purchase, you contribute to the replenishment of these forests and protect original beans for future generations. One bar plants one tree
68% Beni Wild Harvest
$
11.95
Dark chocolate from Bolivia
68% cacao: 60 hour conch
100 g/3.57 oz
This chocolate is made from wild-harvest beans that grow on the “Chocolatales”, the chocolate islands, in the Beni region of the Bolivian Amazon. During the wet season, the expert collectors from the indigenous Maucaraje and Baures go out in canoes for weeks to gather the cacao in spots only they know – across a landscape as large Illinois and Indiana put together. The delicate beans are so small in size that they require specially modified roasters that few chocolate-makers have. This rare chocolate is conched for sixty hours to create a voluptuous, rounded chocolate with a lingering finish. It melts into notes of honeyed black tea, tobacco flowers, and cognac.
68% cacao: 60 hour conch
100 g/3.57 oz
This chocolate is made from wild-harvest beans that grow on the “Chocolatales”, the chocolate islands, in the Beni region of the Bolivian Amazon. During the wet season, the expert collectors from the indigenous Maucaraje and Baures go out in canoes for weeks to gather the cacao in spots only they know – across a landscape as large Illinois and Indiana put together. The delicate beans are so small in size that they require specially modified roasters that few chocolate-makers have. This rare chocolate is conched for sixty hours to create a voluptuous, rounded chocolate with a lingering finish. It melts into notes of honeyed black tea, tobacco flowers, and cognac.
70% Cru Virunga
$
11.95
Dark chocolate from Congo
70% cacao: 20 hour conch
100 g/3.57 oz
This is the first-ever single-source chocolate from the Congo: the heart of Africa. The beans are grown at the margins of dense, unexplored forests: home to gorillas, okapis and the pygmy people. The chocolate is conched for twenty- hours, which results in an intense flavor profile that gives flight to all the fruit nuances. Tasting notes include the mouthwatering fruit of mulberries, cara cara orange, and a floral burst of honeysuckle. A cheerful chocolate with vivid notes that play like a pinball across the tongue, yet is grounded by a full and satisfying “mouth feel”. Unlike any other we have tasted.
70% cacao: 20 hour conch
100 g/3.57 oz
This is the first-ever single-source chocolate from the Congo: the heart of Africa. The beans are grown at the margins of dense, unexplored forests: home to gorillas, okapis and the pygmy people. The chocolate is conched for twenty- hours, which results in an intense flavor profile that gives flight to all the fruit nuances. Tasting notes include the mouthwatering fruit of mulberries, cara cara orange, and a floral burst of honeysuckle. A cheerful chocolate with vivid notes that play like a pinball across the tongue, yet is grounded by a full and satisfying “mouth feel”. Unlike any other we have tasted.
