Both fruity and robust, Sao Thome is as wondrous as its island home off the west coast of Africa. Lush tropical jungles, volcanic mountains and remote golden beaches all contribute to an exceedingly complex, yet astonishingly pure flavor. The resounding vanilla tones conjure memories of how wholesome chocolate can taste.

Not all chocolate is created equal. You instinctively know when you bite into an exceptional piece of chocolate. The way it feels as it melts in your mouth, the satisfaction that comes from discovering its multiple flavor notes, the happiness that lingers after it is only a memory: these emotions are not coincidence. Inherent in heirloom cocoa beans are latent genetic messages that translate into detectable taste characteristics during fermentation. Somewhat mysteriously, these flavors, formerly bound up in the genetic history of the plant, are unleashed for your enjoyment. Rediscover why chocolate is the world's most coveted indulgence.

Creamy and intense, yet fruity and floral, this complex flavor profile reflects the climate of its East African origin. From the hot, dry weather of the Serengeti to the humid coast, Tanzania is a land of extremes, and in its chocolate you'll find all the raw strength, warmth, and tanginess of slightly wild cocoa.

Perfect purity is the basis for this eclectic bouquet of taste sensations. By using high quality cocoa beans of the exclusive Criollo-cocoa-type Rio Caribe from the south of Venezuela, to create a medley of classy and long-lasting cocoa flavours. This luxury plain chocolate is a dark and elegant beauty with lingering bitterness and a beguiling scent.

What makes this luxury dark chocolate from our confectionery so unique are the genuine mint leaves that are sprinkled on top. Due to a very gentle method of drying, their distinctive natural flavour is completely preserved. Those who want to experience the fusion of the fresh-elegant mint with finest, bitter-sweet chocolate, has to risk a bite: A completely new dimension of taste for lovers of mint!

An exquisite, dark delicacy from high quality Criollo-type Rio Caribe from the south of Venezuela. If you love pure, powerful and high quality plain chocolate you will enjoy the clear fruit flavours and discreet bitterness. Delicate, nutty tones and the elegant melt of the sought-after Rio Caribe cocoa unfold in the long-lasting flavour nuances into an irresistibly intense chocolate creation.

A particularly high quality plain chocolate speciality to spoil people with a real passion for pure cocoa. Enjoy the fine melt, the very intense yet well rounded chocolate taste and the refined fruit accents of the perfectly roasted cocoa beans.

LeTAO's original blend cacao and scent like a flower of Darjeeling tea are perfectly matched. Not too hard, not too soft, this is great velvety chocolate. It's worthy to be named "Royal Mountain".

LeTAO's original blend cacao and scent like a flower of Darjeeling tea are perfectly matched. Not too hard, not too soft, this is great velvety chocolate. It's worthy to be named "Royal Mountain". Weight not given in ounces or grams, but in pieces (9).

Founded in 2006, Öko Caribe ferments and dries Hispaniola cacao grown only in sustainable agroforestry systems. With a goal of total transparency and sustainability, Öko Caribe strives to raise the quality of cacao grown in the Dominican Republic. We first visited the project in 2014 and were impressed by the quality of the co-op, the people, and the cacao. We immediately knew we wanted to work with Öko Caribe. Tasting notes: berry, mocha, spice.

Guaniamo (Amazonas) cacao is grown in the Amazonian river basin of Venezuela, thought to be the birthplace of cacao. This wild Forastero cacao is harvested by local Piaroa Indigenous communities. It is a two-day canoe trip or one day 4x4 expedition across wood plank bridges and dense jungle to bring this varietal from the Amazonian basin to the nearest roads for Tisano Cacao who then drives another 10 hours to their warehouse before shipping to us. Tasting notes: blackberries, mocha, cashew.

Tasting notes: brownie crust, graham cracker

Located near the coastal town of Muisne, Costa Esmeraldas is entirely owned and managed by the Salazar family. This single estate farm was established on reclaimed land and is planted with approximately 100 hectares of 5-year old Nacional hybrid cacao. This bar is the result of a new fermentation and drying project from award-winning cacao expert Daniel O'Doherty of Cacao Services. The color is striking for a 70% dark chocolate, but belies its mild flavor. Enjoy. Tasting notes: nutty, floral.

Tasting notes: chocolate sunflower seeds

The FHIA is a nonprofit agroforestry project that serves as a gene bank for other projects in Honduras, as well as our own project in Guatemala. This particular harvest of La Masica was personally supervised by award-winning fermentation expert Daniel O'Doherty of Cacao Services. We were the first chocolate company to make chocolate from this harvest in 2015. It's been one of the most challenging bars for us to make, and one that we're quite proud of. Enjoy. Tasting notes: tart raspberry, mocha, cedar.

La Red Guaconejo was our favorite farm we visited in 2014. Working with over 150 local farmers who use sustainable agroforestry systems rather than conventional monoculture, La Red was a model for fine flavor cacao fermentation. Sadly, La Red closed its doors in 2015, unable to pay farmers for their beans. We were lucky enough to obtain the last bags from this very special co-op. Once our supply is depleted, that will be the end of this bar. We hope they come back. Tasting notes: red berries, mocha.

Liberation Cocoa rehabilitates cacao farms in the Butuo region of Liberia. Former child soldiers are hired and trained to cultivate and harvest cacao in Grand Bassa and Grand Gedee and relocate with their families to safer areas. By buying chocolate made from this cacao, you are helping these young men and their families rebuild their lives. Liberation's goal is to hire 1,500 former child soldiers to cultivate the best cacao in the country. Tasting notes: earthy mocha, pepper.

Thought to be extinct for 100 years, pure Nacional cacao was discovered by Dan Pearson in late 2007 growing in the Marañón Canyon of Northern Peru. The pods are unique in that they contain 40% white beans which results in much lighter chocolate. Pearson and his team live with the farmers, pay premium prices and ferment and dry the beans. Now, more children in the Marañón Canyon are going to school and choosing to stay in the area as adults to grow cacao because they are finally getting a fair price for their work. We have strived for a balanced chocolate from these beans, retaining citrus notes while supporting a warm mocha finish.

Maya Mountain Cacao sources premium cacao beans from smallholder Belizean farmers for chocolate makers. In late 2014, LetterPress Chocolate contributed to Maya Mountain Cacao's Kickstarter campaign which directly helped to plant over 4,000 hardwood and cacao trees in their demonstration farm. Maya Mountain Cacao was given Heirloom status by the FCIA in 2015. This bar is the direct result of over two years of planning. We're excited to finally bring it to you. Tasting notes: stone fruit, mocha, pepper.

São Tomé and Príncipe is an island archipelago located on the western equatorial coast of Africa. A former Portuguese colony, the country has a terrible past of slavery. Now one of the most stable democracies in Africa, São Tomé has some of the most unique soil and climate conditions for cacao, their primary export, but the country remains extremely poor. Satocao was established in 2015 as a certified organic co-op of over 400 farmers from 7 communities. We were the first craft chocolate makers to import this cacao into the United States. We were able to secure a small amount of some truly exceptional beans from Satocao and made into chocolate that we are extremely proud of. Tasting notes: peanut butter cup.

Cacao South is a fermentary project that works with a network of farmers of the Talamanca and Valle Estrella cantóns (counties) in the Limón province of San Andres, on the east coast of Costa Rica. They believe in producing high-quality cacao and pay premium prices to the farmers. The 2016 harvest is slightly more fruit forward than previous harvests and we feel Daniel South and his team did a fantastic job with the ferment resulting in a balanced chocolate. Tasting notes: stone fruit, roasted coffee.

Trinitario cacao was born of the hybridization of Criollo and Forastero brought in country. Gran Couva, in the central part of Trinidad is considered ideal for growing and cultivating cacao. The Trinitario grown here was the first to be made into a single estate bar by the Valrhona Chocolate company. For the first time, Valrhona has allowed exports from this estate to the rest of the world. Tasting notes: marshmallow, vanilla.

Our pride, Levy Madagascar 71% dark chocolate contains only single estate Trinitario cacao beans and coconut palm sugar.

Greeting from the tiniest and most uncompromising chocolate factory in Finland! We're the only bean-to-bar chocolate producer in Finland. Roasting, cracking, winnowing and stone grinding cacao beans are the soul of our chocolate. Levy Peru 71% dark chocolate contains only single origin trinitario cacao beans from the Tocache area and coconut palm sugar.

The predominantly small plantations in Ecuador grow the acclaimed Arriba cocoa bean. This prized bean is used to create the cocoa mass for this luxurious dark chocolate. Our expert chocolatiers ensure that this chocolate goes through the 'conching' process for 48 hours, so that the unique flavour of the beans can fully develop. Conching is a key process in the art of chocolate making, it ensures that the resulting chocolate is smooth and even textured.

In our opinion Sir Stanley Thomas is a great British icon - he is the chairman of the NSPCC's Full Stop appeal in Wales and was also instrumental in raising funds to build and maintain the children's hospital in Cardiff. He is committed to The Prince's Countryside Fund as an organisation that is helping to protect our countryside for future generations - he also loves a good dark chocolate!

For the cocoa mass in this elegant dark chocolate we only use Hispaniola cocoa beans from the Dominican Republic. The sun-dried beans develop a mild taste with a slightly spicy notes. Our expert chocolatiers ensure that this chocolate goes through the 'conching' process for 48 hours, so that the unique flavour of the beans can fully develop. Conching is a key process in the art of chocolate making, it ensures that the resulting chocolate is smooth and even textured.

"Dark Star crashes
Pouring it's light into ashes
Reason tatters
The forces tear loose from the axis
Searchlight casting
For faults in the clouds of delusion
Shall we go you and I while we can
Through the transitive nightfall
of diamonds?".........rh

That pretty much sums it up. This bar is "Out There". Deep, dark, rich, smooth, intense.

This Limited Edition Bean to Bar was created in the Spring of 2011 using some great organic beans from two different organic co-operatives in Peru. We got very little of these great beans and spent a lot of time hand sorting, roasting, cracking and processing these gems into a great chocolate. There are less than 500 of these bars. Enjoy!

The Beni. A wild and untamed region of the Amazon. Home to wild cacao trees whose genetics preceed [sic] plantations and modern cacao farming techniques. Volker Lehman is the man who went deep to locate and get these beans to market and we truly applaud his continued efforts to bring this rare and wild cacao to us. This chocolate is wild man. This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

The Arhuaca people of the Sierra madre mountains of Columbia believe that we are all their little brothers. The spiritual connection they feel with their surroundings dictates their entire existence. Their forays into growing cacao by planting heirloom varietals native to their region is but one way they transfer their ancient knowledge into a form all can understand by just tasting the results. Ok. The beans are really good. We love their origin and fully support the Arhuaco's autonomy. This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

Ghana is one of Africa's most prolific cacao growing countries. UTZ Certified Sustainable Cacao that tastes like chocolate should taste is rare. Sought after by the world's most disciminating [sic] chocolate makers for its spicy and fudgy undertones. We tried hundreds of samples to locate these beans. They had us swooning from the first time we used them. We bought some. We love them. We think you will too. This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

Ah, Jamaica. Such incredible gifts this island nation has brought the world. From Reggae to Jerk to Ital Roots the their generous contributions to the planet been great. [sic] Way up in the mountains lies a small cacao plantation called Bachelor Hall. It is run by Desmond who inherited it and spent years re-vamping the trees, developing a high quality sorting and fermentation process. We were lucky to snag a few bags to create this wonderful and exotic bar. Jah! This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

The last thing this world needed was another 70% bar made from "Bertil's Beans". But hey, who are we to argue? Bertil Akesson's plantation in the Sambirano region of Madagascar produces some of the finest organic beans in the world. We have been using them for years. Big red fruit notes with a mild tang of the fermentary hover around your palate as the chocolate decends [sic] on you like a screeching conspiracy of ring tailed lemurs. This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

Ah...chocolatey chocolate. That's a good way to describe this one. Earthy, rich, with a big chococlate [sic] finish; this bar is just a great way to have a moment of pure bliss. From our friend Giff at Cacao Bisiesto these distinct beans made us very happy with their no nonsense flavor profile. No giant fruity notes, no lingering sourness; just pure chocolate indulgence. Dig it! This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

Nigeria. A West African nation with a troubled past. Princely email offers aside, the country has a rich history of growing Good Cacao. Recently we stumbled upon some beans from a family run coperative [sic] in Nigeria that blew our minds. Like a spiced chocolate fruit cake these cacao beans are unique. They tasted like chocolate right out of the bag! But we could only get 2 bags! We bought em all. We may never be able to do this again. This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

These beans are from Piura. One of Peru's most beloved cacao growing regions. They are certified organic and fair trade. They are also rare. Around 50% of each crop are "White Beans", which are prized for their flavor. The intense fruitiness is what sets this chocolate apart from the others we make. We feel honored to able [sic] to make this award winning bar from them. This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

Kokoa Kamili is the source of these wonderful beans. It is a farmer collective of over 3,000 farmers throughout Tanzania who have banded together to improve their lives through the growing and harvesting of fine flavored cacao. They got their organic certification, they built new fermentaries, they command a fair and equitable price. What's not to love? We have enjoyed adding this exquisite fruity bean to our line up. So flavorful! So good! This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

Venezuela is heralded as one of the finest cacao growing regions in the world. Cuyagua is home to some of those beans. A tropical region where sun and surf meet cacao. This bar is intense. Spice, fruit, earth, and a deep chocolate taste explode your senses. But don't take our word for it. Try it. This "Little Lillie" was created to give you a small indulgence. A unique taste of a very small batch pure chocolate without the big price tag.

This bar will fool ya! This really is a pure dark chocolate. We know it doesn't look that way but that is because this very special chocolate was made with rare White Beans from the remote valleys of Peru. The beans are certified organic/fair trade at their source and are so special that we had to promise not to reveal exactly how we got them; but we didn't promise not to make some of the best chocolate on the planet with them. The creamy texture and subtle fruit are only surpassed by the succulent chocolate finish. One taste of this bar is all it takes to make you think you are being fooled. But don't be it really is that good. It is not not [sic] an illusion. Or is it?

This Limited Edition blend was created in the Spring of 2011 using some great organic beans from Venezuela and the Dominican Republic. We felt these two needed to meet in a pronounced way with very little sugar added so you can really taste these fine cacao beans together.

Madagascar is well known the world over for producing some of the finest cocoa beans. We got our hands on some excellent organic beans traded directly from the plantation at way above fair trade prices and put our spin on them. Two different roasts have been combined to provide a fantastic journey through the character of these beans. The intense fruit comes through singing the praises of the terroir only to be followed by a deep dark chocolate finish that satisfies like no other.

In our endless pursuit of the perfect chocolate we have partnered, once again, with the Rogue Creamery to create a one of a kind taste sensation. This bean-to-bar chocolate is made in very small batches using some really great cocoa beans from Bolivia in combination with the Rogue Creamery's Blue Heaven powdered blue cheese. This bar is so rich, so complex it is hard to describe in mere mortal terms. It is a dream come true.

As we search the world over for the best chocolate we can find we have discovered this exceptional cacao from the Dominican Republic. Carefully grown, meticulously harvested and refined with Swiss precision; this is one of the finest chocolates on the planet. From the moment you unwrap this bar your senses will reel from the intensity and character that lies within. This rich and decadent chocolate bar will please you in ways you never thought possible.

Welcome to "The Wild Thing". A completeley [sic] wild cacao harvested in the jungles of Bolivia. This pure "Criollo" is one of the most prized chocolates in the world. The rich, earthy aroma is only surpassed by the sublime texture and taste. Just one experience with this rare and wondrous chocolate and you will be hooked for life. Roasted at very low temperatures and then carefully refined for almost 3 full days to achieve the right balance of taste, this chocolate bar is well known for it's perfection.

The connoisseur appreciates the full-bodied aroma of the exquisite Arriba cocoa, which grows in the tropical coastal area of the Ecuadorian lowlands. An aromatic chocolate offering an intense note of cocoa.

Excellence 90% Cocoa has a deep ebony color and alluring aroma. This masterful recipe is smooth and rich on the palate with profound cocoa flavor and surprisingly balanced taste. A supreme creation.

The premium 70% cocoa content of this exotic dark chocolate is extracted from beans grown in the Sambirano region, the northwest part of Madagascar. The subtle and balanced flavour of this chocolate is pleasantly rounded with a light vanilla flavour.

The exotic taste of the Sambirano cocoa, grown in the north-western part of the island of Madagascar, imbues this prestigious chocolate with a zest and harmonious character, enriched with a hint of vanilla. (Note: the comment on the chocolate box was completely filled with mispellings. This is my attempt to correct it.)

Located near La Masica in northern Honduras, FHIA is operated by a non-profit agricultural trust, working to improve local incomes by teaching improved cacao farming and fermentation techniques. The beans are world-class and share similar qualities with our estate cacao, yet shine in their own right with seductive notes of citrus, spice and a core of acidity. We are excited to showcase how different regions of the world hold unique terroir characteristics, and to share them in our chocolate.

At Lonohana we are dedicated to exploring the concept of terroir. How might different soils and climate influence the cacao and the resulting chocolate? This 73% two-ingredient dark comes from meticulously farmed and fermented beans grown just outside of Hilo, a full three degrees closer to the equator than our estate. The resulting chocolate has hints of brownie and raspberry, and just a touch more tannin than our estate-grown 73% dark.

With only two ingredients, this is Hawaii-grown chocolate in it's [sic] purest form. Impeccable farming in nutrient rich soils, harvesting only at the peak of ripeness and careful fermentation ensure that we capture the absolute best of what Hawaii-grown cacao can produce. Then, we take care to gently roast and slowly stone grind the cacao beans to preserve the natural creaminess and bright citrus notes to create a powerful, delicious chocolate with an everlasting finish.

In Hawaiian, Kanahiku means "Seventy" and it is the name of our Signature Dark bar. The only two ingredients are 70% estate-grown cacao and 30% organic cane sugar. This was the first bar we ever made at Lonohana, back in 2014, and we are humbled by it being named one of the best bars made in America by the Good Food Awards. Our careful roast ensures that this chocolate holds its balance of flavors, with deep cocoa undertones and bright berry fruit, and an almost everlasting finish, a trademark of the beans from our cacao farm on the North Shore of Oahu, Hawaii.

Only released a few times a year, this is the darkest (77% cacao) and smallest production Limited Edition bar produced at Lonohana. It is estate-grown Hawaii chocolate in one of its simplest and most powerful forms. The only other ingredient along with cacao is organic can sugar. A careful roast and extended stone grinding showcase the alluring natural flavor qualities of our cacao farm on the North Shore of Oahu. The rich, volcanic soils nourish the trees, which produce beans that are intense yet have a long and miraculously creamy finish.

Chocolate made with wild cocoa from the Brazilian Amazon. Flavours: It begins with a licorous [sic] and sweet flavour with aroma of spices. Then comes citrus flavours and finishes with tannins that resemble a good glass of red wine.

This chocolate bar is made with extremely rare cacao that grows spontaneously in different regions of the Amazon Rainforest (wild cacao) and is harvested by riverside communities that preserve the fruit's native trees. Each River represents a region with a different flavor profile.

This chocolate bar is made with extremely rare cacao that grows spontaneously in different regions of the Amazon Rainforest (wild cacao) and is harvested by riverside communities that preserve the fruit's native trees. Each River represents a region with a different flavor profile.

This chocolate bar is made with extremely rare cacao that grows spontaneously in different regions of the Amazon Rainforest (wild cacao) and is harvested by riverside communities that preserve the fruit's native trees. Each River represents a region with a different flavor profile.

Tasting notes: sour cherry, spice.

Cacao sourced from Hard Rock Gardens.

Cacao sourced from Mililani Estate.

Cacao sourced from Reppun Farm.