Profile: Dried fruit and nuts. Use: Straight out from the package - or with nuts, lemon zest, coffee, vanilla, cinnamon, lemongrass, caramel, mint, muscovado sugar.

Profile: Acidity and red berries. Use: Straight out from the package - or with raspberry, cherry, blackcurrent, orange, muscovado sugar.

Named after the beloved patron virgin of Maracaibo, Venezuela, the Chinita Nibs bar blends chocolate with a sprinkling of fresh nutmeg and caramelized cacao nibs from Maracaibo's famous plantations.

The flavor of our Choroní 61% dark chocolate bar evokes the spirit of Choroní, a village that grows criollo cacao. Nestled in a Caribbean cove, it is the gateway to Chuao, Venezuela. We believe chocolate can only be as good as its prime ingredient, cacao. Chuao's single origin bars arouse your senses through aromatic and refined flavors, they reflect our commitment to responsibly source the best cacao in the world in its purest form to create unusual, unexpected and delicious experiences.

Our Origins bar reflects the pure and timeless cacao traditions of its source. Made exclusively from the rare Cacao de Chuao, cultivated in the secluded valley of Chuao in Venezuela since the 16th century, Origins provides an unparalleled chocolate experience. Crafted without vanilla or soy lecithin, it offers bright acidity, a pure yet complex profile of dark red fruit, and a smooth textural finish. Experience the family tradition and brand heritage of Chuao Chocolatier and discover -- The True Taste of Chocolate.™

Crunchy bits of golden, caramelized honey mingle with deep dark chocolate, like secret lovers meeting on a warm summer night. Sweet and decadent, the Honeycomb bar will charm you...one nibble at a time.

The essence of our Todasana 74% dark chocolate bar embodies the robust tropics, yet laidback Caribbean lifestyle found in the cacao growing village of Todasana, Venezuela. We believe chocolate can only be as good as its prime ingredient, cacao. Chuao's single origin bars arouse your senses through aromatic and refined flavors, they reflect our commitment to responsibly source the best cacao in the world in its purest form to create unusual, unexpected and delicious experiences.

Featuring 73% cacao cultivated at the Camino Verde orchard in Balao, Ecuador. A fine cacao with flavor nuances of honeysuckle, walnut and guava.

a dark chocolate bar blending Criollo cacao wild-grown in the Bolivian Amazon, and raw Nacional cacao from Ecuador. This blend yields flavor notes ranging from tropical flower and fresh plum to dry fig, walnut, and molasses.

A dark chocolate bar blending Trinitario cacaos from the Dominican Republic, and the island of Sao Tomé. This blend yields flavor notes ranging from ripe orange and caramel to mild game and smoked nuts.

How can something that tastes so good be truly wicked? I've always loved the taste of strawberries dipped in chocolate, so I took our decadent dark chocolate and melded it with real strawberries (dried 'em to make that ripe strawberry taste even more intense). Please forgive me.

The über malt and chocolate combo is here. I've combined our luscious milk chocolate with lots of all natural brewer's malt...pure, straight malt goodness without fillers or extra "stuff." It starts with a crisp crunch then descends into a warm, soft, slow melt.

A various complex of flavours of dairy, white fruits and exotic woods. Smooth with less acid - noble and amorous at the same time.

Slightly sour, fruity and bitter, flowery and roasted nut overtones.

Fruity bitter Nacional cocoa from the Plantation Hacienda Iara. Malty, caramelly and slightly nutty flavour.

Flavours of sweet rum and fresh dairy are common. Accents of peach and light notes of cedarwood and juniper.

In the East Highlands of Java, the best pale Criollo in Indonesia is grown. Extraordinary flavours are harvested there on just 16 plantations operated by a small but exclusive cooperative. The character of the pale cocoa is distinguished by a fresh tartness and an intense bouquet of citrus fruits. Milky, with a strong cocoa note in harmony with a fine tartness and intense fruitiness.

Superior Trinitario cocoa from the Plantation Menavava. With aromatic notes of spices and wood berries.

Rare Criollo cocoa bean from the sub-type Ocumare 61 from the Ocumare valley. Mildly spicy, slight peaty aroma with flavour overtones of almonds and cherries.

Light overtones of spices and fresh notes of red fruits. Light flavours of tabaco leafs [sic].

A taste of spices and the fruity flair of the cocoa develops a wonderful note of caramel.

Aromatic with very soft notes of exotic fruits. With low acid contend and with notes of spices and exotic woods.

Forastero cocoa with superior quality from the Plantation Uba Budo. Fresh notes, overtones of spices and hints of exotic woods.

Some flavors you might taste, unique to the Arriba Nacional cacao bean: Mild chocolate with complex nutty and caramel notes. Mild red fruit.

Some flavors you might taste, unique to this cacao bean: rich, mellow chocolate with floral notes reminisce of lavender and fresh fruit.

From the Aruaca River Basin, this highly approachable chocolate was grown by second-generation cacao farmer Elizabeth Agudelo. It has a round, full flavor profile, stone fruit sweetness and a nutty finish. Tasting notes: nectarine, honeysuckle, cashew.

Tasting Notes: cherry, caramel, spice.

Vicente Norero grows the organic beans for this bar on a 381-hectare cocoa estate, where his innovative approach to fermentation yields exceptional flavors. Tasting notes: fudge, almond, black tea.

The beans for this bar come from a remote part of north-eastern Honduras, accessible only by two day's journey via canoe. The chocolate is earthy and deep. Tasting notes: honey, banana, toasted walnut.

Notes of raisin, hibiscus, citrus.

Notes of biscuit, raisin, malt.

Notes of fig, raspberry, tobacco.

The aroma of smoke turns chocolate into food for meditation to be tasted and savoured slowly.

Wise, ancient cultures prized cacao as edible gold and revered beneficial botanicals as nature's apothecary. We've united these elements to deliver exquisite pleasure and balance. Known to be high in antioxidants, cacao flavonols have been found to mediate blood vessel relaxation, which may help botanicals circulate through the body.

The Los Rios region of Ecuador produces exceptional cacao, often referred to as Arriba (up river). The once mighty national strain, Arriba Nacional, is now on the verge of extinction. Together with a small group of farmers, we are working to revive Nacional. The flavor of this chocolate has upfront cacao, bouquet of fruit blossom and a lingering floral aura.

At the edge of the Peruvian Amazon lies Tingo Maria, a place where about 2,000 cacao farmers call home. Located in the tropical region of Yunga, it is a place where two rivers unite. The rivers Monzon and Huallaga bring magical water from deep within the forest for the papaya, orchids, banana, cacao and medicinal plants like the Uña de Gato. In this chocolate, you will taste nuances of the bananas, papaya and orchids growing amongst the cacao.

The Pacuare River (pah KWAH ray) is one of Costa Rica's wildest rivers; cutting through virgin rainforest gorges that shelter jaguars, ocelots, monkeys and a multitude of bird species. This bar's cacao is sourced from an exemplary certified organic estate in northeastern Costa Rica. The flavor of this chocolate is mild with low acidity and subtle nuances of caramel and golden raisin.

Madagascar's Sambirano region is known for rare, exceptional cacao. These veritable jewels offer a light, complex flavor with distinct citrus notes, expressing the terroir of the biodiverse valley that nurtures them. Sustainable farming methods preserve Madagascar's disappearing subhumid forests and the habitat they provide for species unique to the area.

Notes: Bright bursts of currant and cherry. Chocolate from the Dominican Republic has a deep and fruity flavor. While experiencing this bar you'll taste notes of currant and sour cherry. Enjoy!

We made this bar with a new harvest of beans from Bertil's farm in Madagascar. After Cam and Alice visited last fall, we brought in a full container of beans and are thrilled with the result. This time, we find notes of strawberry and citrus with an almond-caramel finish.

Anamalai's cacao trees, which grow among coconut palms, generally produce fruit-forward beans. To complement this harvest's tropical flavors, Trevor brings out baked, chocolatey notes, for a dessert experience in a bar. We taste caramelized banana and chocolate crémeux.

Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar, as his family is from Bạc Li

Liberation Cacao is a co-op that rehabilitates and reintegrates former child soldiers, now adults, forced into the Liberian Civil War and trains them to be skilled cacao farmers. In Karen's first bar we taste earthy notes that melt into silky caramel, butter and cinnamon.

These beans were grown along the steep hillsides of the Alta Verapaz region in Guatemala. Cody was excited to find an enormous punch of flavor to match their size. In this batch, we taste rich chocolate cookies with hints of walnut and a liquid caramel finish.

The beans for this bar come from Freddy Salazar's estate near Ecuador's northern coast. Eric visited the farm in 2016, and admires the commitment to quality he saw from harvest to drying. In this bar, we taste fudge brownies with cherry undertones and a hint of toasted nuts.

These beans from Cumboto, a small town in northern Venezuela, were farmed by the gregarious José Lugo and roasted with our lightest touch yet. Densely chocolately and buttery upfront, Lisa's first batch has hints of cinnamon and coffee that remind us of our café's Mission Mocha.

We recently met Jo Locandro and were excited to play with some of his beans from the "Swiss Farm" in the Dominican Republic. We taste notes of dried plums and tannic wine, ending with a roasty finish.

These beans are the first official cacao harvest exported from Sierra Leone to the United States. Ron is honored to work with these beans because of the growers' dedication to preserving the rainforest bordering their farms. In this bar, we taste molten chocolate cake, toffee, and cinnamon.

These beans come from Hacienda Azul, a single estate near Turrialba, Costa Rica. Ryan loves the dynamic range of flavors that are possible in these beans at different roasting temperatures. We taste a strong chocolatey base with notes of caramel, toffee, and a little bit of graham cracker.

The beans for this bar come from Kokoa Kamili, a new social enterprise and fermentary in the Kilombero District of southern Tanzania. In this bar, Molly loves the unusually perfect balance of ripe mango and caramelized red berries with a lovely, rich, brownie batter finish.

We roast, crack, sort, winnow, grind, conch, and temper small batches of beans. Then we mold and wrap each of our bars by hand. By sourcing high-quality cacao and carefully crafting small batches of chocolate, we strive to bring out the individual nuances of each bean. These beans are fermented and dried by the Flor de Mantuano co-op in northern Venezuela. Minda loves the cocoa and coffee flavors we find in these beans year after year. In this bar, we taste notes of classic dark chocolate, roasted almonds, and espresso.

These beans come from the Markham Valley of Papua New Guinea, which is on the North side of the island. Minda was excited to work with beans with such overwhelming flavors and complexity. This bar doesn't have the smokiness of our last PNG bar, but instead has its own unique tart notes of pomegranate and raisin, with a subtle hint of tobacco.

The Ocumare is a complex bean, so you will want to let this one melt slowly. If you do, you'll be rewarded with an aromatic bouquet, followed by a clean chocolate flavor, ending with a collection of spices, possibly cinnamon or cardamom.

We roast, crack, sort, winnow, grind, conch, and temper small batches of beans. Then we mold and package each of our bars by hand. By sourcing high-quality cacao and carefully crafting tiny batches of chocolate, we can bring out the individual nuances of each bean.

We're excited to share this bar as it shook our perception of what chocolate could taste like. The bean's natural jamminess combines with the smoky flavor from Papua New Guinea's technique of fire-drying to give it a bold, Southeastern-style barbecue tang. Its fruity notes give way to an earthy, leathery finish.

Hand-harvested on a mountaintop and carried down by the farmers, these beans have been loved at every step. Greg and Caitlin just returned from a visit to the farm and are proud to report that the farmers are huge fans of Erica's first batch. This rich chocolate bar has a roasty flavor reminiscent of peanuts.

From the very first taste tests, these Rio Caribe beans have been easy to love. They have a deep, chocolately flavor with malty notes and a well-rounded finish. Caitlin, our production manager, is excited to share her first official batch with you.

After many requests for a higher-percentage bar, here is our result: a Rio Caribe, 85%. Without added cocoa butter or vanilla to hide behind, the bold flavor sates after just a bite. We taste a rich dark chocolate with a hint of sweetness and a nutty finish.

We made this bar from our third set of beans from the Akesson plantation in Madagascar. It has a bold, ripe flavor with a pleasant sourness. Like our other Madagascar batches, it has some wonderful red fruit notes. This time, we noticed strawberries and cherries.

Öko-Caribe is a fermentery in the Duarte Region of the Dominican Republic near the other San Francisco. Kaleb was excited to work with beans from an organization so focused on social responsibility and their local community. In this bar we taste notes of roasted peanuts, honey, and subtle cherry.

San Juan Estate is located in Gran Couva, in the Montserrat Hills of Trinidad. The estate is one of Trinidad's oldest, and uses traditional methods like grading beans with an antique machine from 1905. In this balanced, chocolatey and creamy bar, Annie finds notes of chicory, honey, and a touch of vanilla at the finish.

These beans com from Tumaco, where Cacao de Colombia and regional producers cooperate to preserve local cacao. Kaija developed a bar profile to highlight the unusual creaminess of these beans. We taste notes of wildflower honey, malted hot cocoa, and whipped cream.

We made this batch from our second bag of Costa Rican beans. Like the first, it has a mild and delicate flavor that reminds us of milk chocolate -- even though it contains no milk. It's sweet and smooth and makes a great introduction to dark chocolate.

The beans in this bar travel to us two days upriver via dugout canoe from the La Mosquitia region of Honduras. Ron made this bar, and he is excited about a San Francisco version of one of our most popular Japanese bars. We taste classic dark chocolate, macadamia nut, and honeycomb.

The beans for this bar come from a collection of farms surrounding the bird sanctuary, Reserva Zorzal. Janelle loved working with our first lot of Dominican beans fermented on the reserve itself. We taste notes of black cherry and caffe breve, with a tannic black jasmine tea finish.

(Package contains same comments as are found on the Dark Tanzanian 70% bar.)

Dark Bolivian 75% Chocolate has notes of walnut and honey with a smoky overtone.

Our semi-sweet Dark Costa Rican 65% chocolate has cocoa and date flavors with faint woody, dried apple, and tobacco notes.

Dark Tanzanian 70% is deep and chocolaty with notes of peach and pineapple.

Dark Madagascar 65% chocolate is loaded with fruity raisin, plum, and cherry flavors.