Made from cocoa beans in the region of the Mekong Delta, dark chocolate reveals a well balanced aromatic finesse. Lemony acidity and citrus attack on a deliciously fruity frame with a hint of licorice. The long finish is pleasant Chocolate Milkshake.
On the palate, a beautiful lemon coating is followed by notes of red fruit and tropical undergrowth. This chocolate is marked by a constant Chocolate Milkshake supported by very lively fruity nuances.
We are excited to be part of the growing community of small batch artisan chocolate makers, producing unique and interesting chocolates with attention and care. This high percentage bar is jade with Carenero beans from the central coastal region of Venezuela. We add only a minimal amount of sugar so that the cherry and tobacco flavors can be fully experienced.
We are excited to be part of the growing community of small batch artisan chocolate makers, producing unique and interesting chocolates with attention and care. This bar represents our efforts to highlight the bright fruit flavors of the prized Ocumare bean.
Founded in 2005, Escazú is proud to be part of the growing community of small batch artisan chocolate makers, producing unique chocolate entirely from the bean, on traditional and antique equipment. This bar is made with Organic Beans from the Caribbean region of Costa Rica, we complement this cacao with the addition of Vanilla beans.
Our bars are handmade in small batches at our workshop in Raleigh, NC. We roast, grind and refine fine cacao sourced from small farms. Nuts, fruits and spices from across Latin America are added to create our unique flavor combinations, which we hope you will enjoy.
May contain traces of peanuts, tree nuts, milk and wheat.
50g (1.76oz.), 61x155mm (2.4x6.1")
Vic's rating = 6
Deb's rating = 7
Purchased in 2011 from Ecuador, Guayaquil, Ecuador
Our bar had bloomed.
Ecuador produces more than half of the world's specialty cocoa. Cultivated 'arriba', in the 'northern' coastal provinces amid Ecuador's spectacular flora and fauna, the small-scale farmers receive a high price for their specialty cocoa. The cocoa is then transformed into this Eschocolat bar in Ecuador's finest chocolate factory, thus providing extra work for professional Ecuadorians, who design, produce and pack the chocolate bar of excellence you now hold in your hands. Eschocolat contains no trans-fat, is 100% authentic, 100% natural and 1005 PICO (Produced In Country of Origin.)
May contain traces of peanuts, tree nuts, milk and wheat.
50g (1.76oz.), 61x155mm (2.4x6.1")
Vic's rating = 6
Deb's rating = 6
Purchased in 2011 from Ecuador, Guayaquil, Ecuador
Our bar had bloomed.
Ecuador produces more than half of the world's specialty cocoa. Cultivated 'arriba', in the 'northern' coastal provinces amid Ecuador's spectacular flora and fauna, the small-scale farmers receive a high price for their specialty cocoa. The cocoa is then transformed into this Eschocolat bar in Ecuador's finest chocolate factory, thus providing extra work for professional Ecuadorians, who design, produce and pack the chocolate bar of excellence you now hold in your hands. Eschocolat contains no trans-fat, is 100% authentic, 100% natural and 1005 PICO (Produced In Country of Origin.)
Pure, distinctive, intensive Criollo character, long-lasting with a nuance of fruit acid. A luxury appreciated by connoisseurs. A voyage of re-discovery for chocolate lovers.
Giorno is a unique chocolate that offers undertones of milk richness with fruity bursts of tropical cacao flavor. Made from the world's finest Criollo and Trinitario cacao, it has strong fruit and floral notes and a creamy, long finish.
Mezzanotte is a dark chocolate with deep cacao flavor and earthy undertones. Made from the world's finest Criollo and Trinitario cacao, it has a slight fruity and earthy flavor with a long sparkling finish.
Sera is a dark chocolate with complex fruit and nutty undertones. Made from the world's finest Criollo and Trinitario cacao, it has complex spicy and earthy qualities with a dried fruit finish.
Tasting Notes: Cocoa beans from the northeast of the island give this varietal intense chocolate and brown fruit flavours, with spicy red fruit notes and a hint of green banana.
Tasting notes: Walnut and wild mushroom yield to intense cocoa, ending with truffles. To enjoy fully, take time to let the flavours develop on the palate.
Our cocoa is grown in the lush volcanic hills under a canopy of coconut palms and plantain leaves ten degrees north of the equator. The farmers divide the skills of harvesting and fermenting, resulting in an exquisite chocolate. Tasting notes: citrus, honey and caramel layers yield a gentle yet rich taste. To enjoy fully, take time to let the flavours develop on the palate.
Makira has two guest houses, a grass landing strip, a small hospital, and Lucy's all-female cocoa farm. It is the personal, artisanal nature of the farm that ensures the distinct character of this delightful chocolate. Tasting notes: soft grapefruit and raising tones married with rich caramel. To enjoy fully, take time to let the flavours develop on the palate.
Tasting notes: Cherry, soft lemon and white grape aromas give an essence of lush fruit. To enjoy fully, take time to let the flavours develop on the palate.
Chocolate never ceases to excite and amaze me. Small differences in fermentation, roasting, milling, and conching can have a dramatic effect on the finished chocolate. This variety of flavor and texture can be seen best in craft chocolates. The Volta line of blended craft chocolate bars showcases some of the best craft chocolate being made today. You too will be amazed at the difference!
Chocolate never ceases to excite and amaze me. Small differences in fermentation, roasting, milling, and conching can have a dramatic effect on the finished chocolate. This variety of flavor and texture can be seen best in craft chocolates. The Volta line of blended craft chocolate bars showcases some of the best craft chocolate being made today. You too will be amazed at the difference!
Chocolate never ceases to excite and amaze me. Small differences in fermentation, roasting, milling, and conching can have a dramatic effect on the finished chocolate. This variety of flavor and texture can be seen best in craft chocolates. The Volta line of blended craft chocolate bars showcases some of the best craft chocolate being made today. You too will be amazed at the difference!
Discover the aromatic and sweet gentleness of this unique varietal chocolate of great criollo purity, crafted with Canoabo, an extra fine Venezuelan cacao rescued by Case Franceschi, to delight your senses.
Amaze your senses with this diversity of flavors that blends in the smoothness of this extra fine varietal chocolate, crafted with Choroní cacao, an ancestral Criollo variety rescued from Aragua's valleys by Casa Franceschi.
Enjoy the strength of the fruity and citric notes of Ocumare cacao, an extraordinary variety of Criollo genetic that gives origin to this extra fine varietal chocolate crafted by Casa Franceschi. A complete adventure for your palate.
On February 29, 2012, two cacao enthusiasts founded Cacao Bisiesto; hence the name. (Bisiesto is Spanish for 'leap year'.) Gifford, an ex-Peace Corps expatriate, and Jose Enrique, a native Nicaraguan cacao agronomist, live with their families in the fertile Matagalpa region of Northern Nicaragua, where old Criollo and Trinitario cacao varietals have been cultivated for generations.
Giff and Jose Enrique each brought y ears of professional experience and a shared vision to their partnership. To preserve and propagate heirloom varietals of cacao, they pay a premium to local farmers for unique, Criollo-infused seed with fine flavor profiles, and plant rare varietals on their own farms. But excellent cacao stock only takes you so far. Both fermentation and drying critically affect the quality and flavor of the cacao, and the resulting chocolate. This is where Cacao Bisiesto really shines.
The 68% dark chocolate made with this exceptional cacao has won us recognition in the Good Food Awards and at the esteemed Northwest Chocolate Festival. We taste a profile of buttered toast, black tea, and brown sugar.
We've selected the highest quality organic Dominican Republic cacao available for this unique bar. Our light roast highlights naturally occurring acidity with hints of lemon and fig. Hours of stone grinding achieve the ideal texture. then, a subtle conching step develops and mellows the final chocolate flavor through heat, aeration and time. Added cocoa butter gives the chocolate a silky texture as it melts in your mouth. We hope you enjoy the results. (Light roast, subtle conch)
The 214 Story: Madagascar's Sambirano Valley produces some of the most flavorful cacao in the world. Daily harvest from Åkesson's 600 hectare Organic plantation are fermented six days to develop a signature fruitiness. Our light drum roast develops and enhances this cacao's fruity character. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated--this is conching. Our medium conche mellows some of this cacao's raw acidic nature, resulting in a chocolate with complex flavors including notes of citrus, reminiscent of grapefruit. (Light roast, medium conche)
Rich, volcanic soil and up to 102 inches of annual rainfall make the Markham River Valley in eastern Papua
New Guinea home to some of the most unique cacao in the world. Seasonal harvests from a single estate
plantation are wood-box fermented for five days to develop complex flavors. Our light roast creates a
delightful mix of acidic and tropical fruity notes with an ever-changing complexity. Days of stone grinding
achieve a silky texture. The chocolate is heated, mixed and aerated -- this is conching. Our medium conche
mellows some of this cacao's bold tropical character while leaving a distinctively sharp flavor. (Light
roast, medium conche)
Rich, volcanic soil and up to 102 inches of annual rainfall make the Markham River Valley in eastern Papua
New Guinea home to some of the most unique cacao in the world. Seasonal harvests from a single estate
plantation are wood-box fermented for five days to develop complex flavors. Our medium roast brings out a
medley of roasted nut and caramelized sugar with a savory character, followed by notes of tropical fruit.
This is one of our most complex bars. Days of stone grinding achieve a silky texture. The chocolate is
heated, mixed and aerated -- this is conching. Our medium conche mellows some of this cacao's bold tropical
character while leaving a distinctively sharp flavor. (Medium roast, medium conche)
The Markham River Valley in eastern Papua New Guinea is home to the single estate plantation where our Trinitario cocoa is harvested, wood-box fermented for five days then dried for up to three days before shipping. Rich volcanic soil and up to 102 inches of annual rainfall help create cacao with exceptional complexity that we highlight with different roast levels and conche durations. (Dark roast, medium conche)
Rich, volcanic soil and up to 102 inches of annual rainfall make the Markham River Valley in eastern Papua
New Guinea home to some of the most unique cacao in the world. Seasonal harvests from a single estate
plantation are wood-box fermented for five days to develop complex flavors. Our light roast creates a
delightful mix of acidic and tropical fruity notes with an ever-changing complexity. Days of stone grinding
achieve a silky texture. Leaving this cacao unconched creates a bold, primitive, fruity character that is up-
front and intense. Flavor notes include lime and passion fruit. (Light roast, unconched)
We've selected the highest quality organic Dominican Republic cacao available for this unique bar. Our medium roast reveals subtle notes of blackcurrant, caramel and vanilla. Hours of stone grinding achieve the ideal texture. Then, a subtle conching step develops and mellows the final chocolate flavor through heat, aeration and time. Added cocoa butter gives the chocolate a silky texture as it melts in your mouth. (Medium roast, subtle conche)
The 224 Story: We've hand-selected the highest quality Organic and Fair Trade Hispaniola Conacado cacao available for this unique chocolate. Our medium roast reveals subtle notes of blackcurrant, caramel, and vanilla. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated--this is conching. Our medium conche mellows each flavor note, creating a smooth blend reminiscent of caramel and milk chocolate with subtle hints of red fruit and plum. A small amount of cocoa butter enhances the chocolate's silky texture as it melts on your palate. Compare 224 with recipe 223 to experience how conching dramatically changes chocolate flavors. (Medium roast, medium conche)
The 225 Story: This Organic and Fair Trade cacao is from the Bellavista cooperative along the Rio Huallaga in the San Martin Region of central Peru. Its flavor complexity is among the most interesting we have encountered. Notes of red fruit and banana are enhanced by naturally occurring tannins, resulting in a complex array of flavors. Our light roast develops notes of berries and green banana. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated--this is conching. Our medium conche refines an array of fruity and floral notes with an underlying chocolaty finish. Compare 225 with recipe 226 to experience how roasting levels dramatically change chocolate flavors. (Light roast, medium conche)
The 226 Story: This Organic and Fair Trade cacao is from the Bellavista cooperative along the Rio Huallaga in the San Martin Region of central Peru. Its flavor complexity is among the most interesting we have encountered. Notes of red fruit and banana are enhanced by naturally occurring tannins, resulting in a complex array of flavors. Our slow, dark roast develops flavors of roasted nuts and berries. Days of stone grinding achieve a silky texture. The chocolate is heated, mixed and aerated--this is conching. Our medium conche refines notes of chocolate, roasted nuts and coffee. (Dark roast, medium conche)
In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist
with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world.
This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The
high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over
3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically
grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility
dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral
aroma, persistent mellow richness and a remarkable lack of bitterness. (Light roast, medium conch)
In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist
with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world.
This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The
high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over
3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically
grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility
dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral
aroma, persistent mellow richness and a remarkable lack of bitterness. (Medium roast, subtle conch)
In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist
with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world.
This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The
high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over
3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically
grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility
dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral
aroma, persistent mellow richness and a remarkable lack of bitterness. (Medium roast, long conch)
In the remote Mariañón River Canyon of Peru, rare white beans with rich nutty flavors co-exist
with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world.
This rare cacao, genetically verified by the FDA as Pure Nacional, was thought extinct for over 90 years. The
high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over
3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically
grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility
dedicate to this unique crop. Chocolate made from this exclusive cacao has intense flavors with a floral
aroma, persistent mellow richness and a remarkable lack of bitterness. (Dark roast, long conch)
Medium Roast
Long Conche
Cocoa from Guatemala's Polochic Valley is some of the finest we've experienced. Our medium roast reveals notes of red fruit and caramel. During conching the chocolate is heated, mixed and aerated. Our long conche results in a mellow flavor with subtle earthy notes.
Cocoa from Guatemala's Polochic Valley is some of the finest we've experienced. Our dark roast reveals notes of black currant and fig. During conching the chocolate is heated, mixed and aerated. Our long conche results in mellow flavors highlighted with mocha and caramel notes.
ABOCFA is one of four Organic/Fair Trade farmer cooperatives in Ghana - known for producing the highest quality traceable cacao in the region. Our light roast combined with a subtle conche cycle highlights rich fudgy notes with an underlying sweetness reminiscent of fig jam.
Dark Roast
Medium Conche
ABOCFA is one of four Organic/Fair Trade farmer cooperatives in Ghana - known for producing the highest quality traceable cacao in the region. Our dark roast combined with a medium conche cycle enhances deep chocolatey and fudgy notes.
Light Roast
Subtle Conche
Batch 21-445
O'Payo™ is an organic fine cocoa variety from the Waslala municipality, within the Bosawas Natural Reserve in the northern mountains of Nicaragua. Profundo describes a long fermentation and slow drying process, producing flavors of ripe fruits and nuts with floral and spicy notes.
Dark Roast
Long Conche
Batch 21-433
O'Payo™ is an organic fine cocoa variety from the Waslala municipality, within the Bosawas Natural Reserve in the northern mountains of Nicaragua. Profundo describes a long fermentation and slow drying process, producing flavors of ripe fruits and nuts with floral and spicy notes.
Medium Roast
Medium Conche
Batch 21-454
Madagascar's Sambirano Valley produces some of the most flavorful cocoa in the world. Daily harvests are fermented six days to develop a signature fruitiness. Our medium roast develops deep flavor notes reminiscent of red berries. During conching the chocolate is heated, mixed and aerated, producing complex acidic, fruity notes.
The Chuao village in the northern coastal mountains of Venezuela is famous for its unique cacao. Chocolate enthusiasts covet the pure, clean flavor notes while reminiscing on romantic visions of Chuao village ancestral courtyards where beans are carefully sun-dried. We were fortunate to receive a small amount of authentic Chuao village cocoa and hope our interpretation of this coveted origin exceeds your expectations.
A dark milk chocolate made with a mix of Nicaraguan cacao beans: Chuno and Rugoso among others. Fruity, spicy and creamy with an intense cocoa finish. All our cacao is sourced ethically and directly from the farmers.
A Nicaraguan variety. Possible grandfathers of Venezuelan Criollo/Trinitario. Planted in Northern Nicaragua. Soft fruitiness, gentle, long and pleasant aftertaste.
Bitter classic dark chocolate. Almost brutal in the beginning but quickly changing into beautiful plum notes and pleasant tannins. This is a chocolate that will age well.
Criollo/Trinitario Variety we found on three isolated farms in Northern Nicaragua growing at 300-800 meters altitude. Straight almost simple, classic chocolate flavour. Good pronounced acidity. Distinct notes of black olives and citrus peal [sic]. The beans have been turned three times during the 5-day fermentation, producing an incredibly dark, intense, even acidic bitterness. For a gentler, nuttier flavor with spicy taste notes, try our double turned Chuno.
Rare cacao gathered in the wild forests of Iténez, Bolivia is fermented and dried at the renowned Hacienda Tranquilidad. This bar is pleasantly complex with an earthy and bright, yet chocolate-centric flavor profile.
Made from highly sought-after pure Nacional cocoa beans from the remote Marañón Valley of Peru. Unique because of the notably high percentage of white beans, this bar's gentle tannins evoke flavors of toasted walnuts.
Blend of cocoa beans from two regions of America. San Domingo gives this chocolate a hint of toast and dried fruits. The Forastero beans from Ecuador add notes of dried herbs and orange blossom.
Oceania / Americas blend. Beans from Papua New Guinea have a fruity, spicy sharpness and whisky notes which combine perfectly with the fresh herb flavours of Forastero Arriba beans.
Blend of cocoa beans from two regions of Africa. São Tomé for a powerful taste that lingers in the mouth. Tanzania for intensity and fruity, vanilla flavours.