In Venezuela deep inside a magic valley where you access only by sea, the people of Chuao grow an outstanding and rare cocoa whitch (sic) we use in making this chocolate.

Le Noir Amer by Valrhona: is made of refined blending of selected cocoa beans, Trinitarios and Criollos origins, enhancing their rich flavors and redwoood colors. This sweet bitterness reveals fruity and floral taste, with exceptional long lasting aromas.

Close to lake Maracaïbo, Valrhona has discovered an exceptional estate where the best Criollos cocoa beans from Venezuela are cultivated. From its legendary soil are born the characteristic notes of honey and nuts found in Palmira chocolate.

Born from very old plantations in the Dominican Republic, Taïnori gradually reveals hints of yellow fruits followed by lingering nutty notes over a backdrop of cocoa and freshly-baked bread.

Candied pineapple, custard, raisin. The cacao in this bar comes from rainforest farms in southern and central Belize. There the Maya Mountain Cacao company collaborates with local growers to produce cacao of exceptional flavor, sustainability, and positive economic impact at origin. It's cacao sourcing at its finest, and I am a proud supporter.

Sourced, roasted, cracked, winnowed, conched & aged in Portland, Oregon.