We make our chocolate from scratch, directly from cacao beans, a process known as bean-to-bar. We source the beans from various regions around the world, then roast them in small batches, crack them, remove the shells, and stone grind them from 48 to 72 hours. Finally, the chocolate is tempered and molded into bars, truffles, and mendiants.
Not all cacao beans are the same. Depending on the bean variety, its place of origin, growing conditions, and post harvest practices, a wide range of flavours can be obtained – everything from tart and citrusy, to earthy and bourbony. We love the diversity of flavours found in high quality cacao beans and are excited to share them with you.
Our chocolate has won several International Chocolate Awards. 70% Papua New Guinea won a Silver in the Americas competition and a Silver in the Worlds competition. Raspberry White won a Silver in the Americas competition and was a grand jury finalist in the Worlds competition. Finally our Wallflower Gin won a Bronze in the Americas competition.
Current Special Releases
Below is our current lineup. Stay tuned for new origins and seasonal creations.
Past and Seasonal Releases
Truffles and Mendiants
Truffle flavours are as fickle as the four winds and change from season to season. Below are a few examples of past and rotating flavours.