We are pleased to showcase bean to bar chocolate from:
Original Beans, Pralus, Dick Taylor, and Domori
Original Beans (Switzerland) Beni Wild Harvest 66% is made from wild cacao hand picked from an Amazonian island in northeastern Bolivia. Special roasting techniques are used to bring out the flavor from these very small beans. This chocolate is delicate and yet full of natural fruity flavor with notes of orange and honey. Original Beans is actively involved in the conservation of this rare source cacao in Bolivia. Original Beans care as much about conservation as they do about chocolate. Every single bar you buy plants a tree.
Pralus (France) Madagascar 75% is a classic European chocolate bar made from Criollo, a rare type of cacao bean. Madagascar is known for their fruit forward aroma and flavors, and this bar consists of red berries, citrus, and even with a deep roast and added cocoa butter, the acidity of this cocoa shines through. While the finish isn't super long, its a well balanced bar that makes for easy munching and is one of Pralus' best selling bars. Chocolate from Madagascar is often regarded as the "gateway cacao" for fine chocolate beginners, as the fruity taste and aromas surprise even the most skeptical.
Dick Taylor (USA) Belize 72% is a multiple award winning bar crafted in Arcata, California by two best friends who are former boat builders. This is a beautiful bar all around: an eye catching letterpress packaging with an intricate, pretty chocolate mold. Dick Taylor also pushes the traditional methods of chocolate making to coax the maximum pure flavor they can from their beans with no added ingredients. Their Belize bar has an intense dried fruit flavor of plum and apricot. It has a nice firm snap, with bright grassy acidity, and a long finish.
Domori (Italy) Tanzania 70% is a bean to bar maker from Italy and has a fine and diverse collection of single origin bars and confections, and this one is our favorite. Before founding Domori, Gianluca Franzoni spent three years in Venezuela to preserve some of the rarest genetic varieties of Criollo cocoa. The beans for this bar are harvested by the Kokoa Kamili cooperative, from the Morogoro region. This bar has dominant notes of cocoa and spices with a fruity finish.