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Ritual Belize 75%

Ritual Belize 75%

Weight: 64 g

Regular price $10.00
Regular price Sale price $10.00
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Reasons to Love

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

Woman Owned

Woman Owned

Tasting Notes: This bar is smooth, and an incredibly balanced single origin chocolate with notes of dried fig, cherry & tobacco. This plain chocolate is made from organic heirloom and Trinitario cacao grown by Mayan farmers in the Toledo district.

Ingredients: Organic Cacao, Organic Cane Sugar

*May contain traces of peanuts, tree nuts & wheat

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Dairy Free

Dairy Free

Organic Cacao & Sugar

Organic+

Manufactured in a facility which also processes peanuts

Trace Peanuts

Soy Free

Soy Free

Manufactured in a facility which also processes treenuts

Trace Treenut

Organic refined sugar or alternative sweetener, and no animal products (ie defacto vegan)

Vegan+

Manufactured in a facility which also processes wheat

Trace Gluten

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    A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.

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Maker

Ritual Chocolate

Ritual Chocolate, based in Utah, owned by Robbie Stout and Anna Davies are masters at balancing sugar and cacao. This sophisticated chocolate maker only uses those two ingredients to make their chocolate, with no added soy, butter or vanilla. We appreciate Ritual for their purposeful variations in cacao percentage from harvest to harvest to produce the best tasting chocolate. Ritual is crafted on European methods with an American style. Their journey began back in 2008 in Boulder, Colorado, both cyclists, they noticed that both coffee and cycling companies focused on cyclists. They wondered why and sampled over 20 different cups of coffee with an expert. Robbie was surprised to learn how every cup tastes different due to the roast and where it was grown. From there they learned about terroir and thought well, everyone is doing coffee; why not chocolate! They already ate a little pieces of chocolate every night after dinner, it was their ‘ritual’. Robbie and Anna spent the following years in Costa Rica after taking ownership of an old chocolate factory. They meticulously studied the craft of chocolate, reading every manual on machinery and everything in between. Their attention to detail and dedication has really demonstrated through their award winning chocolate bars.

Cacao Region

Toledo, Belize

Toledo is the southernmost district of Belize, home to some of the country’s most pristine rainforests, extensive cave networks, coastal lowland plains, and small offshore islands. Punta Gorda, the district capital, hosts a 3-day chocolate festival each May, which has helped build tourist interest in the region. Toledo is home to aroun 30,000 people from a wide range of cultures, including Creole, Mopan & Q'eqchi Maya, the Garifuna, Mennonites, and Mestizos; all of them rely primarily upon agriculture or fishing. Primary crops grown include beans, corn, coffee, yams, and plantains.

Cacao Estate

Maya Mountain Cacao

Maya Mountain is arguably one of the most established cacao origins in the world, having been one of the first to very clearly establish its own brand. Started in 2010, MMC put Belizian cacao on the map, as a pioneer in the centralized fermentery social enterprise model. What that boils down to is 350+ farming families in southern Belize selling their wet cacao beans to the MMC team at a transparent premium. Most of these families are Q’eqchi’ and Mopan Maya and have been producing cacao for generations. In 2014, the origin was even awarded an Heirloom Cacao Preservation (HCP) designation, and its versatile and rich flavors attest to the deservedness of that honor. All Maya Mountain Cacao beans are certified organic.

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