• Ritual Ecuador 85%
  • Ritual Ecuador 85%
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Ritual Ecuador 85%

Ritual Ecuador 85%

Weight: 60 g

$11.25
$11.25
Sale Sold out
Reasons to Love

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

Woman Owned

Woman Owned

Made with cacao that is carefully fermented and dried by Vicente Norero in Ecuador. Vicente's unique fermentation techniques, along with his careful sourcing of Nacional cacao from a multitude of growers, give this chocolate its distinguishable, rich, chocolatey flavor.

Tasting Notes: Honey and Fudge

Dairy Free

Dairy Free

Manufactured in a facility which also processes peanuts

Trace Peanuts

Sesame Free

Sesame Free

Soy Free

Soy Free

Manufactured in a facility which also processes Tree Nuts

Trace Tree Nut

No animal products, and vegan sugar or alternative sweetener

Vegan+

Manufactured in a facility which also processes wheat or gluten

Trace Gluten

INGREDIENTS & ALLERGENS

Ingredients: cacao, organic cane sugar, organic cocoa butter


May contain traces of tree nuts, peanuts, wheat and soy.

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  • REAL CHOCOLATE

    True chocolate has rich, nuanced flavors. Like wine it can vary by the variety of cacao beans, and where it's grown.

  • ETHICALLY SOURCED

    Chocolate makers that source cacao at high standards beyond Fair Trade, and produce responsibly.

  • A CURATED SELECTION

    A diverse selection sourced from the top 2% of all chocolate in the world.

  • 25,000+ HAPPY CUSTOMERS

    Once you’ve tasted pure chocolate, the other stuff won’t do. Read verified customer reviews.

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

Guayas, Ecuador

Guayas is a coastal province in western Ecuador, home to the city of Guayaquil, which is both the nation’s largest city and the main port of the country. Thanks in no small part to Guayaquil— undeniably the center of the region’s economy & culture— Guayas is also the most populous province in Ecuador. The majority of its land is dedicated to agriculture, in turn dominated by sugarcane, rice, and various tropical fruits.

Cacao Estate

Camino Verde

The Camino Verde (Spanish for green path) cacao brand started off as a single estate endeavor by fermentation expert & microbiologist Vicente Norero. Over the years it’s evolved into a centralized fermentary in the Duran region, sourcing cacao from a number of nearby farmers in order to process all of it in one place. With Vicente’s deep understanding of fermentation methods, he produces a variety of flavor profiles using both his own cacao and that from nearby farms. While the blend of estates also means a range of unique tasting notes, all Camino Verde cacao is carefully processed and certified organic.

Cacao Strain

Nacional

Nacional is one of those ten evolutionarily unique types identified in 2008, using samples collected throughout the Americas over the previous century. Samples proven to be of the nacional cluster were taken from Ecuador and northern Peru, where it’s considered one of the traditional cacao cultivars; it was domesticated by indigenous Ecuadorians over 5000 years ago, reaching far beyond its small native growing region. Many years ago, however, the cultivar neared extinction as more productive clones replaced the region’s native trees. Nacional is known to be fruity & floral, with some astringency and almost no bitterness.

Customer Reviews

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C
Charlotte
Ritual Ecuador 85%

Smoky aroma. Glossy bar with good snap. Gorgeous buttery smooth texture. The taste roams from fudge to floral, melting into a rich honey and finishes with a nutty roast flavor.

c
caterina
Ritual Ecuador 85%

I love Ritual Chocolate. I think they have a good selection and they work very well with every origin. Including limited edition. This 85% is very rich in chocolatey notes and fudginess with a light touch of floral notes and honey. I use it for hot chocolate a lot.