Flavor Picks: Rich and Complex
Karen, our Flavor Manager, has handpicked this set of bars to guide you through the complexity of flavors that can be found in our chocolates:
I pulled this set of bars together to highlight how our cultural aromatic definition of what chocolate is can, in some instances, serve us well, while in other moments, if we are willing to keep an open mind, it may just shift our understanding towards something more compelling and complex.
I’ve heard the bars in this set being categorized as “chocolatey,” and I understand where people are coming from when describing these bars as such. However, I encourage you to employ your curiosity and focus as you taste through these bars, and look for all of the ways that our understanding of chocolate can be broader and richer by embracing the complexity that chocolate has to offer.
If you are newer to two-ingredient, single-origin chocolate, this set may just be the best place to start on your journey. However, if you are feeling a bit more adventurous, our Bright and Expressive Flavor Pick will definitely welcome you with some exciting options!
-Karen, Flavor Manager
This set includes:
Hacienda Azul, Costa Rica 70%, 2019 Harvest
tasting notes: chocolate almond biscotti, buttery caramel
Hacienda Azul is a distinctly unique origin in our collection. This bean has a personality of its own and it’s taken us a couple of tries to really feel like we understand what it has to offer. While we often get sweet aromatics in supporting roles throughout our other origins, in this origin notes of caramel are the star of every version we’ve ever produced.
Wampu, Honduras 70%, 2017 Harvest
tasting notes: classic dark chocolate, macadamia nut, honeycomb
Getting these beans out of Honduras and to SF requires transport for two full days in a dugout canoe. I’d call this my “one sitting” bar, meaning I could eat this bar in full in one go, with no looking back and no shame! Its chocolate is classic in its expression but coupled with sweet aromatics and a delectable creamy mouthfeel.
Gola Rainforest, Sierra Leone 70%, 2017 Harvest
tasting notes: fudge brownie, marshmallow, roasted almond
Gola Rainforest is the origin that I feel would fit most neatly into people’s preconceived notions about what chocolate is. It takes the notes we’ve all grown up with from West African cocoa (this cocoa is what has built most of our American definitions of what the word “chocolatey” means) and brought subtle spice, nut, and sweet notes that make this a s’more-in-a-two-ingredient-
Cahabón, Guatemala 70%, 2019 Harvest
tasting notes: chocolate pudding, Amarena cherry, espresso
Our R&D Operations Manager, Ron, refers to Cahabón as “chocolate-covered cherries.” For me, Cahabón can often straddle multiple different tasting categories. But a rich, deep chocolate note has always been an identifying characteristic underlining a measure of fruit. From our first tasting notes of chocolate cookies in the 2015 harvest to the 2019 harvest’s notes of chocolate pudding, this bar uses our classic understanding of chocolate as a foundation to a compelling flavor arc.
Costa Esmeraldas, Ecuador 70%, 2018 Harvest
tasting notes: chocolate buttercream frosting, banana
The consistency from Freddy Salazar at Costa Esmeraldas has always impressed us. This bar is clearly born of the hard work and care of Freddy and his team in partnership with our 16th Street chocolate makers. Costa Esmeraldas, with its signature ebony coloration, creamy mouthfeel, and clear chocolatey notes, is always accompanied by a hint of fruit at the very end. This harvest year expresses banana very clearly which has placed it high on my list of current bars with unique flavor expressions.
10 ounces (280 g)
Learn more about our cocoa beans and sugar – the region, the farms, and the producers.
ALL OF OUR SINGLE-ORIGIN CHOCOLATE IS MADE WITH JUST COCOA BEANS AND SUGAR; NO ADDED COCOA BUTTER, LECITHIN, OR VANILLA. OUR CHOCOLATE IS FREE OF SOY, DAIRY, EGGS, AND GLUTEN, AND IT IS MADE IN A FACTORY THAT DOES NOT PROCESS NUTS.