70%
AMBANJA
MADAGASCAR
2019 HARVEST
tasting notes:
mango lassi and chocolate mousse
Ambanja beans are dried with an especially quick method—on concrete beds under the hot Madagascar sun—that retains acidity and results in a strong, fruity punch.
Other Chocolate Essentials
Free domestic shipping on orders $25 and more.
LOCATIONS
| Mon – Thu | 10am – 9pm | |
| Fri – Sat | 10am – 10pm |
indoor dining, drinks, and pastries
| Mon – Sun | 9am – 6pm |
indoor dining, drinks, and pastries
Bloom, classes, and tours later this year
FROM OUR BLOG
Chocolate makers, confectioners, chefs, flavor experts... our chocolate factory stories
Emperors, Chocolates, and Notes in Passing
In a previous life, among the trappings of a tiny shop in Manhattan’s West Village...
Remy and the chocolate chip
Remy Labesque collaborates with our team to make the perfect chocolate chip...
The "secrets" of becoming a great taster
Karen answers our most-asked questions about tasting and how flavor happens...
Fixing Japanese chocolate machines
Chuck brings his knowledge and elbow grease to our Japanese factory...
How to
store chocolate
In the right conditions, chocolate can keep for up to five years with a few tips...
Drinking chocolate's 4000-year history
Amie traces hot chocolate from molinillos to chocolate houses...
Ground Control cacao-nib coffee
Eli Salomon brings a new machine and a new drink to our cafés...
Sierra Leone
rainforest chocolate
Dr. Leissle brings the first specialty chocolate bar from Sierra Leone to the US craft market...
70%
AMBANJA
MADAGASCAR
2019 HARVEST
tasting notes:
mango lassi and chocolate mousse
Ambanja beans are dried with an especially quick method—on concrete beds under the hot Madagascar sun—that retains acidity and results in a strong, fruity punch.
Other Chocolate Essentials
Free domestic shipping on orders $25 and more.
LOCATIONS
| Mon – Thu | 10am – 9pm | |
| Fri – Sat | 10am – 10pm |
indoor dining, drinks, and pastries
| Mon – Sun | 9am – 6pm |
indoor dining, drinks, and pastries
Bloom, classes, and tours later this year
FROM OUR BLOG
Chocolate makers, confectioners, chefs, flavor experts... our chocolate factory stories
Emperors, Chocolates, and Notes in Passing
In a previous life, among the trappings of a tiny shop in Manhattan’s West Village...
Remy and the chocolate chip
Remy Labesque collaborates with our team to make the perfect chocolate chip...
The "secrets" of becoming a great taster
Karen answers our most-asked questions about tasting and how flavor happens...
Fixing Japanese chocolate machines
Chuck brings his knowledge and elbow grease to our Japanese factory...
How to
store chocolate
In the right conditions, chocolate can keep for up to five years with a few tips...
Drinking chocolate's 4000-year history
Amie traces hot chocolate from molinillos to chocolate houses...
Ground Control cacao-nib coffee
Eli Salomon brings a new machine and a new drink to our cafés...
Sierra Leone
rainforest chocolate
Dr. Leissle brings the first specialty chocolate bar from Sierra Leone to the US craft market...