Our approach to making chocolate is simple: source the best quality beans we can and build mutually beneficial relationships with the producers who grow and ferment them. We sort all of our beans by hand, removing debris or unfavorable beans. We can take weeks or months to develop a single origin’s flavor profile based on numerous iterations of roasting time and temperature, melanging time, and sugaring. We do everything by hand, including wrapping and shipping every bar.
All of our single-origin chocolate is made with just two ingredients: cocoa beans and cane sugar. We don’t add 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.
Most of the world’s chocolate is industrially manufactured by giant cocoa companies whose goals are simple, low-cost chocolate that always tastes the same. Many people have never truly experienced chocolate’s full potential. Like wine grapes, cocoa beans take their flavor from their varietal, their region of origin, the method and length of fermentation, and minute differences in roasting and grinding the beans with sugar. We’re always learning from the near infinite number of decisions that can subtlety alter the flavor profile of quality beans in a profound way.