"After hours of testing (and tasting), we found this perfect chocolate and nib combination for homemade truffles. We hope that our many, many experiments mean that you’ll have the perfect truffle recipe to make at home."
- Janelle, Chocolate Educator

70% Gola Rainforest, Sierra Leone
Chocolate Chips

We wanted a straightforward chocolatey ganache base that would taste great with multiple kinds of milk. In doing testing for this class, we found that our Sierra Leone chips paired best with a variety of alternative milks.

70% Camino Verde, Ecuador
Ground Chocolate

We chose Camino Verde, Ecuador ground chocolate for its classic notes of brown sugar, malt, and walnuts. Blended with the Sierra Leone chips, it forms rich ganache that may be enjoyed plain – or dressed up with crunchy nibs, more melt-on-the-tongue ground chocolate, or your other favorite additions.

Maya Mountain, Belize
Cocoa Nibs

We thought it would be fun to include a bright, fruity cocoa nib to complement the classically chocolatey notes of the chips and ground chocolate and the smooth texture of ganache. Our Maya Mountain, Belize nibs fit the bill.


102: Ingredients

Learn about chocolate ingredients and labeling, and understand what to expect from any chocolate you encounter.

103: Tasting

A short introduction to tasting chocolate—the techniques, the flavors, and the vocabulary to describe what you find from wherever you want to learn.

Origin Stories

One origin with six chocolate bars from six chocolate makers, plus an online talk with the cocoa producer and chocolate makers.

Interactive Virtual Tour

Join us for a live walk-though of our factory and learn about our chocolate-making process.