Handcrafted chocolate, made in Brooklyn, from unroasted cocoa beans and the finest ingredients. "We're devoted to making uncommonly delicious chocolate that captures the brighter, bolder and fruitier side of cacao. That's why we make every bar from scratch with unroasted cacao beans, sourced from growers we trust and admire. The unique flavor of our unroasted chocolate is part place, part process. We craft our bars in celebration of each cacao origin's unique character."
Bourbon Cask Aged: The first chocolate featuring cask-aged cocoa beans. To make this bar, we crack Tanzanian cacao beans into cacao nibs, then age the nibs in empty Berkshire Mountain Distilling bourbon barrels for four weeks. During the aging process, the nibs soak up the essence of bourbon stored in the oak. After four weeks, the nibs are ground, mixed with a house blend of cane and maple sugar, and made into a deliciously deep dark chocolate with notes of caramel, vanilla, and oak.
Oat Milk: This bar reminds us of homemade granola covered in chocolate; it could be breakfast, but it could also be dessert. Cane sugar-free. We’ve made it with Peruvian cacao, oats, pure maple sugar, toasted coconut, and a dash of vanilla bean.
Maple & Nibs: We combine maple sugar and unroasted cacao for a rich, warm duo with deep fudge flavor. Toasted nibs add an addictive crunch. This bar reminds us of a pecan brownie. Pair it with a coffee or a good glass of whatever milk we're all drinking these days.
Lemon Coconut Cream: For this seasonal bar, we blend creamy coconut and zesty dried lemon straight into Dominican cacao, crafting a bright and tangy dark chocolate that'll clear the clouds.