Artisan chocolates
Artisan dark chocolates
Showing 1–12 of 41 results
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Out of stock
An especially soft touch during roasting and conching combined with generous and dependable weather.Flavor Profile: mandarine, orange blossoms, nuts, coffeeDairy Free, Gluten Free, VeganManufactured at a Kosher certified facilityProduced in a factory where milk, peanuts, and tree nuts are handled. -
Out of stock
Tucupí is an essential condiment in Amazonian gastronomy linked to the preparation of cassava (yuca) bread. Tucupí brings a rich, spicy, and umami flavor that can be described as “Amazonian miso.” It is probably unlike anything you will have tasted before.
Dietary information
Dairy Free, Gluten Free, Vegan
Manufactured at a Kosher certified facility
Produced in a factory where milk, peanuts, and tree nuts are handled.
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Out of stock
Dark organic chocolate blended with balanced German gingerbread spices and citrus.
70% Cocoa Content
We source organic cacao from Peru, where the cacao trees grow amongst other plants and wildlife. We work directly with cooperatives who ensure a high price is paid to farmers.
100% Organic, Plastic Free & Plant Based
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Out of stock
An unusually dry and cloudy growing season, combined with a mild roast and minimal conching, has produced arguably the most floral edition of To’ak chocolate thus far. This rendition is 100% cacao, without any extra cacao butter or other additives. Pure dark chocolate from the valley of Piedra de Plata.
Flavor Description
Mochaccino, roasted almonds, floralNose: Floral, green olives, fresh wood.
Palate: Roasted almonds, mochaccino, jasmine.
Finish: Perfumed coffee with roasted almonds on top.
Pairing Recommendations
Creamy or nutty cheeses pair beautifully—they serve to neutralize some of the bitterness and bring out the nutty notes. Think mild brie, triple-cremes, and Alpine-style cheeses. For spirits, Zacapa 23 rum is a top choice. Properly aged Cognac or Tequila and a wide range of whiskies will all work well. In the realm of wines, go with a super sweet fortified wine like Pedro Ximenez sherry.
Appellation: Piedra de Plata
Variety: Heirloom Nacional
Fermentation: 4-5 days
Roast: Medium
Conch: None
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Out of stock
The goal with Dark was to highlight the emblematic characteristics of Nacional cacao from the Arriba growing region in Ecuador – akin to the French province of Burgundy in the wine world.
The higher cacao percentage, longer fermentation time, and relatively shorter conch time have produced a strongly floral aroma that continues to intermingle with red fruits and earthy notes on the palate.
Nose: Flowers and herbs, trace of nuts.
Palate: Floral, woody, herbal, earthy, berries.
Finish: Long, dark, rich and herbal.
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Out of stock
Limited Edition
Growing in a valley isolated from the world, only accessible by small fishing boats called “peñeros” authentic CHUAO from Venezuela is renowned as one the world’s best cacaos for one of the world’s best cacaos for over 400 years. Notes of dark cherries, plums and blackberries.
Made in a factory that handles dairy & nuts.
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Out of stock
A ROCK SOLID CLASSIC DARK CHOCOLATE
A fruity, complex salted dark chocolate to end all salted dark chocolates. Made with single origin cacao from Zorzal Cacao, a farm and fermentary within a bird sanctuary in the Dominican Republic, and sprinkled with Peruvian pink salt sourced from Salt of The Earth Co. We think New York Magazine said it best: this bar has a “deep, dark, mysterious flavor with hints of cherry; and a finish as long as a David Foster Wallace footnote.”
Origin: Zorzal Cacao, Dominican Republic
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Out of stock
Super limited, experimental small batch dark chocolate.
For the past few May’s, we’ve celebrated the arrival of warmer weather with bright, uplifting flavors that match our mood. We’re continuing that tradition this year with another tea themed First Nibs batch, which includes an ambrosial and lush collaboration with the South Asian women-owned One Stripe Chai and a swirly ode to our favorite scone.
Limited release – while stocks last!
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The 2017 harvest, blessed with optimal growing conditions, lent itself to an approachable and well-balanced edition of To’ak Chocolate, subtly hitting on all of the signature flavor notes (fruit, flowers, nutty and woody) associated with heirloom Nacional cacao. A celebration of coastal Ecuadorian terroir.
To’ak signature series.
Nose: Faintly floral with green grass and hints of fresh eucalyptus.
Palate: Pistachio, orange bitters, black cherry, hints of espresso.
Finish: Fresh oak and subtle notes of toffee and honey.
Vegan. gluten and lactose free.
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Start with heirloom Nacional cacao from Piedra de Plata, add torrential El Niño rains followed by an unexpected drought during the critical ripening period, and top it off with an unusually late harvest forced by a 7.8 magnitude earthquake. Single-origin Ecuadorian dark chocolate at its most complex.
To’ak origin series.
Nose: Wood with a touch of flowers.
Palate: Ripe banana, mint/eucalyptus, earthy red fruits.
Finish: Muscular, enigmatic, highly complex.
Variety: Heirloom Nacional
Vegan. gluten and lactose free.
Can be purchased only on preorder!
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Palo Santo wood, renowned for its fragrant essential oils, is actually native to the forests of coastal Ecuador. It grows wild in the very same province in which To’ak was born. Our most fragrant edition of To’ak chocolate aged with this powerfully aromatic wood = profoundly exotic flavor profile, to say the least.
To’ak signature series.
Nose: Citrusy pine, touch of mint.
Palate: Opens with sweet resinous wood, mint and lemon peel with the suggestion of clove enter on the mid-palate, stewed dates and fresh pine on the back-end.
Finish: Coffee, dates, and pine.
Vegan. gluten and lactose free.
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Out of stock
Gingerbread Cookie Amaze Bar combines 60% dark stone ground chocolate with cinnamon, ginger, and a gingerbread cookie crunch.
This seasonal bar celebrates the festive flavors of the fall and winter holidays.
This product is certified USDA Organic, Direct Trade, Gluten Free and Kosher Pareve, and Non-GMO Project Verified. It is also dairy free, soy free, and vegan.
May contain traces of almonds, cashews, coconut, hazelnuts and pecans.