Pre-order estimated to ship late December. If ordered in combination with other pre-orders your bars will ship with those when the batches are ready, unless otherwise specified and paid. Thank you!
Single-Origin Chocolate from the Akesson Plantation in Madagascar. This growing region’s trees are derived from Venezuelan stock, but due to terroir and processing, has a remarkably different flavor. There are strong criollo genetics in some of the trees on this plantation and along with them come typical characteristics found in very criollo-ish cacao, including light seeds and a wonderful, complex flavor profile. It has been carefully roasted, ground, refined, and conched to perfection in small batches. Bright flavors of plums, citrus, berry, and cedar.
Originally exclusive to The Chocolate Garage, this bar is one of our favorites to date!
Simple things often matter the most. It is possible to take a raw material and, with care, elevate it beyond expectation. Such is the case with the cacao of Bachelor's Hall Estate in Jamaica and its owner, Desmond Jadusingh. The cacao is from hybrids, fermented for 7 days in boxes and slow dried for 6 days. Many farms do this, but the care taken with this raw material is abundantly evident. With this in mind, we have tried to honor this ingredient with gentle treatment to bring out the aromas of star fruit, spices, tobacco, and cocoa.
This is a pre-order item estimated to ship by January. We are experimenting with the possibility of financing a new bar using retail sales. Please contact us if you have any questions.
Our newest project is a bar from La Masica farm in Department of Atlantida, Honduras. It's a lowland farm at about 100' ASL located on the northern coast of Honduras, and operated by FHIA, a non-profit agricultural organization. The farm primarily functions as a gene bank and research center with some small commercial production. Dan O'Doherty, a cacao expert out of Hawaii, has begun collaborating with La Masica on post-harvest processing techniques to drastically improve their cacao from something that with serious defects which sold at only slightly above market price to something truly world-class which now demands a high premium. When he sent us samples of the results, we were elated; the quality of the processing is far above almost anything we've seen. We taste citrus rind, mango, spices, and very clean acidity. It's really good.