Single-Origin Chocolate from the Sambirano Valley in Madagascar.

This growing region's trees are derived from Venezuelan stock, but due to terrior and processing, has a remarkably different flavor. It has been carefully roasted, ground, refined, and conched to perfection in small batches. Bright flavors of plums, citrus, berry, and cedar are found in the finish.

Ingredients: Cocoa beans, Sugar, cocoa butter, tahitian vanilla

Weight: 60 grams / 2.21 ounces

Fermented and sun-dried by a small cooperative in the Dominican Republic. This bar has flavors of citrus, red fruit, and a nice chocolate flavor.

Ingredients: Cocoa beans, Sugar, cocoa butter, tahitian vanilla

Weight: 60 grams / 2.21 ounces

This bar bar is made with cacao from Rio Caribe. Rio Caribe is a select grade fully fermented Trinitario cacao from the area of the Paria Peninsula in Sucre State. The Paria Peninsula is located in far eastern Venezuela and nearly touches Trinidad. This incidentally is also the area where all of the regions oil operations are located. This particular lot is from a single estate, and one of the oldest family-owned cacao businesses in Venezuela. As a matter of fact, I have been told that this is more or less the only exporter that has not been ruined in recent years. I have been in direct contact with the owners for all of these months and am really glad to finally be working with them. We will be the first company in the US to put out a single origin Rio Caribe bar. To the best of my knowledge there is only one other company in the world doing a single origin of this variety (Domori).

As with the other current bars, this bar will be a 70%.

The flavors of this cocoa are really fun! There are really forward cocoa and coffee flavors, then deep dairy and nut flavors, and hints oranges and spices.