Ghastly good, ganache-filled Fruit Bats!
Scream for our new, spooky season special: Fruit Bats! One big dark chocolate bat filled with a berry meltaway center. The first bite is a scream; the rest will have you howling at the moon.
Uncommonly delicious chocolate crafted from single-origin, transparently traded cacao.
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Super limited, innovative, small-batch dark chocolate shipped directly to your doorstep every month.
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Get down to the “nibby” gritty in our immersive bean-to-bar chocolate making class, or make it a date night with our wine and chocolate pairing class.
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Unroasted & Uncommonly Delicious
CHOCOLATE STARTS WITH A FRUIT
We make unroasted dark chocolate from scratch, with traceable, high quality, and transparently traded single origin cacao, crafted into something uncommonly delicious.
FERMENTATION BRINGS OUT THE FLAVOR
DRYING THE BEANS
Once fermentation is complete, the cacao beans are dried either in the sun or in solar drying tunnels for up to a week. After a very long journey across the ocean (and often, oceans), the beans arrive at our factory in Red Hook, Brooklyn.
RECEIVING AND SORTING THE BEANS
RECIPE DEVELOPMENT!
Every recipe we make is inspired by the unique flavors of whatever bean we’re working with. Some cacao beans are very, very fruity, so we’ll use them for our fruit-forward bars; others have hints of earthiness, like Kokoa Kamili’s, so we’ll use them for bars like our seasonal Ginger Snap, and our classic Bourbon Cask Aged.
CONCHE!
TEMPER AND POUR
What would a good bar of chocolate be without a beautiful sheen and a satisfying, crisp snap? This is what tempering does. Once the chocolate is in temper, a chocolate maker will pour the chocolate into molds and place the molds on a rack to cool before wrapping.
DEMOLD AND WRAP
SHARE AND ENJOY!
From bean-to-bar, the process is complete. Now the chocolate is ready to ship to a store near you!
CHOCOLATE STARTS WITH A FRUIT
We make unroasted dark chocolate from scratch, with traceable, high quality, and transparently traded single origin cacao, crafted into something uncommonly delicious.
FERMENTATION BRINGS OUT THE FLAVOR
DRYING THE BEANS
Once fermentation is complete, the cacao beans are dried either in the sun or in solar drying tunnels for up to a week. After a very long journey across the ocean (and often, oceans), the beans arrive at our factory in Red Hook, Brooklyn.
RECEIVING AND SORTING THE BEANS
RECIPE DEVELOPMENT!
Every recipe we make is inspired by the unique flavors of whatever bean we’re working with. Some cacao beans are very, very fruity, so we’ll use them for our fruit-forward bars; others have hints of earthiness, like Kokoa Kamili’s, so we’ll use them for bars like our seasonal Ginger Snap, and our classic Bourbon Cask Aged.
CONCHE!
TEMPER AND POUR
What would a good bar of chocolate be without a beautiful sheen and a satisfying, crisp snap? This is what tempering does. Once the chocolate is in temper, a chocolate maker will pour the chocolate into molds and place the molds on a rack to cool before wrapping.
DEMOLD AND WRAP
SHARE AND ENJOY!
From bean-to-bar, the process is complete. Now the chocolate is ready to ship to a store near you!
| Us | Them | |
|---|---|---|
| Organic | Of Course! | Sometimes |
| Vegan | Yup! | Nope |
| Allergen Friendly | Yes! | Nope |
| Transparently Traded | Always! | Rarely |
