Details
These featured chocolatiers prize their relationships and connections with the farmers and growers behind their brilliance. Sourcing cacao beans from various plantations brings a poised and diverse palate of flavors to this medley. Elegantly executed, deep-roasted earthy tones sourced from the Dominican Republic and Venezuela are balanced by fresh, bright, red fruit notes of cacao from Madagascar. Minimal human intervention and maximum tribute to terroir makes this a worldly journey of its own.
Single Origin Dark Chocolate Bar
Rogue Chocolatier, Three Rivers, Massachusetts
Traditionally a finely made plain chocolate bar will contain four ingredients: cocoa beans, cocoa butter, vanilla, and an emulsifyer. Rogue Chocolatier Colin Gasko literally winnows that down to 2: cocoa beans and cane sugar. It is a testament to his skill that he can produce such elegant, silky bars with only these, but he says it’s worth it, allowing even the subtlest notes of these bean to bar confections to shine. Colin handles every minute step of the small batch process from his new facility in Three Rivers, MA, after sourcing some of the finest and most diverse cacao beans available.
Milk Chocolate Bar
Amedei, Tuscany, Italy
This beautiful bean to bar chocolate is the product of siblings Cecelia and Alessio Tessieri. When the French chocolatier Valrhona refused to impart their chocolate wisdom to the Tessieris they set out on a chocolate vendetta: Cecelia on a working tour of the best European artisan chocolate producers, Alessio to the cocao producing regions of the world, developing relationships with farmers. Together they produce sophisticated and nuanced bars that satisfy and intrigue. This savory milk chocolate bar is velvety with notes of hazelnuts, caramel and cream.
Cinnamon & Sakay Pepper Bar
Madecasse, Ambanja, Madagascar
Chocolate collaborators Tim McCullum and Brett Beach did not set out intending to make a big difference in the chocolate world. After completing their work in the Peace Corps in Madagascar Tim returned to the United States to pursue a business degree, while Brett remained on the island working for the U.S. Embassy. They decided to create a project that could truly give back. Almost all of the cacao grown in Madagascar is exported. Madecasse is one exception- by producing the chocolate where the cacao is grown the plantation makes over four times what they would have been paid for exporting it, even under Fair Trade regulations. These bars truly support the local community, and have amazing rich flavors traditional to this region with bright berry notes and a long finish.
Lime Toffee Chocolate Bar
Chocolat Moderne, New York, New York
Joan Coukus graduated with a double major in Russian and French and went onto to immerse herself in the banking world before finding her true calling in the arena of artisan confections. On a trip to Brussels she purchased traditional chocolate truffle molds, which she bought on a lark and took home to start playing with in her New York kitchen. This happy accident formed the base of her chocolate company, officially launched after study with international chocolatiers, with a focus on quirky and beautiful ingredients. This bar features butter toffee and tangy Kaffir lime, coated in high quality Valrhona dark chocolate.
Dried Apricots
Turkey
The majority of the world’s apricots are grown in Turkey. The fruit has been cultivated since pre-historic times, and we love them as a savory accompaniment to these flavorful chocolates.
Single Origin Dark Chocolate Bar
Rogue Chocolatier, Three Rivers, Massachusetts
Traditionally a finely made plain chocolate bar will contain four ingredients: cocoa beans, cocoa butter, vanilla, and an emulsifyer. Rogue Chocolatier Colin Gasko literally winnows that down to 2: cocoa beans and cane sugar. It is a testament to his skill that he can produce such elegant, silky bars with only these, but he says it’s worth it, allowing even the subtlest notes of these bean to bar confections to shine. Colin handles every minute step of the small batch process from his new facility in Three Rivers, MA, after sourcing some of the finest and most diverse cacao beans available.
Milk Chocolate Bar
Amedei, Tuscany, Italy
This beautiful bean to bar chocolate is the product of siblings Cecelia and Alessio Tessieri. When the French chocolatier Valrhona refused to impart their chocolate wisdom to the Tessieris they set out on a chocolate vendetta: Cecelia on a working tour of the best European artisan chocolate producers, Alessio to the cocao producing regions of the world, developing relationships with farmers. Together they produce sophisticated and nuanced bars that satisfy and intrigue. This savory milk chocolate bar is velvety with notes of hazelnuts, caramel and cream.
Cinnamon & Sakay Pepper Bar
Madecasse, Ambanja, Madagascar
Chocolate collaborators Tim McCullum and Brett Beach did not set out intending to make a big difference in the chocolate world. After completing their work in the Peace Corps in Madagascar Tim returned to the United States to pursue a business degree, while Brett remained on the island working for the U.S. Embassy. They decided to create a project that could truly give back. Almost all of the cacao grown in Madagascar is exported. Madecasse is one exception- by producing the chocolate where the cacao is grown the plantation makes over four times what they would have been paid for exporting it, even under Fair Trade regulations. These bars truly support the local community, and have amazing rich flavors traditional to this region with bright berry notes and a long finish.
Lime Toffee Chocolate Bar
Chocolat Moderne, New York, New York
Joan Coukus graduated with a double major in Russian and French and went onto to immerse herself in the banking world before finding her true calling in the arena of artisan confections. On a trip to Brussels she purchased traditional chocolate truffle molds, which she bought on a lark and took home to start playing with in her New York kitchen. This happy accident formed the base of her chocolate company, officially launched after study with international chocolatiers, with a focus on quirky and beautiful ingredients. This bar features butter toffee and tangy Kaffir lime, coated in high quality Valrhona dark chocolate.
Dried Apricots
Turkey
The majority of the world’s apricots are grown in Turkey. The fruit has been cultivated since pre-historic times, and we love them as a savory accompaniment to these flavorful chocolates.