Small-batch chocolate made from the bean, in a workshop you can see from the counter.
We roast, crack, grind and temper every batch ourselves. It takes longer. You'll taste why.
Fermented, dried cacao from small farms we buy from directly.
Low and slow in small drums to bring out each origin.
Ground for days, then tempered by hand for the snap.
Cut, wrapped and labeled at the back counter.
Seventy percent dark with flaked salt. Our most requested bar.
Freeze-dried raspberry folded into a bright, fruity dark.
Whole roasted hazelnuts in a deep, caramel milk chocolate.
Creamy and mellow. The bar for people who say they don't like dark.
Truffle boxes, bar bundles and custom wraps for clients, teams and weddings.
Sit at the workshop bench and taste six origins side by side, then temper and mold your own bar to take home.
Every bar on the shelf, truffles in the case, and free tastes of whatever came out of the temperer today.
Dark bars are at their best for several months in a cool, dry cupboard. Truffles are made fresh and are best within two weeks.
Within the region, yes, in insulated packaging. In the hottest months we may hold orders until the weather cools.
All of our dark bars are made without dairy. They're produced in a workshop that also handles milk and nuts.
Yes. The bench seats up to twelve and we can tailor the tasting to your group.
Like this look? We build it for your business, write the copy, set up your domain and hosting, and keep it running.
Get this style for my business →