Bean to bar, by hand
Cacao Noir
single-origin, gilded in gold
Stone-ground in small batches, tempered by hand, and wrapped in gold foil while it's still fresh.
The Tasting
How to taste a single-origin bar.
Let a square melt on the tongue rather than chewing it. As the cocoa butter releases, the notes arrive in waves — these are the ones to chase.
01
First snap
A clean, glassy break tells you the temper is right and the bar is fresh.
02
Top notes
The bright arrivals — red berry, citrus zest, a lift of fresh fruit.
03
The body
The deep cocoa core — toast, raisin, roasted nut, warm and bittersweet.
04
Florals
Jasmine and orange-blossom that hover above the higher-percentage bars.
05
The finish
How long the flavour lingers — the great origins hold for a full minute.
06
Mouthfeel
Silken and slow-melting, never waxy — the mark of a long stone conche.
The Collection
The single-origin shelf
Each bar lists its cacao % and origin. Stone-ground slowly, tempered by hand, foil-wrapped as soon as it sets.
The Craft
Slow hours on the stone.
Every bar begins at a fermentation box in a cacao village and ends, weeks later, on a marble slab in our kitchen.
We roast low, winnow by hand, and conche on granite stone until the cocoa turns silken. Nothing is outsourced, nothing is rushed — only what we would happily unwrap ourselves is ever foiled and shipped.
— The Chocolate Makers
The Tasting Letter
First taste of every new origin.
One letter at a time — tasting notes from new origins, hamper drops, and farmer stories. Unsubscribe whenever.