70% Dark Chocolate Origin: Hawai'i
Calling all locavore chocophiles! If you're looking for chocolate grown close to home, Waialua Estate...
Bar of the Week: Domori Ilblend
An exceptional blend bar from a company betterknown for single-origin chocolate, Domori's Ilblend is anything but middle-of-the-road. Six types...
Bar of the Week: Amedei Blond
We're celebrating the launch of Amedei's pretty new packaging by featuring the Tosacano Blond inclusion bar. It's a smooth, bittersweet...
Bar of the Week: Pacari's Manabi
Our "Ecuador Month" continues with the Manabi bar from Quito-based Pacari Chocolate. Pacari is a family-owned company that partners with small...
Bar of the Week: Valrhona's Alpaco
On Saturday, May 23, we'll be offering samples of Valrhona's Alpaco, a 66% dark chocolate made from Ecuadorian Arriba cacao. Expect delicate...
Bar of the Week: Coppeneur's Hacienda Iara
Our final bar of the week for "Ecuador Month" comes from German micro-batch maker Coppeneur. The beans for the Hacienda Iara bars grow on an...
Bar of the Week: Republica del Cacao's El Oro
Our "Ecuador Month" continues with the El Oro bar from Republica del Cacao. Among biodiverse Ecuador's many treasures is the Arriba cacao bean,...
Bar of the Week: Amedei Blond
We're celebrating the launch of Amedei's pretty new packaging by featuring the Tosacano Blond inclusion bar. It's a smooth, bittersweet blend of...
Bar of the Week: Askinosie's San Jose Del Tambo
We're kicking off Ecuador Month with Askinosie's San Jose Del Tambo bar, a 70% dark chocolate made from Ecuadorian Ariba beans.
Missouri-based Shawn...
Bar of the Week: Michel Cluizel's Concepcion
This week we're wrapping up "Venezuela Month" with the Concepcion bar from Michel Cluizel.
This "single estate" bar is made...
Bar of the Week: Domori's Porcelana
Our Venezuela Month continues with Domori's Porcelana bar, which many tasters consider to be the brand's best offering. Porcelana is a...
Bar of the Week: Amedei's Chuao
Throughout the month of April, we'll be highlighting chocolate made from Venezuelan cacao. This week we're featuring the Chuao bar from Amedei,...
Bar of the Week: Coppeneur's Habanero and Lavender
Maybe you're just now recovering from sampling the "Do Not Eat This Chocolate" bar two weeks ago, or perhaps your hunger for spicy chocolate...
Bar of the Week: Olive and Sinclair's 75% Dark
We're very excited to introduce you to Olive and Sinclair, a new bean-to-bar maker based in Nashville, TN. A video on their blog...
Bar of the Week: Lillie Belle's "Do Not Eat This Chocolate"" Bar
The new bar from Oregon chocolatier Lille Belle Farms starts out as a normal-enough blend of organic milk and dark chocolates. Then come the spices. ...
Bar of the Week: Patric's Rio Caribe Superior
The title of this post should really be "Bar of the Patric Week": all week long we'll be celebrating and sampling chocolates from Patric, the...
Bar of the Week: Amano&'s Dos Rios
From his base in the mountains outside Salt Lake City, Art Pollard of Amano Artisan Chocolate seeks out the cacao world's most eccentric and flamboyant...
Bar of the Week: Pralus Colombie
A 75% dark chocolate of single-origin Trinitario beans, Pralus' Colombie combines the nutty and coffee notes common to the region's chocolates with...
Bar of the Week: Coppeneur's Ocumare
A 72% dark chocolate of Venezuelan criollo beans from Coppeneur, a relatively new and somewhat controversial German maker. While the...
Bar of the Week: Pralus Indonesie
The humid conditions in much of Southeast Asia can make drying cacao a challenge. Unlike farmers in other areas, who can just spread their beans out and...
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