Chocolate Store

Come make your own small batch of chocolate! We’ll hold Chocolate 201 at 740 Valencia on Sunday, July 14th. The class will take place from 10:30 AM – 2:00 PM. This class won’t cover the basics of chocolate. (If you’re interested,  we address those in our Chocolate 101 class.) In this session, attendees will dive right into our techniques for flavor development and production. We’ll start by tasting a variety of our roasted nibs, allowing you to formulate and melange your own single-origin or blended dark chocolate. From there, we’ll walk you through the process of turning raw beans into roasted nibs. You’ll leave with finished, but untempered chocolate that’s great for nibbling on when it’s fresh or baking with for your own truly-from-scratch treats down the line. You’ll also take home a bag of tasty nibs. Space is limited to 6 people, but we’ll repeat this class each month.

Cancellation Policy: This class is very small, so please give us as much notice as possible if you can’t attend. If you order a ticket and are unable to make it, please let us know  with as much notice as possible, at least 24 hours. Otherwise, we are happy to give you 10% discount on a future registration. If the class sells out, we’ll start a wait list for those still interested in attending.

We’ll hold Chocolate 101 at 740 Valencia on Tuesday, June 25th. The class will take place from 7-9 PM. This class is an all-around introduction to chocolate, including the different types of chocolate, their ingredients, and our chocolate-making process. We’ll taste chocolate in all of its unfinished and finished forms, taste our three single-origin bars, give you a tour of our space, and leave plenty of time for your questions. Space is limited to 14 people, but we’ll repeat this class each month. We hope you can come!

Cancellation Policy: These classes fill up, so please give us as much notice as possible if you can’t attend. If you order a ticket and are unable to make it, please let us know  at least 24 hours ahead of time and we will happily reschedule your ticket for a future class. Otherwise, we are happy to give you 10% discount on a future registration.

All three single-origin bars packaged with a small ribbon. We find it is much easier to notice the difference between each bar if you compare each of them at the same time. This set makes it easy to do a small chocolate tasting. We recommend tasting the bars starting with the Patanemo, then the Mantuano, and finally the Madagascar.

Hand-harvested on a mountaintop and carried down by the farmers, these cocoa beans have been loved at every step. Greg and Caitlin just returned from a visit to the farm and are proud to report that the farmers are huge fans of Erica’s first batch. This rich chocolate bar has a roasty flavor reminiscent of peanuts.

All of our single-origin bars are made with just cocoa beans and sugar, no added cocoa butter, lecithin, or vanilla.

2oz (56g)

These beans come from a female-run co-op nestled in the tropical hills of the Caribbean coast of Venezuela. For Norah’s first batch, she chose a roast profile inspired by a coffee roasting technique: higher temperature for a shorter time. We taste notes of fudge brownie and espresso with a lovely cinnamon finish.

All of our single-origin bars are made with just cocoa beans and sugar, no added cocoa butter, lecithin, or vanilla.

2oz (56g)

This bar is our current favorite. The beans come from the Akesson farm in Madagascar that Cam and Alice visited at the end of last year. When tasting, after a few seconds of a mellow chocolate flavor, you should notice a strong, fruity punch. At markets, people often ask how we added fruit flavors to the bar and we explain that these are actually the unique characteristics of the bean coming through. While everyone’s palate is different, we taste notes of citrus and berries — sort of like a mini-Starburst explosion in your mouth.

All of our single-origin bars are made with just cocoa beans and sugar, no added cocoa butter, lecithin, or vanilla.

2oz (56g)

We’re excited to share this bar as it shook our perception of what chocolate could taste like. The bean’s natural jamminess combines with the smoky flavor from Papua New Guinea’s technique of fire-drying to give it a bold, Southeastern-style barbecue tang. Its fruity notes give way to an earthy, leathery finish.

All of our single-origin bars are made with just cocoa beans and sugar, no added cocoa butter, lecithin, or vanilla.

The Papua New Guinea bar is only available for a limited time in our cafe and through our online store.

2oz (56g)

Our Madagascar bar’s crazy fruit notes are present even straight from the bean, but here they show an acidic bite punctuating the nuttier undertones. For eating straight out of the shell, we roast these beans a little bit longer in order to mellow them out. We love these beans as a delicious snack by themselves or as an ingredient in recipes like banana bread and brownies.

To enjoy, squeeze lightly and roll the shell off in your hand, like you’re cracking a peanut. Watch out for the radicle – the dense stem at the very top of each bean.

Weight: 1 lb