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Craft Chocolate Collection
Craft Chocolate Collection
Notes From the Makers
1. Old School
SOMA Chocolatemaker (Canada)
Chocolate as it was back in the day — simple and pure. Only two ingredients are ground together in our vintage melangeur, with no further processing, refining, or conching. Partially ground cocoa nibs and whole crystals of organic cane sugar provide an entirely unique crumbly, almost cookie-like texture. Old School all the way …
2. JAMAICAN SORREL
LIKKLE MORE Chocolate (Jamaica)
Made with a type of hibiscus native to Jamaica, this Jamaican Sorrel bar balances the richness of 70% dark chocolate with a sharp tang from the flower. This floral, tangy flavor is matched with just a hint of peppery spice for a well-balanced bar that transports you to the island from where the flower and the cocoa beans are sourced.
2. JAMAICAN SORREL
LIKKLE MORE Chocolate (Jamaica)
Made with a type of hibiscus native to Jamaica, this Jamaican Sorrel bar balances the richness of 70% dark chocolate with a sharp tang from the flower. This floral, tangy flavor is matched with just a hint of peppery spice for a well-balanced bar that transports you to the island from where the flower and the cocoa beans are sourced.
3. DARK CHOCOLATE with passion fruit crunch 65%
Baianí Chocolates (Brazil)
Passion fruit is one of Brazil's most beloved tropical fruits. And it's no surprise that the mix of it with cacao became very intimate, as one of the notes recognized in the flavors of the fresh pulp of the cacao fruit is passion fruit. So, it was about time we brought this exuberant experience to one of our chocolate bars. It comes in double doses of passion fruit: first in the chocolate mass, with the infusion of the nibs into the fresh passion fruit juice; then, in the crunchy caramel made with the fruit's seeds. At Baianí we take close care of all production stages, from planting the cacao trees to crafting our finished Bars. The result is the unique Baianí flavor, a true Tree to Bar Chocolate. Enjoy!
3. DARK CHOCOLATE with passion fruit crunch 65%
Baianí Chocolates (Brazil)
Passion fruit is one of Brazil's most beloved tropical fruits. And it's no surprise that the mix of it with cacao became very intimate, as one of the notes recognized in the flavors of the fresh pulp of the cacao fruit is passion fruit. So, it was about time we brought this exuberant experience to one of our chocolate bars. It comes in double doses of passion fruit: first in the chocolate mass, with the infusion of the nibs into the fresh passion fruit juice; then, in the crunchy caramel made with the fruit's seeds. At Baianí we take close care of all production stages, from planting the cacao trees to crafting our finished Bars. The result is the unique Baianí flavor, a true Tree to Bar Chocolate. Enjoy!
4. DÚLAMÁN Gorse Flower & Irish Seaweed
NearyNógs Chocolate (Northern Ireland)
Just like the ancients before us, we gather seaweed from our shores and bright yellow (whin) flowers from our mountains and hedgerows. In homage to our factory’s setting between the mountains and the sea, we’ve paired our island’s offerings with our 70% chocolate from Hacienda Limon, Ecuador. This bar was also greatly inspired by Clannad’s rendition of the Dúlamán song, which translates to seaweed gathering on our local shores. Tasting notes include chocolate cake, sweet and salty caramel, and a hint of coconut.
5. tanzania women’s lot DARK CHOCOLATE
Fjåk Chocolate (Norway)
The 70% Dark Tanzania Women’s Lot uses Kokoa Kamili’s “Women’s Lot” beans, sourced exclusively from three farms managed by women. This cocoa has an extra cost per kilo, with all profits invested in the creation of a post-secondary school for girls in Mbingu. In addition, the product runs a scholarship program for ten students from the village area to complete high school. These beans have been recognized with the Cocoa of Excellence Award. You’ll enjoy notes of cherry and coffee in this dark chocolate.
6. COLA CARBONATED DARK CHOCOLATE
Chocolate Naive (Lithuania)
Chocolate and cola aren’t an obvious combination; fusing their flavors requires real skill. We mastered it by first recreating Dr. John Pemberton’s original 1886 cola recipe — not an easy task, as it contains kola, and three types of cinnamon, as well as neroli, coriander, and other all-natural ingredients — and then, just to complicate matters further, blending it with specialty dark chocolate while keeping the fizz. It’s a complex recipe yet it sure knows its way around a tongue: an iconic taste that’s surprisingly different!
6. COLA CARBONATED DARK CHOCOLATE
Chocolate Naive (Lithuania)
Chocolate and cola aren’t an obvious combination; fusing their flavors requires real skill. We mastered it by first recreating Dr. John Pemberton’s original 1886 cola recipe — not an easy task, as it contains kola, and three types of cinnamon, as well as neroli, coriander, and other all-natural ingredients — and then, just to complicate matters further, blending it with specialty dark chocolate while keeping the fizz. It’s a complex recipe yet it sure knows its way around a tongue: an iconic taste that’s surprisingly different!
7. 62% dark chocolate with coffee & Cardamom
Mirazam Chocolate Makers (United Arab Emirates)
From our signature “Monsters Collection” — our coffee and cardamom bar is based on the local coffee, “Gahwa,” enjoyed across the United Arab Emirates and region. Gahwa is roasted over coals, ground into a fine dust, and boiled together with spices to be served by the Bedouin tribes in gathering halls. Taking our cue from this tradition, and the strong coffee-trading history in this region (Mocha in Yemen was for a long time the world’s busiest port for coffee), we have created this delicious recipe. To make this chocolate, we have used freshly ground green cardamom and a specially dark-roasted coffee from Brazil.
7. 62% dark chocolate with coffee & Cardamom
Mirazam Chocolate Makers (United Arab Emirates)
From our signature “Monsters Collection” — our coffee and cardamom bar is based on the local coffee, “Gahwa,” enjoyed across the United Arab Emirates and region. Gahwa is roasted over coals, ground into a fine dust, and boiled together with spices to be served by the Bedouin tribes in gathering halls. Taking our cue from this tradition, and the strong coffee-trading history in this region (Mocha in Yemen was for a long time the world’s busiest port for coffee), we have created this delicious recipe. To make this chocolate, we have used freshly ground green cardamom and a specially dark-roasted coffee from Brazil.
8. GANGWON WILD GINSENG 70% DARK CHOCOLATE
PUBLIC CHOCOLATORY (South Korea)
70% dark chocolate, full of the spirit of the high-altitude, clean forests of Gangwon. The distinctive and energetic flavor of wild ginseng harmonizes with the rich taste of bean-to-bar chocolate. Together, they produce a charming aromatic fragrance. Experience a premium bean-to-bar chocolate made with local Gangwon ingredients which convey the identity and sincerity of this unique province.
9. VIVA FRIDA ALMOND & SPICED MOLÉ CHOCOLATE
Baron Hasselhoff’s (New Zealand)
Inspired by the flavors of molé, this bar is loaded with five types of chili and studded with pepitas and almonds. The result is a characteristically whimsical bar, combining warming spices with a touch of heat, crunch, and silky-smooth chocolate from Chiapas, Mexico.
10. 70% semuliki forest, uganda, 2022 Harvest, Batch 2
Dandelion Chocolate (United States)
Near the town of Bundibugyo in western Uganda, Latitude Trade Company, Ltd. ferments beans grown by roughly 1,000 regional farmers, of whom 52 percent are women. Trevor slow-roasts these beans to maintain their fruity punch. In the 2022 harvest, we taste notes of honey mango, crème fraîche, and cocoa powder.
10. 70% semuliki forest, uganda, 2022 Harvest, Batch 2
Dandelion Chocolate (United States)
Near the town of Bundibugyo in western Uganda, Latitude Trade Company, Ltd. ferments beans grown by roughly 1,000 regional farmers, of whom 52 percent are women. Trevor slow-roasts these beans to maintain their fruity punch. In the 2022 harvest, we taste notes of honey mango, crème fraîche, and cocoa powder.