Chocolate. If not now, when?

Our chocolate is hand crafted in coastal Rhode Island by a small team of passionate foodies. We pay close attention to every step of the bean to bar production; from sourcing, sorting, roasting the beans and processing the final delectable bar. Our focus on flavor can be tasted in every bite. We hope you enjoy it as much as we love making it!

The Beans

We use rare and exceptional Chuncho Cocao beans that are directly sourced from small holding farmers in La Convencion, Cuzco, Peru, the only place in the world where the Chuncho trees grow natively. These beans are prized for their purity, fine delicate aroma, high cocoa butter content, and complex fruity notes.

The Cocoa Butter

We use single origin, natural cocoa butter derived from Kokoa Kamili beans; a central fermentary in Mbingu Village, Tanzania. Kokoa Kamili works with nearly 3,000 smallholder farmers, most of whom farm between 0.5-2 acres of cocoa trees, paying a premium, well above current market rate.

The Sugar

We use all organic cane sugar sourced from Brazil. We use the same percentage of sugar in all of our chocolate bars. That's right! Our milk and white chocolate has the same amount of sugar as our dark chocolate! We focus on the flavors instead of diluting with sugar.