We have brought all of our favorite beans from around the world to create our first house blend. A balanced chocolate with hints of red wine, tobacco and plum.

Go from bean to bar in one bite. Cocoa nibs are roasted, chopped and winnowed cocoa beans. A favorite amongst craft chocolate makers. Beautiful texture, authentically pure cacao.

Organically farmed and shade grown under the Dominican canopy of banana and citrus trees. Notes of fresh sherries, molasses and strawberries.

Crown Maple Sugar is crafted from the sap of the majestic sugar and red maple trees in the Catskills. This pairing pioneers a new American craft chocolate.

Hand crafted locally with organic cacao from farms in the Dominican Republic. Roasted in small batches. Hand cracked. Refined using granite stone and aged.

This pioneering cooperative farms organic cacao in the northern highlands of the Dominican Republic. Notes of sweet pipe tobacco, cherries and cabernet sauvignon.

From the Mayan jungles of southern Belize, this groundbreaking cooperative farms world-class, organic cacao. Notes of raisin, plum and sarsaparilla.

After harvest, these beans are uniquely smoked. This post-fermentation process imparts incredible flavor; think hickory smoked bacon and aged scotch.

Hand crafted in Brooklyn in small batches, we roast, crack, winnow, refine using granite stone and age our chocolate. Tasting notes: Cinnamon, nuts, spice.

This organic cacao is sourced from a single farm in Madagascar's northwest coast. Bold, with notes of blood orange, raspberry and red wine.

From the rugged rainforests of northern Peru, this cacao epitomizes elegance. Floral notes are followed by rich plum, orange peel and mint.