Our chocolate is hand crafted in small batches from the bean to the finished bar in our shop at historic Findlay Market in Cincinnati, Ohio. The Norandino Co-op in Morropón, Peru unites small farmers with a common goal -- to preserve the Piura White Criollo Cacao and to improve the quality of life for their farming community. Tasting notes: Sweet nutty aroma with ripe red berry flavors.

The Norandino Co-op in Peru unites small farmers with a common goal -- to preserve the Piura White Criollo Cacao and to improve the quality of life for their farming community. Tasting notes: Honey, plum, caramel, shortbread finish.

Maya Mountain Cacao Co-op sources premium cacao from smallholder Belizean farmers contributing to reforestation efforts and sustainable organic agricultural practices. Tasting notes: Roasted nut and cherry notes.

There is nothing to hide behind when you use only two pure ingredients -- organic cocoa beans and organic cane sugar. The purity and simplicity allow the unique and evolving flavors of each batch to shine. Tasting notes: Mild sweetness with cinnamon and cocoa.

I met Susan Bassett, owner of Mauna Kea Cacao, while judging raw beans at the Big Island Chocolate Festival in Hawaii. She produced some of the highest scoring cacao. After visiting her farm I ordered enough beans to make 400 bars that quickly sold out. Here's to continuing our partnership with Mauna Kea Cacao! Please enjoy this single estate, grown in America, 70% dark chocolate.