Cacao was first brought to the Philippines in the 17th century by the Spanish mariner Pedro Bravo de Lagunas. The first crop was planted int he province of Batangas, but soon spread throughout the rest of the country. Our cacao is produced by the San Isidro cooperative project, whose efforts have successfully improved the quality of life for their co-op members. The 71% Filipinas chocolate has a slightly nutty and fruity flavor with hints of vanilla.

The cacao for this rich chocolate comes from a plantation deep in the Amazon rainforest in the Brazilian state of Par&aeacute;. The trinitario cacao tree variety found in this region is of extraordinary quality, with the flavors of the Amazon absorbed into the cacao and retained from bean to bar. Our 76% Brasil chocolate has a flavor of roasted hazelnuts, with hints of licorice, vanilla and lemon.

Hidden for centuries in the region of Piura, in northern Peru, the White Criollo cacao is known for its unique characteristics, aroma and flavor. Our 77% Peru chocolate is organic and fair trade, and its Criollo beans are harvested from plantations in Piura. It has a slightly woodsy and smoky flavor with hints of licorice.

Between the East African savannahs and the vast rainforests of the Congo basin, lie the legendary, ice-covered Lunae Montes. According to the ancient Greek geographer and astronomer, Ptolemy, these Mountains of the Moon were the mythical source of the Nile. Here over 100 small farmers work in collaboration taking advantage of a mild climate and unique terroir to yield a very distinct vanilla and an exceptionally floral single origin cacao. The Mountains of the Moon cacao is organically grown and Fair for Life certified, with each farmer trained to be stewards of the land. Our cooperative model ensures that our farmers can build a strong future for themselves and their families through the organic farming of vanilla and cacao. The 82% Congo chocolate has hints of berries, citrus, and vanilla.

Gnaw on a chunk of this unrefined dark chocolate to get a taste of what chocolate used to be like...way back when. Or melt a hunk in hot milk to create the perfect traditional hot chocolate from Spain.