Discover True Cacao Flavor

We search throughout Latin America to find the very best single origin cacao beans and use those beans to handcraft our award-winning chocolate. Because our beans come from only one farm or region, and we never alkalize or use additives, our chocolate reflects the incredible true flavors of the beans from which it’s made. We also take the exceptional step of freshly pressing our own single origin cocoa butter from the same beans we use to make our bars. The result is intensely flavorful and exceptionally smooth, true single origin chocolate. For more about what makes our chocolate special please visit our “Fine Cacao” and “Our Process” pages.

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Name: Tasting at Cardullo’s, Seaport
Start: 2019-12-21T15:30:00-05:00
End: 2019-12-21T18:30:00-05:00
Location: Cardullo’s, Seaport

Events

Fri 13

News

Three 2019 ICA World Finals Winners!

We’re proud to announce three of our bars won Silver at the International Chocolate Awards World Finals! Winners were announced at the awards ceremony in Antigua, Guatemala on November 18th and represent the best of the best from bars crafted by chocolate makers worldwide. Our winners this year are: Ucayali 70%, Asochivite 77% & our…
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Good Food Award Finalists Announced

The Good Food Foundation just announced Finalists for their 2020 Good Food Awards and two of our bars are on the list! Our Special Reserve Las Palomas and Special Reserve Lawley’s Rum bars are both Finalists in the highly competitive Chocolate Category. For the past 10 years the Good Food Awards have honored companies producing…
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International Chocolate Awards Gold!

It’s awards season and the International Chocolate Awards just released the results of their 2019 Americas competition – we’re proud to have won seven awards including Gold for our 100% Cacao bar! Check out the full list of winners at our award winners page!
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Press

GFC in Cacao Magazine

Recently launched Cacao Magazine features in-depth articles about the fast-growing world of craft chocolate. They just posted a great article about the differences between craft and mass-market chocolate and we’re featured regarding our direct trade model. You can read the article here. Also, please consider supporting this important new publication by ordering the magazine. You…
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We’re on the cover of Chocolate Connoisseur Magazine!

Chocolate Connoisseur magazine is one of the most well known and respected publications in the world of fine chocolate and they just published a feature article about us! In addition to in-depth articles about some of the most interesting chocolate makers the magazine also covers a wide range of topics related to cacao. Some of…
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National Chocolate Day in the Boston Globe!

National Chocolate Day is Monday, October 28th and the Boston Globe features us in this article, along with some of New England’s best chocolatiers! Note: The Globe is subscription based but offers several free views each month. We encourage you sign up for a subscription to support our local press!
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Our Blog

Single Origin Cocoa Butter Is Awesome

It’s true – single origin cocoa butter really IS awesome. I know this because I taste it. A lot. If you don’t agree with me about cocoa butter’s awesomeness you’ve probably never tasted the right kind. And the reason you’ve probably never tasted the right kind is because it’s very, very, very hard to find….
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The Importance of Ethical Sourcing

The Washington Post recently published an excellent article, “Cocoa’s Child Laborers,” detailing the issues with child labor and unsafe working conditions in the global cacao supply chain. The article explains how, for nearly twenty years, the large industrial chocolate companies have missed goals to eradicate child labor from cacao production. These goals were set collaboratively…
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Dominican Republic Sourcing Trip

We had a great visit to Zorzal Cacao in the Dominican Republic! We loved their beans since we first tasted them last year but up until now we haven’t had time for a visit. We’re so happy we finally made it happen! Our timing was great as Zorzal recently completed construction of their new fermentation…
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