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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Events

Mar 06

News

Another Good Food Award Winner!

We’re excited to announce our Las Palomas Coffee bar is a 2020 Good Food Award winner! We’re proud to have won a Good Food Award each year since we launched – three in a row!
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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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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

We’re one of Melissa’s favorites!

We’ve been fans of Melissa Clark since falling in love with her seasonal cookbook “Cook This Now,” and we avidly follow her weekly “A Good Appetite” column in the New York Times. So we were thrilled when she included us on her list of favorite craft chocolate makers! See the full list here, and also…
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We’re Featured in Front Burner in The New York Times!

Each week legendary food writer Florence Fabricant highlights a few of her favorite specialty foods in her “Front Burner” column. We’re honored to be included as one of her picks. You can check out the article here, and be sure to take a look at her other Front Burner picks for some incredible finds!
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GFC in Cacao Magazine

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 can also…
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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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