On the shores of Lake Atitlan, Guatemala, Diego continues a tradition of craft chocolate making that stretches back for thousands of years. Adapting a recipe learned from his grandmother and […]

Curiosity, skills, and a global community: slow batch bean to bar craft chocolate taught with a chocolate maker's insights.

Bean to bar maker Mainly organic ingredients

An elevated spin on the classic fruit, nut and chocolate pairing, this experience, in 72% Peruvian cacao, unites chewy California mission figs with crunchy pistachios. The cacao origin is Rupa-Rupa, […]

An unexpected blend of high cacao (47%) Peruvian milk chocolate with quinoa and toasted sesame will transform perceptions of the classic chocolate crisp. We use quinoa puffed under low heat, […]

Our friend and former Director (and Miami native) Mellina White dreamed up the flavor combination of our Mango Plantain bar from two distinct recollections: her grandmother’s mango tree, always bursting […]

BC's coastal rainforest is a rich ecosystem where the forest and ocean often impact each other creating an abundance of food. The currants, morels and kelp found in this bar […]

In the lush, mountainous region of Alta Verapaz, Guatemala you'll find the indigenous Q'eqchi Maya farmers who grow this magnificent bean. Their heritage, tracing back thousands of years, all the […]