Our award-winning single origin 72% Madagascar Dark Chocolate (72% cacao & 28% cane sugar) is made using cocoa beans from our friend, Bertil Akesson, and his estate, Akesson Plantation. The estate is in the Sambirano Valley of Northern Madagascar. This cacao is hands down some of the best and most consistent in the world, and we are honored to be able to work with it. Without the use of any fillers, like cocoa butter, soy lecithin or vanilla, we are able to add only organic cane sugar in the making of this chocolate bar, which allows us to highlight the classic citrus and red berry notes present in the cacao.

BY USING SOME OF THE BEST CACAO IN THE WORLD, WE ARE ABLE TO ELIMINATE THE USE OF FILLERS IN OUR CHOCOLATE (LIKE CACOA BUTTER, SOY LECITHIN OR VANILLA), WHICH LETS THE TRUE FLAVORS OF THE CACAO SHINE THROUGH.

USING THE FINEST CACAO AND TRADITIONAL EUROPEAN TECHNIQUES, ALL OF OUR CHOCOLATE IS CAREFULLY CRAFTED FROM THE BEAN IN OUR SMALL FACTORY IN NORTHERN CALIFORNIA.