Frequently Asked Questions
3. What is Single Origin Chocolate?
For us since there are just two ingredients it’s a simple ratio by weight of cocoa nibs to sugar.The percentage refers to the amount of cocoa in a given product.
4. Does my chocolate contain any of the following? Soy, Gluten, Dairy or Nuts?
Basically it means that all the cocoa in a particular bar comes from a SINGLE estate or a SINGLE coop from a particular region, geographically defining where the cocoa comes from.
We take great care in trying to provide allergen isolation and go to great pains to minimize allergen contamination each step of the chocolate making process. Being a small batch producer, it allows us to really isolate machinery used for particular products and thoroughly clean between uses.
Typically cacao has been classified into three main varietals; Trinitario, Forestario, Criollo. Current research in cacao genetics actually indicate that there is vastly more diversity in the types of genetic varietals of cacao, not just limited to three and possibly more than ten. For us the bottom line is always flavor, we don’t purchase cacao based on genetic claims. We let the flavor of the cacao dictate what we buy.
Nutrition information can be found on each of the product pages or on the back of each product label itself.
We use the highest quality (vegan) organic cane sugar in all our products.
The ‘Tasting Notes’ are flavors you may find while tasting that chocolate, these flavors are coming from the bean itself. No additional flavors have been added. They are listed as AROMA/FLAVOR/FINISH. Give it a try and see what you taste.
We are not a certified organic facility. We do buy certified organic cacao where we can, and only use certified organic cane sugar. We make every effort to buy and use organic ingredients where we can, but flavor is the main thing that we are after.
We are not certified fair trade. We do, however, pay tremendous premiums for the cacao that we buy. The most important thing for us is a high level of transparency throughout the supply web. Close relationships with all our suppliers helps to insure a high level of equity to all involved parties from cocoa growers to finished chocolate consumers.
There are many factors that affect the price of our chocolate bars. One of the main reasons is the cost of the raw ingredients are very high, as well as the labor that goes into making chocolate on such a small scale. The only way to make it sustainable, is that the bar has to cost more. In order to adequately pay farmers a reasonable living wage, as well as the craftspeople that make the chocolate, the finished bar price must reflect the cost of production.
A chocolate maker is somebody that is buying cocoa beans and then performing all the steps to make finished chocolate themselves. A Chocolatier buys and re-melts already produced chocolate to make into confections and flavored bars etc.
Have a different question?