The only thing better
than chocolate now is
chocolate forever.
That’s our Ethos.

 

Watch Our Video   Send Free Chocolate

Our Flavors

Bucket Alternate IconBucket Icon

The Optimist

Bucket Alternate IconBucket Icon

The Hero

Bucket Alternate IconBucket Icon

The Trendsetter

Bucket Alternate IconBucket Icon

The Survivor

THE OPTIMIST

People have savored the irreplaceable fruity-meets-earthy flavor of the cacao bean for millennia. But now, due to climate change and disease, the future of chocolate could be more bitter than sweet. Fortunately, we’re optimists. We know GMO farming can protect cacao trees like the ones in the Dominican Republic that made this very bar. So cheer up, chocolate is here to stay.

Ingredients:

Cocoa Solid, Cocoa Butter, Beet Sugar

Learn More About Cacao

The Hero

Meet the dynamic duo: bright orange and smooth chocolate. One taste can revive anyone’s zest for life. But right now, our sunshine-packed Florida fruits need reviving themselves. Citrus greening disease, or yellow dragon disease, threatens the entire species. Luckily, oranges have a hero in their corner. Thanks to GMOs, farmers could be close to slaying the dragon and saving these citrus staples.

Ingredients:

Cocoa Solid, Cocoa Butter, Beet Sugar, Orange Oil Flavoring

Learn More About Oranges

The Trendsetter

You’ve never had apples like this: crisp, tangy-sweet, blended with velvety smooth chocolate and fiercely sustainable. And here’s the gamechanger: GMO farming has paved the way to non-browning apples that stay fresh longer and cut food waste. With each American throwing out a pound of food every day, that’s a trend that needs to be set. How you like them apples?

Ingredients:

Cocoa Solid, Cocoa Butter, Beet Sugar, Apple Flavoring

Learn More About Apples

The Survivor

The refreshing, subtly sweet taste of a ripe papaya mixed with rich, sultry chocolate can make anyone feel invincible. That’s no coincidence — these fruits are survivors. A virus nearly wiped out Hawaii’s papaya crop in the late 1990s. But GMOs gave them a fresh start, pulling papaya back from the brink. Ahhh, now that’s refreshing.

Ingredients:

Cocoa Solid, Cocoa Butter, Beet Sugar, Papaya Flavoring

Learn More About Papayas

Sustainability starts at the source

In our case, that’s Hato Mayor Del Rey, a cacao farm on the eastern mountain slopes of the Dominican Republic. Here, we hand-pick perfectly ripe pods, then ferment, dry and grade them ourselves. Only the best are sent to our Gaithersburg, Maryland factory where we roast and refine the cocoa in small batches. Finally, our master chocolatiers combine the cocoa with beet sugar and a few other sustainable ingredients to create our very own out-of-this-world, single-estate chocolates.

Cacao beans are harvested, fermented, roasted and refined into nibs.

Cacao nibs are ground and combined with ingredients like beet sugar

Frictional heat liquifies the combination into a cocoa liquor.

The cocoa liquor is cooled into blocks and aged.

Once aged, the chocolate is melted back down into a liquid.

The melted chocolate is poured into molds and set aside to solidify.

The chocolate hardens at the perfect temperature to retain shine.

Chocolate bars are removed from their molds and packaged.