Chocolates

Dark delicacies from Peru and Ecuador

Plucked from organic trees in the Peruvian Amazon and Ecuadorian Coast, our cacao beans journey to the base of the Andes Mountains, where they are transformed into some of the world’s finest cocoa products. The final destination is Switzerland, where expert chocolatiers craft our unique and habit-forming bars and truffles.

  • Single origin cacao beans from Ecuador and Peru
  • Always fair trade, organic and non-GMO
  • Never made with soy lecithin
  • Made by Swiss chocolatier
 
 
 

Truffles

Dark Mint Truffles

an oh-so-minty center stirred with creamy milk, wholesome coconut oil, and a mellowing touch of Madagascar vanilla.

Sea Salt Truffles

melty silky dark chocolate crafted with the pure, organic coconut oil

Black Truffles

melty silky dark chocolate crafted with the pure, organic coconut oil

Velvet Truffles

melty silky dark milk chocolate crafted with pure, organic coconut oil

Salted Caramel Truffles

melty silky dark chocolate crafted with the pure, organic coconut oil

 

Large Bars

Dark Salted Almonds

Roast toasty crunchy, a classic transformed into a bold and sophisticated indulgence

Dark Salt & Malt

the flavor of fun with the kid-like crunch of a malt ball and coveted fleur de sel de Guerande

Dark Brown Butter

deep, dark 70% cacao with sweet pastured butter and celtic sea salt

Dark Sea Salt

the finest balance of 70% cacao and fleur de sel de Guérande

Dark Quinoa

light crispy crunch, an artisan update on a nostalgic childhood treat

Dark Almond

toasty nut complements deep, dark chocolate for a dry and delicious treat

Dark Mint

bold and brisk, punctuated by the crunch of organic peppermint crystals

Dark Coconut Toffee

organic toasted coconut and buttery toffee with sea salt in dark chocolate

Dark Velvet

melty smooth, with a subtle flowery bouquet and honey finish

Dark Blackout

deep fruity intensity, not recommended for those afraid of the dark

 

Dark Burnt Caramel

raw cane sugar, lush organic cream, and pastured heirloom butter simmered to the brink of burnt for a masterful caramel crunch