Category: Chocolate Bars

February 25, 2017Chocolate Bars, Past is Passed

Conching Guatemalan cacao in a rather unique fashion. Our Cacao Connoisseur Club members will receive them as their April bar. #chocolateofthemonth

February 10, 2017September 5, 2017Chocolate Bars

QUANTUM BARS: Crunch bars with Tikal Guatemalan milk chocolate, cacao nibs, cinnamon, and tea.

The finished QUANTUM BARS

February 10, 2017September 5, 2017A Day in the Life, Chocolate Bars

Making Quantum Bars

Preparing molds for QUANTUM BARS. The tea and cinnamon are in place, along with the Guatemalan cacao nibs. Next is the crisped quinoa and butterscotchy Tikal milk chocolate

January 27, 2017January 27, 2017Chocolate Bars

Quarks tickle my fancy!

The new QUANTUM BAR. Crispy puffed quinoa in our “Tikal” Guatemalan milk chocolate with Finca San Juan cacao nibs, Ceylon cinnamon, and Ceylon tea

January 18, 2017September 5, 2017A Day in the Life, Chocolate Bars

Made Chai Bars, 451 Bars, and Bonbons…

Making Chai Bars while tapping my foot to Junior Wells on the blues harp

January 11, 2017August 31, 2017A Day in the Life, Chocolate Bars, Past is Passed

Finishing SEL Bars for packaging

Enjoying the aroma of freshly-baked cookies. Sipping chocolate from a bowl. Noshing slices of blood-red blood orange.

December 29, 2016December 29, 2016Cacao Connoissieur's Club, Chocolate Bars

Chocolate of Month Club – now online!

A few recent bars from our Chocolate of the Month Cacao Connoisseurs Club. From left: Guatemalan dark w Silk Road Spices, or own bean-to-bar Guatemalan, Finca Los Ujuxtes White w toasted coconut, a final round of Cacao Tao, and our newly-introduced black & white ginger bar

December 28, 2016December 29, 2016Cacao Connoissieur's Club, Chocolate Bars

December 2016 Cacao Club Bar: CLOCKWORK

CLOCKWORK: December Cacao Club Bar of the Month. Candied orange rind in Guatemalan milk chocolate