Experience Exquisite Luxury Chocolate

After a rainy harvest, we let loose the full force of this season’s intrinsic flavors by opting to refrain from conching.

Made from the rarest and most prized cacao variety on earth, ground into fine powder.

A luxurious tea crafted from upcycled cacao seed husks sourced from Heirloom Nacional, the world's rarest cacao variety.

Explore the Amazon and Pacific coast with a quartet of dark chocolate bars.

At Oaxaca’s Koch Distillery, mezcal’s smoky depth enhances our 2021 harvest, highlighting notes of figs, cranberries, and winter spices.

Foursquare Rum Distillery aged our 2021 harvest in an ex-rum cask, adding notes of rum-soaked raisins, smoked wood, and floral pepper.

Andean alder (Alnus acuminata) grows wild in the mid elevations of the Andes Mountains.

The weather was generous and dependable throughout the 2019 growing season. We also used a soft touch during roasting and conching.

After months of dryness, harvest rains produced a tropical cacao, with a medium roast and short conch time that highlighted sweet notes of banana and green tea.

Beehive Distilling’s ex-gin cask, once used for California chardonnay, imparts winter spices, guava, and berries to our 2021 harvest.

A trio of dark chocolate aged with Palo Santo, White Copal, and White Sage (North).

Pu'er sits at the apex of the world of tea. Our chocolate has been aged with it.

Our first aged 100% chocolate bar spent time in an ex-Don Julio Tequila oak cask. The woody aroma of oak complements rich notes of roasted almonds and tobacco.

After months of dryness, the harvest rains brought chocolate with the vibrant taste of tropical fruits and orange blossom honey.

Palo Santo wood, native to coastal Ecuador, infuses this To'ak chocolate, made from fragrant Nacional cacao, with a unique, exotic flavor profile.