CHOCOLATE - Specialty Food Importing and...

C H O C O L A T E

At A Pr ior i , you wi l l f ind an expans ive col lect ion of craft

chocolate f rom around the g lobe, where the s ingle uni fy ing

theme i s cacao beans of respectable provenance.

Dozens of i l lus t r ious brands , arr iv ing in one shipment, on a

s ingle invoice, same pricing as buying direct, and ships

for free.

With A Pr ior i , i t i s now eas ier than ever to become a par t of

cacao culture.

Chocolate

ContentsCHOCOLATE

ÅKESSON’S 1ÅKESSON’S PEPPERCORNS 2AMANO 3AMEDEI 4ARTISAN DU CHOCOLAT 6BLANXART 7BRASSTOWN 8CACAO HUNTERS 9CACAO SAMPAKA 10CARO 11THE CHOCOLATE CONSPIRACY 12CRIO BRU 13DICK TAYLOR 14DOMORI 15FOSSA 16FRENCH BROAD 18FRIIS-HOLM 19FRUITION 20GUIDO GOBINO 21HARPER MACAW 22IDILIO ORIGINS 23LETTERPRESS CHOCOLATE 24LUISA ABRAM 25MADÉCASSE 26MANOA 27MAROU 28MAYANA 30MICHEL CLUIZEL 31NAIVE 34OMNOM 35ORIGINAL BEANS 36POTOMAC 37PRALUS 38PUMP STREET CHOCOLATE 40RAAKA 41RABITOS 42RITUAL 43RÓZSAVÖLGYI CSOKOLÁDÉ 44RUKÉT 45SCALDAFERRO 46SMOOTH CHOCOLATOR 47SOLSTICE 48TAZA 49TRANQUILIDAD 51VALRHONA 52ZOKOKO 55CHOCOLATE INSPIRED BITTERS 56

1

Bertil Akesson is absolute chocolate royalty. His family’s estate in Madagascar is responsible for the defining terroir of that region because an overwhelming majority of top chocolate makers use Akesson’s beans for their Madagascar chocolates. In addition to farming cacao, currently in multiple regions, Akesson’s has its own line of chocolate, using the best of its harvest from all their origins. Do not miss the bars with inclusions, such as wild heirloom black pepper, grown on the very shade trees covering the cacao.

Bali 45% Milk Fleur de Sel & Coconut Blossom SugarAKE-2160012 / 60 g

Brazil 55% Dark Milk AKE-3110012 / 60 g

Brazil 75% Forastero& Coffee NibsAKE-2120012 / 60 g

Brazil 75% ForasteroAKE-1130012 / 60 g

Bali 75%TrinitarioAKE-1140012 / 60 g

Madagascar 43% White AKE-4110012 / 60 g

Brazil 100% Forastero& Cocoa NibsAKE-2110012 / 60 g

Madagascar 75% Trinitario & Black PepperAKE-2130012 / 60 g

Madagascar 75% Trinitario &“Wild” Voatsiperifery Pepper AKE-2150012 / 60 g

Madagascar 75% CriolloAKE-1120012 / 60 g

Madagascar 100% CriolloAKE-1110012 / 60 g

Madagascar 75% Trinitario & Pink PepperAKE-2140012 / 60 g

Åkesson’s Guerville, France

2

Green PeppercornsMadagascarAKE-773006 / 18 g

Pink PeppercornsMadagascarAKE-774006 / 18 g

Kampot Red PeppercornsCambodia AKE-771006 / 18 g

Black PeppercornsMadagascarAKE-772006 / 18 g

Muntok White PeppercornsBangka Island, IndonesiaAKE-776006 / 18 g

Wildcrafted Long PeppercornsBali, Indonesia AKE-777006 / 18 g

“Wild” Voatsiperifery Peppercorns, MadagascarAKE-775006 / 18 g

With Åkesson, only one word comes to mind: wild. Like the fine cacao that made them a global force in the chocolate world, each pepper in their lineup expresses a shock of Madagascan terroir, especially Voatsiperifery, a wild pepper so rare even Wikipedia hadn’t heard of it until 2011.

Åkesson’s Peppercorns

3

single origin 70% cocoareserve small batch

fairly traded with the farmer

single origin 70% cocoareserve small batch

fairly traded with the farmer

MadagascarAMA-9150012 / 16 oz

Macoris AMA-9140012 / 16 oz

Raspberry RoseAMA-2130012 / 3 oz

Ocumare 70%AMA-1260012 / 3 oz

Morobe 70%AMA-1250012 / 3 oz

Madagascar 70%AMA-1240012 / 3 oz

Mango ChiliAMA-2120012 / 3 oz

GuayasAMA-9130012 / 16 oz

Dos RiosAMA-9120012 / 16 oz

ChuaoAMA-9110012 / 16 oz

Cardamom Black PepperAMA-2110012 / 3 oz

Macoris 70%AMA-1230012 / 3 oz

Guayas 70%AMA-1220012 / 3 oz

Dos Rios 70%AMA-1210012 / 3 oz

Cuyagua 70%AMA-1120012 / 2 oz

Chuao 70%AMA-1110012 / 2 oz

Amano is, by far, the most award winning chocolate maker in America. Period. And it’s no secret why, with Amano’s distinct approach harnessing the best aspects of both American and European chocolate making styles. You’ll find all the expression of lightly roasted cacao you’d expect from an avant-garde American, but balanced by the smooth cocoa butter and vanilla notes of the most sophisticated European chocolate makers. No serious chocolate set is complete without Amano.

Orem, UtahAmano

Bulk for Chefs

4

Toscano Black 66%AME-1320012 / 50 g


Venezuela 70%AME-1260012 / 50 g


Trinidad 70%AME-1250012 / 50 g

Madagascar 70%AME-1240012 / 50 g

Jamaica 70%AME-1230012 / 50 g

Grenada 70%AME-1220012 / 50 g

Ecuador 70% AME-1210012 / 50 g

Porcelana 70%AME-1140012 / 50 g

Chuao 70%AME-1130012 / 50 g

Blanco de Criollo 70%AME-1120012 / 50 g

“9” 75% AME-1110012 / 50 g

When they made their debut over a decade ago, the chocolate community watched in awe as the international press outlets jumped to boldly call Amedei the “best chocolate in the world.” Their bars are the pinnacle of classic European treatment of cacao beans: roasted darker than most American artisans, with ample cocoa butter and vanilla included. Their chocolate brings to mind sophisticated aromas of perfumed woods, fine tobaccos, and jam. For us, Amedei is our “desert island” chocolate: maybe not the most dramatic-tasting, but certainly delicious enough to keep around forever.

Pisa, ItalyAmedei

Toscano Blond 63% with Peach & ApricotAME-2110012 / 50 g

Mandorle 63%with AlmondsAME-2130012 / 50 g

Toscano Red 70% with Red FruitAME-2120012 / 50 g

5

Amedei


Toscano Brown 32%AME-6130024 / 20 g

MilkAME-7110012 / 200 g

Milk Crema Toscana AME-7150024 / 45 g

DarkAME-7120012 / 200 g

White Pistachio AME-7160024 / 45 g

Olive OilAME-7130012 / 200 g

Crema Toscana Mini*Special Order* AME-7140012 / 25 g

CouvertureToscano Black 70%AME-911001 kg

Gocce for Chef Dark Chocolate 70%*Special Order*AME-912002 kg

Pistacchi White with PistachioAME-2150012 / 50 g

Nocciole Milk with HazelnutsAME-2140012 / 50 g

Mini

Crema Toscana

Quadrotti Toscana

Couverture

GiandujaAME-2160012 / 50 g

Toscano WhiteAME-4110012 / 50 g

Toscano Milk 32%AME-3110012 / 50 g

6

100%ADC-1110012 / 45 g

Mole Chili 70%ADC-2130012 / 45 g

Red Wine 70% ADC-2140012 / 45 g

Date Dark 62%ADC-2150012 / 45 g

Beer Dark 56%ADC-2160012 / 45 g

Almond Milk 40%ADC-3110012 / 45 g

Ginger & Lemongrass 35%ADC-2170012 / 45 g

Dark Chocolate Salted CaramelADC-2180012 / 45 g

Mascarpone WhiteADC-4110012 / 45 g

Velvet Crème BrûléeADC-2190012 / 45 g

Orchid & Orange Blossom 72%ADC-2110012 / 45 g

Arauca Dark 70%ADC-1120012 / 45 g

Black Cardamom 70%ADC-2120012 / 45 g

Artisan du Chocolat London, EnglandThis chocolatier specializes in making gorgeous bonbons, truffles, and filled chocolates, as well as a wide array of unique inclusion bars with unexpected ingredients like beer and cheese. Don’t get too attached to a favorite bar, as Artisan du Chocolat changes up their flavors frequently and most bars come and go. Bad news for creatures of habit, but great news for the small specialty shops looking to carry distinctive brands like Artisan du Chocolat, as their continually rotating offerings means the big guys won’t carry them.

7

Classic Origins

Dark Chocolate with AlmondsBLA-2130011 / 7 oz

República Dominicana 99%BLA-3120012 / 80 g


Chocolate a la TazaBLA-7110012 / 7 oz

Congo Eco-Organic 82%BLA-1120016 / 4.4 oz

Nicaragua Eco-Organic 85%BLA-1110016 / 4.4 oz

Peru Eco-Organic 77%BLA-1130016 / 4.4 oz

Brasil Eco-Organic 76%BLA-1140016 / 4.4 oz

Ghana 99%BLA-3110012 / 80 g

Ghana 72%BLA-3150012 / 80 g

Milk Chocolate with HazelnutsBLA-2140011 / 7 oz


Dark Chocolate NegroBLA-2110012 / 7 oz

Milk Chocolate LecheBLA-2120012 / 7 oz

Ghana 80%BLA-3140012 / 80 g

Blanxart Barcelona, SpainSince the Age of Discovery, the city of Barcelona has had a close relationship with cacao. In 1954, Blanxart set out to honor this long-standing connection by hand-making small batches of chocolate in a tiny rented space in the Les Corts neighborhood of Barcelona. They’ve enjoyed success, but despite their growth, Blanxart’s core principles haven’t changed - everything from the roasting to the packaging, inspired by the Barcelona History Museum, remains the same. Blanxart’s logo and branding faithfully reflect its philosophy, rooted in tradition and cultural heritage.

Drinking Chocolate

8

Blend 85%BRA-1110012 / 2.25 oz

Peru, Ucayali 70%BRA-1150012 / 2.25 oz

Venezuelan Guasare 70%BRA-1160012 / 2.25 oz

Blueberry 75%BRA-2110012 / 2.25 oz

Chili 70%BRA-2120012 / 2.25 oz

Sea Salt 62%BRA-2130012 / 2.25 oz

Milk 45%BRA-3110012 / 2.25 oz

Ecuador Esmeraldas 75%BRA-1120012 / 2.25 oz

BolivianWild Tranquilidad 70%BRA-1125012 / 2.25 oz

Brasstown Winston-Salem, North CarolinaNamed in honor of the nation’s premier folk arts school, Brasstown’s approach to making chocolate is rooted in craft and expertise. We first fell in love with their chocolate when the samples they sent us, using origins fairly common among elite craft chocolate makers, kept beating the brands we already carried in blind taste tests. Hailing from a region that has long celebrated the tradition of doing things by hand, Brasstown has solidified their place as a true American artisan talent.

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Perla Negra 74%CCH-1110014 / 28 g

Tumaco 82%CCH-2110020 / 28 g

Arauca 70%CCH-2120020 / 28 g

Tumaco 70%CCH-2130020 / 28 g

Columbia 100% DipticoCCH-3110010 / 2 x 28 g

Sierra Nevada 64%CCH-2150020 / 28 g

Arauca 70%Diptico CCH-3130010 / 2 x 28 g

Boyacá 69%CCH-2140020 / 28 g

Tumaco 82% DipticoCCH-3120010 / 2 x 28 g

Tumaco Leche 53%CCH-2160020 / 28 g

Sierra Nevada 64%Diptico CCH-3140010 / 2 x 28 g

Sierra Nevada Leche 52%CCH-2170020 / 28 g

Café de Edi 61%CCH-2180020 / 28 g

Tumaco Leche 53%Diptico CCH-3150010 / 2 x 28 g

Rio de Oro 73% CCH-1120014 / 28 g

Arhuacos 72%CCH-1130014 / 28 g

Heirloom Book: Perla Negra 74%, Rio de Oro 73%, Arhuacos 72%, Magdalena 71%CCH-711003 / 4 x 28 g

Magdalena 71%CCH-1140014 / 28 g

Cacao Hunters Popayán, ColombiaIn a late night discussion with renowned cacao farmer, Volker Lehmann, he revealed to us that Colombia is the new frontier of heirloom and wild cacao, due to the country’s huge number of unique varietals, as well unknown numbers of wild cacao.As kismet would have it, Cacao Hunters reached out to us the very next day. Cacao Hunters is a group of cacao experts that delve deeply into remote Colombian jungles to find native varieties previously unexplored by today’s chocolate makers. This mission perfectly aligns with our lifelong goal of helping to preserve biodiversity in cacao, and we can say with confidence that while many of Cacao Hunter’s origins are new to our palates, they are absolute jewels of cacao. Stylistically, the bars are made in a way that reminds us a lot of Domori back when they were just getting started.

10

La Joya 70%SAM-1110015 / 100 g

Ecuador 100%SAM-1210015 / 75 g

Venezuela / Ecuador 91%SAM-1220015 / 100 g

Flor de Sal de Ibiza 67%SAM-2110015 / 75 g

Arabica Coffee 55%SAM-2130015 / 100 g

Gin & Tonic 40%SAM-2140015 / 75 g

Bergamot Orange 40%SAM-2150015 / 100 g

Roses & Strawberries 30%SAM-2160015 / 75 g

Spicy Lime 30%SAM-2170015 / 75 g

Matcha White 30%SAM-2200015 / 100 g

Mahali 70%SAM-1120015 / 100 g

Río Seco 70%SAM-1130015 / 100 g

Xoconusco 70%SAM-1140015 / 100 g

Cacao Sampaka Barcelona, SpainCacao Sampaka’s inclusion bars are the brainchild of Albert Adriá of elBulli, the pioneering restaurant most closely associated with molecular gastronomy. One bite of their Gin and Tonic bar will exhibit the crunch of ice, the bitterness of quinine, the floral bouquet of citrus, and even a hint of effervescence, all wrapped up in a milk chocolate bar. It’s pure genius! Their Light Roast line is a huge draw as well, mainly for chocolate fanatics. These bars are bold expressions of rare origins like Honduras Mayan Red, Xoconusco, and Congo.

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Orange Delights BoxCAR-2120010 / 4.9 oz

Orange Delights SinglesCAR-211002 / 3 kg / ~200 pcs

ChocoCherries Box CAR-2130010 / 4.9 oz

Lemon Delights BoxCAR-2140010 / 4.9 oz

ChocoHigos BoxCAR-2150010 / 4.9 oz

Caro Valencia, SpainGabriella Gershenson said it best in The Wall Street Journal: “Orange and chocolate is one of the all-time great flavor combinations, and there might be no better example of this successful marriage than Mitica Orange Delights, made by third-generation confectioners, the Caro brothers, in the Aragón region of Spain. These delicias de Naranja are Valencia orange slices, candied with both pulp and rind intact, then dunked in melted dark chocolate. The result – a bonbon with a gratifying chew and a full citrus flavor that plays well with the intense chocolate.”

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Mint ChipCCR-2130012 / 1.25 oz

Pure DarkCCR-1110012 / 1.25 oz

Chocolate Drink Mix CCR-7110012 / 8 oz

Blackberry GingerCCR-2110012 / 1.25 oz

MacaCCR-2120012 / 1.25 oz

Wild SpiceCCR-2140012 / 1.25 oz

The Chocolate Conspiracy S.L.C., UtahEarly on at A Priori, we decided we didn’t want to carry any raw chocolate. Despite the importance of the raw market segment, we felt that everything we tasted from leading raw chocolate brands tasted and felt like, well, burnt mud. AJ Wentworth, a holistic health counselor, felt the same way, and so he set out to create a raw chocolate that would live up to our high standards. He produces in tiny batches using raw local honey in place of sugar, and we are proud to represent his style and chocolate in our portfolio.

Venezuela Medium Roast*Limited Edition*CRI-511006 / 10 oz

Ghana Light RoastCRI-113006 / 10 oz

Peppermint CRI-811006 / 10 oz

Pumpkin Spice Cocoa CRI-812006 / 10 oz

Ghana French RoastCRI-112006 / 10 oz

Ecuador Light RoastCRI-111006 / 10 oz

Crio Bru Lindon, UtahWhen we first heard of a beverage made from cacao that brews like coffee, we immediately thought “coffee replacement” that only non-coffee imbibers could love. Then we had a chance to discuss cacao beans with founder Eric Durtschi and realized something incredible might be brewing (pun intended). This is not at all like hot chocolate; it looks like coffee and tastes more like coffee than hot chocolate. Their health claims are one thing, but at A Priori, we’re into flavor. And the range of flavors is astounding. It is no surprise that Crio is now a smashing success outside of Utah and even outside of the U.S.

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Seasonal

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Belize, Toledo 72%DTC-1140012 / 2 oz

Northerner Blend 73%DTC-1130012 / 2 oz

Black FigDTC-2110012 / 2 oz

Brown Butter with Nibs & Sea SaltDTC-2120012 / 2 oz

Fleur de SelDTC-2140012 / 2 oz

Candied Almond with CinnamonDTC-2130012 / 2 oz

Salted Almond HSU*Limited Release*DTC-5130012 / 2 oz

Sightglass Espresso Dark 68% DTC-2160012 / 2 oz

Madagascar Dark Milk 58% DTC-3110012 / 2 oz

Fiji, Vanua Levu 80% *Limited Release*DTC-5110012 / 2 oz

Peppermint Drinking Chocolate DTC-812006 / 8 oz

Brazil, Fazenda Camboa 75%DTC-1120012 / 2 oz

Madagascar, Sambirano 72%DTC-1150012 / 2 oz

Dick Taylor Eureka, CaliforniaWith the most beautifully molded bars in the industry, and equally gorgeous letterpress packaging, Dick Taylor has no problem growing sales, yet the most impressive thing is how they’re managing their growth. When most food artisans grow, the product inevitably suffers. Quite the opposite here, as they recently moved away from their rudimentary CocoaTown refining machine to several distinct machines including a ball mill, a roll refiner, and an antique Carle & Montenari R4 conche. This means more work for their production team, but the chocolate is better than ever (and it was damn good to begin with).

Chocolate Coated AlmondsDTC-712006 / 6 oz

Belize Drinking ChocolateDTC-711006 / 8 oz

Seasonal

15

Domori Piedmont, ItalyAmong the chocolate intelligentsia, Domori is always accompanied by very strong opinions – both for and against them. Some say the flavors are expressive, some say they are so untamed as to be taxing. Some say the texture is incredibly silky, some say it is too smooth and cloys the palate. One thing is for sure: tasting a Domori chocolate bar lets you commune in a rather intense way with the origin or “terroir” of the cacao beans. In addition to their intense flavors and very fine texture, Domori is known for recovering and using very rare heirloom types of cacao. There is no other experience in the chocolate world remotely like Domori. We love it.

100% CriolloDOM-1110012 / 25 g

Canoabo Criollo 70%DOM-1130012 / 25 g

Chuao Criollo 70%DOM-1140012 / 25 g

Puertomar Criollo 75%DOM-1120012 / 25 g

Trinitario 100% DOM-1210012 / 50 g

Trinitario 70% DOM-1220012 / 50 g

Trinitario Peru 70% DOM-1250012 / 50 g

Arriba Hacienda VictoriaDOM-1310012 / 50 g

Madagascar 70% DOM-1240012 / 50 g

Tanzania 70% DOM-1260012 / 50 g

Venezuela 70% DOM-1270012 / 50 g

Colombia 70%DOM-1230012 / 50 g

BiancomentaDOM-2110012 / 25 g

LattesalDOM-2120012 / 25 g

Puertofino Criollo 70%DOM-1180012 / 25 g

Porcelana Criollo 70%DOM-1170012 / 25 g

Ocumare 77 Criollo 70%DOM-1160012 / 25 g

Guasare Criollo 70%DOM-1150012 / 25 g

16

All the way from Singapore, Fossa’s two-ingredient dark chocolate bars showcase incredible talent, but their daring inclusion line is arguably the highlight of their labors. Lychee Rose, Chili Peanut Praline, or how about the International Chocolate Award winning Salted Egg Cereal? It’s Singapore’s favorite dish (tze-char) in a bar. Fossa’s vision includes adding new origin bars using Asian cacao beans, and expanding their line-up of well-executed, fascinating inclusion bars.

Mandai, SingaporeFossa

Kokoa KamiliTanzania 100%FOS-1105012 / 35 g



Alto BeniBolivia 85%FOS-1110012 / 35 g

Oko Caribe Dominican Republic 72% FOS-1120012 / 35 g

Pak EddyIndonesia 70%FOS-1150012 / 35 g

Australian Native Spice Dark 70%FOS-2101012 / 35 g

Alto BeniBolivia 70%FOS-1130012 / 35 g

PISAHaiti 68%FOS-1160012 / 35 g

Sea Salt Dark 70%FOS-2103012 / 35 g

Mava OttangeMadagascar 70%FOS-1135012 / 35 g

Chilli Peanut Praliné Dark 54%FOS-2106012 / 35 g

RehobothPhilippines 70% FOS-1140012 / 35 g

Lychee Rose Dark Milk 52%FOS-2110010 / 40 g

17

Pistachio Rose Cranberry Dark Milk 60%FOS-2111010 / 40 g

Shrimp & Bonito DarkFOS-2123012 / 40 g

Sake Kasu White 38%FOS-2113010 / 38 g

Uji Matcha ChocolateFOS-2130012 / 35 g

Candied Ginger DarkFOS-2116012 / 38 g

White Sesame & Seaweed FOS-2140012 / 35 g

Salted Egg Cereal Blond FOS-2120010 / 40 g

La Esperanza-Rehoboth Estate Coffee Chocolate FOS-5110010 / 40 g

18

100% CacaoFRB-1110010 / 60 g

Nicaragua 68%FRB-1150010 / 60 g

Sea Salt 75%FRB-2110010 / 60 g

Dark Milk 53%FRB-3110010 / 60 g $5.00

Scorpion Pepper FRB-2120010 / 60 g

Malted Milk 44%FRB-2140010 / 60 g

Costa Rica 80%FRB-1120010 / 60 g

Guatemala 73%FRB-1130010 / 60 g

Peru 70%FRB-1140010 / 60 g

French Broad Asheville, North CarolinaHusband and wife owners Dan and Jael Rattigan are big on things like sustainability and community, so much so that one might expect their chocolate bars to look and taste like they were belched out of a composter and doused in patchouli oil. They don’t. The chocolate bars themselves are excellent. The packaging is both whimsical and elegant, with designs that recall the look and feel of vintage, hardbound books. Upon tasting, it is quickly apparent that French Broad is a company born of love and driven by love.

Milk 43%FRB-3120010 / 60 g

19

La Dalia 100%FHC-111006 / 100 g

La Dalia 70%FHC-115006 / 100 g

Johe, Nicaragua 70%FHC-117006 / 100 g

Medagla, Nicaragua 70%FHC-118006 / 100 g

Nicaliso, Nicaragua 70%FHC-119006 / 100 g

Dark Milk Nicaragua 55%FHC-311006 / 100 g

Indio Rojo, Guatemala 70%FHC-116006 / 100 g

Rugoso, Nicaragua 70%FHC-120006 / 100 g

O’Payo, Nicaragua 68%FHC-121006 / 100 g

White Organic 40%FHC-411006 / 100 g

Barba, Nicaragua 70%FHC-112006 / 100 g

Chuno Double Turned,Nicaragua 70%FHC-113006 / 100 g

Chuno Triple Turned,Nicaragua 70%FHC-114006 / 100 g

Friis-Holm Copenhagen, DenmarkHaven’t tried Friis-Holm in a while? We’d suggest giving it another go. They are now fully bean-to-bar and started using a German longitudinal conch refurbished by, and purchased from, Art Pollard of Amano Chocolate. The result is a more expressive, terroir-driven chocolate. Even though these Danish bars remain among the most expensive chocolates in the world, judging by how Friis-Holm continuously cleans up at the International Chocolate Awards, the answer is a resounding “yes!”

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C A R A M E L SBrown Bue Boubon

COAT E D I N 6 8% DA R K C H O CO L AT E

Inner panel

FRUITIONCHOCOLAT E

S M A L L B A T C H & H A N D C R A F T E D

EACH PIECE IS HANDCRAFTED WITH OUR 68%

HISPANIOLA DARK CHOCOLATE AND FILLED

WITH RICH CARAMEL MADE WITH BROWNED

RONNYBROOK BUTTER AND SPIKED WITH

HUDSON BABY BOURBON. ENJOY!

100%FRU-1110012 / 60 g

Heirloom Costa Rica 74% *Limited Release*FRU-5105012 / 60 g

Wild Bolivia 74%*Limited Release*FRU-5110012 / 60 g

Irving Farm Coffee 68% *Limited Release*FRU-5113012 / 60 g

Corazon de DahliaQuinoa Crunch*Limited Release*FRU-5110012 / 60 g

Rustic Crunch 70%FRU-1140010 / 60 g

Hispaniola 68%FRU-1150012 / 60 g

Marañón Canyon Dark Milk 68%FRU-3110012 / 60 g

Hudson Valley Bourbon Dark Milk 61%FRU-2110012 / 60 g

Dark Milk with Flor de Sal 56%FRU-2120012 / 60 g

Brown Butter Milk 43%FRU-2130012 / 60 g

Toasted White 38%FRU-4110012 / 60 g

Almonds with Smoked Sea Salt 68%FRU-7110012 / 141 g

Orange Scented Cranberries 68%FRU-7120012 / 141 g

Jalapeño Dusted Corn Nuts 68%FRU-7130012 / 113 g

Brown Butter Bourbon CaramelsFRU-7140012 / 81 g

Marañón 76%FRU-1120012 / 60 g

Camino Verde Crunch 75%FRU-1130012 / 60 g

Fruition Woodstock, New YorkChocolate maker Bryan Graham honed his attention to detail at The Culinary Institute of America, followed by an externship with master pastry chef Jacques Torres. Then, in 2011, after 15 years as a baker and pastry chef, Bryan found his true passion in making chocolate from start to finish. The craft chocolate world is propelled by innovation and ingenuity, making it a perfect place for Bryan to showcase his high level of polish and mastery achieved through both classical training and vast experience. It’s paying off, as the awards for Fruition are piling up.

Bites

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Cremino with EVOO & Sea SaltGOC-71100436 pcs / 3 kg

Giandujotto ClassicoGOC-71200300 pcs / 3 kg

Crema Gianduja SpreadGOC-7130012 / 220 g

Guido Gobino Turin, ItalyWhen Napoleon blockaded the Atlantic, Italy ceased to be the world’s chocolate epicenter due to a severely diminished supply of cacao from the New World, and, thus, the era of French domination of chocolate was born. Piedmontese chocolatiers, trying to survive with what trickle of cacao they could get, became inventive and started adding the Tonda Gentile della Langa hazelnuts during the grinding process. Thus, Gianduja was born and, today, is arguably Italy’s most unique and recognizable chocolate tradition. With its current popularity, there are countless producers of Gianduja. Our job is to find the best. After years of searching we have done it. We give you Guido Gobino. Still using the now protected and uber-expensive Langhese hazelnuts. They also make a unique version with Sea Salt and EVOO.

22

Bourbon Barrel Aged HMC-5110012 / 2.5 oz

Bordeaux Barrel Aged HMC-5120012 / 2.5 oz

Winter’s Cheer HMC-81100-WC12 / 2.5 oz

Raspberry Cheesecake HMC-81100-RC12 / 2.5 oz

Brazilian Forest:Dark Blend 70% HMC-6140024 / .78 oz

Brazilian Forest:Milk Blend 57%HMC-6150024 / .78 oz

Atlantic Forest:Vale do Juliana 74%HMC-6130024 / .78 oz

Atlantic Forest:Libânio 75% HMC-6120024 / .78 oz

Atlantic Forest:Tomé Açu 77% HMC-6110024 / .78 oz

Minis

Limited Release

Seasonal

Harper Macaw Washington, D.C.Beginning in 1989, a disease called Witch’s Broom devastated Brazil’s cacao plantations, causing Brazil to become a net importer of cacao. Despite recent signs of recovery, most of Brazil’s cacao exports are commercial strains not of interest to chocolate geeks.

Harper Macaw is looking to change that by trading directly with single plantations in Brazil’s Atlantic and Amazon rainforests, offering an exploration of varied terroir within this once (and we think once-again) great cacao-producing nation.

Brazilian Rainforest Dark Blend 70%HMC-1140012 / 2.5 oz

Brazilian Rainforest Milk Blend 57%HMC-3110012 / 2.5 oz

Atlantic Forest:Vale do Juliana 74% HMC-1130012 / 2.1 oz

Atlantic Forest:Libânio 75% HMC-1120012 / 2.1 oz

Atlantic Forest: Tomé Açu 77%HMC-1110012 / 2.5 oz

23

Porcelana Criollo Puro 74%IDI-1110010 / 80 g

Trinchera 74%IDI-1112510 / 80 g

Chuao 72%IDI-1120010 / 80 g

Caranero Urrutia Superior 70% IDI-1160010 / 80 g

Con Leche 42%IDI-3110010 / 80 g

Seleccion Cata Ocumare 72% IDI-1117510 / 80 g

Cooperativa Amazonas 72%IDI-1130010 / 80 g

Criollo Cru Orinoco 72%IDI-1140010 / 80 g

Finca Torres 72%IDI-1150010 / 80 g

Cru Barlovento 70%IDI-1170010 / 80 g

Idilio Origins Basel, SwitzerlandIdilio Origins‘ sole focus is sourcing rare varieties and famous types of Criollo from single plantations in Venezuela. Veteran chocolate connoisseurs will recognize these beans and their sad lack of availability these days. Be careful not to glaze over the significance of “single plantations” either, an indication in line with the direction of the modern wine industry. A respected bottle of wine doesn’t just list the country or region the grapes came from, but rather also indicates coming from an acclaimed farm. Idilio Origins decides the correct roast and conching times for each variety, but it is master Swiss chocolate maker Felchlin that executes their vision by making the chocolate for this award winning line-up.

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Ashanti, Ghana 100%LET-1102012 / 2.3 oz

Satocao, São Tomé 70%LET-1110012 / 2 oz

Costa Esmeraldas, Ecuador 70%LET-1230012 / 2.3 oz

Kokoa Kamili, Tanzania 70%LET-1240012 / 2.3 oz

Maya Mountain, Belize 70%LET-1250012 / 2.3 oz

San Juan Estate, Trinidad 70% LET-1260012 / 2.3 oz

Amaranth Crunch, Belize 70% LET-2110012 / 2.3 oz

Fleur de Sel, Ghana 70% LET-2120012 / 2.3 oz

Mint, Ashanti 70% LET-2130012 / 2.3 oz

Matcha Green Tea White Chocolate 36% LET-2140012 / 2.3 oz

Camino Verde White Chocolate 36%LET-4110012 / 2.3 oz

Esmeraldas, Ecuador 100%LET-1104012 / 2.3 oz

Ucayali, Peru Private Reserve 70%LET-1120012 / 2.3 oz

Esmeraldas Ecuador 85% LET-1106012 / 2.3 oz

Hacienda Azul, Costa Rica 70% LET-1108012 / 2.3 oz

Amazonas, Venezuela 70%LET-1210012 / 2.3 oz

Ashanti, Ghana 70%LET-1220012 / 2.3 oz

LetterPress Chocolate L.A., CaliforniaTwo words: scary good. We mean it, this chocolate is so good it actually scared us when we first tried it a few years ago. We knew we had to have it, and after a couple years of waiting we are incredibly proud to finally offer this superlative product. Be sure to try their many uncommon origins, but also make a point doing a little blind tasting. Put Letterpress’ more common origins up against bars made with the same beans from from other makers, and you just might find a new favorite.

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Acará,Wild Cocoa 81%LUI-1110012 / 40 g

Acará,Wild Cocoa 70%LUI-1150012 / 40 g

Juruá,Wild Cocoa 70%LUI-1120012 / 40 g

Juruá,Wild Cocoa 70%LUI-1160012 / 40 g

Rio Purus,Wild Cocoa 81%LUI-1140012 / 40 g

Rio Purus,Wild Cocoa 70%LUI-1180012 / 40 g

Rio Jari,Wild Cocoa 81%LUI-1130012 / 40 g

Rio Jari,Wild Cocoa 70%LUI-1170012 / 40 g

Luisa AbramMuch could be said in praise of Luisa Abram’s chocolate, from the rarest, wild-harvested cacao she taps to the slow-churned fermentation, small-batch micro-lot production techniques and so much more. However, none of that can quite convey how singular the taste is. The notes of cacao are direct, clear, and pure but also arresting in just how unique they are compared to any other chocolate. Point blank: nothing else tastes like this. Even to the “dyed in the wool” chocolate aficionado, the flavor journey is uncharted.

São Paulo, Brazil

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92% OrganicMAD-1110012 / 75 g

Honey Crystal 63%MAD-2120010 / 75 g

Mint Crunch 63% MAD-2130010 / 75 g

Salted Almond 63%MAD-2140010 / 75 g

Sea Salt & Nibs 63%MAD-2150010 / 75 g

80%MAD-1120012 / 75 g

70%MAD-1130012 / 75 g

Toasted Coconut 70%MAD-2110010 / 75 g

Madécasse MadagascarFounded by two former Peace Corps volunteers, Madécasse is built on two distinct principles: ethical, sustainable sourcing of Madagascar cacao through direct relationships, and the skillful crafting of chocolate bars, made from start to finish at origin. They’re a “feel-good” brand with the quality to back it up, having won Best in Show at the 2011 Paris Salon du Chocolat.

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Roasted Cacao Nibs *Special Order*MAN-7110010 / 8 oz

Sea Salt 72%MAN-6130020 / 20 g

Hawaii Island Milk 50%MAN-6120020 / 20 g

Hawaii Island 70%MAN-6110020 / 20 g

Breakfast Bar 60%MAN-6140017 / 20 g

Hilo Hawaii Island 70%MAN-1110010 / 50 g

Breakfast Bar 60%MAN-2150010 / 50 g

Hawaiian Sea Salt 72%MAN-2120010 / 50 g

Esmeraldas Ecuador 85%MAN-5120010 / 50 g

Ali’i’ Kula Lavender 60%MAN-2140010 / 50 g

Goat Milk 69%MAN-2130010 / 50 g

World Blend 100%MAN-5110010 / 50 g

Hawaii Island Milk 50%MAN-3110010 / 50 g

Manoa Kailua, HawaiiManoa is the first chocolate offered by A Priori to be made in America with cacao grown in America (Hawaii, to be exact). Manoa’s Hilo bar is made from a crazy-expensive varietal, which is why you don’t see it in heavy rotation in the craft chocolate scene, but trust us when we say that it’s worth the price tag. Overtones of floral honey are balanced with hints of raisin and espresso, making for a lush, exotic chocolate experience. Don’t miss their line up of Hawaiian inclusion bars, such as their famous Breakfast Bar - a dark milk bar sprinkled with a layer of roasted cacao nibs and Kona coffee.

Nibs Minis

Limited Edition Bars

Esmeraldas Ecuador 70%MAN-5130010 / 50 g

Tanzania 70% MAN-5145010 / 50 g

Ucayali Peru 70% MAN-5150010 / 50 g

Bahia Brazil 70%MAN-5140010 / 50 g

Ghost Pepper 60%MAN-5160010 / 50 g

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Ba Ria 76%MAR-1120010 / 80 g

Lam Dong 74%MAR-1130010 / 80 g

Dong Nai ‘Pod-to-Bar’ 72%MAR-1140010 / 80 g

Coconut Milk & Ben Tre 55% MAR-3110010 / 80 g

Dak Lak 70%MAR-1150010 / 80 g

Tien Giang 70%MAR-1160010 / 80 g

Lam Dong Coffee 64% MAR-2110010 / 80 g $4.50

Lam Dong 74%MAR-6130025 / 24 g

Tien Giang 70% MAR-6160025 / 24 g

Dong Nai ‘Pod-toBar’ 72%MAR-6140025 / 24 g

Ben Tre 78%MAR-6110025 / 24 g

Ba Ria 76%MAR-6120025 / 24 g

Dak Lak 70%MAR-6150025 / 24 g

Wallpaper Tien Giang 80%*Limited Edition*MAR-5120010 / 80 g

100%MAR-1105010 / 80 g

Ben Tre 78%MAR-1110010 / 80 g

Marou Ho Chi Minh City, VietnamFrom comfort to exhilaration, lust, fear, and back to comfort, Marou evokes unexpected thoughts and emotions. It is an incredibly complex and exotic chocolate, managing to be both ethereal and visceral at the same time, like a mysterious, alluring woman whispering to you in a foreign tongue. Using 100% Vietnamese ingredients, including shade-grown cacao from 5 different provinces, Marou captures aromas and flavors never-before experienced by our Western palates. While it may take a lifetime of tasting to really get to know the soul of Marou’s chocolate, one thing is perfectly clear: these two French expats living in Vietnam, producing chocolate reminiscent of the French style but distinctively Vietnamese, make globalization look sexy.

Mini Bars

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Bamboo Stand 19” x 4” x 8” MAR-99998

Provinces Map*Limited Edition*MAR-99999

6-piece Mini Bar Gift SetMAR-711003 / 6 x 24 g

Ben Tre 78%MAR-741001 / 20 x 4 g

Dak Lak 70%MAR-745001 / 20 x 4 g

Cacao PowderMAR-911001 / 1 kg

Black Metal Display MAR-99997

Cacao Powder*Special Order*MAR-912001 / 1 kg

Me Kong Couverture*Special Order*MAR-9120010 / 1 kg

Ba Ria 76%MAR-742001 / 20 x 4 g

Tien Giang 70%MAR-746001 / 20 x 4 g

Lam Dong 74%MAR-743001 / 20 x 4 g

Dong Nai ‘Pod-to-Bar’ 72%MAR-744001 / 20 x 4 g

Cacao Nibs TinMAR-7210010 / 160 g

Cacao Powder TinMAR-7220010 / 250 g

Cacao Cashew Spread MAR-72300 10 / 250 g

Napolitan Boxes *Special Order*

Napolitan Boxes *Special Order*

Provisions

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ToffeeMAY-711008 / 6 oz

Salted Caramel Box MAY-8110010 / 1.6 oz

Peppermint Mini Bar MAY-8210010 / 1.5 oz

Dark Hot Chocolate MAY-831008 / 6 oz

Spicy Hot Chocolate MAY-832008 / 6 oz

Coconut Dream Bar MAY-211008 / 3.5 oz

Space BarMAY-215008 / 3.5 oz

Cloud 9MAY-6110010 / 1.5 oz

Monkey BarMAY-6150010 / 1.5 oz

Fix BarMAY-6130010 / 1.5 oz

Spice BarMAY-216008 / 3.5 oz

Coffee BreakMAY-6120010 / 1.5 oz

Space BarMAY-6160010 / 1.5 oz

Kitchen SinkMAY-6140010 / 1.5 oz

Fix BarMAY-212008 / 3.5 oz

Heavens to Bacon Bar MAY-213008 / 3.5 oz

Kitchen Sink Bar MAY-214008 / 3.5 oz

Mayana Spooner, WisconsinDaniel Herskovic was named a 2016 Top Ten Chocolatier in North America by Dessert Professional Magazine. Originally known for making gorgeous filled chocolates and other small bonbons, he then branched out into candy bars. Unlike mass-produced candy bars, which almost always contain over-roasted cacao from sources of ill repute, Daniel uses Valrhona, exclusively for all A Priori production, meaning your inner fat kid will be best friends with your inner chocolate snob.

Mini Bars

Seasonal

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99%CLU-1110020 / 70 g

Villa Gracinda 67%CLU-1160020 / 70 g

Mokaya Organic 66%CLU-1170020 / 70 g

Mangaro 65%CLU-1180020 / 70 g

Mangaro Lait 50%CLU-3110020 / 70 g

Maralumi Lait 47%CLU-3120020 / 70 g

Dark Orange Peels 63%CLU-2110015 / 100 g

Salted Butter Caramel 45%CLU-2120015 / 100 g

16-Square Box*Special Order*CLU-7110018 / 70 g

85%CLU-1120020 / 70 g

72%CLU-1130020 / 70 g

El Jardin Noir 69%CLU-1140020 / 70 g

Los Ancones Organic 67%CLU-1150020 / 70 g

Michel Cluizel Normandy, FranceOne cannot have an educated and fulfilling discussion about French chocolate without including Michel Cluizel. Their lineup includes a range of high-percentage blends and single origins from highly respected plantations. It’s no wonder that Michel Cluizel is beloved given its reputation, consistency, and proficiency in the craft.

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Mirzam Dubai, United Arab EmiratesMirzam - chocolate makers drawn by the stars, telling the story of the spice trade through the lens of craft chocolate. This Emrati company, with five distinct lines of artisan chocolate, expresses the tale of the Middle East’s ancient role as seafaring traders, with each bar speaking to the history, culture, and traditions of those along the maritime Spice Route.

Tanzania 100%MIR-1110020 / 70 g

Indonesia 65%MIR-1170020 / 70 g

Cuba 85%MIR-1120020 / 70 g

Vietnam 65%MIR-1180020 / 70 g

Madagascar 72%MIR-1130020 / 70 g

Coffee & Cardamom 62%MIR-2110020 / 70 g

Papua New Guinea 72%MIR-1140020 / 70 g

Dates & Fennel 62%MIR-2120020 / 70 g

Tanzania 72%MIR-1150020 / 70 g

Figs, Star Anise & Cinnamon 62%MIR-2130020 / 70 g

India 65%MIR-1160020 / 70 g

Orange & Cinnamon 62%MIR-2140020 / 70 g

Rose 62%MIR-2150020 / 70 g

Halwa: Dark with Crunchy Saffron & Rose Brittle 62%MIR-3110020 / 70 g

Aseeda: Caramelized White with Cardamom 36%MIR-3150020 / 70 g

Dark with Kashmiri Chili 62%MIR-4110020 / 70 g

White Chocolate with Roasted Cashew & Jaggery SugarMIR-4150020 / 70 g

Khabeesa: Dark with Dates & Spiced Biscuits 62%MIR-3120020 / 70 g

Dark Milk with Coconut 52%MIR-4120020 / 70 g

Ragag: Dark Milk with Arabic Bread 52%MIR-3130020 / 70 g

Alphonso Mango White Chocolate MIR-4130020 / 70 g

Loqaimat: Milk Puffed Quinoa & Date Syrup 45%MIR-3140020 / 70 g

Falooda White Chocolate with Rose & PistachioMIR-4140020 / 70 g

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Ambrosia Dark Pollen 65% NAI-1110012 / 55 g

Super Dark Organic 80%NAI-2110012 / 55 g

Spices Organic Milk 68%NAI-2120012 / 55 g

Orange Liquorice Organic Dark 66% NAI-2130012 / 55 g

Incan Berry Organic Dark 65%NAI-2140012 / 55 g

Peanut Butter Organic Milk 42% NAI-2150012 / 55 g

Tahini Organic Milk 42% NAI-2160012 / 55 g

NL01:Elizabeth AgudeloNAI-5110012 / 55 g

NL03:Don Epimaco UlloaNAI-5130012 / 55 g

NL04:Finca La Rioja Mexico NAI-5140012 / 55 g

NL05:Platinum Grade Nicaragua NAI-5150012 / 55 g

Molecules 75% NAI-5160012 / 55 g

Porcini Dark Milk 63%NAI-1120012 / 55 g

Kefir Probiotic Milk 40%NAI-1130012 / 55 g

Naive Parapijoniskes, LithuaniaNaive relies on Lithuania’s old fashioned agriculture and harvests wild ingredients from some of the world’s most pristine forests to create distinctly Eastern European chocolate. Inclusions like honey, kefir, wild berries, and porcini mushrooms are paired carefully with various cacao origins, then the ingredients are freeze dried and ground with the cacao, resulting in bars with silky smooth textures that carry distinct aromas.

Naive’s founder and chocolate maker Domantas Uzpalis is a creative soul who is constantly reinventing the entire line. Not to miss is Domantas’s inimitable Nano_Lot concept. Constantly rotating bars made from tiny batches of the most exclusive and limited cacao in the world.

Forager

Equator

Nano_Lot *Limited Edition*

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Nicaragua 73%OMN-1110010 / 60 g

Milk of Nicaragua 50%OMN-3120010 / 60 g

Milk of Madagascar 45%OMN-3130010 / 60 g

Sea Salted Almonds + Milk 45%OMN-2110010 / 60 g

Lakkrís + Sea Salt 38% OMN-2120010 / 60 g

Tanzania 70%OMN-1120010 / 60 g

Madagascar 66%OMN-1130010 / 60 g

Dark Milk of Tanzania 65%OMN-3110010 / 60 g

Omnom Reykjavik, IcelandOmnom’s striking packaging and the robust chocolate inside intertwine to create a singular chocolate experience. Strong, one-of-a-kind ingredients like malt, Icelandic milk, and lakkrís (Icelandic for licorice) make for extraordinary milk and inclusion bars, while the geometric illustrations adorning the packages evoke mythical creatures and dramatic Icelandic terrain. The single origin bars are also not to be missed. The flavors, intrinsic to their terroir, are not subdued, but have bent to the will of Omnom’s craft, exhibiting unique expressions of tried and true heirloom beans.

Black n’ Burnt Barley OMN-2125010 / 60 g

Coffee + MilkOMN-2130010 / 60 g

Caramel + Milk “Pride Bar”*Limited Edition*OMN-5110010 / 60 g

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Cusco Chuncho 100%OBC-1110013 / 70 g

Zoque 88%OBC-1115013 / 70 g

Arhuaco Businchari 82%OBC-1120013 / 70 g

Cru Udzungwa 70% with NibsOBC-2110013 / 70 g

Beni Wild Harvest 66% OBC-1180013 / 70 g

Femmes de Virunga 55%OBC-3110013 / 70 g

Esmeraldas Milk 42%OBC-3120013 / 70 g

Edel Weiss 40%OBC-4110013 / 70 g

Mini Bar Collection: Piura Porcelana 75%, Cru Virunga 70%, Cru Udzungwa 70% with Nibs, Esmeraldas Milk 42%OBC-7110013 / 48 g

Grand Cru Blend No. 1 80%OBC-1130013 / 70 g

Piura Malingas 75%OBC-1140013 / 70 g

Piura Porcelana 75%OBC-1150013 / 70 g

Cru Virunga 70%OBC-1160013 / 70 g

Original Beans SwitzerlandAs far as fine chocolate goes, Original Beans is fairly affordable, and yet it stands up to much more expensive chocolate. It exemplifies why Swiss chocolate has a reputation for super smooth texture and refined flavor. However, unlike most over processed modern Swiss chocolate, which is worked to death, Original Beans encapsulates what is unique about each origin. Amazingly, through their One Bar : One Tree program, they plant a seedling for every chocolate bar sold. To date, they’ve planted and protected over 1,000,000 in the cacao origins they source from. They’re pushing for sustainability in a big way and we are so proud to be involved.

Upala 85%POT-1110012 / 50 g

Dark + Salt 70%POT-2130012 / 50 g

Spiced Drinking Chocolate POT-822006 / 85 g

Dark +Toasted Sourdough 70% POT-2150012 / 50 g

Dark +PeppermintPOT-8110012 / 50 g

Duarte 70%POT-1120012 / 50 g

San Martin Dark Milk 65%POT-3110012 / 50 g

Peppermint Drinking Chocolate POT-821006 / 85 g

Dark + Coconut 70%POT-2110012 / 50 g

Dark + Spice 70%POT-2140012 / 50 g

San Martin 70%POT-1130012 / 50 g

Upala 70%POT-1140012 / 50 g

Dark + Nib 70%POT-2120012 / 50 g

Potomac Woodbridge, VirginiaWashington, D.C.’s first bean-to-bar chocolate maker was inspired to get into the chocolate game after founder Ben Rasmussen’s brother and sister attended a Caputo’s chocolate class in Utah and introduced Ben to fine chocolate. He now produces international, award-winning chocolate made from just cacao beans and sugar. This approach equals a sexy, phenolic bitch-slap to the palate. This chocolate is not for the timid.

Coming

soon!

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Seasonal

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Chuao 75%PRA-1110030 / 50 g

Colombie 75%PRA-1250018 / 100 g

Costa Rica 75%PRA-1255018 / 100 g

Cuba 75%PRA-1260018 / 100 g

Djakarta 75%PRA-1270018 / 100 g

Equateur 75%PRA-1280018 / 100 g

Fortissima 80%PRA-1220018 / 100 g

Ghana 75%PRA-1290018 / 100 g

Indonésie 75%PRA-1300018 / 100 g

Madagascar 75%PRA-1310018 / 100 g

Papouasie 75%PRA-1320018 / 100 g

Nicaragua 75%PRA-1315018 / 100 g

Pérou 75%PRA-1330018 / 100 g

Madagascar 100%PRA-1210018 / 100 g

Brésil 75%PRA-1230018 / 100 g

Caracas 75%PRA-1240018 / 100 g

Pralus Paris, FranceAs it goes with most French chocolate makers, Francois Pralus walks the line between dark roast and burned cacao. Imagine barbequed cacao. This season, Pralus’ Djakarta, Equateur and Cuba are a revelation. We never know which bars will shine, but each year we know that several of his bars will be among our absolute favorite. Pralus offers a huge array of 75% dark bars with both rare and common origins. Weighing in at 100 grams, Pralus bars are one hell of a deal in the fine chocolate world. They also have dozens of options for attractively packaged gift and amenity items.

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Barre Infernale LaitPRA-713001 / 160 g

Barre Infernale NoirPRA-714001 / 160 g

Barre Infernale NougatPRA-714501 / 160 g

Barre Infernale OrangePRA-714751 / 160 g

Barre Infernale PistachePRA-715001 / 160 g

Mini Pyramide des TropiquesPRA-711001 / 50 g

Pyramide des TropiquesPRA-712001 / 500 g

Les Crus d’ExcellenceChuao, Porcelana, Cuyugua*Special Order*PRA-716001 / 150 g

Crème de Noisettes Tube*Special Order*PRA-717001 / 250 g

Organic Cocoa PowderPRA-911001 / 5 kg

Venezuela 75%PRA-1380018 / 100 g

Trinidad 75%PRA-1370018 / 100 g

Tanzanie 75%PRA-1360018 / 100 g

Miscellaneous

Mélissa 45%PRA-3110018 / 100 g

République Dominicaine 75%PRA-1340018 / 100 g

São Tomé 75%PRA-1350018 / 100 g

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Ecuador Hacienda Limon 100%PSC-1110010 / 70 g

Madagascar Criollo 74%PSC-1160010 / 70 g

Ecuador Dark Milk 60%PSC-3120010 / 70 g

Peru Marañón Milk 64%PSC-3110010 / 70 g


Sourdough & Sea Salt 66%PSC-6130020 / 20 g

Madagascar Milk 58%PSC-6140020 / 20 g

Jamaica Bachelor’s Hall Estate 75%PSC-6120020 / 20 g

Father Christmas,Ecuador Dark Milk 60% PSC-8110010 / 50 g

Library of Bars PSC-8120010 / 70 g


Madagascar Ambanja 72%PSC-1170010 / 70 g

Rye Crumb, Milk & Sea Salt 60%PSC-2130010 / 70 g

Honduras 3 Marias 80%PSC-1130010 / 70 g

Grenada Crayfish Bay Estate 70%PSC-1180010 / 70 g

Madagascar Milk 58%PSC-3130010 / 70 g

Brazil 66%PSC-1190010 / 70 g

Honduras Bread & Butter 58%PSC-2140010 / 70 g

Madagascar White 44%PSC-4110010 / 70 g

Pump Street Chocolate Orford, EnglandPump Street Bakery, originally known for their passionate approach to making bread and pastry, is now making some of the best chocolate we’ve tasted using beans from world-famous origins like the Heirloom Cacao Preservation (HCP) certified Hacienda Limon in Ecuador, the Crayfish Bay Estate in Grenada, and Finca 3 Marias in Honduras. In celebration of their roots as a bakery, Pump Street’s one-of-a-kind inclusion bars combine chocolate and bread crumbs to deliver a surprising, delicious amalgam of texture, aroma, and taste.

Jamaica Bachelor’s Hall Estate 75%PSC-1150010 / 70 g

Sourdough & Sea Salt 66%PSC-2120010 / 70 g

Jamaica Milk & Coffee 56%PSC-2150010 / 70 g

Seasonal Minis

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Seasonal

Raaka Brooklyn, New YorkRaaka has the uncanny ability to develop delicious flavors without roasting. They achieve this by including creative methods in their production process, like aging beans in bourbon casks, steaming cacao over simmering wine, or steeping unique ingredients in the cocoa butter. Each bean origin is the inspiration for the infusions, so while the approach is fresh, it remains unpretentious and firmly rooted in craft chocolate ethos.

Green Tea Crunch 66% RAA-2185012 / 1.8 oz

Limited Batch: Ginger SnapRAA-51100-GS12 / 1.8 oz

Bourbon Cask Aged 82%RAA-2110012 / 1.8 oz

Bananas Foster 68% RAA-2150012 / 1.8 oz

Cabernet Sauvignon 68%RAA-2160012 / 1.8 oz

Coconut Milk 60%RAA-2190012 / 1.8 oz

Yacón 79%RAA-2120012 / 1.8 oz

Maple & Nibs 75%RAA-2130012 / 1.8 oz

Pink Sea Salt 71%RAA-2140012 / 1.8 oz

Pink Sea Salt 71% RAA-611001 / 100 x 8 g

Coconut Milk 60%RAA-612001 / 100 x 8 g

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Chocolate Covered Fig with Brandy GanacheRAB-1110010 / 1 kg / individually wrapped

White Chocolate FigsRAB-211001 / 4 kg / individually wrapped

White Chocolate Figs 12-Piece BoxRAB-21200

Salted Caramel Figs 9-Piece BoxRAB-31200

16-Piece BoxRAB-1120010 / 252 g

9-Piece BoxRAB-1130020 / 142 g

Salted Caramel FigsRAB-311001 / 4 kg / individually wrapped

Rabitos Extremadura, SpainThis decadent morsel of Calabacita Mediterranean figs, enrobed in a thin milk chocolate shell, with a boozy ganache filling, is our best selling chocolate impulse item! Now also available in both white chocolate and salted caramel chocolate coating for an extra luxurious experience.

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Balao, Ecuador 85%RIT-1120012 / 2.12 oz

Pure Cacao 100%RIT-1110012 / 2.12 oz

Marañón, Peru 75%RIT-1160012 / 2.12 oz

Mid Mountain Blend 70%RIT-1180012 / 2.12 oz

Soconusco, Mexico 75%RIT-1170012 / 2.12 oz

The Nib Bar 75%RIT-2120012 / 2.12 oz

Fleur de Sel 70%RIT-2130012 / 2.12 oz

Novo Coffee 65%RIT-2150012 / 2.12 oz

Vanilla, Madagascar Bourbon 70%RIT-2140012 / 2.12 oz

Belize 75%RIT-912001 / 5 lb

100%RIT-911001 / 5 lb

Marañón, Peru 75%RIT-914001 / 5 lb

Soconusco, Mexico 75%RIT-915001 / 5 lb

Madagascar 75% RIT-913001 / 5 lb

Mid Mountain Blend 70%RIT-916001 / 5 lb

Belize Cocoa Nibs RIT-917001 / 5 lb

Madagascar Cocoa NibsRIT-918001 / 5 lb

Peru Cocoa Nibs RIT-919001 / 5 lb

Balao, Ecuador 75%RIT-1130012 / 2.12 oz

Belize 75%RIT-1140012 / 2.12 oz

Bourbon Barrel Aged 75%RIT-2110012 / 2.12 oz

Madagascar 75%RIT-1150012 / 2.12 oz

Ritual Park City, UtahIn a quaint mining town turned ski resort hot spot and home to the Sundance Film festival, Ritual is making some of the best two-ingredient craft chocolate around, period. Avoiding the use of cocoa butter or vanilla, Ritual coaxes incredible nuance out of their beans while still exhibiting a deep, traditional foundation. With new packaging that perfectly reflects Park City’s mix of rugged wilderness and modern elegance, Ritual proves that American sophistication is alive and well in the world of craft chocolate.

Bulk *Special Order*

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Rózsavölgyi Csokoládé Budapest, HungaryThis brand makes some of the best chocolate in the world, and A Priori is thrilled and proud to include them in our portfolio. Explore their single origin bars, made with beans from the likes of Venezuela’s famous Franceschi family, or check out their wildly popular inclusions bars, like Milk Chocolate with Caramelized Lavender Blossoms. The roasts are well-balanced and the bars are made without the addition of vanilla, allowing for a very deep exploration of terroir while still maintaining that distinctly European “chocolateyness.”

Madagascar Criollo 71%ROZ-119007 / 70 g

Olives & Bread 73%RCC-2130010 / 70 g

Porcelana 71%ROZ-120007 / 70 g

Cardamom 73%ROZ-2120010 / 70 g

Pure Nacional CocoaPeru 71%ROZ-121007 / 70 g

Eros Hot Paprika 73%ROZ-2140010 / 70 g

Candied Cacao Nibs in Palinka 77%ROZ-211007 / 70 g

White with Spices, Lemon Oil & MatchaROZ-216007 / 70 g

Trincheras 70%ROZ-122007 / 70 g

Milk with Caramelized Lavender Flowers 40%ROZ-215007 / 70 g

Trincheras 95%ROZ-1110010 / 25 g

Chuao 73%ROZ-115007 / 70 g

Madagascar Trinitario 72%ROZ-117007 / 70 g

Small Gorilla Chocolate 72%ROZ-1180010 / 30 g

Rio Caribe 76%ROZ-112007 / 70 g

Mababu Tanzania 75%ROZ-1130012 / 70 g

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Vietnam 78%*Limited Edition*RUK-5110010 / 60 g

Haiti 75%RUK-1110010 / 60 g

Honduras 72% RUK-1120010 / 60 g

Tanzania 72% RUK-1130010 / 60 g

Rukét Sant’Agostino, ItalyRukét’s passion for authentic flavor originally led them to open Il Teatro del Gelato, where they prepare fresh, natural, simple gelato every day. This passion also pushed them toward the pinnacle of sweets: chocolate.

Their chocolate is the result of simple but patient craftsmanship. Beginning with a few carefully selected ingredients, the chocolate is then born from a production process that preserves their cacao’s distinctive qualities by respecting the time it takes to get excellent results.

Nicaragua 70% RUK-1140010 / 60 g

Repubblica Dominicana Al Latte 55%RUK-3110010 / 60 g

Chooclate Bianco RUK-4110010 / 60 g

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Torrone with Damask Rose Honey & Puglia Almonds SCA-111001 / 1 kg / ~55 Individually Wrapped

Torrone with Tuscan Coriander Honey& Bronte Pistachios SCA-113001 / 1 kg / ~55 Individually Wrapped

Torrone with Rosemary Honey & Langhe Hazelnuts SCA-112001 / 1 kg / ~55 Individually Wrapped

Torrone with Venetian Cordgrass Honey & Puglia Almonds SCA-114001 / 1 kg / ~55 Individually Wrapped

Cube, Mixed Nougat Bites*Special Order* SCA-5110012 / 8 x 20 g

Handmade Brittle Torrone in Red Gift Box*Special Order* SCA-5120016 / 195 g

Scaldaferro Sant’Agostino, ItalyIn life there are precious few morsels that transport the consciousness to a different time and place. This is one of those morsels. When an artisan makes nougat based on the waning or the waxing of the moon and explains it in such a way that makes sense, you should go out of your way to eat that nougat. This is that nougat.

Handmade Brittle Torrone in Red Gift Box*Special Order* SCA-5120016 / 195 g

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Haiti 70%SMC-1160010 / 60 g

Vietnam Ben Tre 70% SMC-1182010 / 60 g

Peru Piura Blanco 67%SMC-1186010 / 60 g

Colombia Sierra Nevada 67%SMC-1184010 / 60 g

Madagascar 72%SMC-1130010 / 60 g

Tanzania 70%SMC-1180010 / 60 g

Peru, Chuncho 70% SMC-1165010 / 60 g

Peru Marañon 70% SMC-1170010 / 60 g

Belize 70%SMC-1140010 / 60 g

Bolivia, Wild Beniano 75%SMC-1110010 / 60 g

Dominican Republic 70%SMC-1150010 / 60 g

Trinidad Ramnath Estate 67% SMC-1188010 / 60 g

Guatemala, Chimelb 65%SMC-1190010 / 60 g

Smooth Chocolator Geelong, AustraliaTypically, flavor expressions of bean origin as potent as those found in Smooth Chocolator also come with a hefty dose of hard-to-love phenolics that often overshadow terrior-based flavors. How chocolate maker Yoon Kim is able to keep the volume of origin-specific flavor notes without any of the rough stuff is beyond our comprehension. It’s masterful, and Yoon Kim is a genius.

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Solstice Salt Lake City, UtahSolstice’s style is loud and brash: they’re the punk rockers of the craft chocolate scene. The flavors in the bars scream of their origins, but with all the right edges rounded off, providing vivid contrast to other producers using the same origins. Solstice bars are produced just a few miles away from A Priori’s warehouse, but we don’t carry them just because they’re local. We carry it because their chocolate is world-class.

Uganda, Bundibugyo 70%SOL-915001 / 2 lb

Wasatch Blend 70%SOL-916001 / 2 lb

Milk ChocolateSOL-917001 / 5 lb

White Chocolate SOL-918001 / 5 lb

Bolivia, Palos Blancos 70%SOL-1110012 / 2.3 oz

Uganda, Bundibugyo 70%SOL-1160012 / 2.3 oz

Wasatch, Blend 70%SOL-1170012 / 2.3 oz

VietnamBen Tre 70%SOL-1165012 / 2.3 oz

Dark Milk Chocolate 54%SOL-3110012 / 2.3 oz

Ecuador, Dark Milk 56% SOL-3105012 / 2.3 oz

Coconut White ChocolateSOL-8120012 / 2.3 oz

Brown Butter WhiteSOL-8110012 / 2.3 oz

Dark Drinking Chocolate MixSOL-7110012 / 8 oz

Sweet NibsSOL-7120012 / 2.3 oz

Ground Madagascar, Sambirano 70%SOL-913001 / 2 lb

NibsSOL-911001 / 2 lb

Madagascar, Sambirano 70%SOL-914001 / 2 lb

Dark Drinking Chocolate MixSOL-912001 / 2 lb

Ecuador, Camino Verde 70%SOL-1120012 / 2.3 oz

India, Anamalai 70%SOL-1130012 / 2.3 oz

Madagascar, Sambirano 70%SOL-1140012 / 2.3 oz

Tanzania, Kilombero 70%SOL-1150012 / 2.3 oz

Bulk

Drinking Chocolate & Nibs Seasonal

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Taza Somerville, MassachusettsDirect trade certified and USDA Organic. From its vintage Mexican disc shape and packaging to the coarse Mexican-style stone grind, Taza is instantly different. Pop a small square in your mouth and experience the unrefined texture. Love or hate stone ground chocolate, Taza sets the standard and is an undeniably positive influence on the whole industry, with a huge array of flavors inspired by Latin cultures and sustainable practices. Our favorite way to taste it is to use Taza in the traditional preparation of Meso and South American drinking chocolates, but it’s great in bar form as well.

Coffee 55%TAZ-4140012 / 2.7 oz

Chipotle Chili 70%TAZ-4130012 / 2.7 oz

Cacao Puro 70%TAZ-4120012 / 2.7 oz

Super Dark 85%TAZ-4110012 / 2.7 oz

Seriously Dark 87%TAZ-1110010 / 2.5 oz

Cacao Crunch 80%TAZ-3110010 / 2.5 oz

Wicked DarkToasted Quinoa 95%TAZ-2140010 / 2.5 oz

Espresso Buzz 70%TAZ-3150010 / 2.5 oz

Deliciously Dark 70%TAZ-1120010 / 2.5 oz

Wicked Dark Toasted Coconut 95%TAZ-2130010 / 2.5 oz

Coconut Almond 80%TAZ-3120010 / 2.5 oz

Maple Pecan 70%TAZ-3160010 / 2.5 oz

Wicked Dark 95%TAZ-2110010 / 2.5 oz

Wicked DarkGinger 95%TAZ-2140010 / 2.5 oz

Sea Salt & Almond 80%TAZ-3130010 / 2.5 oz

Raspberry Crunch 70% TAZ-3170010 / 2.5 oz

Coconut 70%TAZ-3140010 / 2.5 oz

Toffee, Almond & Sea Salt 60% TAZ-3180010 / 2.5 oz

Discs

Stone Ground Bars

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tazachocolate.com

NONProject

V E R I F I E Dnongmoproject.org

GMO

Taza CHOCOLATE Holiday

PEPPERMINT STICK

60% dark with warm spices and a gingerbread cookie crunch.

55% dark Dominican cacao with the warm essence of rum.

60% dark with crushed peppermint stick and crunchy cacao nibs.

GINGERBREAD COOKIE

Spiked Eggnog

tazachocolate.com

NONProject


GMO


PEPPERMINT STICK




GINGERBREAD COOKIE

Spiked Eggnog

tazachocolate.com

NONProject


GMO


PEPPERMINT STICK




GINGERBREAD COOKIE

Spiked Eggnog

AlmondsTAZ-711006 / 8 oz

CashewsTAZ-712006 / 8 oz

HazelnutsTAZ-713006 / 8 oz

Mexicano SamplerTAZ-714006 / 8 discs / 1.35 oz each

Spiced Eggnog Disc TAZ-8110012 / 2.7 oz

Shaved Café ChocolateTAZ-911001 / 5 lb

Mexicano Classic TAZ-715006 / 6 discs / 2.7 oz each

Peppermint Stick TAZ-8120010 / 2.5 oz

Stone Ground Chocolate 70%TAZ-912001 / 5 lb

Oaxacan Sampler TAZ-7160012 / 4 discs / 1.35 oz each

Gingerbread Cookie TAZ-8130010 / 2.5 oz

Amaze Bar Trio*Special Order*TAZ-7170010 / 3 bars / 2.5 oz each

Chocolate Covered

Dark Bark

Gifts & Collections

Seasonal

Bulk *Special Order*

Peppermint 80%TAZ-5120012 / 4.2 oz

Pumpkin Seed 80%TAZ-5130012 / 4.2 oz

Coconut Almond 80%TAZ-5110012 / 4.2 oz

Sea Salt & Almond 80%TAZ-5140012 / 4.2 oz

Toasted Coconut 80%TAZ-5150012 / 4.2 oz

Cinnamon 50%TAZ-4150012 / 2.7 oz

Guajillo 50%TAZ-4160012 / 2.7 oz

Vanilla 50%TAZ-4170012 / 2.7 oz

Salted Almond 40% TAZ-4180012 / 2.7 oz

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Wild Harvest Beniano 74% BarTRA-111005 / 3 oz

Wild Harvest Beniano 74% Tin TRA-112006 / 3.5 oz

Tranquilidad Baures, BoliviaUpon receiving genetic testing from the USDA and subsequent heirloom certification from the Heirloom Cacao Preservation Initiative (HCP), it was discovered that these beans are 97.3% pure Beniano, making them the most genetically pure beans ever tested for HCP’s certification program. Not only that, but Beniano is an extremely rare varietal that up until recently was completely unknown and absent from cacao gene banks.

The story of how this cacao was discovered and developed by the farmer Volker Lehmann is what legends are made of. His dreams and endeavors are worthy of support. In purchasing Tranquilidad chocolate, you are directly supporting the pioneering efforts of a man dedicated to the preservation of true wild cacao.

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Ampamakia 64%VAL-1110012 / 70 g

Abinao 85%VAL-1210012 / 70 g

Alpaco 66%VAL-1220012 / 70 g

Araguani 72%VAL-1230012 / 70 g

Guanaja 70%VAL-1240012 / 70 g

Gran Couva 64%VAL-1120012 / 70 g

Loma Sotavento 64%VAL-1130012 / 70 g

Porcelana El Pedregal 64%VAL-1140012 / 70 g

Valrhona Paris, FranceValrhona is by far the largest producer of what we consider to be fine chocolate. To date, they are the only chocolate company able to offer chocolate that satisfies the palates of very particular chocolate connoisseurs while still offering a workable price for food service. As such, Valrhona is the most commonly used chocolate by Michelin-starred restaurants and famous pastry chefs. In addition to every conceivable chocolate product for the chef, Valrhona also offers retail bars and items for amenity and turndown service.

Estate Bars

Grand Cru

Manjari 64%VAL-1250012 / 70 g

Bahibe Milk 46%VAL-3110012 / 70 g

Jivara Milk 40%VAL-3120012 / 70 g

Dulcey Blond 32%VAL-4110012 / 70 g

Guanaja with Cocoa NibsVAL-2110010 / 85 g

Manjari with Candied Orange PeelVAL-2120010 / 85 g

Caramelia with Crunchy PearlsVAL-2130010 / 85 g

Jivara with Split PecansVAL-2140010 / 85 g

Grand Cru Inclusions

Cocoa Powder Retail BoxVAL-711008 / 250 g

Retail

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Abinao 85%VAL-911003 / 3 kg

Alpaco 66%VAL-912003 / 3 kg

Araguani 72%VAL-914003 / 3 kg

Caraibe 66%VAL-915003 / 3 kg

Equatoriale Noire 55%VAL-916003 / 3 kg

Extra Bitter 61%VAL-917003 / 3 kg

Guanaja 70%VAL-918003 / 3 kg

Illanka 63%VAL-919003 / 3 kg

Itakuja 55%VAL-920003 / 3 kg

Bulk Feves

P125 Coeur de Guanaja 80%VAL-924003 / 3 kg

Tainori 64%VAL-925003 / 3 kg

Manjari 64%VAL-921003 / 3 kg

Nyangbo 68%VAL-922003 / 3 kg

Jivara Milk 40%VAL-930003 / 3 kg

Caramelia Milk 36%VAL-929003 / 3 kg

Bahibe Milk 46%VAL-928003 / 3 kg

Azélia Milk 35%VAL-927003 / 3 kg

Dulcey Blond 32%VAL-933003 / 3 kg

Tanariva Milk 33%VAL-932003 / 3 kg

Kidavoa Milk 50%VAL-931003 / 3 kg

Orelys 35%VAL-934003 / 3 kg

Ivoire 35%VAL-935003 / 3 kg $63.41

Opalys White 33%VAL-936003 / 3 kg $67.92

AlmondVAL-937303 / 3 kg

Passion Fruit VAL-937603 / 3 kg

StrawberryVAL-937703 / 3 kg

Dark Crunchy PearlsVAL-938003 / 3 kg

Dulcey Crunchy PearlsVAL-939003 / 3 kg

Opalys Crunchy PearlsVAL-940003 / 3 kg

Chocolate Chips Dark 60%VAL-941002 / 5 kg

Chocolate Chips Dark 52%*Special Order*VAL-942002 / 6 kg

Pâte à Glacer Noir*Special Order*VAL-946002 / 5 kg

Tropilia Dark 70%VAL-955001 / 12 kg

Hazelnut Praliné 60%*Special Order* VAL-949004 / 3 kg

Satilia Dark *Special Order*VAL-958001 / 12 kg

Pistachio Praliné 42%*Special Order*VAL-952002 / 5 kg

Almond Paste 70% *Special Order*VAL-954004 / 4 kg

Cocoa Butter BucketVAL-943002 / 3 kg

Absolu Cristal*Special Order*VAL-947002 / 5 kg

Tropilia Dark 53% *Special Order*VAL-956001 / 12 kg

Crunchy Almond & Hazelnut Praliné 50% *Special Order*VAL-950004 / 3 kg

Satilia Milk*Special Order*VAL-959001 / 12 kg

Ariaga White 30% VAL-959002 / 5 kg

Cocoa NibsVAL-9440010 / 1 kg

Batons Petits Pains 55%*Special Order*VAL-948006 / 1.6 kg

Tropilia Milk *Special Order*VAL-957001 / 12 kg

Pecan Praliné 50%*Special Order*VAL-951002 / 5 kg

Almond Paste 55%*Special Order*VAL-953004 / 4 kg

Cocoa PowderVAL-945006 / 3 kg

Pearls

Bulk

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Alto Beni 68%ZOK-1130010 / 85 g

Goddess DarkZOK-2110010 / 65 g

Goddess Dark MintZOK-2120010 / 57 g

Goddess Dark OrangeZOK-2130010 / 65 g

Goddess Milk 45%ZOK-2140010 / 57 g

Goddess Milk CoffeeZOK-2160010 / 65 g

Goddess Milk Chai SpiceZOK-2150010 / 65 g

Tranquilidad 72%ZOK-1120010 / 85 g

Guadalcanal 78%ZOK-1110010 / 85 g

Chale Milk 45%ZOK-1140010 / 85 g

Zokoko Emu Heights, AustraliaComing to us from all the way down under, we taste pure expressions of terroir in Zokoko’s bars. The pure heirloom cacao used for their Tranquillidad 72% bar is wild-harvested from the chocolatales (islands) of Bolivia’s flooded grasslands. Where the origin is of purity, the presentation is pure luxury. Each chocolate bar is in its own little gift box, complete with gold foil wrapping, thick, rigid sides and a re-closable magnetic lid.

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Coffee & Cacao, Beehive BittersBHB-11100 10 / 30 mL

Flowers & Cacao,Workhorse RyeWHR-511006 / 2 oz

Salted Cacao,Workhorse RyeWHR-115006 / 4 oz

Salted Cacao,Workhorse RyeWHR-615009 / 1 oz

Xocolatl Mole, BittermensBIT-1240012 / 5 oz

Aztec Chocolate Bitters,Fee BrothersFEE-1110012 / 5 oz

Cacao & Macadamia Bitters,Mister BittersMIS-1110012 / 100 mL

Chocolate,Scrappy’s BittersSCR-1150012 / 5 oz

Chocolate Inspired BittersWe originally fell in love with craft chocolate for its intricacies of flavor, deep expressions of terroir, and pairing potential. Well, so did some of the pioneers of the modern cocktail boom, who saw what we saw and introduced cacao as a flavoring agent into the world of craft cocktails. We proudly offer a range of handcrafted bitters inspired by cacao culture. These bitters add incredible depth, complexity, and richness to both classic cocktails and their modern counterparts, as well as offer the chance for pastry chefs to play with the flavors of chocolate in new, exciting ways.

Chocolate Book

Bean to Bar Chocolate: America’s Craft Chocolate Revolution by Megan GillerAPR-7110020 / 1 book

CHOCOLATE - Specialty Food Importing and...

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