1 | Salazon Chocolate
Bean Origins: Dominican Republic and Ecuador
The Bar to Taste: Organic Dark Chocolate with Sea Salt and Organic Turbinado Cane Sugar, the choice for fans of sweeter treats, which laces salted dark chocolate with grainy sugar for crunch.
2 | Potomac Chocolate
Bean Origins: Costa Rica
The Bar to Taste: Upala 70% Nib, a smooth dark chocolate studded with cacao shards, featuring a long finish that tastes of berries and caramel.
3 | Olive and Sinclair
Bean Origins: Ghana, Dominican
Republic, and Panama
The Bar to Taste: The Cinn-Chili style, in which a dash of Ceylon cinnamon and a pinch of salt punch up the heat of the chilies, rendering it perfect for hot chocolate.
4 | Mindo
Bean Origins: Ecuador
The Bar to Taste: The intense 77% Dark Chocolate, a single-origin bar crafted from heirloom Nacional cacao fermented close to its source.
5 | Taza Chocolate
Bean Origins: Mexico and Dominican Republic
The Bar to Taste: Vanilla Bean Chocolate Mexicano, a combo of dark chocolate—stone-ground in a Oaxacan molino—and Costa Rican vanilla pods.
6 | Sweeteeth
Bean Origins: Colombia
The Bar to Taste: The PB&C, a complex concoction of peanut butter, chipotle peppers, dark chocolate, milk chocolate, and pink Himalayan salt.
7 | Vice Chocolates
Bean Origins: Venezuela
The Bar to Taste: Fig and Anise Seed, a blend of dark chocolate, dried fruit, and anise, making it an ideal add-on to a cheese plate.
8 | Madecasse
Bean Origins: Madagascar
The Bar to Taste: The creamy Milk Chocolate slab is made from beans grown just miles from the African factory and ground for up to 48 hours to preserve the flavor.
9 | Patric
Bean Origins: Madagascar and Venezuela
The Bar to Taste: In-NIB-itable, a contrast of silky chocolate and crunchy cocoa nibs.
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