This bar reminds us of homemade granola covered in chocolate; it could be breakfast, but it could also be dessert. Cane sugar-free.
What is unroasted?
In the Merriam-Webster dictionary, chocolate is defined as “a food prepared from ground roasted cacao beans”. This nice and concise definition had us in a minor existential crisis when we first started making “chocolate” without roasting our cacao beans. We asked ourselves, “Are we actually making chocolate?”
Needless to say, we are making chocolate, but chocolate that is uncommon in both process and in flavor. Since most chocolate available is made with roasted cacao beans, we’ve defined ours as simply “unroasted chocolate”.
BUT WHY UNROASTED?
We simply love the bold, bright, and fruitier flavor of unroasted cacao beans. We couldn’t find these flavors in other chocolate since most of what is available is made with roasted cacao beans, so we decided to make our own.
WHAT DO YOU HAVE AGAINST ROASTING?
Nothing! We find traditionally made chocolate very delicious, and we enjoy the bars made by many of our peers -dare we say we even crave a few from time to time. We just have a very healthy obsession with unique flavors of single origin, unroasted chocolate and we feel it is our calling to make it and share it with you.
WHY SINGLE ORIGIN?
Cacao beans manifest all sorts of flavors, shaped by the soil, climate, genetics, and post-harvest processes unique to each region. We’re not just talking from country to country either: cacao beans can taste completely different within a single region depending on the unique characteristics of that area. The post-harvest process, specifically fermentation, brings out a bright and bold acidity. This is the profile we look to preserve.
To us, each cacao bean is a very special and we treat them as such. The unique flavor of our unroasted chocolate is part place, part process. Every bar we make is in celebration of each bean’s unique character.