Our first chocolate made, tasted, and savored!

After receiving our first small batch machines, we have roasted, shelled, ground, refined, conched, tempered, molded, and wrapped our first four batches of chocolates. One batch each of Belize, Venezuelan, Peruvian, and Dominican Republic cacao beans. Even though there is always a learning curve, and always will be, we are very happy with the results! We are test marketing these first products at an art crawl in Longville, MN this week-end. We are pumped!

Each variety of cacao bean has its own distinctive flavors and you can begin to imagine the land they were grown in - called terroir. You've probably seen or heard this word used in relation to wine. It's the same usage here, but in relation to the characteristics of the actual ground each bean was grown in. We love tasting these characteristics and hope you will come to love and appreciate what each cacao bean has to offer as much as we do!