Cocoa nibs aged with cinnamon and locally distilled Hudson Whiskey Bright Lights, Big Bourbon from Tuthilltown Spirits. This micro batch dark milk chocolate is refined with Tree Juice maple sugar to bring out nostalgic seasonal flavors.
Weight: 60g / 2.12 oz.
Cocoa Bean Origin: Oko-Caribe, Dominican Republic
Ingredients: Cocoa Beans*, Maple Sugar*, Whole Milk Powder, Cocoa Butter*, Bourbon, Cinnamon
*Organic
Allergens: Contains milk. Our products are made in a facility that contains peanuts, tree nuts, milk, wheat, eggs, soy, and sesame. There may be cross-contamination due to shared equipment.
Every piece of Fruition chocolate is a product of meticulous craftsmanship, creating chocolate that's as unique as it is irresistible.
Over 75 international awards honor our commitment to creating exceptional chocolate.
Ship confidently with Route's protective coverage and support eco-friendly initiatives with every carbon-neutral delivery.
We take pride in our thoughtful process ensuring organic and Fair Trade or Direct Trade practices.
We handpick the finest cacao, prioritizing ethical practices and rich flavors from the earth's most fertile regions.
The cacao pods are harvested with precision, ensuring each bean's potential is fully realized.
Beans undergo careful fermentation, a crucial step to develop their characteristic chocolate flavor. Seeds from pods are fermented in bins and covered with burlap or banana leaves for 3-8 days.
Cacao beans are laid out to bask under the sun's natural warmth. This allows the beans to gently shed their moisture, preserving the intricate aromas and deep flavors developed during fermentation.
As the beans roast, they undergo a transformation, unlocking a spectrum of complex flavors unique to each batch. This is followed by a thorough sorting process, where each bean is meticulously examined.
Through cracking, the hard outer shells of the roasted beans are broken to release the nibs, the heart of the chocolate's flavor. The winnowing process then meticulously separates these nibs from their shells.
Through cracking, the hard outer shells of the roasted beans are broken to release the nibs, the heart of the chocolate's flavor. The winnowing process then meticulously separates these nibs from their shells.
Precision tempering involves carefully heating and cooling the chocolate to stabilize the cocoa butter crystals. Molding then shapes the tempered chocolate into bars or other desired forms, encapsulating the artistry and flavor into a visually appealing package, ready to be savored.
The Bean to Bar process culminates in the creation of exquisite confections, combining the finest ingredients with the tempered chocolate to create a range of treats.
We’re passionate about making exceptional chocolate with fine flavor cocoa beans, and in doing so we work tirelessly to find the best ingredients.
We also care deeply about the process of sourcing these ingredients and the people involved in producing them. That’s why we are committed to transparent trade. We pay double to triple the average commodity price for our cacao!
