Best Two Ingredient
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Standout Chocolate Belize Maya Mountain 70% is crafted by a small, Belizean bean-to-bar chocolatier utilizing cacao grown exclusively on the slopes of the Maya Mountains, resulting in a dark chocolate with pronounced fruity and earthy notes.
Fruition Chocolate Works’ 100% Dark Chocolate Bar is crafted using single-origin beans, roasted and conched in small batches to deliver a rich, intense flavor profile with minimal processing and a smooth texture.
Dandelion Chocolate’s Tumaco, Colombia 70% bar utilizes Nacional cacao beans grown in the Pacific piedmont region, processed entirely within their bean-to-bar operation for a distinctive flavor profile.
Dick Taylor Craft Chocolate produces single-origin chocolate bars made entirely from two ingredients: cacao beans and sugar. The company operates a bean-to-bar process in California, emphasizing careful sourcing and small-batch production. This method allows for unique flavor profiles reflecting the...
Standout Chocolate Belize Maya Mountain 85% is crafted by a small, Guatemalan-Belizean bean-to-bar chocolatier utilizing cacao grown on the slopes of Belize’s Maya Mountains, resulting in a dark chocolate with intense flavor notes.
Standout Chocolate Haiti Cap-Haïtien 70% is a bean-to-bar chocolate crafted in Haiti using cacao grown in the Cap-Haïtien region, resulting in a dark chocolate with notes of fruit and spice due to its unique terroir.
Dandelion Chocolate’s Takyikrom bar originates from the Ashanti region of Ghana, featuring 70% cacao beans processed entirely within a single farm cooperative, resulting in a rich, complex flavor profile reflecting its unique terroir and bean-to-bar production method.
Dandelion Chocolate’s Anamalai, India 70% single-origin bar is crafted from cacao beans grown in the Western Ghats region, processed using a bean-to-bar method for direct control over flavor development and quality.
Dandelion Chocolate’s Ransiki bar utilizes Indonesian Arabica beans, primarily sourced from the Ransiki region, and is crafted through their bean-to-bar process resulting in a dark chocolate with notes of spice and earth.
Dandelion Chocolate’s Kpalimé, Togo 70% bar utilizes cacao beans grown and harvested in the Kpalimé region of Togo, representing a direct-trade, bean-to-bar process from farm to finished chocolate product.
Stone Grindz Chocolate produces artisan chocolates entirely within the United States, roasting and conching cacao beans sourced directly from farmers in Ecuador and Madagascar to create small-batch bars.
The Rusty Nail is a straightforward Old Fashioned variation featuring Scotch whisky and Galliano liqueur, typically served over ice with an orange twist for aromatic balance.
