Collection: Honeymoon Chocolates - Saint Louis, MO
Honeymoon Chocolates officially began in a dorm room kitchen when Co-Founders Cam and Haley first began making bean-to-bar craft chocolate as a hobby. Honeymoon was founded in 2016 and specializes in bean to bar craft chocolate sweetened solely with raw honey. Their first and foremost reason for making chocolate is to address the decreasing supply of cacao and decline of honeybees worldwide. Secondary to us (but just as important) is to allow their consumers to remove refined sugar from their favorite foods. A few positives in using honey compared to traditional cane sugar include a roughly 1.5 time multiple in sweetness (which decrease overall caloric content by 20 calories for a 2.5 oz. bar), a lower glycemic index, and trace amounts of beneficial enzymes, amino acids, antioxidants, B vitamins, and minerals such as calcium, magnesium and potassium. Not only do they give a portion of their proceeds to support honeybee research, they also purchase directly from beekeepers which allows us to support apiarists. The idea is to minimize mistakes and maximize quality. To begin each batch they use cacao from a few different origins- Peru, Haiti, and Colombia. All of their cacao is sourced either transparently or directly via Meridian and Uncommon Cacao. Processing their cacao begins with roasting. They develop different recipes for roasting each origin and harvest to bring out the best flavors. The beans are then cracked into nibs and the husk removed. The husks are used in their chocolate tea, and the nibs go into their stone-wheel melangers for approximately 48 hours. Once their cacao has been stone-ground, they temper, mold, and hand-package their bars. Their packaging is 100% compostable- which includes sugar cane labels and sustainable paper stock for their wrappers.