Enjoy a trio of Seahorse Chocolate's amazing small batch bars, roast specifically to bring out each varietals flavor!
*If you would like a specific combination, please include this in the notes - current varieties available below*
Honduras, Wampusirpi 70%
Honduran farmers have been cultivating cocoa for over 3,000 years. You know what they say…Practice makes perfect, or pretty darn close. While Honduras produces low quantities (so it's super special) quality is consistently top notch. This organic farm, accessible only by boat has retained sustainable farming practices since its inception.The beans are rotated every 4 hours during fermentation resulting in a consistent and balanced bean. Roasting is adapted to retain brown sugar, toffee and earthy even tannins.
India, Anamalai Estate 70%
The Anamalai farm is a cocoa, coconut, and nutmeg farm located near the town of Pollachi, in a region famous throughout India for its high quality coconuts. Harish and Karthi, who own and operate Anamalai, have intercropped their own coconut palms with cocoa and nutmeg trees to diversify and keep the land healthy. The cocoa is fermented in 5 tiers of wood boxes and sun dried on raised beds. While the majority of the harvest is processed for export, a small portion goes to Harish and Karthi’s local line of bean to bar chocolates, which they are producing to keep up with India’s growing demand for craft chocolate. This Forastero/Criollo screams tropical fruit and tangy caramel
Vietnam, Ben Tre, Mekong Delta 70%
A Trinatario varietal born in the coastal province of the Mekong Delta of southern Vietnam. This growing region is in close proximity to the Vàm Hồ Bird Sanctuary, surrounded by waterways and native flora and fauna.Tasting notes scream of graham cracker and blueberries.
Peru, Ucayali River 70%
The Ucayali River is the main headstream of the Amazon River. Ucayali River Cacao is a central fermentary that works with cocoa farmers along the Ucayali River outside of the Peruvian city of Pucallpa. Working with around 400 smallholder farmers with one to three hectares of land each, Ucayali River Cacao buys wet cacao at a premium price. The resulting chocolate is mouthwatering after being roasted to highlight notes of fudge and cashew.
Trinidad, Gewan Gangaram 75%
Rio Claro is located in Southeastern Trinidad and the area's farms are well suited to grow a wide range of crops – the many small streams, ponds, hills and trails make this possible. Crop rotation is popular among many of the traditional cocoa, citrus, banana and coffee farmers.These Rio Claro Microlot farmers adhere to the best practices in cocoa harvesting, fermentation and drying, and as a result produce consistent high-quality, uniquely flavoured seeds. Tasting notes include luscious layers of lemon meringue and mandarin.
Ecuador, Costa Esmeraldas 80% 0r 100%
A single estate crop hailing from Musine, a coastal town within the Esmeraldas province of Ecuador. This coastal area is covered in rainforest, tropical vegetation and mangrove trees, producing beautiful cocoa beans. The resulting chocolate displays a lovely balance of red grape and honeycomb.
Peru, Ucayali River 65% Dark Coconut* Milk
We have added organic coconut milk to our Peru, Ucayali River for a luscious mouthwatering treat! *contains coconut