Single Origin Chocolate Bars

from $13.50
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We have four varieties of bars:

Bar One, Maine Blueberry and Fennel: 70% Honduran from farms near Pico Bonito National Park. A fudgy dark chocolate with tart tropical fruits and herbs. Paired with dried wild blueberries and Bronze Fennel blossoms from our garden.

Bar Two, NH Sour Cherry and Rosemary: 70% Nicaraguan from the Matagalpa region. A deep chocolate with notes of raspberry and raisins. Paired with honey sweetened dried sour cherries we picked from Butternut Farm and a hint of rosemary from our garden.

Bar Three, NH Ginger and Apple: 70% Ecuadorian from the Fortaleza del Valle co-op in Manabí, Ecuador. A delicate chocolate of red fruits and nuts. Paired with NH Ginger from Wild Fern Farm and Empire apples from Butternut Farm.

Bar Four, Toasted Quinoa and Cranberry: 65% Heirloom Bolivian Dark Milk Chocolate from the Alto Beni, Bolivia. A rare, complex, and long finishing dark milk chocolate. Paired with Massachusetts cranberries and toasted Quinoa (from Bolivia).

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We have four varieties of bars:

Bar One, Maine Blueberry and Fennel: 70% Honduran from farms near Pico Bonito National Park. A fudgy dark chocolate with tart tropical fruits and herbs. Paired with dried wild blueberries and Bronze Fennel blossoms from our garden.

Bar Two, NH Sour Cherry and Rosemary: 70% Nicaraguan from the Matagalpa region. A deep chocolate with notes of raspberry and raisins. Paired with honey sweetened dried sour cherries we picked from Butternut Farm and a hint of rosemary from our garden.

Bar Three, NH Ginger and Apple: 70% Ecuadorian from the Fortaleza del Valle co-op in Manabí, Ecuador. A delicate chocolate of red fruits and nuts. Paired with NH Ginger from Wild Fern Farm and Empire apples from Butternut Farm.

Bar Four, Toasted Quinoa and Cranberry: 65% Heirloom Bolivian Dark Milk Chocolate from the Alto Beni, Bolivia. A rare, complex, and long finishing dark milk chocolate. Paired with Massachusetts cranberries and toasted Quinoa (from Bolivia).

We have four varieties of bars:

Bar One, Maine Blueberry and Fennel: 70% Honduran from farms near Pico Bonito National Park. A fudgy dark chocolate with tart tropical fruits and herbs. Paired with dried wild blueberries and Bronze Fennel blossoms from our garden.

Bar Two, NH Sour Cherry and Rosemary: 70% Nicaraguan from the Matagalpa region. A deep chocolate with notes of raspberry and raisins. Paired with honey sweetened dried sour cherries we picked from Butternut Farm and a hint of rosemary from our garden.

Bar Three, NH Ginger and Apple: 70% Ecuadorian from the Fortaleza del Valle co-op in Manabí, Ecuador. A delicate chocolate of red fruits and nuts. Paired with NH Ginger from Wild Fern Farm and Empire apples from Butternut Farm.

Bar Four, Toasted Quinoa and Cranberry: 65% Heirloom Bolivian Dark Milk Chocolate from the Alto Beni, Bolivia. A rare, complex, and long finishing dark milk chocolate. Paired with Massachusetts cranberries and toasted Quinoa (from Bolivia).