Single Origin Chocolate Bars
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).
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).