Ryan Cheney and Nate Hodge.
"We make every bar from scratch with unroasted cacao beans, sourced from growers we trust and admire....Every recipe we make is inspired by the unique flavors of whatever bean we’re working with. Some cacao beans are very, very fruity, like CAC Pangoa’s, so we’ll use them for our fruit-forward bars like Cabernet Sauvignon; others have hints of earthiness, like Kokoa Kamili’s, so we’ll use them for bars like our seasonal Ginger Snap, and our classic Bourbon Cask Aged. Every bean has a different flavor profile, and so we craft different bars with them, often coming up with novel methods to enhance their flavors like steaming them over ginger or aging them in bourbon casks."
Some specialties: oat milk, green tea crunch, coconut milk, bananas foster.
64 Seabring Street
Brookyn NY 11231
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Chocolatiers with the following notations sell at least some products of this type, according to our research. To be 100% certain about a specific product, you may wish to contact the chocolate maker directly.
= Bean to Bar
= Gluten Free
= Fair Trade
= Sugar Free
Please note: Brief quotations above are from chocolatier websites to help provide insight into their processes.