70% Ecuador Dark
Bright fruit notes that don't linger too long — only cacao and cane sugar.
Chocolate, Treated Like Wine.
A small bean-to-bar house. Twelve origins, one careful process — only what the cacao needs, and nothing more.
A small bean-to-bar house. Twelve origins, one careful process — only what the cacao needs, and nothing more.
We never blend origins. Each bar comes from a single estate, a single harvest, a single roast — the way a good bottle of wine names its vineyard. The flavour shifts with the land, and we wouldn't have it any other way.
The best bar disappears before you notice it melting.— NOIR
Each one keeps a short list — two ingredients at most, when it can.
Bright fruit notes that don't linger too long — only cacao and cane sugar.
Slow-cooked caramel folded through 55% milk chocolate, finished with flaked salt.
Earthy and gentle, rested four weeks after roast before we temper a single batch.
Whole roasted hazelnuts, ground in-house, folded through 64% dark.
Swirled by hand on cool marble, one small batch at a time — someone is always watching the pour.
Bars rest overnight at room temperature before wrapping. We leave the cold machines out of it.
Bought direct, harvest by harvest.
Long enough to round the edges, never enough to dull them.
Every batch still carries its number.
Caught in ordinary light — foil peeled back, chocolate as it actually is.
Each release is a numbered batch. When a bar sells through, that origin rests until the next harvest comes in.
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