Ancho and Chipotle chilies supply the heat and dried cherries supply the sweet in this deliciously exciting chocolate. Initial chili flavors transition to deep sweet cherry and finish again on a pleasantly warm chili note. The stimulating effect of chilies and cherries will warm your heart.

Sweet, soft hints of caramel give way to the crunch of earthy, roasted Oregon hazelnuts then finishes with a gentle nutty aftertaste.

A complex, bittersweet chocolate. Caribbean cocoa beans add subtle hints of fruit and vanilla. This full-flavored chocolate melts effortlessly in your mouth and leaves a tangy cocoa aftertaste.

65% Rich Dark chocolate gives way to moist chunks of crystallized ginger. Surprisingly stimulating.

61% Cocoa Content - On a Caribbean Island, organic farming has stimulated the cocoa trees to produce cocoa beans that are full of character. The big fruity flavor, acidity, and bitterness of the beans are artfully crafted into a balanced full-bodied premium chocolate as only the Belgians know how to do. Upon eating, the extra cocoa butter softly gives way to tangy, bittersweet cocoa flavor. Satisfying and intriguing, you'll want more…

73% Cocoa Content - On a Caribbean Island, organic farming has stimulated the cocoa trees to produce cocoa beans that are full of character. The big fruity flavor, acidity, and bitterness of the beans are artfully crafted into a balanced full-bodied premium chocolate as only the Belgians know how to do. Upon eating, the extra cocoa butter softly gives way to tangy, bittersweet cocoa flavor. Satisfying and intriguing, you'll want more...

One of the strongest chocolates made for eating, crafted especially for the dedicated chocolate enthusiast. Extra cocoa butter is added to this artful blend of African and South American cocoa beans.

Made from Amelondos, a variety of cocoa bean transplanted from the southern Amazon region, this chocolate makes no pretense. On the palate, the strong chocolate flavor transitions to coffee and then to a tangy, dry finish.

Made from Trinitarios, a variety from nearby Trinidad, this chocolate is true to the varietal; complex with hints of tangy tropical fruits and wood, then transitions to dried fruit and on to a light dry finish.

Made from Trinitarios, a cocoa bean variety that started near Grenada, this chocolate has hints of port wine in its aroma. On the palate, it starts with flavors of lightly roasted cocoa, transitions to vanilla and then hints of black walnut on the finish.

Made with Java Whites, a variety of Criollo cocoa bean unique to Java, this chocolate is smooth, rich and full. It starts with hints of coconut and cream in the aroma. On the palate, sweet caramel and butterscotch flavors transition to coffee and cream and then a touch of banana and coconut on the finish.

Made from Amelondos, a variety of cocoa bean transplanted from the southern Amazon region, this chocolate makes no pretense. The aroma is clearly cacao with hints of roasted coffee.