Three Ingredients. Nothing to Hide.

Section 1: What's in our chocolate
Cocoa. Whole cocoa beans, roasted in small batches and shelled by hand, so no shell ends up in the chocolate. The nib stays whole until it's ground, keeping its aromas intact.

Cocoa butter. The natural fat of the cocoa bean. It gives chocolate its melt and carries its flavor. We use real cocoa butter only, with no substitute fats.

Unrefined sugar. Sugar that keeps some of its natural character instead of being stripped down to pure white crystals. It sweetens with depth and lets the cocoa lead.


Section 2: What's not in our chocolate

No corn syrup. We sweeten with unrefined sugar only.
No emulsifiers. Many chocolates add lecithin to make the chocolate flow more easily in production. Ours doesn't need it.
No vegetable fats. No palm, shea or other cocoa butter substitutes.
No vanilla or vanillin. No added flavoring of any kind.
No gluten. Made on dedicated equipment. See our Gluten-Free Chocolate page.

Section 3: Why so few?

Large-scale chocolate is built for consistency. Beans from many origins are blended, ground for days, and adjusted with flavorings and emulsifiers until every bar tastes the same.

We take the opposite approach. Starting with whole, hand-shelled beans and grinding for just six hours, there is nothing we need to smooth over or cover up. What you taste is the cocoa bean itself.


Section 4: Closing

Read the label on any chocolate you buy. Then read ours. It's short on purpose.


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Made in Ridgewood, Queens.