A Taste You'll Remember

Section 1: Why this chocolate is different to taste

Most chocolate is built to be eaten quickly. Ours is made to be experienced slowly.
We grind our hand-shelled cocoa for just six hours, not the usual three days. Long grinding smooths chocolate into one flat note and drives off the aromas that make cocoa extraordinary. A short grind keeps them. The chocolate melts in layers, and each layer releases something new.
That's why one square is enough, and why people remember it.


Section 2: How to taste it

Break off one square. A single square, about 1/24th of the bar, is all you need.
Place it on the roof of your mouth, hold w. tongue. Not on your tongue, and don't chew. Let the warmth of your mouth do the work.
  
Wait. Give it about four minutes. The square softens slowly and releases its flavor in stages.

Notice what changes. The first seconds are warmth and depth. What follows unfolds as it melts, and what stays afterward lingers long after the square is gone.

Stop at one. You'll find you don't want another. That quiet sense of enough is part of the experience.


Section 3: When to taste it

In the old tradition of the after-dinner digestif, one square is a small, perfect way to end a meal. It also makes a moment of its own: with coffee, in the afternoon, or whenever you want to slow down.


Section 4: Closing

Great flavors leave an imprint. The first time you taste chocolate made from whole, hand-shelled beans, with nothing lost in the process, is a taste you carry with you.

Buy Chocolate    Gluten-free

Made in Ridgewood, Queens.