arabica is the principal species of coffee cultivated in latin america. using the whole bean, our newest superstar bar is infused with fresh ground espresso and coffeeflour®, made from dried coffee cherry pulp (thus, its namesake). coffeeflour® is an incredibly nutritious antioxidant with, gram for gram, more fiber than whole grain wheat flour, more protein than fresh kale, more potassium than a banana, and more iron than fresh spinach. the distinct flavor is stunning, with a slightly coarse texture and deep, fruity notes.
hand-harvested from the beautiful, tropical waters surrounding the island of bali, flower of bali sea salt is comprised of delicate sea salt crystals that form on the surface of the salt beds. these all-natural, medium-sized grains are gently gathered by hand, lending this salt its fluffy texture and high moisture content. a lovely ivory color, flower of bali offsets the sweetness of the toffee and adds its own light crunch to the round caramel notes of the milk chocolate.
quinoa, a superfood high in protein, is especially tasty in this delicious flavor combination. the quinoa is puffed under a low heat then coated with blue agave, a natural sweetener, to seal in the airy crunch of the seed. it is then mixed with toasted sesame seeds and blended with milk chocolate, for a sweet & salty flavor profile with a south american influence.
the black fig pistachio bar is made with dried black california mission figs and whole roasted california pistachios. the black figs are lusciously sweet and provide a complex texture that combines chewy flesh, smooth skin, and crunchy seeds. the pistachios add a light crunch and nutty complement to the fruit and dark chocolate.
the cayenne veracruz orange bar was inspired by a local delicacy from the yucatan peninsula - a fresh sliced orange with light dusting of chili powder. the sweetness of white chocolate is perfectly balanced by citrus and finished with a gentle kick of pepper that lingers long after the chocolate has disappeared.
this milk chocolate bar made with whole toasted edamame beans and sea salt embodies the spirit of the jcoco brand. it takes an asian delicacy, and treats it in a uniquely american way by roasting edamame like an almond and adding sea salt. the overall effect is reminiscent of classic nuts, salt and chocolate but done in an updated, inventive way.
belgium enjoys the reputation of producing the finest chocolate in the world. this is where we source our 72% couverture noble dark chocolate bar. it is deep, smooth and chocolatey with a wonderful mouth feel and no trace of bitterness. we then add inclusions of coated casa luker cocoa nibs from colombia. the nibs are toasted then enrobed in dark chocolate.
this selection of dark chocolate barsexplores different variations of cacao from 70% to 86% in taste, aroma, mouthfeel and tannin content. Each 3oz bar includes a pocket-sized manual of tasting notes and inventive pairing suggestions penned by James Beard Award-winning chef Jason Wilson.
This chocolate selection is comprised of some of the best cacao from three South American countries. It features a 62% cacao bar from Peru, a 68% cacao bar from Brazil and a 72% cacao bar from Venezuela. Each embodies the flavors typical of the soils, climate and environment from where the cocoa was grown. Each 3oz bar includes a pocket-sized manual of tasting notes and inventive pairing suggestions penned by James Beard Award-winning chef Jason Wilson.
This selection of milk & white chocolate explores the nuances that cocoa butter and milk lend to a chocolate’s flavor, bringing forth notes of creaminess, caramel and toast. Each 3oz bar includes a pocket-sized manual of tasting notes and inventive pairing suggestions penned by James Beard Award-winning chef Jason Wilson.