black peppercorn, cumin, cinnamon and clove in dark chocolate
We’ve collaborated with Chef Tarik Abdullah to bring you Boharat Middle Eastern Spice in Dark Chocolate. The Boharat spice is used throughout Middle Eastern cuisine often in lentil dishes and stews. Our 60% cacao bar transforms this traditionally savory flavor profile, infusing dark chocolate with spices such as cumin, black peppercorn, cinnamon and cloves for a surprisingly harmonious combination of flavors.
Our 80% dark chocolate bar celebrates the unique flavor profile of origin cacao, harvested in the central Matagalpa region of Nicaragua. The chocolate leads with bold toasted notes and gives way to a rich, fudgy flavor in the middle palate. As it melts, fruit-forward notes emerge beginning with raisin and evolving into a bright grapefruit finish. This bar has only the classic ingredients of chocolate so you can taste the unique characteristics of this origin bean.
Exceptional, fine-flavored chocolate starts with superior cacao, and superior cacao starts with the farmer. We sourced this cacao from farmers who have been trained in the art and science of sustainable farming. Their technique, both during and after harvest, allows these farmers to yield crops that bring out the complexity of cacao while affording them a healthy future.
The Arabica coffee species originated in the highlands of Ethiopia, and now makes up about 59% of the world’s coffee production. In our Arabica Espresso bar, we’ve infused 60% cacao dark chocolate with fresh ground espresso as well as a unique, sustainable ingredient called CoffeeFlour®.
CoffeeFlour® is a nutrient-dense powder made by drying and grinding the fruit of the coffee plant - a substance that has traditionally been discarded. Researchers recently discovered the nutritional, economic, and environmental benefits of utilizing the coffee fruit. Rich in antioxidants, potassium, iron, and fiber, CoffeeFlour® lends deep fruity undertones and a slightly coarse texture to this superfood bar.
We recommend pairing with a deep red wine with dark berry and oak notes.
We use fluffy sea salt crystals, hand harvested in a Balinese tradition that spans over one thousand years, to offset the round caramel notes of this milk chocolate bar. Add in the buttery chunks of toffee, and you have the perfect decadent treat reminiscent of the classic milk chocolate flavors many of us have grown to love.
We recommend pairing with a red blend with notes of cherry and currant.
This milk chocolate bar takes the light, airy bite of a Crunch bar and elevates it with South American inspired ingredients. We use quinoa puffed under low heat, glaze it in blue agave to seal the texture, and add in toasted sesame seeds, creating a milk chocolate experience that leans more savory than sweet.
An elevated spin on the classic fruit and nut combination, our Black Fig Pistachio bar in 72% cacao unites chewy California mission figs with crunchy whole roasted pistachios. The semi-sweet, fudgy chocolate is enhanced by an adventure in texture, making Black Fig Pistachio a fan favorite on the jcoco chocolate menu.
We recommend pairing with a full-bodied red wine like cabernet sauvignon or malbec.
The Cayenne Veracruz Orange bar has been known to convert even dark chocolate purists into white chocolate fans. Drawing inspiration from a local delicacy in the Yucatan Peninsula - a fresh sliced orange with a light dusting of chili powder - this bar leads with a citrusy aroma, melts into a creamy, dreamsicle sensation and finishes with a kick of red pepper.
We recommend pairing with a smoky scotch or fresh white wine.
The unexpected ingredients in our Edamame Sea Salt bar never fail to surprise and delight first-time tasters. Inspired by Asian Fusion cuisine, we take crunchy, toasted edamame and merge it with creamy milk chocolate and fine sea salt. The result is a perfect balance of sweet and savory tasting notes with a nutty texture.
We recommend pairing with an IPA or a red wine with dark, velvety tannins like a pinot noir.
A dark chocolate lover’s dream, our Noble Dark bar is made from a blend of Nicaraguan cacao beans and boasts a complex, fruit-forward flavor profile. Crunchy cocoa nibs add a little texture to the mouthfeel without interrupting the nuanced character of the chocolate.
We recommend pairing with a well-balanced, fruit-forward syrah.
True coconut fans will appreciate the hearty shavings of dried coconut that lend this bar its unique texture and subtle sweetness. Coupled with whole pecans and a touch of sea salt, this creamy milk chocolate bar is our ode to the island of Vanuatu.
We recommend pairing with cabernet sauvignon with dark chocolate and cherry notes.
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.