Our vision from the beginning was to create unique chocolate, something that you can't find in the stores today. I remember as we were laying out the business plan, we asked the question, does the world need another chocolate company. From that question, we came up with a strategy we thought might help us stand out from the croud. What if we could provide an opportunity to experience a farmer's own bean, versus a blend from multiples farms, villages or regions. This week we began shipping some of our unique chocolate we have been dreaming about.
- For Onyx Coffee Labs, we delivered a single origin Jamaican Midnight Dark (72.5%).
- For Mama Carmen's Espresso Cafe, we delivered a single origin Guatemalan Midnight Dark (72.5%)
- For Kennedy Coffee, we infused their Columbian Supremo coffee into our Uganda 33.3% Milk Chocolate AND Columbian Supremo coffee infused into Hispaniola Midnight Dark (72.5%)
Next week we will release a limited run, Ghana Super Dark Baking Chocolate. At 90%, this will be our darkest, richest, most intense chocolate to date. Our research kitchen made a wonderfully rich decadent French Silk Pie (actually 3 pies since we ate the first two before sampling to customers). This takes baking chocolate to a whole new level. You want to blow people away at your Thanksgiving or Holiday party, grab one of these baking bars before their gone.