Odyssey Chocolate

Ingredients: Cacao, Cane Sugar, Cocoa Butter, Vanilla

Peru Alto Urubama 80% Dark Chocolate- Alto Urubamba is one of the very few co-ops to grow Chuncho type beans. These tiny little beans pack a ton of delicious creaminess overflowing with fruity tangy notes. Despite the higher percentage of cacao that we chose for this bar I find it to be one that I can eat like the sweeter monster bar. It just keeps me coming back for the next bite.

Côte d'Ivoire 70% Dark Chocolate-  This bar has takes a pure Côte d'Ivoire spin on the "classic" dark chocolate taste. It's also sourced through the Rain Forest Alliance for better labor practices. I can't tell you how many people have told me that they taste a coconut note in this bar, but I have always described it as "earthy." Once at a market I met a couple from West Africa who, when tasting told me "This bar tastes like how the earth in the Côte d'Ivoire smells right after it rains," and apparently it must smell pretty good after the rain.

70% Bolivia Wild Harvest - This is wild heirloom Cacao untouched by human hands - at least in known history.

I believe every cacao origin is special in some way or another, but maybe it could be said that some stand out from the crowd a bit more. This is one of those stand-outs. This origin is harvested from the Amazon Jungle, and not from any farm or plantation. This is cacao as nature intended, harvested by trekking into the rain forest where they can be found growing naturally then brought out to ferment and dry. 

The beans are smaller, but they pack an immense flavorful punch. I find this origin to be very distinct. It's smooth and creamy yet bold and tangy. The great adventure needed to get to these rare wild beans truly capture the essence of Odyssey Chocolate. I hope you enjoy them as much as I do.

Vietnamese Lam Dong- After working with every Vietnamese cacao origin available in the 2022 harvest, we decided that the Lam Dong region was making the most complex, elegant and creamy origin of the harvest year. It reminds me of the 2017 harvest of Ben Tre that we won one of our first two Academy of Chocolate awards for....except I think it's even better! 

It has notes of cinnamon, chocolate covered raisins, and other dark and hearty baking spices. This is a truly unique origin. There's nothing even remotely like it outside of Vietnam.

Tanzania Kokoa Kamili 70% Single Origin Dark Chocolate- Kokoa Kamili is a fermentary in Tanzania that collects unfermented Cacao from many small farms in the Tanzanian area. The folks over at Kokoa Kamili are experts at fermenting cacao, which takes away any doubt that there may be off flavors from improper fermentation at the farm. Fermentation is quite possibly the most important key-factor to a flawless chocolate resulting in this origin being smooth with hints of orange, and a bit buttery. I can't recommend trying this decadent bar enough!

Colombia Arauca 70% Dark Chocolate- The Arauca region lies on the border of Colombia and Venezuela along the Arauca River basin. Here in this abundant region a female owned and operated farm produces these wonderful "Arauqita5" beans, native to the area. To my pallet there is a characteristic to the chocolate reminiscent of it's Venezuelan neighbors. The final result has notes of cream, fruit and nuts as well as a bit of chocolate cake!

The Chili Bar- For this bar we're using a secret blend of Chili from all over the world. From Mexico to the US and Syria this bar is a blend of the best.

Smokey, saucy, raisin, cherry and just enough spice to wake you up. This bar is a love letter to Chili.

All the Chilis used in this bar were dry roasted and ground by us to ensure the highest quality. We even chose to keep the seeds from some chilies and kept out the seeds from other depending on if the seeds added to the flavor or detracted.

As far as I'm concerned this is the definitive chili bar out there in the craft chocolate world and I will do my best to maintain this level of quality as we transition into having this bar as part of our regular line up.