How we source

The most important part of any chocolate brand is the chocolate itself. That’s where flavor begins, and every decision after that builds on what’s already there.

We work with couverture chocolate. This type of chocolate has extra cocoa butter, which gives it a creamier texture and better structure. By sourcing from other makers, we can select from a wide range of flavor profiles and focus on developing recipes that highlight them. 

We mainly use Colombian chocolates from Luker Chocolate- chosen for their balanced flavor and low bitterness. Two of our other preferred origins are Ecuador and Peru. 

When cacao is grown and processed at origin, more of the value stays with the people producing it and the quality of the chocolate reflects that. We prioritize working with makers at origin as much as possible.

All our supporting ingredients are held to the same standard as the chocolate itself. When we can’t make a recipe component in-house, we look for short ingredient lists with no artificial ingredients or unnecessary additives. If something doesn’t improve the final product, it isn’t included.

Every ingredient we use is a choice we stand by.