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Locally churned Ronnybrook Farm Dairy browned butter lends deep caramel flavors to their interpretation of a classic milk chocolate. Handcrafted from Oko-Caribe Dominican Cacao. Ingredients: cane sugar*, cocoa butter*, cocoa beans*, nonfat milk powder, butter, whole milk powder, vanilla bean *organic origin BB: 2026-06 with lot number -
One of Fruition Chocolate Works close friends has spent years combating narco trafficking in Tumaco, Colombia, and updating them on his work. So when they had the opportunity to begin sourcing beans from this area in 2018, they were all pretty excited — especially because these are some of their most delicious, balanced cocoa beans. The farmers make all the difference. For example, Blanca Vivera, a second-generation farmer, grows cacao amid other fruit trees like plantains, and in her free time, she makes chocolate with her own beans from scratch. Blanca and 585 other farmers (and 309 other female farmers) belonging to four cacao cooperatives work with local organization Cacao de Colombia, which buys wet beans from each and then ferments and dries them itself at a central fermentary. Uncommon then finds a home for these beans with chocolate makers looking to pay higher prices for higher-quality beans. These great flavors and consequently higher prices mean that farmers now earn 70 percent more income from cacao than when they were selling dried beans through the commodity market, offering a sustainable alternative to the coca and narco world. Tasting notes: whisky, tobacco, cacao Ingredients: cocoa beans, organic cane sugar BB: 2026-10 with lot number - These special beans from the Sambirano Valley in Madagascar boast a big flavor: bright, acidic fruit like dried cherry and cranberries, guaranteed to surprise you. The intensity comes from the volcanic soil on Bertil Åkesson’s private plantation, called Bejofo Estate, and has become a signature among craft chocolate makers. In the 1970s, Bertil’s family moved to Madagascar from Sweden and purchased several spice plantations, one of which had quite a few untended cacao trees. Since then that 2,300 hectare farm has become the mainstay of Bertil’s operation. The beans are fermented in wooden boxes for six days, then dried in the sun on raised beds and concrete patios. Bertil’s beans have become a hallmark of the bean-to-bar chocolate movement, with almost every maker creating their own version. But Fruition Chocolate Works launched theirs later than most. Every time they’d see Bertil, whom they’ve known since 2013, he’d nudge Bryan. “When are you going to make chocolate with my beans?” Bryan would reply, “I want to do them justice!” Finally, five years after meeting Bertil and tasting his beans, Bryan felt happy with his results. In 2018 they launched their single-origin Madagascar bar and have been delighted by its nuanced fruitiness — a big contrast from many of the roastier, earthier beans they work with that makes it extra special. Ingredients: organic cocoa beans, organic cane sugar BB: 2025-02 with lot number
