Holiday Orders
Elevate your corporate gifting with our holiday gift boxes. Perfect for clients, partners, and employees. Enjoy free shipping during the festive season.
Grand Reserve Gift Box $190
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Grande Bars x 2
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Petite Bars x 3
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Dk. Choc. Almond Toffee - 5oz
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Dark/Milk Cranberries - 4oz
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Drinking Chocolate- 4oz
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Hazelnut Cobblestones - 6oz
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Nantucket Island Bar x 1
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Gift Box with Ribbon and Personalized Message
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Free Shipping
Harbor Collection Gift Box $100
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Grande Bar x 1
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Nantucket Island Bar x 1
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Petite Bars x 3
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Dark/Milk Cranberries - 4oz
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Dk. Choc. Almond Toffee - 3oz
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Gift Box with Ribbon and Personalized Message
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Free Shipping
Build Your Own Gift Box
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Create a customized Box of your Favorites!
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Free Shipping on Bulk Orders (3 or more) or 1 box over $75
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Gift Box with Ribbon and Personalized Message
How Chocolate is Made
STEP 1:
Harvesting
Cocoa grows within 20 degrees north or south of the equator. Cocoa trees require high humidity, fertile soils, with abundant rainfall and warm temperatures.
STEP 2:
Fermenting
Through a meticulous process, the beans are carefully fermented and dried for over a week in order to bring out the unique flavors and aromas of the beans. This process is essential to producing high-quality chocolate with a richness of flavor unique to each origin.
STEP 3:
Drying
Proper drying of the beans, commonly in the sun, ensures the correct fermentation process is not compromised on the beans’ long trip to the chocolate maker.
STEP 4:
Roasting
Before roasting beans are inspected and sorted. Roasting time and temperature depend on the profile of the raw bean. Generally beans are roasted in temps of 250°F up to 350°F for 30-90 minutes.
STEP 5:
Winnowing
Roasted beans are cooled, cracked and winnowed in order to separate the husk from the nib.
STEP 6:
Grinding
Depending on the flavor profile, the nibs are ground to a fine paste using a stone melanger. In this step we add our organic sugar and cacao butter and grind to a fine consistency.
STEP 7:
Tempering
Through a series of heating and cooling the chocolate is prepared for its final step where it will have a distinct shine and snap.
STEP 8:
Moulding
The tempered chocolate is poured into moulds and cooled before being wrapped and labeled. And then the fun of enjoying the taste begins!