Made with our Belize 75% chocolate and topped with house-made honeycomb toffee. Utah is also known as The Beehive State, so we couldn‰۪t resist making a chocolate bar that represents our state. For our toffee we use Utah-local Hollow Tree Honey, which is carefully sourced raw, wild•Ââower honey from hives across the Wasatch Mountain range. This honey is full of •Ââoral, nectar •Ââavors that are unique to the array of wild•Ââowers growing in our area.
When we started our own chocolate story we lived in a tiny 400 sq ft studio and converted it into a chocolate making test kitchen, with the sound of chocolate grinders lulling us to sleep each night. We put together PVC pipes attached at every angle in our backyard for winnowing the shells and converted a countertop chicken rotisserie oven into a cacao bean drum roaster. It was a beautiful mess and we loved every moment of it!
It‰۪s been a long time since our first forays into the world of cacao, with plenty of trial & error. We now have a factory in the mountains of Utah, using old world techniques combined with newer machinery to craft the best & smoothest chocolate possible.
We continuously strive for more sustainable practices‰ÛÓwhether it‰۪s the cacao we source, the sugar we use, our compostable chocolate pouches, the recyclable box, or the way we organize our factory to best utilize the natural heat to help us in our processes and reduce energy use. In partnership with the Recycle Utah Green Business Program, we set new sustainability goals every year to make sure we are always improving and doing our best. Future goals include becoming 100% zero waste and 100% solar powered.
We take our cacao sourcing seriously. With each farm or co-operative of farms we work with we truly believe in their practices that support heirloom genetics and sustainability for the farming community. We are in it for the long haul with these partners, as they often have to navigate price changes, difficult harvests, and other inconsistent buyers. Every farm and cooperative we work with is setting the bar for the highest standards of environmental, flavor, economic and social aspects. We only want to work with origins that we can feel good about and that challenge the old models.