Single-origin chocolate
Every bar and bonbon made is crafted of flavorful,
well-fermented cocoa beans, sourced from small, sustainable producers in a specific location.
— a single “origin.”
SOURCING
HARVESTING
FERMENTING
DRYING
TRANSPORTING
TASTING
SORTING
ROASTING
WINNOWING
GRINDING
MAKING
MATURING
EATING
Stone-ground chocolate, ethically sourced
The beans must speak for themselves, and each bar is able to stand on its own with a distinct flavor and character. Weeks and even months are spent roasting an origin at different temperatures and times to get the best flavor profile out of a single-origin bean species.
— Bean Flavors
As a “slow chocolate” maker, Scarlett Kilzer Chocolate is set apart from the large industrial chocolate makers who mass produce chocolate of different origins in one batch. The slow chocolate movement seeks to make chocolate that takes time, using smaller-sized equipment with focused boundaries, stone-grinding one origin at a time.
— Slow Chocolate
We use ethically sourced, well-fermented, carefully roasted beans and organic sugars.
To allow for the single-origin bean flavor profile to stand out, we don't add soy lecithin, vanilla, flavorings, or preservatives —all commonly used in chocolate making.
— Simple Ingredients
