Most chocolate shops buy their chocolate. We do too, for a lot of what we make — there's no shame in it, and the couverture we use is excellent. But for these bars we start with the bean.
Cacao is hand-selected by origin, roasted here, cracked, winnowed and stone-ground in small batches until it turns from rubble into something glossy. It takes days rather than minutes. Nothing is added to round off the edges.
Three origins, three completely different bars. Haiti 71% is bright and a little fruity. Belize 77% is deeper and more earthy. Ghana 66% is the round, classic one, closest to what most people picture when they think "dark chocolate".
Taste them side by side. It's the fastest way to understand that chocolate has origin the way coffee and wine do — and it's the thing we're proudest of making in Nashville.