Dark chocolate is where we get to stop being polite about flavour. It carries bitterness, acidity and fruit in a way milk chocolate simply can't, which is why most of our boldest work lives here.
You'll find hand-painted dark chocolate bonbons — Bourbon Caramel, Cherry Cordial, 24 Karat Caramel — alongside bars from 62% to 77%. Three of those are single-origin, made from beans we roast and stone-grind ourselves: Haiti at 71%, Belize at 77%, Ghana at 66%. Taste them side by side and the differences are not subtle.
Also here: wild cherries tumbled in dark chocolate and dusted in cocoa, honeycomb candy, and the Nashville Hot Chicken bar for anyone who thinks 64% dark isn't interesting enough on its own.
Many of these are dairy-free. Made by hand in Nashville, in batches small enough that we taste every one.