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Made in a small factory in the mountains of Asheville, North Carolina, the folks at French Broad Chocolate roast, crack, winnow, grind, conche and temper chocolate in small batches. By directly importing fine flavor cacao from small farmers, they create a deeper connection to the source. Each chocolate is beautifully packaged in small, 28 gram bars, easy to throw in your bag for an afternoon treat.
CAC Pangoa, a large cooperative with over 700 farmer members, is at a crossroads. Most of their cacao production is undifferentiated commodity cacao. But under the leadership of Esperanza Dionisio Castillo, with support from an organization called Conservation Cacao, the members are being encouraged and trained to devote a portion of their production to fine flavor varietals with more attention given to the quality of harvest and fermentation. Conservation Cacaos mission is to save the rainforest through sustainable cacao. This Peru 70% bar brings this effort to fruition.