No chocolate connects French Broad more deeply with their roots than this bar. Dan & Jael lived in the cacao-rich jungles of Costa Rica for two years, where they opened a small café, called Bread & Chocolate.
Daniel South was brought on as a dishwasher, eventually being trained as Head Baker. Now Daniel has returned to his agricultural roots as a cacao processor, cultivating cacao on his farm and buying the seeds from his neighbors. He ferments the beans in wooden boxes made from trees fallen on his land, and exports cacao directly to French Broad Chocolates. Building a viable cacao business hasn’t been easy for Daniel, but we are seeing his efforts bear fruit.
This two-ingredient chocolate contains a robust eighty percent cacao with an earthy aroma. The flavor profile begins with chocolate wafer cookie and transforms into tart raspberry.