Beans for this bar are grown in Peru’s Ucayali River Basin, close to the border with Brazil. Farmers in the area have long relied on coca production but with the help of USAID and Alianza Cacao of Peru, they are now able to focus instead on growing exceptional heirloom cacao (no CCN-51). Daniel O’Doherty oversees fermenting and drying to ensure optimal post-harvest handling.
Ingredients: Cacao Beans, Raw Sugar, Organic Cocoa Butter
Gluten-Free; Dairy-Free; Nut-Free; Soy-Free; Vegan
Rom Still, Brasstown’s chocolate maker, made a career in Elementary education for 20 years before being bitten by the bug. Curious about process of making chocolate, 7 years ago he started reading everything he could find, experimenting and seeking counsel before launching his business (with partner, Barbara Price, and about $500). It’s been a quick rise to the top, with seven International Chocolate Awards in 2016 putting Brasstown on the map.
Named for the small town in North Carolina that’s home to the artisan tradition of the John C. Campbell Folk School, Brasstown is located in an old mill and works with small-scale equipment to produce a batch of bars at a time.