Founded in 2006, Öko Caribe ferments and dries Hispaniola cacao grown on more than 150 small-holder farms in the Dominican Republic. Founders, Gualberto Acebey Torrejon and Adriano de Jesus Rodriguez provide organic certification, technical and agronomic assistance and micro-loans to the grower-community while ensuring these exceptional beans are consistently processed with care.
The sea salt for this bar is hand-harvested as it forms a delicate crust in the shallow basins lining the shores in the Camargue region of Provence in southern France.
Ingredients: Organic Cacao Beans, Organic Unrefined Cane Sugar, Fleur de Sel
Gluten-Free; Dairy-Free; Nut-Free; Vegan; Soy-Free
In 2014, David and Corey Menkes began making chocolate in their LA apartment before the landlord asked them to move the budding business elsewhere. They took their small-batch equipment to a shared commercial kitchen and used the additional space to begin working with beans from more origins around the world. With each batch, they work to express the unique flavors of that particular place and harvest, favoring an extended grind and aging their chocolate for at least a month before tempering and making bars.
Category: 75% cacao, Artisan Chocolate, Bean-to-Bar, Chocolate, Chocolate Bar, Dairy Free, Dark Chocolate, Dominican Republic, Fleur de Sel, Gluten Free, Gourmet Chocolate, handcrafted, Nut Free, Oko Caribe, Organic, sea salt, Single Origin, Small Batch, Vegan
Type: Chocolate Bar
1651 North Wells St | Chicago, IL 60614
Located in Old Town between North and Eugenie
Monday through Saturday from 7am - 7pm
Sundays from 8am - 5pm
© 2018 Cocoa + Co.