{"title":"Dark Milk","description":"","products":[{"product_id":"ecuador-single-origin-chocolate-sample-copy","title":"Bolivia Tranquilidad Wild Harvest Single Origin Chocolate","description":"\u003ch2\u003eWildharvest Tranquilidad — Bolivia\u003c\/h2\u003e\n\u003cp\u003eCheck out these teeny beans. Tiny but mighty! (Mighty tiny?) Don't be fooled, they pack a huge flavor wallop. They are a little tricky to roast and it can get a bit sad during the winnow (the nibs are so small much gets winnowed off with the shells) but these beans are so fun to work with because they are just little flavor STARS. And the aromas! Whoo! My precious!\u003c\/p\u003e\n\u003cp\u003eAvailable in the Large 3 oz Grand Adventure Bar or in 0.4 oz Tasting Tiles - in your choice of Extra Dark 80% and\/or Dark \u003cem\u003eMilk\u003c\/em\u003e 61%.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Boliva Tranquilidad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Wild harvest, Beni department\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCacao certifications:\u003c\/strong\u003e Direct trade, HCP Heirloom Designee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e The extra dark leans towards tart elderberry - grape too - with jasmine and a light earthiness with a brown sugar sweetness while the creamy dark milk version brings forward the elderberry or almost a wild berry - like a wild berry cobbler with cream!\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cacao, organic cane sugar, organic cocoa butter (milk varieties include whole milk powder)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e The dark-\u003cem\u003emilk\u003c\/em\u003e bar contains milk. (The dark bar is completely vegan)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNotes from the farm and Volker Lehmann: \"\u003cem\u003eTranquilidad Natural Forest Estate of around 600 hectares is owned by Volker Lehmann and his family, as private enterprise. In over 15 years Volker Lehmann increased the Wild Harvest activities all over the Beni department on areas of the size of Germany, involving hundreds of mainly indigenous families and dozens of organizations. Since 2014, after receiving the HCP recognition for Tranquilidad, production is concentrated in Tranquilidad and neighboring collection areas between the villages of Huacaraje and Baures. All cacao is fermented and sundried at Tranquilidad fermentation and drying facility.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eHarvest time in Tranquilidad is once a year between mid December to mid February. It could vary regarding the appearance of the rainy season starting in October and ending around end of May. The amount to harvest per tree varies also from year to year. In general the amount per tree is small as well as the pods and the beans, which are half the size of cultivated cacaos varieties. The cacao trees grow tall in its natural habitat and can reach 8 – 10 meters. People harvest the lower trunk by hand and use long sticks with a wire sling to get to the fruits in the upper parts. Sometimes they climb into the tree when there are many fruits, or they get eaten by monkeys and birds. The people like to come early in the morning, when mosquitoes are still less active, to collect in small groups or by family and make piles of pods. After 2-3 hours they sit at the piles and open the pods placing the fresh beans in bags. Once full the bags hang on poles to collect the dripping juice that people love to drink right there and to sell some in the villages. After that, between noon and early afternoon, they bring the bags by foot or on bikes to the harvest center, where they are weighed and payed directly by weight and quality. The price is generally agreed at the start of the harvest and varies if there are more or less to pick. People are free to sell to the best offer or take home. The beans go then straight into special designed wooden fermentation boxes. The post harvest protocol was developed in 2003 and is mainly adapted to the size of the beans including slow sun drying.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"The Cocoa Forge","offers":[{"title":"Extra Dark 80% \/ 3 oz Grand Adventure Bar","offer_id":48307894419670,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true},{"title":"Extra Dark 80% \/ .4 oz Tasting Tile","offer_id":48307894583510,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 61% \/ 3 oz Grand Adventure Bar","offer_id":48307895075030,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 61% \/ .4 oz Tasting Tile","offer_id":48307895238870,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/2615\/4966\/files\/Bolivia_Tranquilidad_bars.jpg?v=1780185594"},{"product_id":"bolivia-tranquilidad-wild-harvest-single-origin-chocolate-copy","title":"Costa Esmeraldas Ecuador Single Estate Chocolate","description":"\u003ch2\u003eCosta Esmeraldas — Ecuador\u003c\/h2\u003e\n\u003cp\u003e\"\u003cem\u003eTravel with us to the northern Ecuadorian coast and taste our expression of Nacional Cacao. Here you will find harmony between the sea breeze and the last patches of coastal cloud forest.\u003c\/em\u003e\" The Salazar Family\u003c\/p\u003e\n\u003cp\u003eOh yes Salazar family, we for sure will be traveling there with every precious taste!  Gorgeous red beans beautifully fermented and meticulously cared for.   Be sure to read about the Salazar Family in the notes below because they are doing amazing things at their farm.\u003c\/p\u003e\n\u003cp\u003eAvailable in the Large 3 oz Grand Adventure Bar or in 0.4 oz Tasting Tiles - in your choice of Dark 75% and\/or the Dark \u003cem\u003eMilk\u003c\/em\u003e coming in at a big 64%.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Costa Esmeraldas (Single Estate)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenetics\/Type:\u003c\/strong\u003e Ecuadorian Nacional Hybrids\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCacao certifications:\u003c\/strong\u003e Direct trade, uncertified organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e The dark bar has cherry, fudgey brownie, apricot jam, raisin and raspberry notes and something else interesting I can't quite place but I'm wondering if it is the special wood they use for the fermentation boxes. See what you think. The dark milk bar mirrors all those but has a beautiful creamy veil over all. Not too sweet. Really lovely.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cacao, organic cane sugar, organic cocoa butter (milk varieties include whole milk powder)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e The dark-\u003cem\u003emilk\u003c\/em\u003e bar contains milk. (The dark bar is completely vegan)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the Salazar Family: \"\u003cem\u003eWe operate a family owned cacao orchard in the northern coast of Ecuador, in the Esmeraldas province. Since 2008 we have made efforts to rehabilitate cattle pasture and mono-crop forest plantations into agroforestry systems where cacao is intercropped with fruit and local trees. One of our goals is to protect primary and secondary-growth forest. In here we can host local and endangered species that are left without a home due to the continuous expansion of the agricultural frontier.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCacao produced in these agroforestry systems is carefully and meticulously processed, resulting in true exotic flavours featuring: Clean and clear raisin browned fruit note, and fresh fruit notes, floral, blueberry, coconut. Herbal or green bitter taste. Good balance to the core attributes. Mild sweetness. Astringency has a \"velvety\" quality. *\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCosta Esmeraldas won the \u003ca href=\"http:\/\/www.cocoaofexcellence.org\/producer28919-ecuador-costa-esmeraldas-cacao-company\"\u003eCocoa of Excellence\u003c\/a\u003e cacao liquor tasting evaluation and award 2019 edition.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTravel with us to the northern Ecuadorian coast and taste our expression of Nacional Cacao. Here you will find harmony between the sea breeze and the last patches of coastal cloud forest.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThere are myriad and diverse wildlife in the region which are able to travel through our orchard via wild-life corridors. We aim to leave better soil, water and wildlife corridors for the generations to come. The Salazar family began to change the environment by implementing a new model, cultivating cocoa, fruit trees and species from the area, which creates an environment that attracts species of local flora and fauna to re-inhabit the place. After a period of research, they set out to produce the best cocoa beans in the world; taking care of every step of the cultivation, harvest and postharvest; in a meticulous, careful and detailed way in order to enhance the flavors and aromas of its beans. It is thanks to this effort, perseverance and commitment that it has become recognized as one of the best cocoa beans in the world.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"The Cocoa Forge","offers":[{"title":"Dark 75% \/ 3 oz Grand Adventure Bar","offer_id":48309159395542,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"Dark 75% \/ .4 oz Tasting Tile","offer_id":48309159428310,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 64% \/ 3 oz Grand Adventure Bar","offer_id":48309159461078,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 64% \/ .4 oz Tasting Tile","offer_id":48309159493846,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/2615\/4966\/files\/Costa_Esmeraldas_bar.jpg?v=1780257320"},{"product_id":"bolivia-tranquilidad-wild-harvest-single-origin-chocolate-copy-1","title":"Soconusco Mexico Single Origin Chocolate","description":"\u003ch2\u003eSoconusco — Mexico\u003c\/h2\u003e\n\u003cp\u003eCacao Voyagers, we have arrived to the Cradle of \u003cem\u003eCultivation\u003c\/em\u003e where it all began. The epicenter. I can't even tell you how thrilling this is!  Roll back your time machine to before the Spanish.  Before the Aztec Empire.  Before the Maya.  Nope go further further, before the Olmec.  Keep going.  Here we find the Mokaya.  Someone should seriously write a Michner-esque type novel about this area.  It would write itself.  This is our opportunity to taste history.\u003c\/p\u003e\n\u003cp\u003eAvailable in the Large 3 oz Grand Adventure Bar or in 0.4 oz Tasting Tiles - in your choice of Dark 71% and\/or Dark \u003cem\u003eMilk\u003c\/em\u003e 60%.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e The Soconusco\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiapas, Mexico\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Fino de Aroma \"Mexicano\" (hybridization between criollo and amelonado)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCacao certifications:\u003c\/strong\u003e Organic, Fair Trade, Make Mine Fine (Fine Chocolate Industry Association)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e Predominant chocolate, wild berries, red berries, nuts. But wait, there's more! This lively chocolate has flavor notes all over the map. It's also roasty and floral, there's coffee, there's grapefruit zest, there's a bitter root which I can't identify, there's a tobacco note too - not that I know anything about tobacco. Maybe a wood resin or tannin. There's also a mineral effervescence. Read on if you're curious as to the \"why\"!\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cacao, organic cane sugar, organic cocoa butter (milk varieties include whole milk powder)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e The dark-milk bar contains milk. (The dark bar is completely vegan)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Soconusco “Bitter Prickly Pear” is one of the most famous of cacao growing lands. (Not the \u003cem\u003ebirth\u003c\/em\u003e place of cacao which is thought to be in the headwaters of the Orinoco and Amazon.  How it came to be way up here in Mexico is another subject).  The Soconusco ethno-history consists of layers and layers of cultures that inhabited this small strip of land in Chiapas Mexico bordering Guatemala (which at one point was part of the Guatemalan kingdom). Geographically and Geologically isolated with the Pacific Ocean on one side with its estuary’s, swampland and massive mangroves.  Then, on the other extreme are the Sierra Madre de Chiapas Mountains that quickly jut up over 14,000 feet.  North and South are bordered by rivers that are often torrential and impassable. In the middle of it all is piedmont with extremely rich alluvial soils. So you can see why the early hunter-gather folks that came through to collect shellfish and hunt in the jungle would have noticed the natural safety and plentiful food - it makes sense that this possibly was the first farming settlement. There is a plethora of academic papers on this rich historical area but here’s a link to a quick and interesting overview article starting with the Mokaya “people of the corn” who are thought to be the first to cultivate cacao (and corn). \u003ca href=\"http:\/\/mexiconewsdaily.com\/culture\/who-were-mokaya-mexicos-corn-people\/\" title=\"http:\/\/mexiconewsdaily.com\/culture\/who-were-mokaya-mexicos-corn-people\/\"\u003ehttps:\/\/mexiconewsdaily.com\/culture\/who-were-mokaya-mexicos-corn-people\/\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOver thousands of years (3800ish) the Soconusco became known for the very VERY best Criollo (Cree-oh-yo) cacao. The trees so special and revered they were handed down as inheritance and for dowrys. The very product that made this area rich and famous also made it a target. Things got brutal to say the least. The sacred bean consumed mainly by the elite and which had also become the currency of the land was already being extorted by the Triple Alliance\/Aztec Empire for tax and tribute when the Spanish arrived looking for gold. The Spanish quickly realized the “gold” \u003cem\u003ewas\u003c\/em\u003e the cacao. Across centuries, everybody wanted it for their very own. One of the things I found really interesting is that the twice per year extortion -- errr I mean tax and tribute dates -- corresponded identically with the two cacao harvests!\u003c\/p\u003e\n\u003cp\u003eWe may never know exactly what the cacao tasted like back then. Layers of cultural differences, catastrophic diseases, shifting environmental and economical factors; this rich area eventually was gutted. Groves stood abandoned, there just weren’t enough specialty farmers to tend this specialty crop. Then came some unfortunate “help” by the government in the 1970’s and 80’s which diluted the precious few remaining Criollo when they handed out Forestero seedlings which were more robust and prolific, but sadly not anything like the pure Criollo. However, cacao easily cross pollinates and the surviving Criollo remnants of old mixed with the new which now gives us an impressive diversity of flavors. It is still incredibly special and we can be so thankful that some farmers did stay and they passed down their knowledge and stories. They are the remaining guardians. And we get to taste this history. As you sit with this chocolate, let it melt on your tongue and it will tell you it’s long and lively story. All will be revealed.\u003c\/p\u003e\n\u003cp\u003eFrom the producer Agrofloresta Americana: \u003cem\u003eThis is the product of the effort of farmers from the Tuzantan community, a mountain in the Sierra Madre. We call them Soconusco Comunitario because they come from a community of farmers, called ‘El Vado’ located in Tuzantan, Chiapas. This community gets its name from the ford (vadoin Spanish) in which they are located, which is mid way on the mountain of Tuzantan. The soils here are very clayey and during rains are really not transit-able. It is between 350-500 masl (1150 to 1640 ft). The cacao is brought down by foot and sometimes with horses. This is the home of about 20-35 small farmers. These are old cacao plantations with no plot-divisions and with community paths. Some farmers are starting to renew plantations slowly. This community is dedicated to cacao, coffee, grazing and honey. One of the leaders of the community is Levy Matias. He is 30 years old and got his cacao plantation from his father 6 years ago. His hectare has fruits and timber trees. He also helps other farmers gather and get their products to market.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSoconusco cacao is a blend of Trinitario, Criollo and Forastero with varied flavors; starts with a predominant chocolate note, red berries and wild berries with a good balance between bitterness and acidity. Soconusco is divided into three regions; coastal, low and high regions. In Tuzantan, as a general rule, the greater the height, the greater the flavor profile in this region. In the low region it normally takes about 6-7 days to get a good fermentation, whereas in the highlands, depending on profile, protocol and season, it takes about 5-6 days to get fermentation. In Tuzantan, they also produce beans, papaya, pumpkin and corn in the milpas as well as hunting. The farmers drink cacao and pozol and some even make chocolate.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Cocoa Forge","offers":[{"title":"Dark 71% \/ 3 oz Grand Adventure Bar","offer_id":48309620605142,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"Dark 71% \/ .4 oz Tasting Tile","offer_id":48309620637910,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 60% \/ 3 oz Grand Adventure Bar","offer_id":48309620670678,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 60% \/ .4 oz Tasting Tile","offer_id":48309620703446,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/2615\/4966\/files\/Soconusco_bar.jpg?v=1780331097"},{"product_id":"bolivia-tranquilidad-wild-harvest-single-origin-chocolate-copy-2","title":"Puerto Quito (Sleeping Beauty) Ecuador Single Origin Chocolate","description":"\u003ch2\u003ePuerto Quito — Ecuador\u003c\/h2\u003e\n\u003cp\u003eI know that as parents (chocolate makers and their beans) we should not have favorite bean children. (So I won't say this is my favorite). (But it has me completely beguiled). This is my Sleeping Beauty chocolate fairy tale. And I'm the evil queen. Over the years this bean was making me look bad and has given me so much grief - so much so that I threatened to banish them completely from my queendom.  I sealed them up in locked barrels and put them so far back in the bean room that they would never be seen again for 1000 years and then someone else could throw them away. Until my grandson Logan whispered to me to try it again. Once again, everything went wrong. Weird stuff happened. The scale turned off and on three times without me doing it and after that it gave out strange readings. (Batteries were in perfect condition).  During the roast - which I cannot walk away from because I'm plotting the on the graph every 60 seconds - my mechanical pencil flew out of my hand and broke into as many pieces as it possibly could and I had nothing else to write with so I'm scrambling trying to find a tiny piece of lead to plot my roast.  Then the roast went completely sideways all by itself (I did not even touch the flame OR the damper or any other controls) and it suddenly-flat lined for no reason and never got anywhere near the End Of Roast temp I wanted. Then, the entire room smelled like very strong strawberries - and stayed that way for TWO DAYS.  This bean never smelled like strawberries before nor did it have that flavor note. There's more mysterious weirdness, but let's get to the chocolate. (ssshhhhh, ok, it is now my favorite but don't tell Puerto Quito).\u003c\/p\u003e\n\u003cp\u003eAvailable in the Large 3 oz Grand Adventure Bar or in 0.4 oz Tasting Tiles - in your choice of Extra Dark 70% and\/or Dark \u003cem\u003eMilk\u003c\/em\u003e 55%.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Puerto Quito, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Local Co-op with 25 producers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenetics:\u003c\/strong\u003e Nacional Arriba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCacao certifications:\u003c\/strong\u003e Direct trade, HCP Heirloom Designee, Organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e Tart cherry, marzipan, apricot, delicate warm spices and light nuttiness. The dark milk version echos all of this but in a fun and delightful way. Additionally, the Heirloom Cacao Preservations international tasting panel had high praise for the beans (which cracks me up) and described them as rich and complex, but balanced caramel and nutty notes, followed by complex fruit and astringent notes with a long-lasting, velvety chocolate finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cacao, organic cane sugar, organic cocoa butter (milk varieties include whole milk powder)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePuerto Quito cacao personality type: One part Imp (a sometimes troublesome and usually mischievous being\/bean), and one part Justify (the racehorse). Justify is the 3 year old Thoroughbred who swept the triple-crown back in 2018. An unknown, untested underdog whose youthful and prankish naughty personality made him just as likely to jump out of the gates and immediately veer off the track to go nibble grass in the center field or, they hoped, he would put the pedal to the metal and run like the wind. Hopefully towards the finish line. Nobody knew! They knew he had potential. But was it potential to be a winner? Or potential to be a screwball?\u003c\/p\u003e\n\u003cp\u003eLikewise, Puerto Quito has a gleam in its eye that makes one weary. What are you going to do this time, dear Puerto Quito? Are you going to do as you're asked? Are you going to sweep the chocolate version of the triple-crown as your regal lineage would have you do? Or are you going to throw off your jockey and go eat some hay? Maybe gallop over into the crowd and see if anybody has a slice of apple? Nobody knows.\u003c\/p\u003e\n\u003cp\u003eOne time while attending a cocoa roasting seminar given by the most knowledgeable cocoa bean roaster in the country (IMHO) and someone who also has a bit of inner prankster; he had offered up to us students to \"bring your most troublesome beans to the seminar so we can roast them together and learn by doing\". Haha! I chuckled an evil chuckle (being a little impish myself). I brought Puerto Quito. And yep, even the most seasoned cacao roasting pro had to step back and scratch his head. And then (!) he had to go back and roast yet another batch - because he could not quite believe a bean could be THAT squirrel-y. HA! Vindicated.\u003c\/p\u003e\n\u003cp\u003ePuerto Quito does have quite a lineage. It is the #5 designee in the Heirloom Cacao Preservation lineup (HCPcacao.org). La Asociación de Productores Agropecuarios Artesanal Nueva Esperanza (ASOANE) is an association of 25 producers of artisanal agriculture located in Puerto Quito, Ecuador. Cacao farming arrived to this region more than 75 years ago when Nacional cacao was brought in from the neighboring Los Rios Province – known not only for its complex flavor profile but its ability to co-exist with other plants and trees that promote habitats for midge pollinators, birds, and other animals. Its flavor profile from HCP looks like this: Aroma: rich chocolate base with a hint of wood. Flavor: very complex finish is balanced and long lasting with chocolate being dominant and a velvety chocolate astringency. Pronounced chocolate start is augmented with caramel and nutty notes. Mid-taste brings in mild fruit acidity and astringent notes that drive the nuts\/nut skin character along with complex plum\/dark fruit and other fruit notes. Trace of tobacco\/tobacco spice notes and hint of floral note go towards the spice and mint direction. Sounds pretty good, huh?\u003c\/p\u003e\n\u003cp\u003eI know you haven't seen Puerto Quito in the Cocoa Forge lineup for a long time. Why? Well. I was mad at Puerto Quito. It would not behave. I was punishing it for its bad behavior and sent it to the back corner of the bean room to go think about itself. And so there it sat. For a long, looooong time. I seriously almost threw the whole lot away. Thousands of dollars in beans. That's how frustrated I was with it.\u003c\/p\u003e\n\u003cp\u003eFast forward. I wanted to make some chocolate that reminds me of my grandson, Logan. It had to be surprising, it had to have flavor that hits you like a wrecking ball. It needed to be sweet and pure with a side of chaos. It had to be spicey. It had to be uniquely itself, no question, no mistaking it for any other. Well. There's only one bean in the bean room with this reputation. I wearily opened the barrel. It smacked me upside the head with aromas – aromas that should not have been there. Not after all the time spent in the corner. It should have been subdued and mellow. Haha! Nope. And did it behave? Nope. It gave me a run for my money. Roasting it was like doing a steeple chase. But, in the end, Puerto Quito ran like the wind, just like its royal genetics promised.\u003c\/p\u003e","brand":"The Cocoa Forge","offers":[{"title":"Dark 70% \/ 3 oz Grand Adventure Bar","offer_id":48312368922838,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"Dark 70% \/ .4 oz Tasting Tile","offer_id":48312368955606,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 55% \/ 3 oz Grand Adventure Bar","offer_id":48312368988374,"sku":null,"price":21.0,"currency_code":"USD","in_stock":false},{"title":"Dark Milk 55% \/ .4 oz Tasting Tile","offer_id":48312369021142,"sku":null,"price":3.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/2615\/4966\/files\/Puerto_Quito_snow_white_bar.jpg?v=1780339790"},{"product_id":"costa-esmeraldas-ecuador-single-estate-chocolate-copy-1","title":"Eco Cacao Ecuador Single Origin Chocolate","description":"\u003ch2\u003eEco Cacao — Ecuador\u003c\/h2\u003e\n\u003cp\u003eLocated in the coastal Esmeraldas region of Ecuador, EcoCacao is committed to preserving and regenerating the forests of Punta Galera, which is the last reasonably sized humid tropical forest next to the sea in the country.\u003c\/p\u003e\n\u003cp\u003eAvailable in the Large 3 oz Adventure Bar or in 0.4 oz Tasting Tiles - in your choice of Extra Dark 85% and\/or the Dark \u003cem\u003eMilk\u003c\/em\u003e coming in at a big 62%.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Cooperative\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenetics\/Type:\u003c\/strong\u003e Ecuadorian Nacional Hybrids\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCacao certifications:\u003c\/strong\u003e Organic, Fair Trade, Direct Trade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e The dark bar has cherry, fudgey brownie, apricot jam, raisin and raspberry notes and something else interesting I can't quite place but I'm wondering if it is the special wood they use for the fermentation boxes. See what you think. The dark milk bar mirrors all those but has a beautiful creamy veil over all. Not too sweet. Really lovely and subtle.  There are no bugles blaring on this one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cacao, organic cane sugar, organic cocoa butter (milk varieties include whole milk powder)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e The dark-\u003cem\u003emilk\u003c\/em\u003e bar contains milk. (The dark bar is completely vegan)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNotes from Uncommon Cacao: \"\u003cem\u003eSeveral NGOs have worked with EcoCacao and other UOPROCAE members since 2005 on environmental and cacao related projects, most notably a practice known as regenerative agriculture. The aim in this type of farming is to actually restore rainforest within cacao farms, rather than deforest in order to plant cacao. Since 2016, there has not been explicit funding for the regenerative agriculture project, and it has become obvious that for it to survive, the cacao needs to sell at a price that can sustain the training program, management, and audit of the regenerative practices that cacao farmers within EcoCacao are using. Uncommon Cacao partnered with Endorfin to pay regenerative premiums so this important project can continue.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIn order to preserve the best varieties, EcoCacao is marking the best trees at all of the farms. They use seeds from those trees to grow saplings to plant in other areas. That helps them be certain that they are selecting for genetics that do really well in this micro- climate. Climate change is heavily affecting cacao in the area.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"The Cocoa Forge","offers":[{"title":"Dark 85% \/ 3 oz Large Adventure Bar","offer_id":48312989941974,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"Dark 85% \/ .4 oz Tasting Tile","offer_id":48312989974742,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 62% \/ 3 oz Large Adventure Bar","offer_id":48312990007510,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"Dark Milk 62% \/ .4 oz Tasting Tile","offer_id":48312990040278,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/2615\/4966\/files\/eco901_Sue_Fitch.jpg?v=1777659082"},{"product_id":"eco-cacao-ecuador-single-origin-chocolate-copy","title":"Tamana Mountain, Trinidad Single Estate Chocolate","description":"\u003ch2\u003eTamana Mt — Trinidad\u003c\/h2\u003e\n\u003cp\u003eTamana Mountain Chocolates Estate is a family-run farm located in the central region of Trinidad.  In 2017 the family purchased a mature cocoa estate comprising 10 acres of Trinitario Cocoa trees.  Jacqueline and Martin Matthew along with their three children went on to win a Cacao of Excellence award in 2019!  They not only grow, ferment and dry their own beans but they don't stop there; they go on to make their own tree-to-bar chocolate and artisanal cacao products.  At some point, I was in the right place at the right time and was able to buy some of their coveted beans - all the more precious since they use all their beans in their chocolate business.  I only had enough to make a small batch and just have a few bars left.  This island chocolate is both vibrant and laid back all at the same time.\u003c\/p\u003e\n\u003cp\u003eAvailable in the Large 3 oz Adventure Bar in Dark \u003cem\u003eMilk\u003c\/em\u003e coming in at a high 64%.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Trinidad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Tamana Mountain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenetics\/Type:\u003c\/strong\u003e Trinitario\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCacao certifications:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e Buttery caramel, mildly fruity with herbal, earthy and lemon zest finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cacao, organic cane sugar, organic cocoa butter, milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e The dark-\u003cem\u003emilk\u003c\/em\u003e bar contains milk. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTrinidad has a unique cacao history and has played - and still plays - an important role not just in growing but in research and education. Cacao trees were introduced early on by Aragonese and Catalan Capuchin friars who brought, planted and farmed Criollo cacao which became one of the principal resources of the island.  So, that by itself is really interesting to me because that specific variety had to have come from up in the \"cradle of cultivation\" in southern Mexico\/Guatemala area.  That trek can't have been easy to pull off at that time.  But fast forward to 1727; disaster strikes.  The literature says 'blast' or 'blight' which some have interpreted as disease and still others as a hurricane.  That will remain a mystery but whatever caused the collapse, the plantations were wiped out and the trees died and the plantations were abandoned.  Thirty years later the Capuchin Fathers returned to re-establish their missions and this time they brought cacao seedlings of the variety which they were the first to call Forastero or \"foreign\".  Which is also interesting because these probably came from the Venezuelan native wild stands along the Middle Orinoco (Venezuela is only something like 7 miles away).  Once established the Forastero began to hybridize with what was left of the local Criollo trees, and a new variety, Trinitario was born.  Trinitario combined the taste qualities of Criollo with the vigor, hardiness, and high yields of Forastero.  And this novelty was spread throughout the cocoa growing world.  (Along with Forastero itself - which you can understand why it spread especially when the tree was introduced to farmers in different countries around the equator who had no idea about cocoa - let alone how to grow it!).  [History from The True History of Chocolate, Sophie and Michael Coe]\u003c\/p\u003e","brand":"The Cocoa Forge","offers":[{"title":"Dark Milk 64% \/ 3 oz Large Adventure Bar","offer_id":50409366520022,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/2615\/4966\/files\/Tamana_Mt_bar_1_zoom_out.jpg?v=1789260964"}],"url":"https:\/\/thecocoaforge.com\/collections\/dark-milk.oembed","provider":"Cacao Voyages by The Cocoa Forge","version":"1.0","type":"link"}