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We are a little shop built on belonging. Our goods feed tummy and soul. We share a belief in celebration, equity, connection.

A recent letter

Hi you, with a bitters “problem.” I know you: you open a cupboard and bitters fall out; you open a present hoping it’s bitters; your partner gives you the side-eye as...


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Eldora 70% Dark Chocolate with Zesty Mango & Pinon

Original, cohesive, delicious and explosive flavors in each Eldora bar! 70% Zorzal, Dominican Republic cacao paired with aji chili, mango, and pine nuts (pinon). Aji chilis lend subtle spice and sweetness, with a not overpowering touch of heat. Mango adds brightness and acidity, plus sweetness. And pine nuts add rich, buttery flavors to cut through all the sweetness and spice going on. A little shake of five spice powder makes it all come alive. WOW! This is the bar of the summer for me.

A percentage of Eldora's profits go to support Kiva, Heirloom Cacao Project & Rainforest Project.

A Note from Eldora founder and chocolate maker, Steve Prickett:

"So, I set about learning the chocolate business, not from an eater, but from a maker.  Where do you start?  I needed to learn the basics of chocolate making and fast.  I turned to Ecole Chocolat, a Canadian company with online courses.  That gave me a basic background and understanding of the business, tasting, and developing a quality product.  From there I just rolled up my sleeves, found basic chocolate equipment and got started.  My first eight batches were fails.  The chocolate actually tasted good but didn’t look good.    But I was failing at a fast rate which meant I was also learning at a fast rate.  Soon, I was learning all the buzz words to the business.  I was making chocolate bars, pieces, and truffles.  Then I asked myself, how does a Chocolate Maker know about chocolate all over the world?  I needed to make that chocolate.  So, I set about making chocolate from all the regions of the world.  Today I’ve made chocolate from 24 countries, comprising 31 different origins.  And I’m looking for more."

And then I asked myself, what if I could turn the process around?  Instead of buying beans, and making the next order from them.  What if I could buy the beans, understand it’s Terrior due to its origin, fermenting process, and drying process, and make the chocolate best suited for that bean?  Instead of potentially canceling out a flavor, I could enhance it by the way I made the chocolate and what ingredients I blended with it.

Made in Albuquerque, New Mexico!

Ingredients: Cacao nibs, organic cane sugar, organic cocoa butter, mango, aji chili, tangerine, piñon, five spice.

Net weight: 1.8oz / 51g

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