As of November 18, 2020: Our NW 23rd Ave and N Mississippi shops are temporarily closed.
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.