These days, West Africa dominates the cocoa market, with Ghana and the Ivory Coast producing somewhere around half of the world’s crop. However, this region is part of a relatively recent chapter in the history of chocolate.
Cocoa trees only survive in a narrow tropical band, extending about 25 degrees north and south of the equator. As Europeans sought to colonize more and more of the world during the 1800s, they took cocoa with them, leading to its cultivation in many colonial territories in the tropics. In particular, in 1824, the Portuguese introduced hardy, less delicately flavored cocoa trees from Brazil to their island colonies off the West African coast. These trees eventually made the journey to continental Africa, landing in Ghana in the late 1800s. And just as cocoa was spreading into colonial Africa, much of the New World was experiencing severe cocoa crop blights, opening the door for West African producers to take global market share.
Unfortunately, standards for labor and quality in the region have generally been low. This has led many craft chocolate makers to avoid working with West African cocoa. The truth is, when carefully prepared, cocoa from this area makes some of the boldest, most classic chocolate in the world. We think it is important to support the region's cocoa economy by purchasing its best fairly traded beans and presenting them as the exceptional chocolate they can be.
The cocoa in this bar is exclusively from Ghanaian farms that meet Rainforest Alliance’s social, economic, and environmental standards.
chocolate pudding, malt, peanut butter
Bold, classic chocolate. Heavy roast for extra intensity.
stouts and porters, dark-roasted coffees, rye bread, chilis and stews