Fine Chocolate Club (11304 W. Pico Blvd.)
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White Chocolate Bars
- Mission Chocolate Sweet Corn White Chocolate (60grs Bar)$9.99White chocolate with corn; the two best ingredients together. Pamonha is known as Tamal de Elote in Mexico, one of my favorite things on this planet and a great tribute to corn, one of the wonders of gastronomy and the second best ingredient that the Americas have given the world (the first is cocoa) Ingredients: cocoa butter, organic sugar, cacao, powdered milk, corn, himalayan salt. 60 grams. Allergy Information: Gluten free. Soy free. Contains lactose (cow milk). May contain nuts, peanuts, almonds, hazelnuts, cashews, oats and Brazil nuts.
- Mission Chocolate Arroz Doce White Chocolate (60grs Bar)$9.99White chocolate with cinnamon and crispy rice. Ingredients: cocoa butter, organic sugar, milk powder, organic puffed rice, spices. 60 grams. Allergy Information: Gluten free. Without soy. Contains lactose (cow's milk). May contain nuts, peanuts, almonds, hazelnuts, cashews, oats and Brazil nuts.
- Soma Roasted White Chocolate Bar (65grs Bar)$14.00When you torch white chocolate... Hot dang, it's good.
Remember the roaring campfires as kids, sparking and popping into the night sky the smell of hot sap in the air. The art of roasting marshmallows is real, roasting it just so without lighting it on fire so that crunchy melty layer can slide off and you can start again.
Relive the moment.
*All our chocolates may contain traces of nuts, tree nuts, peanuts, dairy, flour, and soy
Single Origin Dark Chocolate Bars
- Soma Bachelor's Hall, Jamaica 70% (65grs Bar)$14.00Notes: cashews, honey, cherry, wood, rum
Origin: St Thomas Parish, Jamaica
Our friend Desmond - farmer, philosopher and madman (all the right traits for growing incredible cacao) - owns Bachelor Hall Estates, left to him by his grandfather. His 1,000 acre farm is fed by 2 natural fresh water springs is in a unique location in the valley between the spiritual & majestic Blue and John Crow mountains.
The cacao seedlings were originally transplanted from Trinidad in the 1800s growing naturally without any fertilizer. On our last visit, we hiked up to the highest point on the farm - the breathtaking beauty of the sea, forest, and mountains surrounded us in every direction.
Awards:
International Chocolate Awards:
2016 World- Silver
2016 America /Asia- Bronze - Goodnow Farms Boyaca 73% (55grs Bar)$12.00This is the first bar made with cacao beans from Impulsa Bacao in San Pablo de Borbur, Colombia! We fell in love with their beans and traveled there in February to meet the farmers and see their brand new fermentation and drying facility. For more information and pictures from our visit check out our Boyaca page!
As with all our bars we craft this with our own cocoa butter, which we press from the same Boyaca beans we use to make the bar. The flavor profile is toasted marshmallow, graham cracker and honey – think s’mores!
Ingredients: Cacao Beans, Organic Sugar, Fresh Pressed Cocoa Butter
May contain trace amounts of peanuts and tree nuts. - Amano Morobe 70% (85grs Bar)$8.95Tasting Notes: Rich chocolate flavor, lime, red grapefruit, leather, earthyness, and spice.
Papua New Guinea is one of the earth’s wildest regions. Towns are no more than outposts, and the rules of the Wild West still predominate--roving bands and vigilante justice. Here too is one of the world’s hidden jewels when it comes to fine-quality cocoa. Very little cocoa from New Guinea makes it outside of Indonesia. Most is used for internal consumption. This chocolate is made from these very special beans. The flavors found in the chocolate made from cocoa grown in the wilds of the Morobe province have beautiful citrus notes most reminiscent of lime and red grapefruit. Beautiful earthy notes give balance throughout. As you eat this chocolate, the flavors hidden in the cocoa bean gently unwrap themselves in waves, which in turn create rolling waves of flavor--a flavor experience not to be missed.
Ingredients: Cocoa Beans, Cocoa Butter, Pure Cane Sugar, Whole Vanilla Bean.
Recent Awards:
Winner of the Bronze medal at the 2016 Academy of Chocolate Awards
Winner of the Bronze medal at the 2015 Academy of Chocolate Awards
Chocolate Maker's Notes:
I stumbled upon these magical beans some time ago. The moment I tasted these raw, unroasted bean from the southern most part of Papua New Guinea, I was overwhelmed by the bean’s intense flavor, as well as the large number of complex flavors all in this simple cocoa bean. The bean’s complexity and intense flavor also meant that it would be a difficult task to bring out all those flavors in a balanced and nuanced fashion.
I spent many late nights at the factory roasting the beans at different temperatures and for different lengths to understand how this bean responded to roasting. Similar testing went into conching and refining, since both the conching length and temperatures affect flavor, and the refining process affects how those flavors are expressed.
After an immense amount of testing, I found a path through the processes of roasting, refining, and conching that really brings out the intense flavors of these beans and reflects my vision of what makes these beans special. It is my desire that you enjoy the chocolate made from these magical cocoa beans as much as I do. - Amano Guayas 70% (85grs Bar)$8.95Tasting Notes: Rich chocolate flavor, green bannana, blackberry, smoke, cedar, molasses
Ingredients: Cocoa Beans, Cocoa Butter, Pure Cane Sugar, Whole Vanilla Bean. Product Details: We created this award winning chocolate exclusively with beans from the Guayas River flood-plain in Ecuador. Historically, these cocoa beans have been known as "Arriba" and have long been famous for their fine flavor. Arriba cocoa from Ecuador creates a chocolate that is rich and chocolatey but also very complex in flavor. Its flavor notes are floral and subtly berry notes. They are reminiscent of blackberry, spice and green banana. We created this bar using our hand restored antique machinery and our own touch of love. This chocolate shows the beauty in flavor that can be achieved using Ecuador's especially flavorful cocoa.
Recent Awards:
Silver at the 2016 Academy of Chocolate Awards
Winner at the 2012 Good Food Awards
The Chocolate Maker's Notes:
Ecuador's native cocoa Nacional has been famous for centuries for its fine flavor. When cocoa traders would come to the port of Guayaquil and ask where the best cocoa was to be found, they would be pointed "Arriba" or up river. I was very happy to find a small group of cocoa plantations up river from Guayaquil that preserve pure Nacional cocoa. I used the cocoa from these plantations to make this beautiful and incredibly flavorful chocolate.
Finding absolutely pure Nacional can be a difficult task. Many cocoa farmers have been talked into replacing their Nacional with a hybrid called CCN-51. CCN-51 has no Ecuadorian genetic roots and is a particularly insidious hybrid that rapidly depletes the soil and is rapidly replacing fine flavored cocoa in the few countries that grow quality cocoa. By ensuring this chocolate is CCN-51 free, we are able to present to you the pure flavor of Ecuador's cocoa and heritage and help preserve fine flavored cocoa.
In addition to the final flavor of this special chocolate, what really makes me proud is that before we released this chocolate to the public or our retailers, I packed up a collection of bars and flew to Guayaquil and traveled up-river to the homes of farmers who grew the cocoa beans we used. There, along with my friends in Ecuador, we threw a party for the farmers with free food and drinks. We shared the chocolate with the very farmers who grew the cocoa. It touches my heart that the farmers were able to taste this chocolate first. It was a beautiful experience seeing the pride that they took in their farms, their trees, their cocoa. The faces of those humble farmers and their beautiful children will always be with me and I can only hope that this chocolate does honor and justice to their hard work and their love for their beautiful cocoa trees. - Amano Artisan Chocolate Madagascar Sambirano Valley 70% Dark$8.95Tasting Notes: Raisin, Light Chocolate Flavor, Citrus, Raspberry (Note, these are natural flavors of the cocoa beans we use and the chocolate -- not added flavors.) Weight: 85 grams (3oz). Ingredients: Cocoa Beans, Cocoa Butter, Pure Cane Sugar, Whole Vanilla Bean. Recent Awards: Bronze at the 2016 Academy of Chocolate Awards. Bronze at the 2015 Academy of Chocolate Awards.
- Amano Artisan Chocolate Dos Rios Dominican Republic 70% Dark$8.95Tasting Notes: Rich chocolate flavor, bergamot orange, blueberry, lavender and spice (Note, these are natural flavors of the cocoa beans we use and the chocolate -- not added flavors.) Weight: 85 grams (3oz). Ingredients: Cocoa Beans, Cocoa Butter, Pure Cane Sugar, Whole Vanilla Bean. Recent Awards: Silver at the 2016 International Chocolate Awards - Americas Round. Bronze at the 2016 Academy of Chocolate Awards.
- Ritual Chocolate Ecuador Camino Verde 85% Dark$10.00Made with cacao that is carefully fermented and dried by Vicente Norero of Camino Verde in Ecuador. Vicente's unique fermentation techniques, along with his careful sourcing of Nacional cacao from a multitude of growers, give this chocolate its distinguishable, rich, chocolatey flavor. Tasting Notes: Honey & Fudge.
- Fruition Chocolate Works Colombia Tumaco 85% Dark$9.95A bold dark chocolate with nostalgic notes of brownie, butterscotch, and blackberry. Weight: 60g / 2.12oz. Winner: Silver, Northwest Chocolate Awards 2018. Ingredients: Cocoa Beans, Organic Cane Sugar. Allergens: May contain traces of milk & nuts.
- Ritual Chocolate Peru Marañon 75% Dark$10.00Made with pure Nacional cacao, one of the most genetically unique beans in the world. The Peru bar is as complex as it is delicate and exceptionally smooth. Tasting Notes: Floral, Herbal, Toasted Peanuts & Stone Fruit. 2018 Bronze At The Academy Of Chocolate Awards.
- Akesson's Madagascar 75% (60grs Bar)$8.00Certified Organic – The Ambolikapiky Plantation is part of Bertil Åkesson’s 2000ha Bejofo Estate. Located in the Sambirano Valley, in the North-West of Madagascar, the plantation produces since 1920 world-famous aromatic cocoa. Besides 300 tons per year of Madagascar Trinitario cocoa, a very limited production of Criollo cocoa (2 tons per year) is harvested separately. This chocolate has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries.
- Amano Ocumare 70% (85grs Bar)$8.95Tasting Notes: Gentle chocolate flavor, plum, smoke, espresso (Note, these are natural flavors of the cocoa beans we use and the chocolate -- not added flavors.) Only once in a long while is a truly great chocolate created. This bar is one of those. We have created this chocolate exclusively with beans from the Ocumare Valley in Venezuela. The beans from Ocumare create a chocolate that is rich and chocolate-y but is also complex in flavor with hints of red fruit such as plum. We have created this bar using our traditional machinery and our own touch of love. If you have been waiting to see what an American chocolate maker can do, this is the bar for you. We won gold at this year's London Academy of Chocolate with our Ocumare 70% dark chocolate bar. Come check out what all the discussion is about.
- K+M Thomas Keller Madagascar 75% (70grs Bar)$14.95Tasting Notes: The K+M Extravirgin Dark Madagascar alights on the palate with flavors of bright grapefruit, then evolves to reveal notes of rich caramel. Light acidity frames a clean finish and a silky mouth feel. Net wt. 2.5 oz / 70 g Made in Napa, CA. INGREDIENTS: ORGANIC COCOA BEANS, ORGANIC CANE SUGAR, ORGANIC MANNI EXTRA-VIRGIN OLIVE OIL, ORGANIC SOY LECITHIN
- Dick Taylor Madagascar Sambirano 72% (57grs Bar)$9.50Tasting Notes: Molasses, Orange, Raisen, Toast. Our single origin 72% Madagascar dark chocolate (72% cacao and 28% cane sugar) is made using cocoa beans from our friend; Bertil Akesson owner of 'Akesson Plantation', a cacao farm in northern Madagascar in the Sambirano Valley. This cacao is hands down some of the best and most consistent in the world and we are honored to be able to work with it. Without the use of any fillers like added cocoa butter, soy lecithin or vanilla, we are able to add only organic cane sugar in the making of this chocolate bar which allows us to highlight the classic citrus and red berry notes present in the cacao. Handcrafted from bean to bar in our Eureka, California chocolate factory.
- Dick Taylor Chocolate Brazil Fazenda Camboa 75% Dark$9.00Tasting Notes: Honeysuckle, Fresh Grape and Walnut. Handcrafted with single-origin 75% Brazil Dark Chocolate (75% cacao and 25% organic cane sugar) with the incredible cacao sourced directly from our friends at Cacao Bahia in Brazil. The cacao is grown and exported by the Carvalho family, founded in 1942. They have grown little by little to become the largest organic producer of cacao in the region. We are proud to work with their family farm and the deliciously earthy, nutty caca they produce.
- Dick Taylor Chocolate Belize Toledo 72% Dark$9.00Tasting Notes: Dried Plum, Tart Cherry and Jasmine. We handcraft our single-origin 72% Belize Dark Chocolate (72% cacao and 28% cane sugar) with exceptional cacao from Maya Mountain Cacao in the Toledo district of southern Belize! MMC is a small co-op that has been working with local Mayan farmers to improve not only the quality of the cacao they farm, but also their quality of life. This multi-award-winning bar is made with just two ingredients; cacao and cane sugar.
- Fruition Dominican Hispaniola Dark 68%$9.99THIS LIGHTLY ROASTED DARK CHOCOLATE, MADE FROM A BLEND OF DOMINICAN-ORIGIN COCOA BEANS, IS BRIGHT, BALANCED, AND LINGERING.
Gold Winner: Best Origin Bar, Northwest Chocolate Awards.
Cocoa Content: 68%.
Origin: Dominican Republic - Dick Taylor Limited Edition: Soconusco 72% (57grs Bar)$13.00"Our first ever chocolate from Mexico sets a very high bar! Adding only a touch of organic cane sugar to the cacao, we allow the nuances of these flavors to shine through without distracting with any other ingredients. The cacao itself displays flavor notes of persimmon, fudge, prunes, and molasses. We're honored to be working with such a unique cacao origin, building on the foundation laid by centuries of growth and cultivation.
INGREDIENTS: Cacao, Cane Sugar*
*ORGANIC"
Dark Chocolate Bars with Inclusions
Milk Chocolate Bars
Dark Chocolate Bars with No Sugar
Drinking Chocolates
Chocolate Covered Nuts, Caramels, and Others
Baking Chocolate
