We’re excited to announce that we’ve begun to make our own chocolate syrup in-house! After a long process of trying several artisan chocolates and cocoas, we’ve settled on using a single-bean origin cocoa from Ghana. It has an earthy flavor profile that blends nicely with espresso and milk – as well as making a killer hot chocolate.
Additionally, we’ve begun to carry their Dark Chocolate bars for retail – perhaps a few weeks too late for Valentines, but who needs an excuse for dark chocolate?
We hope that this will be the first of many artisan chocolates that we’ll be carrying at dose. Just like coffee and tea, single-origin chocolates have their own distinct characteristics. In our recent research, we’ve run across many chocolatiers that are engaging in what’s being called “bean-to-bar” chocolate making: working with cocao farmers directly and preserving that quality along the chain-of-custody. This is similar to what coffee roasting companies have been doing in the last 10 years or so, and we think it fits right in with the kind of products we like at dose: pure and unique, as close to the source as possible.
More on all of that soon! In the meantime enjoy our first foray into this exciting (and delicious) product.
