This stunning high-percentage bar is crafted from cacao grown on a single farm — Hacienda San Cayetano — in the northern state of Carabobo, Venezuela. The beans are fermented in wooden boxes for six days, then patio-dried under the sun to preserve their vibrant character.
We’ve roasted this origin gently at a medium temperature for a short time, creating a chocolate that is incredibly creamy and layered. Its verdant olive oil notes linger on the palate in the most satisfying way, while subtle hints of green banana bring brightness and depth. This is proper dark chocolate the way it was meant to be — bold, elegant, and genuinely delicious.
Tasting notes: green banana · olive oil
Ingredients: organic Venezuelan cacao, organic unrefined sugar, cocoa butter
70g
In northern Guatemala lies Laguna Lachuá, a warm oasis that is home to many Q’eqchi’ Maya indigenous farmers who cultivate crops such as cacao and corn. The cacao used in this bar is fully traceable, single-estate grown, and produced exclusively on Finca Ana Maria.
The farmers carefully ferment the beans for six days in wooden boxes to develop their distinctive flavour, before sun-drying and sending them to Ruby Hue. We’ve chosen to give this origin a slightly darker roast than usual to highlight its naturally rich brownie and nutty character — and the result is nothing short of big yumz.
Tasting notes: crème caramel · Brazil nuts · freshly baked brownies
Ingredients: organic Guatemalan cacao, organic unrefined sugar, cocoa butter
70g
This ultra-rare Piura Blanco bean is a unique combination of albino and Nacional genetic cacao varietals. Grown in the arid Piura Valley of north-west Peru, these white beans thrive despite the region’s dry and sun-scorched conditions. Farmers have ingeniously harnessed Andean waterways to keep their cacao flourishing, transforming an unforgiving landscape into a place of abundance.
The Piura Blanco bean is naturally fruity, a quality born from both its genetics and fermentation process. To highlight this character, we’ve paired the cacao with a subtle touch of passion fruit, enhancing its bright, tropical profile while allowing its creamy depth to shine through.
Tasting notes: passion fruit · heavy cream · citrus
Ingredients: organic Peruvian cacao, organic unrefined sugar, milk powder, passion fruit, sunflower lecithin
70g
This ultra-rare Piura Blanco bean is a unique combination of albino and Nacional genetic cacao varietals. Grown in the arid Piura Valley of north-west Peru, these white beans thrive against the odds. Despite the dry, sun-scorched climate, farmers have ingeniously harnessed Andean waterways to keep their cacao flourishing year after year.
We’ve given these beans a gentle medium roast to preserve their delicate fruitiness, while the addition of milk highlights the cacao’s natural malted depth. The result is a chocolate that balances light, golden sweetness with a satisfying richness.
Tasting notes: golden raisins · malt · muscovado
Ingredients: organic Peruvian cacao, organic unrefined sugar, milk powder, sunflower lecithin
70g
This complex bar reveals layers of flavour, with delicate notes of green tea, apricot jam, and a subtle balsamic funkiness.
Nestled in the lush countryside of Chanthaburi, Thailand, lies the cacao farm and cooperative run by Boom and Suriya. Together, they work with over 100 partner farmers who cultivate small quantities of cacao alongside the region’s celebrated crops of durian and mangosteen. Although the Thai government encouraged cacao production in the 1990s, it wasn’t until the rise of Thailand’s craft chocolate movement in the last two decades that Thai cacao began to earn the recognition it deserves.
We’re thrilled to showcase this origin through a bar made with the distinctive cacao grown by our friends in Chanthaburi — a chocolate that captures both the vibrancy of the land and the dedication of the farmers who nurture it.
Ingredients: organic Thai cacao, organic unrefined sugar, cocoa butter
70g
This complex bar reveals layers of flavour, with delicate notes of green tea, apricot jam, and a subtle balsamic funkiness.
Nestled in the lush countryside of Chanthaburi, Thailand, lies the cacao farm and cooperative run by Boom and Suriya. Together, they work with over 100 partner farmers who cultivate small quantities of cacao alongside the region’s celebrated crops of durian and mangosteen. Although the Thai government encouraged cacao production in the 1990s, it wasn’t until the rise of Thailand’s craft chocolate movement in the last two decades that Thai cacao began to earn the recognition it deserves.
We’re thrilled to showcase this origin through a bar made with the distinctive cacao grown by our friends in Chanthaburi — a chocolate that captures both the vibrancy of the land and the dedication of the farmers who nurture it.
Tasting notes: green tea · apricot jam · balsamic funkiness
Ingredients: organic Thai cacao, organic unrefined sugar, cocoa butter
70g
In northern Guatemala lies Laguna Lachuá, a warm oasis that is home to many Q’eqchi’ Maya indigenous farmers who cultivate crops such as cacao and corn. The cacao used in this bar is fully traceable, single-estate grown, and produced exclusively on Finca Ana Maria. The farmers ferment the beans for six days in boxes to enhance their unique flavour before sun-drying and shipping them to Ruby Hue.
We chose to give this origin a slightly darker roast than we usually would to accentuate its naturally rich brownie and nutty profile. Paired with caramelised butter and creamy tonka, this makes for an unapologetically indulgent chocolate bar.
Ingredients: organic Guatemalan cacao, organic unrefined sugar, cocoa butter, tonka bean
70g
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