Kekao Monthly Craft Chocolate Club - April
Let's take a closer look at what chocolates you can expect to receive this month with the Kekao Box.
Flying the Beehive state flag- locally sourced raw wildflower honey is used to make airy the toffee that is scattered atop Belize dark chocolate. Ritual wanted this bar to represent their home state of Utah. In doing so, they turned to Hollow Tree Honey for their careful sourcing of raw honey from hives across the Wasatch range.
Tasting Notes: Honeycomb, Dried Fruit & Roasty Dark Chocolate
Dick Taylor Chocolate
Adam Dick and Dustin Taylor have always loved crafting. With a background in woodworking and boat building, they have always worked with their hands. Craft is a guiding principle in their lives. After hearing about the craft chocolate movement in the late '00s, they saw similarities in woodworking and craft chocolate making. They became fascinated with the idea of the chocolate experience and in 2010 bought their first chocolate-making equipment. Their chocolate captures and highlights the subtle flavor nuances in the cacao they source from around the world, with the goal to make an enjoyable chocolate experience for us.
This bar has an intense dried fruit flavor of plum and apricot. It has a nice firm snap, with bright acidity, and a long finish.
Tasting notes: Fruity & Bright
Taza Chocolate makes stone-ground chocolate. Cacao is so complex in flavor that they want to let it shout loud and proud. That is why they do less to bring us more. They stone grind organic cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted.
Stone ground, organic Mexican-style 70% dark chocolate discs bursting with bold flavor and texture. Experience chocolate with true grit! Two discs in each package, perfect for sharing.
Tasting notes: Bold & Fruity
Modica style chocolate, born in the elaborate and eponymous city in southeastern Sicily, has long suffered in reputation due to cheap cacao from dubious sources. Enter Simone Sabiani, Modica restaurateur with a restorative eye for food, natural wine, and chocolate. His Sabadì chocolate taps the potential of Modica style, known for cold processing, lack of added cocoa butter, and rough texture, to highlight the raw materials that go into its creation. Sabadì showcases how ethical sourcing, attention to detail, and thoughtful inclusions can match this unique style to the baroque beauty of its rich history.
A great classic: In Nella, the traditional combination from Modica is offered with organic cinnamon grown in the spice gardens of Sri Lanka, where a rare variety grows, less pungent and very sweet.
Tasting notes: Cinnamon
To get started with craft chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come-up, you never know what you'll get inside the box! Each month we will curate 4 to 5 premium specialty-crafted chocolate bars.
If you want to just try a couple of bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty-crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Twitter, and Instagram.
Actual chocolate received in any given month may feature different chocolates than described in this blog post.