Ritual Chocolate produces small-batch, bean-to-bar chocolate using classic European methods and premium cacao from select sources. Founded in 2010 by Robbie Stout and Anna Davies, their mission is to produce exceptional quality chocolate while celebrating the complexity of the cacao bean. At their small chocolate factory in Park City, Utah, they are involved with the entire chocolate-making process to ensure their values for the highest achievable quality are present every step of the way.
Low in acidity with a profile reminiscent of graham crackers and fudge, nutty Ecuadorian chocolate is made from carefully treated, rare Nacional cacao.
The majority of beans grown on this estate are 100% Nacional Blend cacao. In 2008, Vicente Norero revived a 381-hectare cacao plantation after years of disrepair and called it Camino Verde. With a background in microbiology, he works to create new and unique inoculated ferments, work with micro lots to discover new flavors and supports and respects farmers, to yield only high-quality fine cacao.
Tasting Notes: Graham Cracker, Honey & Fudge
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