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.
Madagascar dark chocolate is hard not to love, especially with Ritual's treatment exemplifying tart raspberry and expected bright citrus notes, typical of Akesson's cacao.
Sourced from Somia Plantation, a part of Akesson Farm in the Sambirano Valley of Madagascar. This plantation cultivates cacao which is 80% Trinitario, 10% Criollo, and 10% Forastero, with a flavor directly representative of Madagascar's terroir.
Tasting Notes: Raspberry, Citrus & Peanuts
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