crafting slow batch chocolate since 2014
I handcraft chocolate inspired by memories, the twang of a favorite song, the scent of snow sifting through fir trees, the way a river wraps itself around an oar.
A map of the world. Not the one in the atlas,
but the one in our heads, the one we keep coloring in.
With the blue thread of the river by which we grew up.
The green smear of the woods we first made love in.
The yellow city we thought was our future.
The red highways not traveled, the green ones
with their missed exits, the black side roads
which took us where we had not meant to go.
The high peaks, recorded by relatives,
though we prefer certain unmarked elevations,
the private alps no one knows we have climbed.
The careful boundaries we draw and erase.
And always, around the edges,
the opaque wash of blue, concealing
the drop-off they have stepped into before us,
singly, mapless, not looking back.
--Lisel Mueller
a few of my recent creations
The prettiest bar I’ve ever crafted. Swirl bars are a rarity to begin with, and a triple swirl is quite frankly, a love song.
I grew up with red velvet cake as a once-a-year holiday tradition, which as you may or may not know is actually a chocolate cake made red by an entire bottle of food coloring (yikes). Yes to chocolate cake, but we’ll pass on the red dye stuff.
Voila, beets! beets and chocolate are wondrous: beets are the BFF of chocolate, enhancing it’s notes, helping it sing a sweeter tune. Raspberry and almond is also wondrous, and cardamom and almond says cozy in our favorite cacaolandia language-o-love.
Crafted from: organic cocoa butter, almonds, cane sugar, organic Tanzania cacao from the good team at Kokoa Kamili, organic beets, organic cardamom, organic raspberries.
57g / 2oz
Allergen alert: TREE NUTS (almonds)
GF/vegan friendly
Heck yes to the one day a year when crumbs in the bed are a-okay. Our fav carrot cake recipe found it’s way into being a bar, packed with the good stuff, carrots, spices, walnuts, and pineapple, slathered with what some of us are really here for: cream cheese frosting.
Yep, it’s plant-based and GF
Crafted from +cocoa butter, +panela sugar, +cane sugar, gf oats, +carrots, walnuts, +pineapple, +kiwi, cinnamon, nutmeg, ginger, vanilla seed (+organic)
Allergen alert: contains NUTS
Winner of the I Can’t Stop Nibbling Award six years and counting, and one of Map’s all-time top favorite bars.
Is it the brown-buttered sourdough cinnamon toast crumbs? Is it the light tang of the milk chocolate? Maybe all of the above.
The chocolate is darkly creamy, possibly the uber dark milk of craftdom, made with the much revered beans from Revival Cacao in Mexico. It has everything a milk chocolate requires: the up-lift of light fruitiness, a hint of spice, enough chocolate to sit up and take notice. In this bar the cinnamon toast crumblets play up the cinnamon notes of the cacao, and are crispy, buttery sweet snippets of local artisan sourdough.
Crafted from heirloom cacao, organic cane sugar, organic cocoa butter, organic grass-fed whole milk, sourdough {organic wheat, starter, salt), browned butter, organic cinnamon, Jacobsen’s sea salt.
allergen alert: contains DAIRY and WHEAT
.57g / 20z
