Fine chocolate is chocolate without trash in it
For a long time, we were trying to find a short and simple definition of fine chocolate that could serve as a conversation opener. And this one, probably, it. But, of course, there's more. To fine chocolate, you first start with organic cacao beans of some sort - in other words, the beans are farmed organically. Then, once the beans are harvested, fermented and dried and you start the chocolate-making process, you don't add anything foreign or remove anything from the chocolate. This is bean-to-bar chocolate. Oh, there is a little thing we should mention: sometimes soy or sunflower lecithin derivative may be added, as a smoothening ingredient, and in a minimal amount. The ideal, however, is there is none.
Almost everyone is shocked when they find out that not all chocolate is natural like fine chocolate and not all chocolate is made from one simple ingredient, cacao beans. Quite the contrary. It's astounding that there're about a hundred official, perfectly legal, completely unnecessary, possible additives. And additives aren't only for supermarket chocolate. Even some of the high-priced, "Belgian" chocolates will have at least ten. But fine chocolate is so different. It may still be a microscopic speck in the global chocolate scene, but its' popularity is growing. Like the Little Engine That Could, this tiny fine chocolate movement, and Hello Chocolate is a part of it, is slowly pulling the rest of the chocolate world up the mountain. Its' influence is outperforming its' size.
Fine Chocolate: The Process
What customers say about our chocolate
This thing is extremely addictive. I don't know how they do it.
Meybol Cacao - Chuncho Collection is the best. Love the flavors. This is a winner!!!
I purchased the Black Box for my partner as a Christmas gift... and we were utterly impressed! The packaging is exquisite... and each chocolate was an exquisite and distinctive delight.
I never understood the hype behind the craft chocolate. Now I do. I had to try it once to understand the difference and taste superiority compared to mainstream commercial chocolate. Hello Chocolate was very effective in solving a shipment issue so its customer service reinforces the quality of the product.
Bought a selection for my brother-in-law who is a dark chocolate lover. He was very enthusiastic!
you have created the ultimate experience in enjoying good, unusual chocolate.
thank you for creating such a unique flavor.
please!!!!! keep making it as i’ll continue to buy it.
i break off a small piece, lay it on my tongue and let the divine experience last.
it’s the best ever.
i also want to comment on the stout chocolate i bought once and never found it again
am so sad as it equals the incredible divine experience.
please make it again.
i want it.
i feel i’m with all those wonderful ancient gods that create all these divine unique foods.
lease let me have your fabulous stout chocolate and the smoked chocolate.
Well done. This is what bean to bar is supposed to be! Beau Cacao’s three “single origin” bars have become my favorite way to introduce friends to high quality chocolate. They’re very similar in content (78%, Indonesian), but the slight geographical
differences create a remarkably difference in flavor profiles.
OBOLO - White Chocolate - Patagonia Murta Berry 37%
This chocolate has a distinctive fruity note, which is a quite different from other Peruvian bars I have tried. Overall a delightful experience.
Ocelot - Dark Chocolate - Sea Salt 70%
Puchero - Dark Chocolate - Philippines Nibs Paquibato 75%
Ocelot - Dark Chocolate - Blood Orange 70%
Absolutely loved this chocolate. I thought that the Labooko was the best, but I now have a new favourite.