Goodnow Farm

Goodnow Farms - Boyaca, Colombia 73%

55 g Fine Dark Chocolate
Regular price $31.00 CAD
Sale price $31.00 CAD Regular price

Ranked in the Top 100 Chocolates in the World.

Origin & Craftsmanship
This bar comes from Goodnow Farms’ single-origin collection, highlighting cacao from the Boyacá region of Colombia — a mountainous terroir known for its fertile soils and complex flavour profiles. Goodnow’s bean-to-bar process emphasizes direct sourcing, careful fermentation, and thoughtful roasting to preserve the unique character of the cacao from farm to finished bar.

Flavor Profile
At 73% cacao, this bar strikes a sophisticated balance between deep chocolate structure and expressive nuance. It opens with warm cocoa richness, leading into red berry and fruity undertones, with subtle hints of brown sugar and toasted almond on the finish. The overall profile is elegant, refined, and beautifully layered, making it compelling for both dark chocolate purists and adventurous palates.

Tasting & Pairing Guide

Allow a square to melt slowly on your tongue so the fruity nuances and cocoa depth unfold gradually.
Pair this bar with a medium-bodied red wine like Pinot Noir or a smooth Rioja to complement the fruit notes and cocoa backbone. For a non-alcoholic option, a floral oolong tea or roasted black tea enhances the textured flavour experience. To add a satisfying contrast, enjoy with dried cherries, roasted hazelnuts, or a slice of pear — all of which echo the bar’s inherent fruit and cocoa interplay.

Summary

The Boyacá 73% bar from Goodnow Farms is a refined and expressive dark chocolate that showcases the terroir of Colombian cacao with depth and balance. Its mix of fruit, richness, and subtle sweetness makes it an excellent choice for those who appreciate nuanced, origin-driven craft chocolate.

Vegan, Gluten-Free, Soy Free

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Cacao Beans, Organic Sugar, Fresh Pressed Cocoa Butter

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.